Looking for that comfort food to warm you up on a cold winters night but also something that is nutritious and healthy? Try our Winter Warming Recipes that are dietitian endorsed!
Goulash soup
Serves 4-6 Cooks in 3h
Ingredients
- 250 g onions
- 2 cloves of garlic
- 1 green capsicum
- 2 tomatoes
- a few sprigs of fresh marjoram or oregano
- extra virgin olive oil
- 500 g beef shin or rump, cut into small cubes
- 1 tablespoon paprika
- 1½ litres stock
- ½ tablespoon caraway seeds
- red wine vinegar
- 1 tablespoon tomato purée
- 200 g potatoes
Method
- Peel and slice the onions, peel and crush the garlic, and deseed and dice the capsicum. Finely chop the tomatoes. Pick and finely chop the marjoram.
- Add a good splash of oil to a large pan and gently sauté the onions, garlic and capsicum until softened.
- Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
- Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
- Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
- Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
- Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
Recipe from Jamieoliver.com and endorsed by our very own dietitian Cassandra Stuchbery
Warm winter salad
Serves 4 Cooks in 40min
Ingredients
- 100 g quinoa
- 250 g broccoli
- 2 oranges
- 1 tablespoon tahini
- 1 tablespoon red wine vinegar
- 1 teaspoon runny honey
- extra virgin olive oil
- 200 g kale
- 30 g hazelnuts
Method
- Cook the quinoa according to the packet instructions, then drain.
- Place a large frying pan or griddle pan over a medium heat.
- Trim the broccoli and cook for 8 to 10 minutes (in batches if you need to), turning occasionally, until slightly charred.
- To make a dressing, squeeze the juice of 1 orange into a small bowl. Mix in the tahini, red wine vinegar, honey and 2 tablespoons of oil, then season to taste and set aside.
- Remove and discard any hard stalks from the kale, placing the leaves in a large bowl. With your hands, massage in a pinch of salt for 1 minute.
- Once the broccoli has charred, add to the kale and tip over half the dressing. Add the quinoa and toss together.
- Put the pan you used to cook the broccoli back over a high heat and toast the hazelnuts until golden, then roughly chop.
- Add a little more dressing to the salad, toss again, then arrange on a large serving platter.
- Peel the remaining orange, slice into rounds and scatter over the salad. Tip over the chopped toasted hazelnuts and serve straight away, with any remaining dressing on the side.
Recipe from Jamieoliver.com and endorsed by our very own dietitian Cassandra Stuchbery