Winter warmers Slow-cooked dishes to devour

WELCOME IN THE NEW SEASON WITH THESE COMFORTING SLOW-COOKED CLASSICS TO WARM YOUR HOME AND HEART

MUSHROOM & THYME SOUP

Serves 4-6 (See opposite)

10g dried porcini mushrooms

(see tip, below)

1 cup warm water

700g button mushrooms

¼ cup olive oil

200g Swiss brown mushrooms,

sliced

1 large onion, finely chopped 3 cloves garlic, crushed

2 tbsp thyme leaves, extra

for garnish

1L chicken or vegetable stock 200ml crème fraîche

Olive oil (optional), to serve

1. Soak porcini mushrooms in warm water for 15 minutes. Cut 200g of the smallest button mushrooms in half and set aside. Slice the remaining button mushrooms.

2. Heat oil in a large pot over a medium-high heat. Add sliced button and Swiss brown mushrooms, cook, stirring occasionally for about 5-6 minutes or until softened.

3. Add onion, garlic and thyme and cook, stirring for a further 3 minutes or until onion is soft. Add porcini mushrooms with soaking liquid and stock and bring to a simmer. Simmer, partially covered for 15 minutes.

4. Process soup with a hand-held blender in the pot or in batches in a blender until smooth. Return soup to the pot if using a blender. Add crème fraîche and whisk until smooth. Add reserved mushrooms. Season well. Heat gently until soup is hot.

5. Ladle into bowls. Sprinkle with thyme, drizzle with oil and serve.

TIP: Dried porcini mushrooms are available from greengrocers and delicatessens. They add a strong concentrated mushroom flavour.

SPANAKOPITA BREAD TWIST

Serves 6

1 tbsp olive oil

4 green onions, finely chopped 2 cloves garlic, crushed

250g box frozen spinach, thawed

(see tip, below right)

100g Greek feta, finely crumbled 3 cups self-raising flour

½ tsp baking powder

½ tsp salt

100g chilled butter, chopped

finely

½ cup (60g) grated parmesan,

extra for sprinkling on top 1 cup milk, extra to glaze

1. Preheat oven to 190°C fan-forced. Dust a large oven tray with flour. 2. Heat oil in a medium non-stick frying pan over a medium-low heat. Add onions and garlic. Cook, stirring for 1-2 minutes or until soft. Transfer to a medium bowl.

3. Squeeze excess liquid from spinach. Weigh out 100g of the spinach and finely chop. Reserve the remaining (see tip). Add spinach and feta to bowl with onion and mix until combined evenly. Set aside.

4. Sift flour, baking powder and salt into a large bowl. Rub in butter until mixture resembles breadcrumbs. Stir in parmesan. Make a well in the centre. Add milk and stir to form a dough.

5. Bring dough together in the bowl with your hand. Knead lightly on a floured surface until smooth. Roll out on a floured surface to a 45cm x 35cm rectangle. Sprinkle dough evenly with spinach mixture. Press into dough slightly. Roll up firmly, starting from the long side, to form a log. Cut log in half lengthways to expose the layers.

6. Carefully plait two halves by crossing one over the other then press ends together. Slide onto oven tray. Brush lightly with extra milk. Sprinkle with a little extra parmesan.

7. Bake for about 35 minutes or until bread has risen and is golden brown, covering ends with foil if over-browning after 20 minutes. Stand for 5 minutes before transferring to a wire rack to cool.

TIP: We used Logan Farm frozen spinach. It is important to measure out spinach once liquid has been squeezed out as different brands hold more water yielding less spinach. Any remaining spinach will keep in the fridge up to 3 days. Use in omelettes, toasted sandwiches or in green smoothies. >

SLOW-ROASTED ROSEMARY LAMB SHOULDER WITH SMOKY AUBERGINE SAUCE

Serves 6 (See opposite)

2 tsp coriander seeds

1 tsp cumin seeds

2 tbsp olive oil

2kg lamb shoulder, bone in 1 tbsp chopped rosemary 1L water

Roasted potato wedges, to serve

(see tip, right)

Smoky aubergine sauce 2 large eggplant

1 small bulb garlic, left unpeeled

2 tbsp tahini

1 tsp ground cumin ½ tsp smoked paprika 2 tbsp lemon juice

Gremolata

1 tbsp chopped rosemary

1 tbsp chopped Italian Parsley 2 cloves garlic, finely chopped 1 tsp finely grated lemon zest 2 tbsp Greek yoghurt (optional) Smoked salt or sea salt, to taste

1. Preheat oven to 150°C fan-forced. Toast coriander and cumin seeds in a small frying pan over a low heat until aromatic. Grind with a mortar and pestle.

2. Heat oil in a large frying pan over a medium-high heat. Season lamb then brown in pan for 5 minutes each side. Place on a rack sitting in a large roasting pan. Pour water in base of pan. Sprinkle lamb with spice mix and rosemary and press on surface once lamb is cool enough to do so.

3. Cover entire pan with foil. Roast for 3½ hours. Remove foil and roast for a further 30-45 minutes or until brown and meat can be pulled away from bone easily.

4. Transfer lamb to a tray and cover with foil to rest for 20 minutes. Strain pan juices into a jug through a sieve. Spoon as much visible fat off the top as possible.

5. Meanwhile, to make aubergine sauce; heat a barbecue or chargrill plate over a medium heat. Stab eggplant with the tip of a knife all over. Barbecue or grill eggplant and whole bulb of garlic with lid down or by making a tent of foil to cover grill. Cook for 30 minutes, turning twice or until tender and charred

(see tip, above right). Transfer eggplant and garlic to a heatproof bowl. Cover with foil and allow to cool for 30-35 minutes.

6. Remove and discard skin from eggplant. Chop flesh and place in the bowl of a food processor. Squeeze garlic flesh from skins and add to processor with remaining ingredients and process until smooth. Season with smoked salt, to taste.

7. To make gremolata, combine all ingredients in a small bowl. 8. Sprinkle lamb and aubergine sauce with gremolata. Serve meat and sauce with roast potatoes. Use forks to shred meat off the bone.

TIP: To add a smoky flavour to aubergine sauce, we used barbecue smoking wood chips available from hardware stores. Soak 1 cupful of wood chips in water for 10 minutes. Drain wood chips then place on a sheet of foil. Wrap up to form a flat parcel. Cut a hole in the top of foil. Preheat barbecue with wood chip parcel over a medium heat. Continue with step 5.

TIP: Potato wedges can be roasted in oven with lamb. Increase temperature to brown potatoes while lamb is resting.

FRENCH ROAST PORK WITH LEEK, APPLE & FENNEL

Serves 6 (See page 128)

2 tsp fennel seeds

1 tsp sea salt flakes

1.7kg boneless rolled pork loin

roast, rind scored

Olive oil cooking spray

3 bulbs (1kg) fennel 4 (450g) baby red apples, halved 2 leeks, trimmed, thickly sliced

diagonally

330ml bottle apple cider

3 cups chicken stock

1. Preheat oven to 230°C fan-forced. Put fennel seeds in a small frying pan over a medium heat and cook until toasted. Crush fennel seeds and salt in a mortar and pestle.

2. Place pork, rind-side up in a medium roasting pan. Spray with oil. Rub fennel and salt into the scored rind (see tip, below). Trim ends of fennel, reserving green fronds. Discard coarse outer leaves. Cut into 1.5cm thick slices lengthways.

3. Spread fennel, apple and leek in another large roasting pan.

Pour cider and 2 cups of the stock over vegetables and season.

Roast pork and vegetables for 40 minutes or until pork is golden and crackled.

4. Reduce heat to 180°C. Add remaining stock to the vegetables. Continue to roast for 50 minutes-1 hour, or until vegetables have caramelised. Remove vegetables prior to complete cooking time if caramelised. Test pork is ready by piercing with the tip of a small knife and juices run clear. Rest pork for 10 minutes.

5. Coarsely chop reserved fennel fronds. Sprinkle over vegetables. Spoon vegetables and poaching liquid onto a large platter.

6. Carve pork into thick slices and serve with vegetables. Drizzle with any rested pork juices.

TIP: To prepare pork, remove pork from packaging and pat dry. Place in fridge uncovered overnight. Remove from fridge 30 minutes before roasting. Make sure scoring is deep before rubbing in fennel and salt.

PRESENT PORK ON A GENEROUS PLATTER AND INVITE GUESTS TO SERVE THEMSELVES

ROAST HEIRLOOM CARROTS WITH FREEKEH, SPICED PEPITA & HAZELNUT SALAD

Serves 6-8 (See page 129)

2 bunches heirloom carrots 1 bunch Dutch carrots

Olive oil cooking spray

¾ cup whole grain freekeh 2½ cups water

½ cup pepita & sunflower

seed mix

1 tsp ground cumin

1 tsp smoked paprika

½ tsp dried chilli flakes, extra

to serve

⅓ cup roasted hazelnuts, coarsely

chopped

2 tbsp EV olive oil

Yoghurt dressing

½ cup Greek yoghurt

1½ tbsp mango chutney

1tbsp red wine vinegar

2 tbsp water

1 tsp chopped lemon thyme, extra

thyme leaves to serve

1. Preheat oven to 180°C fan-forced. Line a roasting pan with baking paper. Scrub carrots with a clean scourer. Cut larger carrots in half lengthways. Place in roasting pan. Spray with oil. Season. Roast for 35-40 minutes, depending on thickness of the carrots, until tender.

2. Meanwhile, put freekeh and water in a medium size saucepan. Bring to a simmer. Cover partially and simmer for about 20 minutes or until tender. Drain. Cool.

3. To make yoghurt dressing, whisk all of the ingredients in a small bowl until smooth. Season.

4. Cook seed mix in a medium frying pan over a medium-low heat with cumin, paprika and chilli flakes, stirring for 4 minutes or until toasted. Cool.

5. Combine freekeh, spiced seed mix, hazelnuts and EV olive oil. Spread on a serving platter. Top with carrots. Sprinkle with extra thyme and serve with dressing.

APPLE & RHUBARB LATTICE TART

Serves 6 (See opposite)

1.5kg Granny Smith apples,

peeled, quartered, cored ¼ cup lemon juice

¾ cup caster sugar

1½ tsp cinnamon

2 tsp vanilla bean paste 1 tbsp cornflour

1 tbsp water

1 bunch (650g) rhubarb 1 orange, rind finely grated

and juiced

1 egg, beaten

1 tbsp raw sugar, for sprinkling Whipped cream, to serve

Pastry

3 cups plain flour

250g chilled unsalted butter,

chopped

¼ cup caster sugar

2 egg yolks

¼ cup chilled water

1. To make pastry, put flour, butter and sugar in the bowl of a food processor and process until mixture forms breadcrumbs. Add egg yolks and water, then process until mixture forms a ball. Knead on a lightly floured surface until smooth. Cut pastry in half, flatten disc slightly and wrap in plastic wrap. Refrigerate for 30 minutes.

2. Meanwhile, cut apples into 2cm-thick wedges. Place in a large stockpot with juice, ½ cup of the sugar, cinnamon and vanilla. Bring to a simmer. Cover, simmer gently for 8 minutes or until tender. Uncover and stir. Stir in combined cornflour and water and cook until thickened for 2-3 minutes. Transfer to a bowl. Allow to cool.

3. Trim ends of rhubarb and rinse stems. Cut stems into 3cm-long pieces. Place rhubarb, remaining sugar, rind and ¼ cup of juice in a large frying pan over a medium heat. Stir until sugar dissolves. Simmer gently for 6 minutes or until rhubarb is tender and mostly still holding some shape. Remove pan from the heat. Allow to cool.

4. Roll half of the pastry out on a floured surface until 6mm thick. Line a 24cm round metal pie tin with pastry. Press into base and trim edge. Refrigerate for 20 minutes.

5. Preheat oven to 190°C. Roll out remaining pastry until 5mm thick. Cut into 10 x 2.5cm wide strips, re-rolling offcuts to make strips. Place on a floured tray. Re-roll offcuts and cut out 20 leaves using a leaf cutter, if desired. Cover and refrigerate strips, leave for 15 minutes. Spoon apple mixture into pie case. Top with rhubarb. Brush edges of pastry with egg.

6. Weave pastry strips on top of pie to form a lattice pattern. Place some leaves around the edges and some on top. Brush with egg and sprinkle with sugar. Bake for about 45 minutes or until golden. Allow to cool to warm or serve cold. Serve with whipped cream.

FOR A DAIRY-FREE ALTERNATIVE SERVE TART WITH A SIDE OF COCONUT YOGHURT

MUSHROOM & THYME SOUP See recipe opposite FROM LEFT: For similar napkin, try ‘Gingham’ napkin, $9/set of 4, Pottery Barn. For similar spoon, try Tablekraft ‘Cairo’ soup spoon, $26.40/set of 12, The Flying Fork. For similar bowl, try Noritake ‘Conifere’ rimmed soup bowl, $88/set of 4, Temple & Webster. ‘Wee Wully’ candlestick holder, $30, Marley & Lockyer. ‘Raami’ glass tumbler in Moss Green, $34.95/set of 2, Iittala.

BELOW FROM LEFT: For similar knife, try Wüsthof ‘Epicure’ sausage knife, $329, Victoria’s Basement. For similar board, try vintage Turkish bread board, $265, Water Tiger. For similar saucepan, try Mauviel saucepan, $380/1L, Williams Sonoma. For similar vase, try ‘Lena’ vase, $34.95, Freedom. SPANAKOPITA BREAD TWIST

SLOW-ROASTED ROSEMARY LAMB SHOULDER WITH SMOKY AUBERGINE SAUCE See recipe opposite FROM TOP LEFT: Bowl, as before. For similar board, try elm cheese board, $120, One French Summer. For similar bowl, try ‘Forager’ bowl in Lagoon, $14.95/13cm, Robert Gordon. ‘Granada’ reactive glass dipping bowl in Olive, $8, Few & Far. For similar cutlery, try silver serving cutlery, from $195, Parterre. Stonewash French linen tea towel, $25, The Pantry. >

ABOVE, CLOCKWISE FROM BOTTOM LEFT: Tablecloth, as before. ‘Granada’ reactive glass serving platter in Olive, $66, Few & Far. For similar board, try Big Chop antipasto board in Brunette, $109, Victoria’s Basement. For similar board (top right), try vintage French bread board, as before. ‘Essence’ white wine glass, $44.85/set of 2, Iittala. French pewter jug, $129, The Lost and Found Department. For similar canister, try Linen House copper canister, $49, Domayne. For similar vase, try metal goblet vase in Pewter, $21.35, Koch & Co. For similar plate, try ‘French Garden Green Line’ bread plate, 29.95, Villeroy & Boch. For similar cutlery, try Laguiole Jean Neron carving set in Olive Wood, $88.95, Everton. FRENCH ROAST PORK WITH LEEK, APPLE & FENNEL See recipe on page 126

BELOW, FROM LEFT: For similar spoons, try 18th century pewter spoons, $165/set of 7, Etsy. For similar pan, try traditional Indian iron kadai, $49.24/1L, Etsy. ‘Basix’ napkin in Argent, $24, Hale Mercantile Co. For similar bowl, try condiment bowl in Stormcloud, $19, Bison Homewares. For similar salt grinder, try salt mill, $65, Le Creuset. > ROAST HEIRLOOM CARROTS WITH FREEKEH, SPICED PEPITA & HAZELNUT SALAD See recipe on page 130

APPLE & RHUBARB LATTICE TART See recipe opposite FROM TOP LEFT: Tablecloth, as before. For similar glass, try ‘Fleurette’ dessert glass, $9.95, Provincial Home Living. For similar dish, try Cook & Dine pie dish, $7/24cm, Coles. Gien ‘Bird’ side plate, $49.95, The Lost and Found Department. For similar fork, try ‘Cosmopolitan’ cake fork, $3.95, Maxwell & Williams.