Winter Recipes


The cooler weather is here and we have some amazing winter recipes for you to try this season.

One-pan Lamb Shanks With Lemon Potatoes


• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 2 garlic cloves, crushed
• 1/2 teaspoon mild paprika
• 4 lamb shanks
• 1/2 cup lemon juice
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Extra 2 garlic cloves, sliced
• 1kg red royal potatoes, unpeeled, thickly sliced
• 2 dried bay leaves
• 1 cinnamon stick
• 2 x 200g punnets truss cherry tomatoes
• 100g green beans, trimmed
• 1/2 cup roasted peppers, drained
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons lemon zest


Step 1
Preheat oven to 180C/160C fan-forced.
Step 2
Combine oil, rosemary, crushed garlic and paprika in a large bowl. Season with salt and pepper. Add lamb shanks. Toss to coat.
Step 3
Combine lemon juice, stock, paste, oregano and extra sliced garlic in a large bowl. Season with salt and pepper. Add potato, bay leaves and cinnamon. Stir to combine. Place in a large roasting pan. Nestle lamb shanks into potato mixture. Cover tightly with foil. Bake for 3 hours.
Step 4
Uncover. Sprinkle with tomatoes, beans and peppers. Bake, uncovered, for a further 30 minutes or until lamb is tender.
Step 5
Sprinkle with parsley and zest. Serve.


Chocolate Croissant Pudding


• 3 chocolate croissants, cut into 2cm pieces
• 4 eggs
• 300ml thickened light cream
• 3/4 cup milk
• 1/4 cup caster sugar
• 1 tablespoon icing sugar, to serve


Step 1
Lightly grease a 5cm deep, 17cm x 26cm ovenproof dish.
Step 2
Place croissants in dish. Whisk eggs, cream, milk and sugar in a jug until combined. Pour over croissant pieces. Cover and stand at room temperature (if it’s a very warm day, place in the fridge) for 1 hour


Mushroom Risotto


• 1 litre salt-reduced vegetable stock
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 3 garlic cloves, finely sliced
• 40g butter
• 500g Portabella mushrooms, coarsely chopped
• 2 tablespoons chopped flat-leaf parsley
• 1 cup finely grated parmesan (or vegetarian hard cheese)


Step 1
Heat the stock and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
Step 2
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 5 mins or until tender. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
Step 3
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic, stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms in the butter, in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of the mushrooms to the pan. Add the garlic and parsley. Season and toss to combine. Reserve to garnish the risotto.
Step 4
Stir the plain mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.

We hope these recipes provide you with comfort on the cooler days ahead.

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