Top 5 Winter Recipes to impress your guests

Top 5 Winter Recipes to impress your guests

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As we come into the Winter months in Perth, it’s important to have some hearty meals lined up to keep you warm and toasty on a cold winters day/night.

Look no further to find some delicious meals and two delightful deserts that will keep you coming back to the recipe book year after year.

Top 5 Winter Recipes to impress your guests:

Chicken Noodle Soup (courtesy of www.taste.com.au)

An amazing dish to serve to guests in winter is Chicken Noodle Soup. Not only is it a warm and delicious meal, but it serves a large amount of people which is ideal when entertaining guests. For this particular recipe, I would advise that you double all of the ingredients as this will serve 8 – 10 people.

Preparation Time: 24 minutes  Cooking Time: 1 hour, 15 minutes  Ingredients: 9  Difficulty: Easy  Servings: 4

Ingredients

  • 2 large carrots
  • 4 celery stalks
  • 4 steggles chicken drumsticks (see tip)
  • 1 large brown onion, peeled, roughly chopped
  • 1/2 teaspoon whole black peppercorns
  • 2 sprigs fresh flat-leaf parsley
  • 1 bouquet garni
  • 80g dried vermicelli egg pasta
  • Finely chopped fresh flat-leaf parsley leaves, to serve

Steps

  • Roughly chop half the carrot and celery. Place chopped carrot and celery, chicken, onion, peppercorns, parsley sprigs and bouquet garni in a large saucepan. Add 8 cups cold water. Place over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until chicken is tender and starts to come away from the bone.
  • Using tongs, remove chicken. Place in a heatproof dish. Cover and refrigerate. Place a fine sieve over a large, heatproof bowl. Strain stock mixture. Discard solids. Cool stock slightly. Cover. Refrigerate overnight.
  • Finely dice remaining carrot and celery. Remove and discard skin and bones from chicken. Chop chicken meat. Remove stock from fridge. Using a spoon, remove and discard fat from surface of stock. Pour stock into a large saucepan. Heat over medium heat. Bring to the boil. Add pasta, carrot and celery. Cook for 10 minutes or until pasta and carrot are just tender. Add chicken. Simmer for 3 to 4 minutes or until chicken is heated through. Ladle into bowls. Sprinkle with parsley. Serve.

 

Beef Stroganoff (courtesy of www.juliegoodwin.com.au

A hearty dish to serve in Winter is Beef Stroganoff. Not only can this dish serve a large number of people, but the preparation and cooking time only takes half an hour. Once again, I suggest that you double the ingredients to serve 8-10 people. Note that traditionally this is a dish that is stewed or braised over a long period of time, but for times sake, you want a dish that is quick to deliver when entertaining guests. This recipe will still hold that beautiful flavour but will only take a fraction of the time.

Preparation Time: 15 minutes  Cooking Time: 15 minutes  Ingredients: 12  Difficulty: Easy  Servings: 4

Ingredients

  • 1 kg round steak, trimmed and sliced very thinly (see note below)
  • 1/3 cup plain flour
  • Half teaspoon salt
  • Quarter teaspoon ground white pepper
  • 2 teaspoons smoked sweet paprika
  • Quarter cup vegetable oil
  • 300g button mushrooms, sliced
  • Quarter cup tomato paste
  • Half cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 300ml sour cream
  • 3 gloves garlic, chopped

Steps

  • In a large bowl, combine the flour, salt, pepper and paprika.  Toss the beef strips thoroughly through the mixture.
  • In a large, non-stick chef’s pan, heat ¼ of the oil over high heat until it is just smoking.  Place 1/3 of the beef mixture into the pan and toss for 2 minutes until it is golden brown.  It is important to have a large enough pan and not to overcrowd it.  Repeat this process with remaining oil and beef mixture.
  • Reduce the heat to medium high.  Place the last of the oil in the pan and sauté the mushrooms and garlic until softened.  Add tomato paste and stir for a further minute.  Add stock, Worcestershire sauce and sour cream to the pan.  Return the beef and stir for a minute or two until well combined and warmed through.
  • Serve with pasta or rice, and steamed green beans or broccoli.

Note

It is critical that the beef is sliced very thinly for this recipe.  To make this easier, place the steak flat in the freezer for half an hour to an hour, until firmed but not frozen through.  After slicing allow the meat to return to room temperature before cooking.

 

Sheppards Pie (courtesy of www.bestrecipes.com.au)

This beautiful dish is a tried and tested meal that has stuck around for a reason. It’s delicious!

Preparation Time: 30 minutes  Cooking Time: 1 hour, 30 minutes  Ingredients: 15  Difficulty: Medium  Servings: 4

Ingredients

  • 1 kg beef mince
  • 1 onion large finely chopped
  • 1 carrot finely chopped
  • 1/4 tsp thyme
  • 1 tbs tomato paste
  • 1 tbs worcestershire sauce
  • 2 tsp soy sauce
  • 1 1/2 cup beef stock (liquid)
  • 1 pinch seasoning to taste
  • 2 tbs plain flour
  • 1/4 cup water

Topping

  • 750 g potato
  • 60 g butter
  • 1/4 cup milk
  • 1 pinch seasoning to taste

Steps

  • Place mince in pan, cook over high heat, stirring until meat is well browned.
  • Pour off excess fat and add onion and carrot.
  • Cook until onion is transparent. Add thyme, tomato paste, Worcestershire sauce, soy sauce, stock and salt and pepper. Mix well.
  • Bring mixture to boil, reduce heat and simmer, covered for 25 minutes.
  • Stir in blended flour and water until mixture boils and thickens.
  • Reduce heat and simmer gently for 5 minutes. Place mixture into overproof dish.
  • Topping: Boil potatoes until tender. Drain and mash potato.
  • Add butter and milk and beat until smooth and creamy. Season with salt and pepper.
  • Spread potato evenly over meat and bake at 180C for 45 minutes or until golden brown.

Note

Score potato mixture with a fork, as this helps to make it crisp and crunchy. I have used chicken stock successfully too. Make sure you don’t put the lid on when you put it in the oven, the topping won’t crisp up.

 

Sticky date pudding with caramel sauce (courtesy of www.taste.com.au)

This delightful desert will be a crowd pleaser when entertaining your guests. Who doesn’t love a sticky date pudding?

Preparation Time: 20 minutes  Cooking Time: 50 minutes  Ingredients: 15  Difficulty: Easy  Servings: 6

Ingredients 

  • Melted butter, to grease
  • 200g dried pitted dates, coarsely chopped
  • 250ml (1 cup) water
  • 1 teaspoon bicarbonate of soda
  • 100g butter
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 225g (1 1/2 cups) self-raising flour
  • Double cream or ice-cream, to serve
  • Fresh strawberries, to serve

Caramel sauce

  • 200g (1 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) pouring cream
  • 100g butter
  • 1 teaspoon vanilla essence

Steps

  • Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base with non-stick baking paper.
  • Place dates and water in a medium saucepan over high heat. Bring to the boil. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly.
  • Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Fold in the date mixture and flour until well combined.
  • Spoon the mixture into the prepared pan and smooth the surface. Bake for 40-45 minutes or until the top springs back when lightly pressed.
  • Meanwhile, to make the caramel sauce, stir the sugar, cream, butter and vanilla in a medium saucepan over medium heat for 5 minutes or until smooth.
  • Cut pudding into wedges and pour over the caramel sauce. Serve with cream or ice-cream and strawberries.

 

Note

Freezing tip: Prepare this recipe to the end of step 4. Set aside to cool completely. Wrap in a double layer of plastic wrap and a layer of foil. Label, date and freeze for up to 4 months. Thaw overnight at room temperature. Cut into slices and place on a microwave-safe plate. Cover with plastic wrap. Microwave on medium/500watts/50% until warmed through. Continue from step 5.

 

Custard (courtesy of www.bestrecipes.com.au)

Home made custard that is cooked on the stove top in a matter of minutes is always a winner in winter. It is perfect with some sliced bananas or strawberries, or on top of a christmas pudding.

Preparation Time: 15 minutes  Cooking Time: 15 minutes  Ingredients: 5  Difficulty: Easy  Servings: 4

Ingredients 

  • 2 egg
  • 3 tbs cornflour
  • 3 cup milk
  • 3 tbs sugar
  • 1 tsp vanilla essence

Steps

  • Whisk eggs, cornflour and milk together in a saucepan until smooth.
  • Continue whisking on stove top until custard becomes thick and creamy.
  • Remove from heat, then whisk in sugar and vanilla.

Note

Do not add sugar whilst on heat as it will stick to the pan. You can make variations by adding some cocoa to make chocolate custard or add some cinnamon or spices for a different taste.

I hope this short list of winter delights will add some winning ideas to your recipe book that will continue to please the crowd.

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