Lamb shank and pearl barley scotch broth

Lamb shank and pearl barley scotch broth 

This hearty lamb shank and pearl barley scotch broth makes a perfect winter meal.

Preparation Time

15 minutes

Cooking Time

130 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 2 lamb shanks
• 1 large fennel bulb, finely chopped
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 1 cup (250ml) dry white wine
• 4 cups (1 litre) beef stock
• 1/2 cup (105g) pearl barley
• 2 tbs tomato paste

Method

1. Heat the oil in a large saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Add the fennel, onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add the garlic and stir to combine. Add the wine, beef stock, barley and tomato paste and stir to combine. Return the lamb to the soup and bring to a simmer.
2. Reduce heat to low and cook, covered, for 2 hours or until lamb is falling off the bone. Transfer lamb shanks to a plate. Remove the meat and discard the bones. Cut into 2cm pieces. Return to the soup. Taste and season with salt and pepper. Ladle evenly among serving bowls. Serve immediately.

Coq au vin

 

Coq au vin 

Preparation Time

10 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 8 small chicken thigh cutlets (skin on)
• 25g butter
• 8 eschalots, peeled, halved
• 6 rashers middle bacon, trimmed, chopped
• 3 garlic cloves, thinly sliced
• 2 tbsp plain flour
• 1 1/2 cups dry white wine
• 1 1/2 cups chicken stock
• 1 dried bay leaf
• 4 fresh thyme sprigs
• 300g button mushrooms, halved
• Crusty bread, to serve

Method

1. Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
2. Heat remaining oil and butter in pan. Add eschalots and bacon. Cook, stirring for 5 minutes or until bacon is golden. Add garlic. Cook, stirring for 1 minute or until fragrant. Add flour. Cook, stirring for 1 minute.
3. Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Add stock, bay leaf, thyme, mushroom and chicken. Season. Stir to combine.
4. Cover. Bring to the boil. Reduce heat to low. Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened. Serve with crusty bread.

Notes

You could use swiss, small-field brown mushrooms instead of button mushrooms.

Chicken, tomato and chickpea casserole

 

Chicken, tomato and chickpea casserole 

Preparation Time

15 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

• 2 tbs plain flour
• 1.2kg chicken pieces (such as drumsticks and thigh pieces)
• 1 1/2 tbs olive oil
• 4 garlic cloves, finely chopped
• 10 fresh sage leaves
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 x 7cm-long strips lemon rind, white pith removed
• 80ml (1/3 cup) white wine
• 1 x 800g can diced Italian tomatoes
• 125ml (1/2 cup) salt-reduced chicken stock
• 1 x 425g can chickpeas, drained, rinsed
• 2 tbs chopped fresh continental parsley
• Crusty bread, to serve

 

Method

1. Preheat oven to 150°C. Place the flour in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Shake off any excess.
2. Heat the oil in a non-stick frying pan over medium-high heat. Add half the chicken pieces and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. Transfer the chicken to a 3.5L (14-cup) capacity ovenproof dish.
3. Place the frying pan over medium-high heat. Add the garlic, sage, thyme, rosemary and lemon rind and cook for 30 seconds or until aromatic. Add the wine and cook for 1 minute. Add the tomato and stock and bring to a simmer.
4. Pour the tomato mixture over the chicken. Cover and bake in oven for 1 1/2 hours or until the chicken is tender. Add the chickpeas to the dish and bake for a further 15 minutes. (To freeze, see note.)
5. Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.

Notes

To freeze: Make the casserole to the end of step 4. Set aside to cool slightly. Transfer the chicken pieces to a large airtight freezerproof container. (To freeze in individual portions, divide the chicken pieces among 4 small airtight freezerproof containers.) Pour the sauce over the chicken. Cover with the lid or with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months. To thaw: Place the chicken in the fridge overnight or until thawed. To reheat: Preheat oven to 200°C. Transfer the casserole to an ovenproof dish and cover with 2 layers of foil. Bake in oven, stirring once, for 40-50 minutes or until heated through. Continue from step 5.

Chicken, leek and mushroom casserole

Chicken, leek and mushroom casserole

Preparation Time

30 minutes

Cooking Time

80 minutes

Ingredients (serves 4)

• 8 (about 2.2kg) chicken thigh pieces
• 1 tbs olive oil
• 250g rindless bacon rashers, coarsely chopped
• 2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices
• 400g button mushrooms, halved
• 2 garlic cloves, crushed
• 2 tbs plain flour
• 250ml (1 cup) salt-reduced chicken stock
• 250ml (1 cup) white wine
• 6 sprigs fresh thyme
• 125ml (1/2 cup) thickened cream
• Mashed potato, to serve

Method

1. Preheat oven to 180°C. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches. Use kitchen paper to wipe the dish to remove excess fat.
2. Heat oil in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil.
3. Return the chicken to the dish. Cover and bake in oven for 1 hour or until the juices run clear when the chicken is pierced with a skewer.
4. Use tongs to transfer the chicken to a plate. Transfer the remaining leek mixture to a medium saucepan. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.
5. Divide the mash among serving plates and top with the chicken. Pour over the leek mixture to serve.

Beef and vegetable curry

 

Beef and vegetable curry 

Ingredients (serves 8)

• 2 tablespoons Alfa One rice bran oil
• 1.25kg gravy beef, trimmed, cut into 3cm cubes
• 2 medium brown onions, halved, sliced
• 1/2 cup korma curry paste
• 750g lady christl potatoes, unpeeled, cut into 2cm cubes
• 1/2 (550g) cauliflower, cut into small florets
• 2 x 400g cans diced tomatoes
• 1 cup beef stock
• 1 cup frozen baby peas
• Steamed basmati rice, plain yoghurt and chopped coriander, to serve

Method

1. Heat half the oil in the bowl of a 7-litre slow-cooker (see note) over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned all over. Transfer to a plate.
2. Heat remaining oil in slow-cooker bowl over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add potato, cauliflower, tomato and stock. Return beef and juices to bowl. Season with salt and pepper. Stir to combine. Return bowl to slow-cooker. Cover with lid. Turn cooker on low.
3. Cook for 8 hours or until beef is tender, stirring halfway during cooking. Stir in peas. Serve with rice, yoghurt and coriander.

 

Beef and vegetable casserole 

Ingredients (serves 6)

• 1/4 cup plain flour
• 1kg beef chuck steak, diced
• 1/4 cup olive oil
• 3 pickling onions, quartered
• 2 garlic cloves, crushed
• 2 cups beef stock
• 410g can crushed tomatoes
• 2 carrots, peeled, sliced
• 2 parsnips, peeled, halved, cut into 2cm pieces
• 1 swede, peeled, cut into
• 2cm pieces
• 3 celery stalks, sliced

• Parsley dumplings

• 1 1/2 cups self-raising flour, sifted
• 1/2 cup plain flour, sifted
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 3/4 cup milk
• 60g butter, melted

Method

1. Preheat oven to 160°C/140°C fan-forced. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat. Heat 2 tablespoons oil in a heavy-based, ovenproof casserole dish over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a plate.
2. Add remaining oil to dish. Add onions and garlic. Cook for 4 to 5 minutes or until tender. Return beef to dish with stock, tomato, carrot, parsnip, swede and celery. Bring to the boil. Cover with lid. Transfer to oven. Bake for 1 hour and 30 minutes or until meat is tender.
3. Meanwhile, make dumplings: Combine flours and parsley in a jug. Make a well in the centre. Add milk and butter. Stir to form a soft dough. Roll mixture into 12 dumplings.
4. Arrange dumplings over beef mixture. Bake, covered, for 20 to 25 minutes or until dumplings are cooked through. Serve.

 

Beef and eggplant stew

Ingredients (serves 4)

• 2 tablespoons olive oil
• 600g beef chuck steak, trimmed, cut into 4cm pieces
• 2 garlic cloves, crushed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 800g vine-ripened tomatoes, roughly chopped
• 1 long red chilli, halved lengthways
• 4 (300g) baby eggplant, chopped
• couscous, to serve

Method

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add beef. Cook, stirring, for 6 to 8 minutes or until browned. Add garlic, ginger, cinnamon, turmeric, paprika and cumin. Cook, stirring, for 1 minute or until fragrant.
2. Add tomato, chilli and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 1 hour. Remove lid. Cook for 20 to 25 minutes or until beef is tender and sauce has thickened.
3. Meanwhile, heat half the remaining oil in a frying pan. Add half the eggplant. Cook, turning occasionally, for 5 to 6 minutes or until golden. Repeat with remaining oil and eggplant. Set aside.
4. Remove and discard chilli. Add eggplant to saucepan. Season with salt and pepper. Cook, stirring, for 3 to 4 minutes or until heated through. Serve with couscous.