POLENTA WITH SAUSAGE CASSEROLE

Whip up this quick and easy hearty winter meal.

INGREDIENTS

• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 large celery stick, roughly chopped
• 2 garlic cloves
• 40ml (2 tablespoons) olive oil
• 12 baby chipolata sausages
• 200g Swiss brown mushrooms, quartered
• 150ml red wine
• 410g can chopped tomatoes
• 2 tablespoons sun-dried tomato pesto
• 1/2 teaspoon sugar
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
• 2 tablespoons basil leaves, plus extra to garnish
• 200g (1 1/3 cups) instant polenta
• 40g butter
• 100g grated parmesan cheese

• METHOD

  • 1
    Place the onion, carrot, celery and garlic in a food processor. Process until finely chopped. Set aside.
  • 2
    Heat oil in a large frying pan over medium heat. When hot, add sausages and cook for 2-3 minutes until golden brown. Transfer to a plate and set aside.
  • 3
    Add vegetables to the pan and cook over medium heat for about 5 minutes until softened. Add mushrooms and cook for a further minute. Add the wine, tomatoes, pesto, sugar and oregano. Season well with salt and pepper. Bring to the boil, then reduce heat to low, cover and cook for 15 minutes. Remove lid, add sausages and cook for 15 minutes or until sauce is thick. Stir in the basil.
  • 4
    Meanwhile, bring 1 litre of water to the boil. Reduce heat to low and add polenta in a slow, steady stream. Cook for 6-7 minutes, stirring constantly. Remove from heat and stir in butter and half the parmesan. Season well. Place polenta on each plate, top with casserole and garnish with basil. Serve with remaining parmesan.

  • NUTRITION PER SERVE

    -

    Energy

    4046 kj

    Fat

    (total)

    66 g

    Fat

    (saturated)

    30 g

    Carbohydrate

    (sugars)

    8 g

    Carbohydrate

    (total)

    46 g

    Dietary

    (fibre)

    10 g

    Protein

    40 g

    Cholesterol

    144 mg

    Sodium

    1786.54 mg

SLOW-COOKED SHORT RIBS WITH SOFT POLENTA

Slow cooked short ribs, braised with porcini and red wine, needs a bed of soft polenta to soak up all of the rich sauce.

INGREDIENTS

• 1.5kg beef short ribs (150-200g each)
• 1 large onion, chopped
• 5 garlic cloves, finely chopped
• 2 tbs fresh thyme leaves
• 1 tbs chopped rosemary
• 5g dried porcini mushrooms
• 400g canned cherry tomatoes or chopped tomatoes
• 2 cups (500ml) red wine
• 1 tsp whole black peppercorns
• 1 dried chilli, crumbled
• Rocket leaves and chopped flat-leaf parsley, to serve

Soft polenta

• 1 1/2 cups (250g) polenta
• 100g chilled unsalted butter, chopped
• 1 1/4 cups (100g) grated parmesan

METHOD

• 1
  Place ribs and a large pinch of salt in a pan, cover with cold water and bring to the boil over high heat. As soon as it comes to the boil, drain immediately and refresh ribs under cold running water. Drain well. Place the ribs in a large dish with onion, garlic, herbs, porcini, tomato, wine, pepper and chilli, then cover and chill overnight.
• 2
  In the morning, bring mixture to room temperature. Place in a slow-cooker and cook on medium-high for about 8 hours, until the beef is tender and falling off the bone and the sauce is thick.
• 3
  Meanwhile, for the polenta, bring 1L (4 cups) water to the boil in a large pan over medium-high heat. Slowly rain in polenta, whisking constantly. Reduce heat to low and cook for 20-25 minutes, stirring, until thickened and smooth. Just before serving, add butter and cheese, stir well and season to taste.
• 4
  Spoon the polenta into bowls and top with ribs and sauce. Serve topped with rocket and chopped parsley.

• NOTES

  -

  Begin this recipe a day ahead.The results won’t be quite the same, but if you don’t have a slow cooker, you can add 1 cup (250ml) beef stock and cook everything in a large, covered casserole in a 170°C oven for 4 hours.  Short ribs are from selected butchers and supermarkets.

LAMB SHANK CASSOULET

LAMB SHANK CASSOULET

This lamb shank cassoulet is perfect for a chilly winter evening.

INGREDIENTS

• 1/4 cup (60ml) olive oil, plus extra to fry
• 4 lamb shanks, French-trimmed
• 50g pancetta or speck, cut into strips
• 2 onions, thinly sliced
• 2 garlic cloves, chopped
• 2 teaspoons chopped rosemary leaves
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 thyme sprigs, plus 1 tablespoon chopped leaves
• 1 cup (250ml) dry white wine
• 1L (4 cups) lamb (see note) or chicken stock
• 4 Toulouse sausages (see note)
• 2 x 400g cans cannellini beans, drained, rinsed
• 30g unsalted butter
• 1 cup (70g) fresh breadcrumbs
• 2 tablespoons chopped flat-leaf parsley

METHOD

• • 1
    Heat 2 tablespoons oil in a flame-proof casserole or heavy-based pan over medium-high heat. Season lamb, then brown for 5 minutes, turning, until sealed on all sides. Remove and set aside. Add pancetta and cook, stirring, for 3-4 minutes until crisp. Add onion, garlic and rosemary, season, then cook for 3-4 minutes. Add paste, bay leaves and thyme sprigs, stir for 1 minute, then add wine and simmer over medium-high heat until reduced by half. Add stock and lamb. Cover surface closely with a sheet of baking paper, then simmer on very low heat for 2 1/2-3 hours until lamb is very tender.
  • 2
    Meanwhile, heat a little extra oil in a pan on medium-high heat. Brown sausages for 3-4 minutes. Remove, then slice 2cm thick (they'll finish cooking in the sauce.)
  • 3
    Remove lamb shanks from pan. Skim excess fat from sauce, then boil over medium heat for 3-4 minutes until reduced. Reduce heat to medium-low, add beans and sausages, then simmer for 10 minutes or until sausage is cooked. Return lamb to pan to warm through. Keep warm.
  • 4
    Meanwhile, melt butter in a pan over medium heat, add breadcrumbs and chopped thyme and cook, stirring, for 3-4 minutes until crisp. Stir in parsley. Serve cassoulet with herb crumbs.

 SLOW-ROASTED LAMB SHOULDER

INGREDIENTS

• 1/3 cup (80ml) extra virgin olive oil
• 1/3 cup (80ml) extra virgin olive oil
• 500g (about 10) chat potatoes, large potatoes halved
• 1 garlic bulb, skin on, bruised
• 330ml cider
• 4 dried bay leaves
• 70g unsalted butter, chopped
• 2 bunches (baby) Dutch carrots, blanched
• 2 tbs honey

• METHOD

  • 1
    Preheat the oven to 160°C. Arrange half the rosemary over the base of a roasting pan. Heat 1 tbs oil in a large, non-stick frypan over high heat. Add lamb shoulder and cook for 4 minutes each side or until golden brown. Add the potatoes to the pan. Cook, turning potatoes once, for a further 4 minutes.
  • 2
    Add garlic, cider and 2 cups (500ml) water and bring to the boil, then transfer to prepared roasting pan. Cover with remaining rosemary, and dot butter evenly over the lamb and potatoes. Cover with baking paper and then a layer of foil. Roast for 3-4 hours until very tender. Remove and rest, still covered with foil, for 40 minutes.
  • 3
    Meanwhile, increase oven to 200°C. Place the carrots on 2 baking paper-lined baking trays and drizzle with honey and remaining 1/4 cup (60ml) oil. Season. Roast for 10 minutes or until golden.
  • 4
    Serve the lamb with vegetables and pan juices.

PORCHETTA ROLL

Celebrate with slowly cooked crackling pork and a glass of wine for the perfect holiday dish.

INGREDIENTS

• 1/2 fennel bulb, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 red onion, finely chopped
• 1 tbs fennel seeds
• 1 tbs each chopped rosemary and sage
• 1.5 kg boneless pork shoulder, skin scored
• 1/2 cup (125ml) dry white wine
• 2 cups (500ml) chicken stock
• 3/4 cup (225g) whole-egg mayonnaise
• 1 tbs salted capers, rinsed, drained, chopped
• 6 round bread rolls
• Chilli jam and salad leaves, to serve

• METHOD

  • 1
    Preheat the oven to 160°C. Combine the fennel, garlic, onion, fennel seeds and herbs in a bowl.
  • 2
    Place the pork shoulder, skin-side down, on a board, season the flesh, then spread over half of the fennel mixture. Roll up pork, securing at 2cm intervals with kitchen string, then rub the skin with sea salt. Place remaining fennel mixture in a 20cm x 28cm flameproof roasting pan and top with the pork, seam-side down. Pour the wine and stock into the pan, then bring to a simmer over medium heat. Transfer to the oven and cook for 3 hours or until tender, topping up with stock or water if required.
  • 3
    Increase oven to 220°C and cook pork for a further 20 minutes or until skin is crisp.
  • 4
    Meanwhile, combine the mayonnaise and capers in a small bowl until well combined and chill until ready to serve.
  • 5
    Remove the pork from the roasting pan (reserving the liquid in the pan), loosely cover with foil and set aside to rest for 15 minutes.
  • 6
    Remove crackling and break into small shards. Using 2 forks, shred pork meat and place in a bowl. Add 1/3 cup (80ml) reserved liquid, season and stir to combine.
  • 7
    Halve the rolls and spread chilli jam on the bases, then top with pork, leaves, crackling and caper mayonnaise. Replace roll tops and serve immediately.

BRAISED CHICKEN IN BAROLO WITH GREEN OLIVES

Life might be in the fast lane, but this chicken is firmly in the slow one - and the result is so worth it.

INGREDIENTS

• 1/4 cup (60ml) olive oil
• 1.8kg free-range chicken (preferably organic), jointed into 8 pieces
• 1/2 cup (75g) plain flour, seasoned
• 2 garlic cloves, thinly sliced
• 1 onion, chopped
• 2 pale stalks of celery (from the inner heart), chopped
• 2 tbs finely chopped rosemary
• 1 tbs roughly chopped sage
• 400ml Barolo or other full-bodied red wine
• 400g can chopped tomatoes
• 1/2 cup (125ml) chicken stock or water
• 1/2 cup large green olives, pitted
• 1/2 cup chopped flat-leaf parsley, plus extra to serve
• Soft polenta, to serve

• METHOD

  • 1
    Heat 1 tablespoon oil in a saucepan over medium heat. Dust the chicken pieces in seasoned flour, shaking off excess. Cook half the chicken for 2-3 minutes or until browned all over. Repeat with another tablespoon oil and remaining chicken. Remove and set aside.
  • 2
    Heat the remaining oil in the same pan over low heat. Cook the garlic, onion, celery, rosemary and sage for 5-7 minutes, stirring occasionally, until just softened. Return chicken to pan and stir well to coat. Add wine, increase heat to medium-high, then simmer for 2-3 minutes. Add tomato, stock and olives, season with salt and pepper, then bring to the boil. Cover and simmer gently over low heat for 50-55 minutes, stirring occasionally, until chicken is tender and cooked through. Stir through the parsley.
  • 3
    Garnish with extra parsley and serve with soft polenta.

OVEN-ROASTED MEATBALLS

OVEN-ROASTED MEATBALLS

INGREDIENTS

• 500g beef mince
• 1 egg
• 3/4 cup (75g) fresh breadcrumbs
• 1/4 cup (65g) kale pesto (from delis) or basil pesto, plus extra to serve
• 4 garlic cloves, roughly chopped
• 1 bunch oregano, leaves picked
• 1 tbs olive oil
• 1 red onion, finely chopped
• 700ml tomato passata (sugo)
• 1 cup (100g) grated mozzarella
• Basil leaves, to serve

• METHOD

  • 1
    Preheat oven to 200°C. Combine mince, egg, breadcrumbs, pesto and one-quarter chopped garlic in a bowl. Roughly chop half the oregano and add to beef mixture. Season, then form into 6cm meatballs.
  • 2
    Heat oil in a deep ovenproof frypan over medium heat. Add the meatballs and cook, turning, for 6-7 minutes until browned all over. Remove from pan and set aside.
  • 3
    Add onion and remaining garlic to pan and cook, stirring, for 3 minutes or until softened. Add tomato passata, season, then bring to a simmer.
  • 4
    Return meatballs to pan and scatter with cheese and remaining oregano. Bake for 15-20 minutes until meatballs are cooked through and cheese is bubbling.
  • 5
    Serve with extra pesto and basil leaves.