Donna Hay Magazine Issue 33

Donna Hay Magazine Issue 33

Warm up any Winter's Day

Come home to the latest issue and the warming recipes it has to offer; it's what winter's all about.

INTOXICATING FLAVORS: SLOW -SIMMERED MEAT IN WINE OR ALE

"This winter I'm looking forward to cooking generous cuts of meat with lots of wine, stock, garlic and onions and letting it simmer away in the oven for hours," says Donna Hay. "You can't beat the end result: delicious flavour-packed meat that falls from the bone."

From lemon and garlic chicken simmered in brandy and riesling to suckling pork roasted in cider, thyme and bay leaves, the caramelized pan juices that result from these drunken infusions will elevate your simmers and roasts to new heights.

"I love lamb slow-cooked in red wine," she Donna Hay. "Pour yourself a glass of wine and splash the rest onto shanks with onions, garlic and tomato. Put the lid on and leave it to work its magic in the oven. The aroma will let you know when its ready."


IT'S GOOD TO BE HOME: MUCH -LOVED TRADITIONAL FAMILY RECIPES

Consider the cooler days an invitation to spend more time in the kitchen cooking food that reminds you how good it is to be home.

"A creamy parsnip and brown butter soup with fennel seed scones is a cozy way to start a home cooked meal," says Donna Hay. "Follow this up with some garlic and sage roasted chicken topped with crisp rashers of bacon and a dollop of bread sauce for the perfect winter feast."

For dessert Donna suggests apple and cinnamon pies that will fill your kitchen with the wonderful aromas of home style cooking. "Days spent inside cooking for family and friends; it's what winter's all about."

Donna Hay Question & Answers

It's good to be home with the latest issue of donna hay magazine...

What will you be cooking this winter?

I'm looking forward to cooking generous cuts of meat with lots of wine, stock, garlic and onions and letting it simmer away in the oven for hours. The result is flavour-packed meat that falls from the bone.


What's your favourite slow-simmered meal?

I love lamb slow-cooked in red wine. Pour yourself a glass of wine and splash the rest onto some shanks with onions, garlic and tomato. Put the lid on and leave it to work its magic in the oven. The aroma will let you know when it's ready.


What do you like to cook on cool weekday nights?

I love a baked risotto with pancetta, sweet potato, sage and lots of parmesan and cracked black pepper on the top. A creamy chicken and leek pasta bake topped with golden mozzarella is another favourite that's easy to make and is guaranteed to warm everyone up.


What would you make for a long winter lunch with friends?

A creamy parsnip and brown butter soup with fennel seed scones is a cozy way to start a home cooked meal. Follow this up with some garlic and sage roasted chicken topped with crisp rashers of bacon and a dollop of bread sauce and you've got the perfect winter feast.


And for dessert?

I love coffee so I'd follow it up with a rich baked mocha tart served with vanilla coffee custard. If you really want to impress your guests make some warm choc coffee-filled doughnuts dusted with icing sugar.


Parsnip and brown butter soup

40g (1 1/2 oz) unsalted butter
1 brown onion, peeled and chopped
900g (2 lb) parsnips, peeled and chopped
200g (7 oz) sebago (starchy) potatoes, peeled and chopped
7 cups (56 fl oz) chicken stock
sea salt and cracked black pepper
100g (3 1/2 oz) unsalted butter, extra

Method:
Heat a large saucepan over high heat.
Add the butter and onion and cook for 3-4 minutes or until the onion is tender. Add the parsnips, potatoes, stock, salt and pepper.
Bring to the boil and cook for 10-15 minutes or until the potatoes are tender.
Place the parsnip mixture in a food processor and process until smooth.
Return to the saucepan and keep warm.
Place the extra butter in a small saucepan over medium heat and cook for 2-3 minutes or until the butter is browned.
Ladle the soup into bowls and spoon over the brown butter to serve.
Serves 8.

Fennel seed scones

1 cup (150g/5 1/4 oz) plain (all-purpose) flour
1 cup (150g/5 1/4 oz) wholemeal flour
3 teaspoons baking powder
1 teaspoon sea salt flakes
3/4 cup (6 fl oz) milk
3/4 cup (6 fl oz) (single or pouring) cream
1 tablespoon fennel seeds

Method:
Preheat the oven to 180°C (355°F).
Place the plain and wholemeal flour, baking powder and salt in a large bowl and make a well in the centre.
Gradually add the milk and cream and mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Press the dough out to 5cm (2 in) thick.
Use an 8cm (3 1/4 in) cookie cutter to cut the dough into 4 rounds.
Place onto a lightly greased baking tray.
Sprinkle with fennel seeds and bake for 15 minutes or until cooked when tested with a skewer.
Makes 4.


donna hay magazine June/July - on sale now. RRP $7.95.

Donna Hay is Australia's most influential food stylist and bestselling cookbook author. Her food, recipes and styling have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks. She is also the author of 14 cookbooks including Chocolate and Chicken, part of her new Simple Essentials series. Donna also has her own successful homewares brand available in Australia’s premier department store David Jones.




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