WINTER WARMERS

One of my favourite winter warmers is a casserole. The combination of meat (usually), vegetables, spices and herbs slow-cooked in the oven or on the hob to mouthwatering deliciousness is a cosy comfort.

And with cosiness in mind, Food Writers New Zealand has released an e-cookbook. Cosy features 40 familystyle recipes for warming mains and desserts created by food writers from across the country. And it is just $10.

All profits go to ‘Meat the Need’, a national charity with the goal of supplying much-needed meat to City Missions and Food Banks throughout New Zealand.

Cosy dishes such as Helen Jackson’s Chicken Adobo, Ginny Grant’s Braised Chickpeas with Haloumi and Mojo Verde, Ashia Ismail-Singer’s Potato Curry, and Annabel Langbein’s Chicken & Ginger Noodle Bowl, are just a few of the appetising temptations. Desserts include my slow-cooker Baked Apples. The collection of cosy comforts can be downloaded at:

www.foodwriters.org.nz

Here are my ‘winter warmer’ casseroles.

TAMARILLO RED WINE PORK

Ingredients

■ 1kg diced pork

■ freshly ground black pepper to taste

■ 3 rashers bacon, chopped

■ 2 Tbsp olive oil

■ 1 large onion, diced

■ 200g button mushrooms, sliced

■ 1 Tbsp each: mixed dried herbs, brown sugar, balsamic vinegar

■ 1 cup red wine

■ 4 tamarillos, peeled and halved crosswise

Method

Preheat the oven to 160C. Sprinkle the pork generously with black pepper.

Saute´ the chopped bacon in half the oil in a large casserole suitable for the hob and oven. When nearly crisp, add the onion and mushrooms. Saute´ until lightly coloured. Place aside.

Brown the pork in batches in the remaining oil. Return the bacon mixture to the casserole and mix well. Add the herbs, brown sugar, balsamic vinegar and red wine. Mix well. Cover and cook in the oven for 1 hour.

Place the tamarillo halves on top of the pork, cut-side up. Cover and cook for a further 30 minutes.

Great served with bread rolls.

— Serves 6

CARBONNADE

Ingredients

■ Onions: 125g bacon, diced

■ 2 Tbsp olive oil

■ 2 large onions, diced

■ 2 tsp sugar

■ Meat: 1.5kg chuck or blade steak

■ 4 Tbsp cornflour

■ Liquid: 330ml black beer

■ 1⁄2 cup beef stock

■ Seasonings: 1 Tbsp whole grain mustard

■ bunch fresh herbs tied with string

■ salt and pepper to taste

■ 1 roasted red capsicum, seeded and diced

■ Croutons: 6-8 slices French bread, lightly toasted

■ 25g butter

■ 2 Tbsp chopped mixed fresh herbs

Method

Preheat the oven to 160C. Saute´ the bacon in half the oil in a large casserole suitable for the hob and oven. When nearly crisp, add onions. Saute´ for 1 minute. Add the sugar and saute´ until golden. Place aside.

Cut the beef into cubes and dust with the cornflour. Fry in remaining oil in batches, until coloured.

Remove from the heat and pour in the beer and beef stock stirring well. Return the onion mixture to the casserole together with the mustard, herbs and seasonings. Cover and cook in oven for 2 hours.

Ten minutes before the end of cooking time, remove the casserole lid and stir in the red capsicum. Spread the croutons with butter and herbs and place on top of the meat. Cook for 10 minutes. — Serves 6-8

TURMERIC CHICKEN

Ingredients

■ 400g whole skinned and boned chicken thighs, cubed

■ 1 tsp ground turmeric

■ 1 Tbsp canola oil

■ 1⁄2 tsp each: mustard seeds, cumin seeds, fennel seeds, cardamom seeds

■ 1 medium onion, diced

■ 4 cloves garlic, crushed

■ finely grated root ginger

■ 11⁄2 tsp curry powder

■ 11⁄4 cups chicken stock

■ 2 large tomatoes, diced

Method

Dust the chicken with the turmeric. Place aside.

Heat the oil in a large pot suitable for the hob or oven. Add the mustard seeds and stir until they begin to pop. Add the cumin, fennel and cardamom seeds, then the onion. Cook, until slightly browned.

Combine the garlic and ginger. Add to the pot with the curry powder and stir for 1 minute. Add the chicken stock and tomatoes and bring to boil. Cook gently for 20 minutes, till thick.

Add the chicken and simmer for about 20 minutes on the hob or 30-40 minutes in a 180C oven. — Serves 4

YUMMY VEGETABLE POT

This can be made on the hob or cooked in the oven together with baked potatoes.

Ingredients

■ 1 Tbsp olive oil

■ 1 onion, diced

■ 3 garlic cloves, sliced

■ 1 tsp each: smoked paprika, ground cumin

■ 4-5 thyme sprigs

■ 2 each: medium carrots, parsnips, peeled and sliced

■ 1 red capsicum, seeded and chopped

■ 400g can chopped tomatoes

■ 2 Tbsp tomato paste

■ 1⁄2 cup vegetable stock

■ 420g can cooked lentils, drained

Method

Heat the oil in a large, heavy-based pot. Saute´ the onions until softened.

Add the garlic, spices, thyme, carrots, parsnips and capsicum and stir-fry for 3-4 minutes.

Add the tomatoes, tomato paste and stock. Cover and cook on the hob for 20 minutes or in a 180°C oven for 30 minutes.

Remove the thyme sprigs. Stir in the lentils and cook — uncovered — for a further 10-20 minutes. Great garnished generously with chopped parsley. — Serves 4