Compiled: Sarah Kobal and Marieke Viljoen
Winter warmers Winter has started to extend her icy tentacles, so if you are looking for some great comfort-food recipes, then read on.
STARTER SERVES 6
Asparagus and Bacon Tarts INGREDIENTS: • 1 packet of diced bacon • 1 big onion • 150 g margarine • 140 g flour (5 heaped tablespoons) • 1 tin asparagus • 950 ml milk
• Parsley • Mustard • Salt • Red pepper • 4 eggs (separated)
METHOD: 1. Fry the onions and bacon and keep separate. 2. Melt the butter and fold into flour. Mix in the milk and liquid of asparagus (drain asparagus). Add everything else and the egg yolks. Beat egg whites until they are stiff and fold into the mix. 3. Bake for 40 minutes on 350°C until golden brown.
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ENTERTAINMENT
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MAIN
SERVES 4
Muffin-topped Winter Beef Stew INGREDIENTS: For the stew: • 500 g braising steaks, cut into bite-sized chunks • 2 tbsp plain flour, seasoned with pepper and a little salt • 2 tbsp olive oil • 1 large onion, finely chopped • 450 g carrots, cut into chunks • 2 large parsnips, cut into chunks • 1 bay leaf • 2 tbsp sun-dried or regular tomato paste • 300 ml red wine or extra stock • 450 ml vegetable stock For the topping: • 225 g plain flour • 3 tsp baking powder • 140 g cheddar, coarsely grated • 2 tbsp olive oil • 150 ml milk
METHOD: 1. Heat the oven to 150°C/fan 130°C/gas 2. 2. Heat the oil in a large flameproof casserole. Toss the beef in seasoned flour and fry over a high heat until browned all over. It’s easiest to do this in batches. Remove with a slotted spoon and set aside. 3. Add 2 tablespoons of water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 minutes, stirring occasionally until the onions have softened. 4. Tip in the carrots, parsnips and bay leaf, then fry for 2 minutes more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hours until the meat is tender. This can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190°C/fan 170°C/gas 5. 5. To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix the olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 minutes until golden, risen, and cooked through. Source: www.bbcgoodfood.com
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DESSERT SERVES 4
Caramel Apple Crumble INGREDIENTS: • 8 eating apples, peeled, cored and cubed • 6 tbsp Carnation caramel cream • 50 g plain flour • 50 g porridge oats • 50 g cold butter, diced
METHOD: 1. Heat oven to 200°C/fan 180°C/gas 6. 2. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 minutes, stirring now and then until just soft. Stir in 3 tablespoons of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tablespoon is left. 3. Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel and scatter over the apples. 4. Bake for 18-20 minutes until golden and crisp on top. Source: www.bbcgoodfood.com
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