Winter warmers

Pastitsio

Originating from Greece, this delicious pasta dish is similar to an Italian lasagne
This dish can be time consuming and fiddly to make, however, it is absolutely worth the effort
Preparation + cooking:  2 hours approximately
Serves 6
Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 tsp minced garlic
• 500gm lamb mince
• 400gm can diced tomatoes
• ½ cup white wine
• 2 tbsp tomato paste
• 1½ tsp dried oregano
• ½ tsp cinnamon
• Salt and pepper
• 250gm macaroni pasta
• 80gm butter
• ⅓ cup plain flour
• 2¼ cups milk
• 2/3 cup grated tasty cheese
• 1 egg, lightly beaten

​​Method

1. Heat oil in a deep frying pan over medium heat.  Add onion and garlic and cook for 3 minutes or until onion is soft.  Add mince and cook, stirring often, until browned.
2. Stir tomatoes, wine, tomato paste, oregano and cinnamon into mince mixture.  Season to taste.  Bring to boil and reduce heat.  Simmer for 25 minutes or until thick.  Allow to cool slightly.
3. Meanwhile, cook macaroni in boiling salted water until just tender.  Drain and add to meat sauce.
4. Preheat oven to 180°C (160 fan forced).  Grease an 8 cup (2 litre) baking dish.
5. Melt butter in a saucepan over medium heat.  Add flour and stir until bubbling.  Remove from heat and slowly add milk, stirring until smooth.  Return to heat and stir constantly until mixture comes to the boil.  Reduce heat and simmer for 2 minutes or until thickened.  Add cheese and stir until melted.  Cool for 10 minutes.  Stir beaten egg into sauce.
6. Spoon meat and pasta mixture into prepared dish.  Pour cheese sauce over and spread evenly.  Bake for 40 to 45 minutes or until golden.  Allow to stand for 10 minutes before serving.

Serving suggestion
Enjoy with garlic bread, a selection of your favourite vegetables and a nice glass of vino
Variation
I substituted sweet red wine for the white wine and it was just as nice​
If lamb mince is unavailable, the dish works well with a combination of pork and beef mince
For a nicer presentation, layer the pasta in the dish first, spread the meat sauce over the pasta and finish with cheese sauce

Red wine, beef and mushroom casserole

The quintessential winter comfort food, rich and hearty
Preparation + cooking:  3 to 4 hours
Serves 4 to 6
Ingredients

• 1.5kg beef chuck steak
• 3 tbsp plain flour, seasoned with salt and pepper
• 3 tbsp olive oil
• 1 onion, roughly chopped
• 8 French shallots, halved
• 3 garlic cloves, finely chopped
• 1 cup dry red wine (Shiraz or Cabernet Sauvignon)
• 400gm can crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef stock
• 400gm sliced mushrooms
• 2 tbsp chopped oregano
• 2 bay leaves
• Parsley, chopped, to serve

Method

1. ​Preheat oven to 160°C (140°C fan forced).
2. Trim fat and sinew from beef then cut into 3cm cubes.  Toss beef in seasoned flour and coat well.
3. Heat 2 tbsp of oil in a deep casserole dish.  Cook beef in batches, until browned.  Transfer to a plate.  
4. Add remaining oil to the same casserole dish and cook the onion, shallots and garlic over medium heat for around 5 minutes or until soft.  Deglaze pan with red wine, scraping any meaty bits from the base of the pan.  Add tomatoes, tomato paste, beef stock, mushrooms, oregano and bay leaves.  Bring to boil then return meat to casserole dish.
5. Cover and cook for about 3 hours until the beef is soft and tender.  Adjust seasoning and remove bay leaves.
   
6. Garnish with chopped parsley and serve.

​Tips and hints
Buy diced beef and sliced mushrooms to save time
Place flour, salt and pepper in a plastic bag and toss in the beef to coat well
If you don't have a casserole dish with a lid, use a baking tray and cover with two layers of foil
Perfect recipe for your slow cooker.  Cook on low heat for 6 to 8 hours
Serving suggestion
Delicious served with mashed potato or potato gems
Recipe inspiration
Woolworths Fresh Magazine, July 2017

​French onion lamb shanks

Rich and delicious, the perfect winter comfort food
​Serves 4
​Preparation + cooking:  4 hours
Ingredients

• 4 lamb shanks
• 4 tbsp plain flour, seasoned with salt and pepper
• 3 tbsp olive oil
• 1 onion, sliced
• 3 carrots, peeled and chopped
• 2 celery sticks, sliced
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 35gm packet French onion soup mix
• 2 cups beef stock
• ¼ cup tomato paste
• ¼ cup chopped parsley
• ½​ cup pearl barley

​Method

1. Preheat oven to 170°C (150 fan forced).  Toss lamb shanks in seasoned flour to coat.  Shake off any excess.
2. Heat oil in a large ovenproof casserole dish over medium-high heat.  Cook lamb shanks, turning often, for about 8 to 10 minutes until browned all over.  Remove lamb shanks to a plate.  Reduce heat to medium.  Add onion, carrot, celery, garlic and bay leaves.  Cook, stirring occasionally for 5 minutes until onion is soft.
3. Combine soup mix, beef stock, tomato paste and parsley in a jug.  Stir into casserole dish with barley and 1 cup water.  Return lamb shanks to casserole dish.  Cover and bring to the boil.
4. Transfer to oven and cook, covered, for 3 to 4 hours or until meat is very tender and falling off the bone.  Remove bay leaves and adjust seasoning to taste.  Serve as desired.

Tips and hints
Use salt reduced products if you prefer a less salty dish
Place flour, salt and pepper in a plastic bag and toss in the beef to coat well
Remove the lid for the last half hour of cooking to reduce the sauce (makes it nice and thick)
Delicious served with mashed potato and green vegetables
Recipe credit
Woolworths Fresh Magazine June 2015

Curried sausages

Cheap, cheerful and filling
Ingredients

• 1 tbsp vegetable oil
• 8 sausages
• 1 large onion, sliced
• 400gm can diced tomatoes
• ½​ cup frozen peas and corn
• 1 tbsp curry powder, adjust to suit your taste
• Salt and pepper
• Mashed potato or papadums, to serve

Method

1. Heat oil in large frying pan over medium-high heat.  Fry sausages for 5 to 6 minutes.  Remove from heat and chop roughly.
2. Fry onion until is soft.  Reduce heat to medium then return sausages to the pan with the tomatoes and vegetables.  Cook for 5 minutes or until cooked through.  Add curry powder and season to taste.
3. Serve with mashed potatoes or papadums, or both.

Variations
Substitute canned tomatoes for baked beans
Substitute mashed potato or papadums for polenta

Meatballs with risoni

Mangia, Mangia!  This dish will satisfy the healthiest of appetites and warm you on a chilly day
Serves 4
Ingredients

• 500gm beef or pork mince
• ½ cup breadcrumbs
• ½ tsp salt
• 1 egg
• 1 tsp dried Italian herbs
• 2 tbsp grated parmesan cheese, plus extra to serve
• ½ cup plain flour
• 3 tbsp olive oil
• 75gm pancetta, chopped

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400gm risoni pasta
• 400gm can diced tomatoes
• 1 tbsp tomato paste
• 1 cup red wine
• Salt and pepper
• Finely chopped flat parsley leaves, to serve

​Method

1. In a large bowl, combine mince, breadcrumbs, salt, egg, herbs and parmesan.  Roll tablespoons of mixture into balls then toss in flour.
2. Heat oil in a deep frying pan over medium heat.  Cook meatballs, turning often for about 6 minutes or until golden.  Remove and set aside.  Add pancetta to pan and cook for 2 to 3 minutes until golden.  Reduce heat slightly then add onion and garlic.  Cook for 4 to 5 minutes until softened.
3. Add risoni and stir to coat.  Stir in tomatoes, tomato paste, red wine and 2 cups hot water.  Season to taste and bring to a simmer, stirring occasionally.  Return the meatballs to the pan.  Simmer over low heat for about 15 minutes until the risoni is tender and the liquid is absorbed.
4. Divide among serving bowls and scatter with parmesan and chopped parsley.

​Hints and suggestions
If you don't have breadcrumbs, use two crushed Weetbix (trust me, it works)
Substitute 2 chopped bacon rashers for the pancetta (remember to remove the rind)
For a richer flavour use beef stock instead of water
Stir gently so your meatballs don't break
Recipe credit
Delicious Magazine

Eggplant rotolo ragu

This is a smashing dish.  It is a little 'fiddly' to make but is definitely worth the effort
Serves 6
Ingredients

• 2 tbsp olive oil, plus extra to drizzle
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, finely chopped
• 350gm veal mince
• 350gm pork mince
• 1 tbsp dried Italian herbs
• 2 tbsp tomato paste
• 400gm can diced tomatoes
• 1 cup red wine
• Salt and pepper
• 2 large eggplants
• ¼ cup grated parmesan cheese
• ½ cup ricotta, crumbled
• Chopped flat leaf parsley, to serve

​Method

1. Heat oil in a saucepan over medium-high heat.  Add carrot, onion, celery and garlic and cook for 3 to 4 minutes until softened.
2. Add the mince, herbs and tomato paste and cook, stirring for a further 8 minutes or until browned.  Add the tomatoes and red wine, reduce heat to medium-low and cook, stirring occasionally, for 45 minutes or until thickened.  Season to taste.
3. Meanwhile, preheat oven to 200°C (180 fan forced).  Thinly slice the eggplants lengthways, discarding the small outer slices then drizzle with oil.  Cook eggplant in batches in a frypan over medium-high heat for 1 minute on each side or until slightly golden.  Drain on paper towel and allow to cool slightly.
4. Place two-thirds of the ragu (mince mixture) into a round 2 litre baking dish.  Roll up each eggplant slice and push into the ragu mixture to secure in place.  Spoon remaining ragu mixture into the eggplant rolls and into any gaps.  Top with parmesan and ricotta.  Bake for 15 to 20 minutes until the cheese is melted and golden.
5. Scatter with parsley to serve.

​Hints
Allow plenty of time to make this dish to perfection
I recommend this recipe for experienced home cooks
Serving suggestion
Enjoy with crusty bread and a selection of your favourite vegetables
​Recipe credit
Delicious Magazine​

Rich beef osso bucco

Delicious, comforting, crowd-pleasing
Serves 4 to 6
Preparation + cooking:  4 hours approximately
Ingredients

• Plain flour, enough for coating
• Salt and cracked black pepper
• 4 - 6 pieces beef osso bucco (shin beef)
• 4 tbsp olive oil
• 2 large onions, roughly chopped
• 3 cloves garlic, finely chopped
• 1 large carrot, peeled and thickly sliced
• 2 sticks celery, thickly sliced
• 2 cups sliced mushrooms
• 1 cup dry red wine (Shiraz or Cabernet Sauvignon)
• 400gm can diced Italian tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar
• 3 cups beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tbsp dried herbs (oregano, sage, parsley etc)
• 2 tbsp cornflour

​Method

1. Preheat oven to 150°C (130°C fan forced).  Combine plain flour, salt and pepper in a large plastic bag.  Add osso bucco slices and toss to coat.  Heat olive oil in a large heavy based casserole dish over medium-high heat.  Cook meat for 3 or 4 minutes on each side until browned. Remove from pan and set aside.
2. If pan is dry, add a little more olive oil.  Add onion and garlic and cook until just soft.  Add carrot and celery then cook for 4 to 5 minutes until soft and browned slightly.  Stir in mushrooms and cook for a further 2 minutes.  Stir in wine to deglaze the pan.  Add the remaining ingredients and stir to combine.  Add more stock if mixture is too thick.
3. Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 2 minutes.  Cover and place in oven to cook for 4 hours.  Meat should be very tender and falling away from the bone.  Adjust seasoning to taste and serve.

Serving suggestion
Enjoy with polenta or mashed potato and green beans
Notes
Reduce the cooking time by increasing heat to 180°C (160 fan forced)​ and cooking for 2 hours
Use any leftover sauce with pasta or as a gravy with rissoles

Gary's braised lamb shanks with pearl couscous

Thanks to Gary Mehigan for sharing his hearty and sumptuous recipe.  I have made a few variations to suit my family's taste and budget
In a word, this dish is 'divine'
Serves 4
Preparation + cooking:  3 hours
Ingredients

• 4 lamb shanks, French trimmed
• Salt and pepper
• ¼ cup olive oil
• 1 onion, diced
• 1 small fennel bulb, finely sliced
• 1 carrot, finely sliced
• 4 garlic cloves, finely chopped
• 4 bacon rashers, rind removed and finely chopped
• 6 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp fennel seeds, toasted and ground
• ½ tsp dried chilli flakes
• 1½​ cups dry white wine
• 2 x 400gm cans diced tomatoes
• 1 litre beef stock
• 1½​ cups pearl couscous
• Chopped fresh herbs, to serve

​​Method

1. Preheat oven to 175°C (155 fan forced).  Season the lamb shanks well with salt and pepper.  Heat the oil in a large casserole dish over high heat.  Add the lamb shanks and cook, turning occasionally, until browned on all sides.  Transfer to a plate.
2. Add the onion, fennel, carrot, garlic and bacon to the casserole dish and cook, stirring for about 7 or 8 minutes or until browned and softened.
3. Return the shanks and any juices to the casserole dish.  Stir in thyme, bay leaves, ground fennel seeds and chilli flakes.  Pour in the wine then bring to boil.  Simmer over high heat for about 8 minutes or until the liquid is reduced by half.  Add the tomatoes and beef stock and bring to boil.  Cover and bake for 1 hour 30 minutes.
4. Remove from oven and stir in the pearl couscous.  Bake for a further 30 minutes or until the meat is coming away from the bone and the couscous is tender and cooked through.
5. Remove from oven and set aside for a few minutes to rest.  Sprinkle with chopped herbs and serve.

​Hint
If you have time, reduce the oven temperature to 160°C (140 fan forced) and cook the lamb shanks for 3 hours
Serving suggestion
Serve with crusty bread, mashed potatoes, snow peas or beans
Recipe credit
Gary Mehigan and Delicious Magazine July 2014

White bean gnocchi with quick balsamic lamb ragu

Fabulous, filling, comfort food
Serves 4
Ingredients

• 2 x 400gm cans white cannellini beans, drained
• 1¼ cups plain flour
• 1 egg
• ¼ cup olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 500gm lamb mince
• 3 tomatoes, chopped
• ⅓ cup chopped oregano leaves, plus extra to serve
• 2½​​ tbsp balsamic vinegar
• Shaved parmesan cheese, to serve

​Method

1. To make gnocchi, process beans, flour, egg, 1 tbsp oil and 1 tsp salt in a food processor until combined.  Enclose dough in plastic wrap and chill for 15 minutes.
2. Heat remaining oil in a deep frypan over medium heat.  Add onion and cook for 3 or 4 minutes until softened.  Add garlic and tomato paste then cook for a further minute until fragrant.  Increase heat to medium-high then add mince.  Cook stirring occasionally for 5 minutes until browned.
3. Add the tomatoes, oregano, balsamic vinegar and 1½ cups water.  Season to taste.  Bring to simmer, reduce heat to medium-low then cook for a further 20 minutes or until sauce thickens.
4. Meanwhile, bring a large saucepan of salted water to the boil.  Roll pasta dough into logs about 1½ cm thick.  Cut into small pillow shapes about 2cm long.  Cook the gnocchi in the boiling water (in batches) for about 5 minutes or until they float to the surface.
5. Remove with a slotted spoon and toss gnocchi through the ragu sauce.
6. Serve with shaved parmesan and extra oregano.

​Hints
I used a 400gm can diced tomatoes instead of fresh tomatoes and it worked beautifully
Keep gnocchi small so they cook through
Allow gnocchi to rest in the sauce so it absorbs the flavour
Recipe credit
Delicious Magazine​

Rustic Italian lamb shanks

Lovely lamb shanks, always delicious, never any leftover
Preparation + cooking:  5 hours, the longer the better
Serves 4
Ingredients

• 2 tbsp olive oil
• 4 large lamb shanks
• 2 onions, thickly sliced
• 2 red capsicums, thickly sliced
• 2 cloves garlic, chopped
• 300ml red wine (Shiraz is good)
• 3 tbsp sundried tomato pesto
• 2 cups beef stock
• 1 sprig rosemary
• 2 sprigs thyme
• ¼ cup chopped basil
• 1 large can diced tomatoes
• Salt and pepper

​Method

1. Preheat oven to 160°C (140 fan forced).  Heat oil in a frying pan then brown the lamb shanks on all sides.  Remove to a plate and set aside.
2. Reduce heat then add onion, capsicum and garlic.  Cook for 5 minutes.  Add wine, pesto and stock and stir to combine.  Add herbs and tomatoes then season to taste.  Bring to boil, reduce heat and allow to simmer gently for 10 minutes.
3. Transfer sauce to a large oiled ovenproof dish.  Add lamb shanks and turn in sauce to coat.  Cover with a double layer of alfoil and seal the edges.  Place in oven and cook for 3 hours.  Remove from oven then reduce heat to 140°C (120 fan forced).  Remove the foil and gently turn the lamb shanks over to coat in the sauce.  Return to oven, uncovered, for a further hour.
4. To serve, the meat should be coming away from the bone and the sauce should be nice and thick.  If it is not, return to oven, uncovered, checking every 15 minutes until desired consistency is reached.
5. Remove from the oven and allow to rest for 15 minutes before serving.

Serving suggestion
Delicious served with mashed potatoes and green beans

Cottage pie

Good, old-fashioned comfort food
​Serves 4
Preparation + cooking:  1 hour 10 minutes
Ingredients

• 80gm butter
• 1 onion, finely chopped
• 3 French shallots, finely chopped
• 2 garlic cloves, finely chopped
• 800gm beef mince
• 1 large tomato, finely chopped
• 500ml beef stock
• ½ cup red wine
• Salt and pepper
• 1kg potatoes, peeled and chopped
• 200ml milk
• 2 eggs, 1 separated
• 2 tbsp panko breadcrumbs
• 1 tbsp fresh thyme leaves

​​Method

1. Melt half of the butter in a large frying pan over medium heat.  Add onion, shallots and garlic.  Stir for 5 minutes or until soft.  Add mince and stir, breaking up any lumps, for 5 minutes until mince is browned.  Add tomato, stock and red wine.  Bring to boil then reduce heat to medium-low.  Simmer for about 20 minutes or until liquid is nearly evaporated.  Season with salt and pepper and set aside to cool.
2. Meanwhile, cook the potatoes in boiling salted water until just tender.  Drain well then return to pan and shake over low heat to dry up any moisture.  Mash the potatoes, add the milk, egg yolk and remaining butter.  Continue to mash until smooth and creamy.  Season to taste.
3. Preheat oven to 200°C (180 fan forced).  Add the egg and reserved egg white to the mince mixture.  Stir well to combine.  Transfer to a 2 litre (8 cup) capacity oven dish.  Smooth the top.  Spoon or pipe little mounds of mash over the top of the mince.  Sprinkle with breadcrumbs and thyme leaves.
4. Bake for about 35 minutes until golden and crispy.  Allow to rest for 10 minutes before serving.

Serving suggestion
Enjoy with a selection of your favourite vegetables

Eggplant moussaka

Serves 6
Preparation + cooking:  2 hours
Ingredients

• 3 large eggplants, thinly sliced
• Salt and pepper
• Cooking spray
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 800gm lamb or beef mince
• 400gm can diced tomatoes
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ½ cup grated tasty cheese
• ½ cup panko breadcrumbs

White sauce

• 75gm butter
• ⅓ cup plain flour
• 2 cups milk

​Method

1. Sprinkle eggplant slices with salt and place in a sieve to drain for 30 minutes.  Rinse the eggplant slices and pat dry.  Spray eggplant with canola.  Heat a large frying pan over medium-high heat. Cook eggplant in batches for about 3 minutes on each side or until browned. Transfer to a plate.
2. Heat oil in a large pan over medium heat.  Add onion and garlic and cook for about 5 minutes or until onion has softened.  Stir in mince and cook, stirring to break up mince, for about 6 to 8 minutes or until browned.  Add tomatoes, cinnamon and allspice. Bring to the boil, reduce heat to medium-low and allow to simmer for 30 minutes or until sauce is thick and liquid has evaporated.  Season to taste.
3. Meanwhile, make the white sauce.  Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring constantly, for about a minute or until bubbling. Gradually stir in milk. Bring to the boil then reduce heat to medium. Cook, stirring, for about 5 minutes or until mixture has thickened. Remove from heat.
4. Preheat oven to 180°C (160 fan forced). Lightly grease an ovenproof dish.  Cover the base with a layer of eggplant slices, slightly overlapping. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant.  Cover with white sauce.  Sprinkle with cheese and top with breadcrumbs.  Bake for about 45 minutes or until golden.
5. Allow to stand for 15 minutes before serving.

Notes
Salting the eggplant slices before cooking removes any moisture and bitterness

Potato moussaka

Serves 6
Preparation + cooking:  1 hour 20 minutes
Ingredients

• Canola spray
• ⅓ cup dried breadcrumbs
• ¼ cup olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 500gm lamb mince
• 400gm can diced tomatoes
• ¼ cup fresh oregano
• 1 tsp allspice
• Salt and pepper
• 4 large potatoes, peeled and cut into 5mm slices
• 60gm butter
• 2 tbsp plain flour
• 1½​ cups milk
• 2 egg yolks
• Pinch nutmeg
• ½​ cup grated tasty cheese
• ½​ cup grated parmesan cheese

Method

1. Preheat oven to 180°C (160 fan forced).  Grease a 6 cup baking dish and coat with some of the breadcrumbs.
2. Heat 1 tbsp oil in a saucepan then cook onion, garlic and mince for 5 minutes until well browned.  Add tomatoes, oregano and allspice and simmer for 20 minutes.  Season to taste.
3. Boil potatoes in salted water until just tender.  Drain and set aside.
4. Melt butter in a small saucepan.  Add flour and cook for 2 minutes.  Gradually whisk in the milk until smooth.  Cook until sauce boils and thickens.  Whisk in egg yolks and nutmeg.
5. Combine the two cheeses in a bowl.  Arrange one third of the potato slices on the base of the baking dish.  Top with half of the meat sauce and scatter with one third of the cheese and half of the breadcrumbs.  Repeat layers, finishing with potato.  Pour white sauce over the top and sprinkle with remaining cheese.
6. Bake for 45 minutes until golden.  Allow to stand for 10 minutes before serving.

Serving suggestion
Enjoy with a nice Greek salad or vegetables

Coq au vin

One word to describe this classic French dish ... HEAVENLY!
Serves 4 to 6
Preparation + cooking:  2 hours
Ingredients

• 2 tbsp plain flour
• Salt and pepper
• 8 chicken pieces (about 1½​kg)
• 2 tbsp olive oil
• 4 bacon rashers, rind removed and roughly chopped
• 8 French shallots, chopped
• 2 garlic cloves, finely chopped
• 1½​ cups red wine (Pinot Noir, Shiraz or Cabernet Sauvignon are great)
• 1½​ cups chicken stock
• 6 sprigs fresh thyme
• 3 dried bay leaves
• 400gm button mushrooms, quartered
• 2 tbsp tomato paste
• 2 tbsp brandy
• Fresh thyme, extra to serve

​​Method

1. Place flour in a large plastic bag and season with salt and pepper.  Add chicken and shake until lightly coated.
2. Heat half the oil in a deep frying pan over medium-high heat.  Add half the chicken pieces and cook, turning occasionally for 5 minutes until golden.  Transfer to a plate.  Repeat with remaining oil and chicken.
3. Add bacon, shallots and garlic to pan and cook stirring for 5 minutes or until onions are soft.  Add the wine, chicken stock, thyme and bay leaves and bring to the boil.  Add the chicken then reduce heat to low.  Cover and simmer for 45 minutes or until tender.
4. Transfer chicken to a plate and cover with foil to keep warm.  Add mushrooms and tomato paste to the wine mixture.  Increase heat to medium-high and simmer, uncovered for 20 minutes or until sauce thickens.  Remove bay leaves and any visible herb sprigs.  Return chicken to pan with the brandy then stir to combine.  Season to taste with salt and pepper then serve.

Tips
To freeze, set aside to cool for about 15 minutes.  Place in an airtight container.  Label, date and freeze.  Eat within 3 months.
To thaw, remove from freezer, place in the fridge overnight, or until thawed
To reheat, place in a large saucepan over low heat, stirring occasionally, until warm
Serving suggestion
Enjoy with mashed potatoes and green beans
For an extra special meal, serve with Olive oil mash.  Peel and wash 1.5kg potatoes.  Boil in a large saucepan of salted water for about 15 minutes, or until tender.  Drain water then return potatoes to saucepan.  Use a potato masher or fork to mash until smooth.  Add ½ cup extra virgin olive oil,  Stir to combine and season with salt and pepper.
Recipe credit
Taste.com

Veal osso bucco

Ingredients

• 1 tbsp olive oil
• 4 large pieces veal osso bucco
• 2 onions, roughly chopped
• 3 garlic cloves, finely chopped
• 400gm can diced tomatoes
• 1 cup dry white wine
• 1 tbsp tomato paste
• Salt and pepper

Method

1. Preheat oven to 160°C (140 fan forced).
2. Heat oil in a casserole dish over a medium heat.  Brown veal on all sides. Remove the veal to a plate and set aside.
3. Add onion and garlic to casserole dish and cook until onion is soft.  Add tomatoes, wine and tomato paste, season with salt and pepper and bring to simmer.
4. Return veal to dish with the sauce.  Cover and cook for about 2 hours until veal is tender and falling off the bone.  Adjust seasoning to taste and serve.​

Serving suggestion
Delicious served with mashed potatoes and a selection of your favourite vegetables​

Jambalaya

You simply must try this rustic Spanish and French inspired rice dish
​Serves 4
Preparation + cooking:  1 hour
Ingredients

• 2 tbsp olive oil
• 2 chorizo sausages, sliced
• 3 tsp minced garlic
• 1 brown onion, chopped
• 1 red onion, chopped
• 1 small red capsicum, deseeded and chopped
• 1 small green capsicum, deseeded and chopped
• 2 tsp smoked paprika
• 2 tsp sugar
• 200gm long grain rice
• 2 bay leaves
• 700gm bottle tomato passata
• 1½ cups chicken stock
• ¼ tsp cayenne pepper
• Salt and pepper
• ​500gm green prawns, peeled and deveined
• 3 tbsp chopped flat leaf parsley
• 6 spring onions, sliced
• Crusty bread or bread rolls, to serve

 ​Method

1. Heat olive oil in a large frying pan over medium-high heat and fry chorizo until golden.  Transfer to a plate and set aside. 
2. Add garlic, onion and capsicum to pan and cook for 5 minutes, then stir in paprika.  Return chorizo to pan then stir in the rice, bay leaves, passata, stock and cayenne pepper.  Season with salt and pepper.  Bring to the boil then reduce heat to low and simmer, uncovered for 25 minutes.
3. Stir in the parsley and most of the spring onions, reserving some to garnish.  Remove bay leaves then add prawns.  Cover and cook for a further 5 minutes, or until the prawns are just cooked through.  
4. Place in serving bowls and garnish with spring onions.  Serve with crusty bread or fresh bread rolls.

Moroccan lamb meatballs 

Serves 4
Preparation + cooking:  1 hour 10 minutes
Ingredients

• 500gm lamb mince
• ⅓ cup breadcrumbs
• ½ cup coriander, chopped
• 2 tbsp Moroccan spice mix
• 5 eggs
• Salt and pepper
• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 x 400gm diced tomatoes
• 2 tbsp honey
• Couscous, to serve

Method

1. Place mince, breadcrumbs, half the coriander, 1 tbsp of spice mix and 1 egg in a large bowl.  Season well with salt and pepper.  Mix until well combined.  Roll tablespoons of mixture into 20 meatballs.  Place on a large plate.  Cover and refrigerate for 20 minutes.
2. Heat 2 tbsp olive oil in frying pan over medium-high heat.  Cook meatballs in 2 batches, turning often for 5 minutes or until browned.  Transfer to a large plate.
3. Heat remaining olive oil in frying pan over medium high heat.  Add onion and garlic then cook for about 3 minutes until softened.  Add other tablespoon of spice mix, tomatoes and honey.  Bring to a simmer.  Return meatballs to pan.  Reduce heat to low.  Simmer uncovered for 20 minutes or until meatballs are tender and sauce has thickened.
4. Make 4 holes in tomato mixture.  Crack remaining eggs into each hole.  Cover and cook for about 8 minutes or until eggs are set.
5. Meanwhile, cook the couscous according to packet directions.
6. Sprinkle the remaining coriander over the meatballs.  Serve immediately with couscous.

Steak and kidney pie

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A good, old-fashioned recipe from The Australian Women's Weekly magazine (September 1990) and it is absolutely delicious
Ingredients

• 250gm ox kidney, fat and skin removed
• 1kg chuck steak, cubed
• 2 onions, chopped
• 1 tbsp soy sauce
• 2 cups beef stock
• ⅓ cup plain flour
• ½ cup water
• 2 tbsp chopped parsley
• 375gm ready made puff pastry sheets, thawed
• 1 egg yolk, beaten

​Method

1. Chop kidney into 2cm cubes.  Combine kidney, steak, onions, soy sauce and beef stock in a large saucepan.  Bring to boil then reduce heat and simmer, covered, for about 2 hours, or until meat is tender.
2. Combine plain flour and water.  Stir into beef mixture then stir over medium-high heat for about 3 minutes until mixture boils and thickens.  Stir in parsley then simmer, uncovered, for a further three minutes.  Allow to cool slightly.
3. Preheat oven to 175°C (155 fan forced).  Spoon beef mixture into a lightly greased 6 cup capacity pie dish.
4. Cut thin strips of pastry and place around edge of pie dish then brush with water.  Cut pastry sheets to fit top of pie (enough to cover strips around edges).  Cut 1cm nicks through both layers of pastry around the rim of the dish, pressing edges to seal.  Cut two small slits in the pastry.  Decorate with pastry trimmings if desired.
5. Brush pastry with beaten egg yolk.  Bake for about 30 minutes or until pastry is puffed and golden and filling is heated through.  Serve as desired.

Shepherd's pie with creamy rice topping

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Simply excellent
Serves 6 to 8
Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, finely chopped
• 200gm mushrooms, sliced
• 1kg lamb mince
• ¼ cup tomato paste
• 400gm can diced tomatoes
• 2 tbsp Worcestershire sauce
• ½ cup beef stock
• 300gm can corn kernels, drained
• 2 tbsp parsley, chopped
• 2 tbsp thyme, chopped
• Salt and pepper

Creamy rice topping

• 40gm butter
• 1½ cups rice
• 2½ cups water
• 1 cup grated tasty cheese
• ½ cup cream

Method

1. Preheat oven to 200°C (180 fan forced).  Heat oil in a large pan.  Add onions, garlic and mushrooms and cook, stirring until onions are soft.  Add lamb mince and cook until browned.  Stir in tomato paste, diced tomatoes, Worcestershire sauce and beef stock.  Simmer uncovered for about 20 minutes or until thickened.   Stir in corn and herbs then season to taste.  Transfer mince to a 12 cup (3 litre) ovenproof dish. 
2. Prepare creamy rice topping.  Heat butter in a medium pan, add rice and stir to coat.  Stir in the water and bring to boil.  Reduce heat and simmer for about 10 minutes until tender and liquid is evaporated, stirring occasionally.  Stir in grated cheese and cream and season with salt and pepper.
3. Spread rice mixture over lamb mince and place in oven.  Bake for about 20 minutes or until golden.  Allow to stand for 10 minutes before serving.

Recipe credit
Australian Women's Weekly September 1996

Chilli con carne

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This is a luxurious, slow cooked, Mexican flavour bomb
Serves 6
​Preparation + cooking:  3 hours minimum
Ingredients

• ¼ cup plain flour
• Salt and pepper
• 1.2kg chuck steak or gravy beef, cut into cubes
• ¼ cup olive oil
• 1 onion, sliced
• 2 garlic cloves, finely chopped, or 2 tsp minced garlic
• 1 red capsicum, deseeded and diced
• 2 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste
• ¼ cup red wine
• 400gm can diced tomatoes
• 2½ cups beef stock
• 400gm can red kidney beans, drained and rinsed
• Tortillas, rice or corn chips, to serve
• 1 avocado, to serve, optional
• 1 cup sour cream, to serve
• Coriander sprigs, to serve

Method

1. Preheat oven to 160°C (140 fan forced).  Place flour in a large plastic bag and season with salt and pepper.  Toss beef in the flour to coat evenly.
2. Heat 2 tbsp of the oil in a casserole dish over medium-low heat.  Shake any excess flour off the beef.  Cook the beef in batches for around 8 minutes until well browned.  Transfer to a bowl.
3. Add remaining oil, onion, garlic and capsicum to pan and cook for 5 minutes or until softened.  Stir in spices, tomato paste and red wine then stir until combined.  Add tomatoes and stock and bring to the boil.  Season well and return beef to casserole.  Cover and cook for 2½ hours.
4. Remove lid and stir through kidney beans.  Return to oven for 30 minutes or until beef is very tender.
5. Meanwhile prepare your preferred side dishes (tortillas, rice or corn chips).
6. Serve chilli con carne with sliced avocado (optional), sour cream and coriander.

Hints
Adjust the amount of chilli powder to suit your taste
If you don't have a casserole dish with a lid, use a deep baking tray and cover with a double layer of foil
​This dish is perfect for your slow cooker.  I suggest cooking on low for a minimum of 6 hours
Recipe credit
Woolworths Fresh Magazine June 2015

Corned beef silverside

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Traditional, delicious fare which is very easy to make
Serves 4 - 6
Preparation + cooking:  2 hours 20 minutes
Ingredients

• 1.5kg piece corned beef silverside
• 2 bay leaves
• ¼ cup malt vinegar
• ¼ cup firmly packed brown sugar
• 8 black peppercorns
• 6 whole cloves
• 1 large brown onion, quartered
• 1 large carrot, sliced thickly
• 1 celery stick, roughly chopped

Method

1. Place all ingredients in a large saucepan.  Cover completely with cold water and bring to boil.  Reduce heat to simmer and cook, covered, over low heat for 1 hour.  Allow to stand for 1 hour.  Remove the beef from the liquid.  Discard liquid and vegetables.
2. Serve as desired.

Notes
Corned beef can be prepared a day before.  Place beef into cooking liquid, cover and refrigerate overnight
If you have time, simmer for 2 hours
Not suitable to freeze or microwave
Serving suggestion
Serve with white sauce, parsley sauce or mustard sauce
Any leftovers are perfect for sandwiches

Chicken cacciatore casserole

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Rustic Italian cooking at its finest
Serves 4
Preparation + cooking:  1 hour 30 minutes
Ingredients

• 2 tbsp olive oil
• 20gm butter
• 1kg chicken pieces
• 1 large onion, halved and thinly sliced
• 2 garlic cloves, finely chopped
• 1 tbsp tomato paste
• 400gm can Italian diced tomatoes
• 1 cup dry white wine
• 1 tbsp white wine vinegar
• 3 rosemary sprigs
• 2 bay leaves
• Salt and pepper

Method

1. Heat oil and butter in a heavy-based 10 cup capacity, shallow casserole dish.  When sizzling, add 2 to 4 chicken pieces.  Cook over medium-high heat for 10 to 15 minutes or until browned all over.  Transfer to a large plate.  Cook remaining chicken pieces and transfer to a large plate.
2. Add onion and garlic to casserole and cook over medium heat for 4 minutes or until soft.  Stir through tomato paste, tomatoes, wine, vinegar, rosemary and bay leaves until well combined.  Bring to the boil and return chicken pieces to casserole.  Bring to the boil then reduce heat to low.  Cover and cook for 45 minutes.  Remove lid and cook for a further 20 minutes.  Remove bay leaves and season to taste.
3. Serve sprinkled with rosemary sprigs.

Serving suggestion
Delicious served with polenta or mashed potatoes and a selection of your favourite vegetables