WARMTH & com­fort

This win­ter, we’re turn­ing to nour­ish­ing veg­e­tar­ian com­fort food for big flavours and big re­turns in the kitchen – there’s no miss­ing out here! Each recipe is a sim­ple prepa­ra­tion of the finest in-sea­son of­fer­ings, part­nered with aro­matic herbs and fra­gra

donna hay - - FAVORITE THINGS - photography WIL­LIAM MEPPEM styling STEVE PEARCE

al­mond risotto with roasted baby parsnips and crispy sage

¼ cup (60ml) ex­tra vir­gin olive oil 2 es­chalots (French shal­lots), finely chopped 2 cloves gar­lic, crushed sea salt and cracked black pep­per 2 cups (400g) ar­bo­rio rice 1 litre hot veg­etable stock ¼ cup (80g) store-bought al­mond spread ½ cup (40g) finely grated pecorino, plus ex­tra to serve 400g baby parsnips, peeled 2 ta­ble­spoons maple syrup 2 ta­ble­spoons malt vine­gar 12 sage leaves

Pre­heat oven to 220°C (425°F). Heat 1 ta­ble­spoon of the oil in a medium saucepan over medium heat. Add the es­chalot, gar­lic, salt and pep­per, and cook, stir­ring oc­ca­sion­ally, for 4–5 min­utes or un­til soft. Add the rice and cook, stir­ring, for 1–2 min­utes. Add the stock, 1 cup (250ml) at a time, adding more once ab­sorbed, and cook, stir­ring fre­quently, for 20 min­utes or un­til rice is al dente. Re­move from the heat and stir through the al­mond spread and pecorino.

While the rice is cook­ing, place the parsnips, maple syrup, vine­gar and 1 ta­ble­spoon of the oil in a small roast­ing dish lined with non-stick bak­ing pa­per. Roast for 30 min­utes or un­til golden and caramelised.

Heat the re­main­ing oil in a small fry­ing pan over high heat. Add the sage and cook for 30 sec­onds or un­til crispy.

Di­vide the risotto be­tween plates and top with the parsnips, sage, salt, pep­per and ex­tra pecorino to serve. Serves 4.

free-form four-cheese lasagne

400g fresh lasagne sheets, blanched 2 cups (480g) fresh ri­cotta 2 x 150g buf­falo moz­zarella, torn 300g tal­le­gio, torn sea salt and cracked black pep­per finely grated parme­san, to serve

Pre­heat oven to 240°C (475°F). Lay 1 sheet of the lasagne in a lightly greased 20cm oven­proof fry­ing pan, with the pasta over­hang­ing the edge of the pan. Top with ½ cup (60g) of the ri­cotta, and a quar­ter each of the moz­zarella and tal­le­gio. Fold over the lasagne sheet and top with ½ cup (60g) of the ri­cotta, and a quar­ter each of the moz­zarella and tal­le­gio. Re­peat lay­er­ing with the re­main­ing lasagne sheets and cheeses, finishing with the cheeses. Place on an oven tray and cook for 15 min­utes or un­til golden and bub­bling. Sprin­kle with salt, pep­per and parme­san to serve. Serves 4.

egg­plant schnitzels with creamy mash and burnt butter

2 medium egg­plants (aubergines), cut length­ways into

1.5cm-thick slices 1 ta­ble­spoon sea salt flakes ½ cup (75g) plain (all-pur­pose) flour cracked black pep­per 2 eggs ¼ cup (60ml) milk 3 cups (210g) sourdough bread­crumbs 1 tea­spoon finely grated lemon rind 1 ta­ble­spoon finely chopped oregano 2 ta­ble­spoons finely chopped flat-leaf pars­ley leaves 2 cloves gar­lic, crushed ½ tea­spoon dried chilli flakes veg­etable oil, for shal­low-fry­ing 40g un­salted butter creamy mash 1kg se­bago pota­toes, peeled and chopped 40g un­salted butter ½ cup (60ml) milk

Pre­heat oven to 220°C (425°F). Place the egg­plant slices on 2 large oven trays. Sprin­kle each side with the salt and set aside for 20 min­utes.

While the egg­plant is be­ing salted, place the flour, salt and pep­per in a medium bowl and mix to com­bine. Place the eggs and milk in a sep­a­rate medium bowl and whisk to com­bine. Place the bread­crumbs, lemon rind, oregano, pars­ley, gar­lic, chilli, salt and pep­per in a sep­a­rate large bowl and toss to com­bine.

Us­ing pa­per towel, wipe off the ex­cess salt from the egg­plant. Dust with the flour mix­ture, dip into the egg mix­ture and press into the crumb mix­ture to coat.

Heat 3cm of oil in a large fry­ing pan over medium heat. Cook the egg­plant, in batches, turn­ing half­way, for 4–6 min­utes or un­til golden. Place on a large oven tray and cook in the oven for 10 min­utes or un­til ten­der.

To make the creamy mash, place the potato in a large saucepan of salted cold water over high heat and bring to the boil. Cook for 15−20 min­utes or un­til ten­der. Drain and re­turn to the saucepan. Add the butter, milk, salt and pep­per and mash un­til smooth.

Place the butter in a small fry­ing pan over high heat and cook for 4–6 min­utes or un­til nut brown. Serve the schnitzels with the creamy mash and burnt butter. Serves 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.