Recipes to help warm up your winter
By: Jenny Diner
Vegetable and Beef Soup
500g shin
500g flank
Bring to a boil 4 litres of water. Add the meat and cook slowly for about 30 minutes, skimming the surface until the water is clear.
Dice the following vegetables and add to the meat:
4 baby leeks
4 medium turnips
2 large parsnips
3 large carrots
1 large potato
Cut up a bunch of soup celery
A small bunch of parsley
A chunk of pumpkin (optional)
Add water to cover the vegetables. Add 1 Tablespoon salt, 1 teaspoon pepper, and 3 beef stock cubes. Continue to simmer for 5 hours, never completely covering the pot.
Serve with vegetables floating or strain the vegetables and puree them with 2 cups extra beef stock. Return to the pot with meat and heat through.
Lamb Stew
Place in a pot:
2kg Stewing Lamb
3 carrots – cut into chunks
2 onions – peeled and quartered
2 Potatoes – peeled and quartered
2 whole cloves garlic peeled
Mix together:
120g tomato paste
1 teaspoon cinnamon
2 teaspoons cumin
4 teaspoons paprika
2 teaspoons brown sugar
2 teaspoons salt
1 teaspoon pepper
1 litre water
Pour over the lamb.
Bring to a boil and simmer until lamb is soft – approx. 3 hours
Lemon Meringue Ice Cream
Base
Crush 120g Tea biscuits
Mix with 155g soft butter
Press into the bottom of a spring form tin
Filling:
5 egg yolks
1½ cups sugar
½ Cup lemon juice
1 Cup Orley whip
Beat egg yolks and sugar. Add lemon juice. In a separate bowl beat the Orley whip. Fold into the egg mixture. Pour over biscuit base and freeze.
Top with meringue made as follows:
Beat 5 egg whites. When stiff, add ½ cup sugar. Brown the meringue by placing it under a hot grill in the oven for a few seconds.
Winter Salad
Ingredients
100g mixed salad leaves
½ Cup pine nuts
½ Cup cashew nuts
1 red onion
1 red apple
1 orange
Handful of pomegranate seeds
Dressing:
3 Tablespoons orange juice
3 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 teaspoon syrup
1 teaspoon mustard
½ teaspoon cinnamon
Toast nuts in a dry pan for a few minutes until they turn golden. Place leaves and toasted nuts in a bowl. Peel and slice the onion. Dice the apple. Peel the orange and cut into segments. Put over salad leaves. Add pomegranate seeds. Make the dressing by mixing all the ingredients together. Drizzle dressing over salad just before serving.
Sweet sticky chicken
Mix the following ingredients together to make the sauce
½ cup syrup
½ cup apricot jam
¾ cup vinegar
1 cup tomato sauce
Pour over 2 chickens cut into portions. Bake uncovered in 180°C oven until sauce thickens and chicken is golden in colour.
Carrot Cake
4 eggs
1 cup sugar
1 cup oil
2 cups flour
1 teaspoon cinnamon
1 teaspoon bicarb
2 teaspoons baking powder
Pinch salt
3 cups grated carrots
½ cup chopped pecan nuts
Method:
Beat eggs and sugar together. Add oil. Add sifted dry ingredients. Fold in carrots and nuts. Bake in fluted greased tin for 45 minutes at 180°C.
Icing:
125g butter
100g cream cheese
500g icing sugar
Cream butter and icing sugar. Must be a thick mixture. Stir in the cream cheese. Ice and decorate with pecan nuts.
