Winter food to warm your soul

THE cooler weather calls for hearty dishes that leave you feeling satisfied. Give these classics a go this winter and I'm sure they will warm you up.

Melt in your mouth lamb shanks


  4 lamb shanks  

 2 carrots, grated  

  1 large zucchini, grated  

  1 leek, sliced  

  1 onion, sliced  

  2 stalks celery, sliced  

  2 cups chicken stock  

 2 cloves garlic, crushed  

 2 stalks fresh rosemary  

3 bay leaves  

  1/4 cup flour  

  salt and pepper  

1 large tin crushed tomatoes  

  1 bottle red wine

METHOD: Place the onion, carrot, zucchini and leek in the bottom of the slow cooker. In a bowl mix the flour with salt and pepper. Coat the lamb shanks with the flour and sit on the veg in the slow cooker. Add the remainder of the ingredients and cook on high for 6-8 hours turning once, until the lamb shanks are tender. Serve with mash potato or polenta. Serves 4

Spaghetti bolognaise

INGREDIENTS: 500g beef mince  

  1 onion, diced  

  2 cloves garlic crushed  

  2x 400g tins crushed tomatoes  

  1 carrot finely diced  

  1/2 bunch basil leaves  

  1 tsp dry oregano  

  1 tsp dry thyme  

  1 packet spaghetti  

1/4 bunch chopped Italian parsley  

  salt and pepper

METHOD: In a large saucepan sweat off the onion and garlic with the oil until fragrant. Add the carrot and cook for 1 minute. Add the mince stirring until almost cooked. Add the remainder of the ingredients and simmer for 10-15 minutes. Cook the pasta according to the packet instructions, drain and add to the bolognaise and stir through. Serves 4

Lamb and rosemary kebabs

INGREDIENTS: 500g 2cm cubed lamb  

  2 tsp minced garlic  

  60ml olive oil  

  2 tbs rosemary leaves, chopped  

  1/2 lemon, juiced  

  salt and pepper.

METHOD: Combine lamb and remaining ingredients in a large bowl. Marinate in refrigerator for at least 2 hours. Skewer lamb and char grill on the barbecue on medium-high heat until tender. Serve with yogurt (optional). Serves 4

Traditional meat pie

INGREDIENTS: 1 medium onion chopped  

  800g beef mince  

  1 1/2 cups beef stock  

  1/2 cup tomato sauce  

  2 tbs flour mixed into a little water  

  salt and pepper  

 375g short crust pastry  

 1 sheet ready rolled puff pastry

METHOD: In a large frying pan brown the onion and mince until cooked, add the stock, tomato sauce and salt and pepper. Bring to the boil and simmer covered for 15 minutes, stir in the flour mixed with water and allow to thicken. Remove from heat and allow to cool. Line a pie dish with the short crust pastry, fill with the cooled pie filling and top with the puff pastry sheet. Brush pastry with a little melted butter and bake at 190C for 25-30 minutes until golden brown and heated through.

Chilli beef and cashew stir-fry

INGREDIENTS: 400g beef thinly sliced  

  3 tbs kecap manis  

  2 tsp chilli paste  

  2 cloves crushed garlic  

  1 tbs chopped coriander  

  1 tbs grated palm sugar  

  1 tsp sesame oil  

  1 tbs peanut oil  

  60g roasted cashews

METHOD: In a bowl mix the beef, kecap manis, chilli paste, garlic, coriander, palm sugar and sesame oil and leave to marinade for 1-2 hours in the fridge. Heat the peanut oil in a wok and cook the beef in two batches until cooked through. Add the cashews at the end, serve on cooked rice. Serves 4

Ultimate Sunday roast lamb

INGREDIENTS: 1 leg of lamb  

 6 cloves garlic peeled  

 3 sprigs rosemary  

 3 tbs olive oil  

  1 tbs sea salt

METHOD: Place the leg of lamb in a roasting tray. With a knife puncture 6 holes over the thickest part of the lamb. Cut each sprig of rosemary into 3 pieces. Push 1 garlic clove and 1 piece of rosemary in each hole of the lamb. Place the lamb into a preheated oven at 220C for 15 minutes then drop the temperature to 170C. Cook lamb at 30 minutes per 500g. When cooked remove from oven and cover with aluminium foil and rest for 15-20 minutes before cutting.

Bacon and egg pizza

INGREDIENTS: 5 rashers bacon  

  2 eggs  

  150g baby spinach  

  2 medium pizza bases  

  1/2 cup sun-dried tomato pesto  

  1/2 cup artichoke quarters  

  1 cup mozzarella cheese

METHOD: In a large frying pan cook the bacon, remove from pan and cut into large chunks. In the same pan add the baby spinach and cook until just wilted. Place pizza bases on trays and cover with the pesto. Top with the bacon, mozzarella, spinach, artichokes and crack an egg into the middle of each pizza. Cook at 200C for about 10 minutes until golden brown.

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