WINTER WARMER RECIPES FROM THE SQUARED COMMUNITY Squared
@PARRAMATTASQUARE@COLLINS_SQUARE
Thank you to all who participated in the Collins Square and Parramatta Square Winter Warmer Recipe competition. We loved your recipes so much it just wouldn’t be right to keep them all to ourselves. Enjoy cooking these delicious recipes at home!
2 Saltscallions(oralittle bit of soup soy sauce or regular soy sauce) and pepper to taste
Serves 4 Submitted by Nick – Parramatta Square
2. Cut the meat into bite sizes. Slice the tofu (about 1/2–inch thick), and roughly chop the scallions.
3. Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
1 tbsp cooking oil
4. Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium and boil, covered, for about 15 minutes. You can add more water if necessary.
1. Cut the kimchi into bite size pieces.
5. Drop the tofu and scallions in, then salt and pepper to taste. Salt is usually unnecessary, unless kimchi was lightly seasoned or kimchi juice is unavailable. Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
Kimchi Stew
2 cups kimchi, fully fermented 100g fresh pork belly or other pork meat with some fat or other protein choice
1 tsp minced garlic
1 to 3 tsp gochugaru (Korean red chilli pepper flakes) adjust to taste or omit
1/2 cup juice from kimchi if available
170g tofu
400ml coconut milk
3 sliced mushrooms
1 tbsp coconut, cane or brown sugar
4. Remove from the heat, add the tamari/soy sauce, lime juice and fresh cilantro. Stir and serve.
The juice of half a lime A handful of fresh cilantro, chopped
Serves 4 Submitted by Minna – Parramatta Square Winner
2 cloves of garlic, finely chopped
1. Place all the veggies (onion, red capsicum, mushrooms, garlic, ginger and Thai chilli), broth, coconut milk and sugar in a large pot.
ParramattaSquare
1/2–inch piece of ginger root (about 1 cm), peeled and finely chopped
2 cups vegetable broth or water
250g firm tofu, cubed 1 tbsp tamari or soy sauce
3. Add the tofu and cook for 5 minutes more.
1/2 Thai chilli, finely chopped (or any chilli)
2. Bring it to a boil and then cook over medium heat for about 5 minutes.
1/2 red onion, julienned
1/2 red capsicum, julienned
One Pot Vegan Thai Soup
8–10 cups water 1 tbsp peppercorns ¼ cup fish sauce 1 medium onion, quartered 3 medium potatoes, cut in halves 2 sweet corn, shucked and cut into 3 or 4 each 1 small cabbage, quartered 1 beef bouillon or beef stock cubes Fish sauce to taste (optional)
5. Add beef bouillon, onion and peppercorns. Boil until meat is fork–tender, about 1.5 to 2 hours more or 30 minutes if using a pressure cooker. Add more water if needed to cover the meat.
2. Drain and discard the water and clean the pot. Rinse the bones again to make sure no scum is left.
6. Turn the heat off to let the fat settle on the surface. Skim off most of the fats then turn the heat back on and bring to a gentle boil.
1. Rinse the beef bone marrow and then place in a pot and fill with enough water to cover. Bring to a boil over high heat then lower the heat to let it simmer for 5 minutes.
7. Add the potatoes and cook for 10 minutes or until tender. Then add the corn and cabbage and cook for 3–5 minutes. Lastly, add salt or fish sauce if still needed then turn off the heat. Serves 4 Submitted by Vanessa – Parramatta Square
1kg meaty beef bone marrow 450g beef brisket or shank
Filipino Beef Marrow Stew
3. Return the beef marrow to the clean pot and fill with 8–10 cups of water to cover. Bring to a boil over high heat. Once it boils cover the pot and reduce heat to achieve a medium boil. Let it boil for an hour or 30 minutes if using pressure cooker.
Sambal Laksa
1 cup greens (broccoli, bok choy, asparagus, etc) 1 tbsp vegetable oil
For Sambal 40g fresh red chillies 30g fresh garlic 5g fresh ginger 2 tbsp vegetable oil For Laksa Egg or rice noodles
1. Blend together chillies, garlic, ginger and vegetable oil. Add to a small pan and bring to a gentle simmer, cooking gently, for 15–20 minutes, stirring occasionally.
Garlic paste, to taste
4. Heat vegetable oil in a pan and add garlic paste and red chilli. Cook until fragrant.
7. Spoon the laksa into the bowls. Add a spoonful of sambal and garnish with beansprouts.
6. Add laksa paste and tomato puree. Stir and add stock, coconut milk and bring to a simmer until your protein is cooked through.
2. Blanch your greens in a pot of boiling water. Remove once tender, but keep water.
Red chilli, to taste
3. In the same water, cook noodles according to package instructions. Drain and place into two serving bowls. Add greens on the side.
5. Add protein to the pan and sear.
Protein of choice 1–2 tbsp laksa paste 1 tbsp tomato puree 120ml 400mlstockcancoconut milk Beansprouts, to garnish
Serves 4 Submitted by Ash – Collins Square
Potato Gem Pot Pie
4. Once golden and crispy, remove and serve. Serves 4 Submitted by Danielle – Collins Square
500g mince beef 1 large zucchini, finely chopped 1 large onion, finely chopped 1 large carrot, finely chopped 1 cup of green peas 1/2 cup Chinese wine 1/2 cup beef stock Big splash of dark soy sauce Big splash of Worcestershire sauce Bag of frozen potato gems
3. Once cooked, place in a large baking dish and layer potato gems on top. Bake for 25 minutes in the oven at 180 degrees.
2. Add green peas and stir in.
1. Add mince, onion, carrot and zucchini into a heavy based pot. Add wine, stock and sauces and bring to a simmer for approximately 2 hours, stirring occasionally.
You can eat them plain as a tasty, nutritious snack, or you can use them to make things like smoothies, muffins, and fried rice. Use carrots in your favorite recipe for a boost of vitamins. Remember to wash and peel them before you eat them!
SEASONAL
Carrots
VEGGIES
3 green onions/scallions, chopped in half 1 knob ginger, thinly sliced 250g daikon radish, quartered lengthways and sliced 60g burdock root, sliced diagonally 180g konjac, cubed.
3. Add white section of scallions and ginger to the pot. Place the lid and gently simmer for 3 hours.
12. Ladle into a bowl, garnish with spring onions and serve.
Pinch of kosher salt 500ml dashi 60ml soy sauce 45ml sake 40g sugar 40g miso
11. Add daikon and burdock, and simmer for another hour.
1. Add beef tendon in 1L water to saucepan, bring to boil from cold. Drain and rinse.
9. Once the beef is finished simmering, drain and rinse again before adding back into the saucepan. Add dashi, soy sauce, sake, sugar and miso to the saucepan. Cover and bring back to simmer and cook for 1 hour.
Gyusugi Nikomi
Serves 4 Submitted by Jarrod – Collins Square
5. Sprinkle konjac with salt and add to a separate saucepan. Cover with water and bring to boil for 5 minutes.
2. Add another 1L of water to the saucepan with beef tendon and bring to a simmer.
450g beef tendon
2. Simmer steadily for 1 hour, stirring occasionally to prevent the rice from catching until thickened and most of the liquid has been absorbed.
1L chicken stock 500ml water 4 slices fresh ginger 1/2 cup jasmine grain rice 200g chicken tenderloin, diced into 1cm pieces 2 tbsp finely sliced green onion 1/2 tsp sesame oil 1 tbsp fried shallots Soy sauce to serve
Ginger & Chicken Congee
1. Bring the chicken stock, water and ginger to a boil in a large heavy based saucepan over a high heat. Add the rice and reduce the heat to medium–low.
3. Add the chicken to the congee, cover and simmer for 5–8 minutes or until the chicken is just cooked.
4. Serve the congee in bowls, sprinkle with the green onion, drizzle with sesame oil and top with the fried shallots. Serve with soy sauce on the side.
Serves 4 Submitted by Ivy – Collins Square Collins Square Winner
Stewed Apples Serves 4 Submitted by Chantal – Collins Square 2 apples 1 tbsp honey or maple syrup A pinch of cinnamon 2 tbsp water 1. Peel and dice apples in uniform pieces. 2. Add all ingredients to a pot and bring to a gentle simmer. 3. Cook on low heat until the apples have fully softened. Serve hot (side of ice cream recommended!)
1 tbsp olive oil 4 lamb shanks 1 large onion 1/2 tsp Moroccan coriander, ground 1 tsp cumin, ground 1/4 tsp red pepper flakes 1/2 tsp salt 1/2 tsp black pepper 1 carrot 6 cloves garlic 1 tbsp tomato paste 2 tbsp honey 2 1/2 cups chicken broth, low sodium 1 can of chickpeas, rinsed and drained 1/2 cup golden raisins
3. Stir in the carrots and garlic. Add the cooked lamb meat, tomato paste and honey. Add the chicken broth, chickpeas, golden raisins and stir to combine. 4. Bring to a boil then cover with lid and place in the oven. Cook for about 45 minutes to an hour, until the lamb is tender. Remove the lid and turn the oven to its highest setting to cook for another 10 minutes. Serve with cooked couscous or mashed potato.
Matt’s One Pot Lamb Shanks
1. Preheat your oven to 210 degrees celsius. Add oil to a Dutch oven (or skillet if you have a lid!) and heat over medium–high heat. Add in the lamb meat and saute for 4 to 5 minutes, or until brown on all sides. Once browned, take lamb off the heat and set aside for later.
2. Combine the onion, coriander, cumin, red pepper flakes, salt, pepper, add to the Dutch oven and stir everything together. Saute until onion softens, stirring occasionally.
Serves 4 Submitted by Matthew – Collins Square
1/2 cup curry leaves
3. Add 1 diced onion, 3 green chilli pieces and cleaned mutton bones and mix.
2. Add 1/2 teaspoon pepper, 5–6 cloves, cinnamon stick pieces, 3 cardamom, 1/2 teaspoon shahjeera and cook for a minute.
2 tbsp salt 1 tbsp ginger–garlic paste
13. Boil for 6–7 minutes and then add 1/2 teaspoon pepper powder for spiciness.
1. Heat 1 tablespoon clarified butter (ghee) in a cooker.
Serves 2 Submitted by Giri – Parramatta Square
11. In a separate bowl mix 2 tablespoons jawar flour and 1/2 cup water. Add this mixture to the boiling bones soup.
1/2 tbsp turmeric powder 1/2 tbsp coriander seeds powder
6. Add 2 tomato pieces and cook till they become soft.
9. Add 4–5 cups water. Close lid and cook for 5–6 whistles.
10. Let the cooker cool down, open the lid.
12. If you want the consistency of soup to be thicker, add more flour to water and mix it with soup.
BoneMuttonSoup
6 pieces of cloves 3 pieces of cardamom 5 cinnamon sticks 1/2 tbsp shahjeera 1/2 tbsp pepper 2 pieces bay leaves 2 tbsp jawar flour 1/2 tbsp pepper powder
8. Mix and add 1/2 cup mint leaves.
5. Add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic paste and mix.
4. Close lid and cook for 4–5 minutes.
7. Add 1 teaspoon chilli powder, 1 1/2 tablespoons of salt, 1/2 teaspoon coriander seeds powder, 1/4 teaspoon cumin seeds powder and mix.
14. Sprinkle some spring onions on top to serve.
1/2 cup coriander leaves 1/2 cup mint leaves
500g mutton bones 2 diced onions 2 tomatoes 3 green chillies 1 tbsp chilli powder
1/2 tbsp cumin seeds powder
SEASONAL VEGGIES Fennel
With a slightly sweet, licorice –like taste, fennel provides a wonderful flavour to so many dishes. You can eat it raw, roasted, or cooked in salads, stews, soups, and pasta dishes. In fact, fennel is often used as the base for flavourful broths that chefs use to braise fish and meats.
2. Stir in the garlic and flour and cook for another minute.
1. Heat the oil in a pot to medium. Add and cook the onion, carrot and capsicum for about 5 minutes, until softened.
2 tbsp olive oil 1 tsp fresh thyme leaves
Submitted by Rochelle – Collins Square
450ml vegetable stock 1 clove garlic, crushed 1 pinch sugar 1 tbsp plain flour 1 squeeze lemon juice Black pepper to taste Bread and garnish optional
4. Reduce heat and simmer for 20 to 25 minutes.
1 small carrot, chopped 1 small onion, chopped
1 tbsp tomato sauce
Tomato Soup
5. Blend the soup using a stick or jug blender. Serve and enjoy!
3. Add in the canned tomatoes, sauce, thyme, stock, sugar and lemon juice to the pot and bring to the boil.
1/2 capsicum, deseeded and chopped
Serves 4
400g can chopped tomatoes
2. Stir in garlic, seasonings and lentils and cook for 30 seconds.
3. Add stock, salt and pepper and bring to a boil. Cover and simmer for 25–30 minutes on low heat until the lentils are tender.
1/4 cup olive oil
1. In a large saucepan, heat olive oil and saute carrot, celery, and onion until soft.
5. Serve with grated cheese sprinkled on top.
1 small carrot, peeled and diced small
2 large cloves garlic, minced 1 tsp dried oregano 1.5 cups dried puy lentils 1.5L chicken stock Salt and pepper to taste 1.5 cups broken fettuccine, Grated parmesan or your favourite cheese, to garnish.
1 small celery rib, diced 1 small onion, peeled and chopped
4. Bring to the boil, add pasta and cook for 7 minutes or until al dente.
Serves 4 Submitted by Jeanna – Collins Square
Lentil Pasta
2 tbsp butter 1 onion, chopped 1 celery stalk, chopped 1 carrot, diced 2 tbsp flour 1 cup of milk 1 tsp dried Oregano 2 Maggi Chicken stock cubes 310g can whole corn kernels, drained
3. Remove from the heat and cool. When cold, stir in the chicken and corn.
8. Stand for 5–10mins before serving.
1. Heat the butter in a saucepan. Add the vegetables and cook for 2 mins.
4. Line a 20cm pie plate with one pastry sheet.
2. Stir in the flour and cook, stirring for a further 1min. Stir in the milk, oregano and stock cubes. Bring to the boil stirring, then simmer over a low heat for 2–3mins. Stir occasionally.
2 sheets ready rolled shortcrust pastry Beaten egg to glaze 1 cooked BBQ chicken, torn into small bite sized pieces
5. Add the chicken mixture. Moisten the rim of the pastry, then place the remaining pastry sheet over the top. Press the edges together to seal then trim off the excess pastry. Crimp the edge and cut a slip in the centre of the pastry to allow steam to escape.
7. Bake in pre–heated oven, 200 degrees Celsius for 40–45mins or until pastry is golden brown and the filling is reheated.
6. Brush pastry with beaten egg.
Serves 4 Submitted by Amy – Parramatta Square
ChickenMum’sPie
LebaneseMoghli
1 cup powdered rice
1. Into a deep wide mix sugar, rice, spices and water and stir until sugar is incorporated.
1 1/2 cups very fine powdered sugars 2 tbsp karawieh powder 2 tbsp cinnamon powder 1 tsp rose water 1 tsp lemon flowers water (add before pouring into ramekins)
Serves 4 Submitted by Laura – Parramatta Square
Toppings 150g peeled divided dry almonds 150g dry pistachio 150g dry coconut powder 150g roasted pine seeds
2. On medium fire let pot reach to boiling point stirring from time to time. Let mixture boil for 15 minutes. Then lower heat and let it thicken over low fire till you get thickness slightly less runny than mayo.
3. Lastly mix in the rose and lemon flowers waters. 4. Pour mixture into 10 ramekins. As soon as they reach room temperature refrigerate for an hour. Then top each ramekin with coconut powder first then crushed pistachio then halved almonds then lay the pine seeds on the centre of the ramekin. Refrigerate for four hours then serve.
7 cups water
2. Heat a saucepan over med–high heat and spray cooking oil. Add laksa paste and cook for a minute, then add stock. Bring to the boil.
200g chicken breast fillet
Chicken Laksa
1 head bok choy Cooking oil spray 1 tbsp laksa paste 1 cup chicken stock liquid; Coriander to garnish 3 tbsp coconut cream
4. Serve garnished with coriander.
Serves 1 Submitted by Ash – Parramatta Square
3. Add chicken and simmer for 5 minutes until cooked through. Add coconut cream and bok choy. Simmer for a few more minutes to cook the bok choy.
1. Cut chicken into thick strips and chop bok choy.
Turnip
They’re delicious sautéed or steamed as a side dish with garlic, onion, olive oil and lemon, or as an addition to soups, stews and pasta. Roast ‘em! Add a cubed turnip to your next pot roast or pan of roasted vegetables.
SEASONAL VEGGIES
4. Season with fish sauce, lime juice and sugar. Ladle into bowls and garnish with the reserved coriander leaves.
1 long red chilli, thinly sliced 1 small carrot, peeled, halved and thinly sliced 4 spring onions, cut into 5cm lengths 100g button mushrooms, quartered 2 tomatoes, cut into wedges 1 tsp nam prik pao (chilli paste in soybean oil)
1 lime, juice to taste 1 tsp sugar
stalks, white part only and lightly crushed
2cm piece galangal or ginger, sliced 2 garlic cloves, crushed 1 coriander plant, washed well
400g medium raw prawns, shelled and intestinal tract removed – shells
1. Place the reserved prawn shells in a large saucepan and cover with 2 litres water. Bring to the boil over high heat, then reduce the heat to low and simmer for 20 minutes. Strain, discard the shells and return the stock to the pan.
4 makrut lime leaves
Serves 4 Submitted by James – Collins Square
2 tbsp fish sauce
2reservedlemongrass
2. Bring the stock to a simmer. Add the lemongrass, galangal, garlic, coriander roots and stalks (reserve the leaves for later) and the lime leaves. Simmer for 5 minutes, then add the chilli, carrot, spring onion (white part only), mushrooms, tomatoes and the chilli paste. Simmer for about 8 minutes or until the vegetables are softened.
3. Meanwhile, cut the prawns in half lengthways. Add the prawns and green spring onion ends to the broth and simmer for 1–2 minutes or until the prawns are just cooked through.
Tom Yum Soup
1 cup of lentils
Serves 4 Submitted by Katie – Parramatta Square
Large handful of greens (baby spinach, kale) 1 tbsp biryani or curry powder
1. Fry onions until soft. Add in garlic and ginger and fry for 1–2 minutes
2 tbsp tomato paste 1L chicken stock 1–2 Yoghurtchorizoand bread to serve
2. Add biryani or curry powder and toast till fragrant, then add tomato paste and fry.
3. Add vegetables and ensure well covered with spice/onion mix, then add lentils and chicken stock.
2 cups chopped vegetables
1 3–4oniongarlic cloves, chopped Minced ginger (approx. half thumb size)
4. Bring to boil then lower to simmer. Cook until vegetables and lentils are soft.
Lentil Soup
5. Meanwhile slice the chorizo and fry till golden brown.
6. When soup is done, serve topped with the chorizo. Is also nice with yoghurt and bread on the side.
5. Add the chicken stock pot to the pan, and simmer with water, until mostly evaporated. Be patient with this step, and it will pay off in the end.
6. Add the cream and simmer until thickened. While the sauce is thickening, add pasta to the boiling water and cook according to packet instructions. Once pasta is al dente, reserve a cup of starch water from the pasta pot, drain and set aside.
4. Add back in the chicken and the bacon. Season with pepper
3. Cook mushrooms in the bacon fat until golden. Add the onion, garlic, thyme and butter to the pan. Cook until fragrant.
1. Bring a pot of salted water to boil
7. Turn the heat off the sauce, and keep stirring to stop it from forming a skin. Combine the egg with a separated egg yolk in a separate bowl. Add fresh parsley and parmesan, and add this mixture into the cream sauce. Check seasoning and adjust the salt to taste.
NaughtyCarbonaraChicken
8. Give it all a good toss with a splash of reserved pasta water. Keep adding pasta water until glossy.
2 chicken thighs, cut into small pieces 2 rashers streaky bacon, cut into fine 500gmatchsticksbutton or brown swiss mushrooms, sliced thinly 1 medium onion, diced 2–4 cloves garlic, chopped 1/2 cup fresh parsley, chopped 2 sprigs fresh thyme
Serves 4 Submitted by Roxy – Collins Square
1/2 cup water 1 cup of cream 2 tbsp butter 1/2 cup parmesan cheese 1 Continental superb chicken stock pot 1 egg + 1 yolk Salt & pepper, to taste 250g Collezione pasta (Barilla n.87)
2. Brown chicken and set aside. In the same pan fry up the bacon until nice and crispy and set aside.
Serves 4 Submitted by Jessica – Parramatta Square
2. Using a small knife, pierce lamb about 12 times all over, gently twisting to make a small hole. Push garlic into holes. Push half of the rosemary through centre of lamb.
1.3kg Coles Boneless Lamb Shoulder 2Roastlarge garlic cloves, each cut into 6
2sliverslong rosemary sprigs 600g desiree potatoes, cut into wedges 700g carrots, halved or quartered 600glengthwaysparsnip, halved or quartered lengthways 2 tbsp olive oil 1 tbsp plain flour 1/4 cup red wine 1 cup chicken stock 1 tsp Dijon mustard 2 tbsp chopped mint leaves
1. Preheat oven to 240 degrees Celsius or 220 degrees Celsius fan force.
6. Untie lamb. Set aside half of the lamb and half of the carrot and parsnip. Carve remaining lamb and serve with the vegetables, drizzled with gravy.
3. Tear remaining rosemary and place in a large bowl with potato, carrot, parsnip and 1 1/2 tbsp of the oil. Season and toss to coat. Place two–thirds of the vegetables in a single layer on a large baking tray. Arrange the remaining vegetables in a single layer in a large flameproof roasting pan. Season lamb and rub all over with remaining oil. Place in the roasting pan. Roast lamb and vegetables for 10 mins. Reduce oven to 180 degrees Celsius or 160 degrees Celsius fan. Roast for a further 40 mins for medium–rare or until lamb is cooked to your liking.
5. Meanwhile, skim fat from the roasting pan, leaving 2 tbsp of the pan juices. Place over medium–high heat. Add the flour and cook, stirring, for 2 mins or until bubbling. Gradually add the wine, stirring and scraping the base to loosen any bits, until smooth. Bring to the boil. Gradually stir in the stock and mustard until smooth. Bring to the boil and simmer, stirring, for 2–3 mins or until thickened. Strain gravy into a jug. Stir in the mint and season.
Garlic & Rosmary Roast Lamb
4. Transfer lamb to a plate and cover with foil. Rest for 15 mins. Transfer vegetables to the baking tray. Increase oven to 220 degrees Celsius or 200 degrees Celsius fan. Roast for 15 mins or until well browned.
Don’t forget to snap a photo of your Winter Warming recipe and share it with us on Facebook or Instagram! @PARRAMATTASQUARE@COLLINS_SQUARE