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
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.