Parramatta Square Winter Recipes

PARRAMATTA SQUARE WINTER RECIPES

THANK YOU! Thank you to all who participated in the Parramatta Square Winter Recipe competition.

We loved all your winter warmers so much, it just wouldn’t be right to keep them all to ourselves.

Enjoy cooking these scrumptious goodies at home and be sure to tag us @parramattasquare with hashtag #pswinterrecipes in a picture of what you make!

PARRAMATTA SQUARE WINTER RECIPES

SLOW COOKED MASSAMAN CURRY Recipe from Amy, DPIE

Ingredients 600g chuck beef steak, cubed

300g chat potatoes quartered

Brown onion finely chopped

210g massaman Thai curry paste

2 tbsp plain flour

2 cups Massel* Chicken Style Liquid Stock

400ml coconut cream

2 tbsp fish sauce

1 tbsp lemon juice

1 tbsp brown sugar

2 cups white rice *to serve

1. Place onion and potatoes in slow cooker. Add curry paste, coconut cream and mix.

2. Add chicken stock, fish sauce, lemon juice and brown sugar. Mix again.

3. Place flour in plastic bag then add the steak and shake until meat is coated in flour.

4. Add steak to slow cooker.

5. Cook in slow cooker on low for 8 hours.

6. Serve with rice.

PARRAMATTA SQUARE WINTER RECIPES

BACON AND VEG SOUP Recipe from Justine, NSW Government “Really delicious, and the wonderful thing is you can add any vegetables at all that need using - tomatoes, eggplant, cauliflower, beans, celery, onion, whatever. Just don’t add bean sprouts - too fibrous. Just always start with the base of leek and bacon and olive oil and you can’t go wrong flavour-wise.”

Ingredients Olive oil

Half a chopped leek

2-3 rashers of chopped bacon

Chopped head of broccoli

500g of chopped pumpkin

Large potato

1L of chicken stock

Soy sauce

Touch of chilli

1. Put two tablespoons of olive oil in a large saucepan and fry half a chopped leek and 2-3

rashers of chopped bacon until mostly cooked.

2. Add a chopped head of broccoli and about 500g of chopped pumpkin and a large

chopped potato and any other veg in your drawer that needs using up.

3.

Add a litre of chicken stock and simmer covered for 20 minutes.

4. Add a splash of soy sauce and a touch of chilli powder if desired. Blend and serve.

PARRAMATTA SQUARE WINTER RECIPES

CHICKEN, MUSHROOM AND LEEK CASSEROLE Recipe from Ross, NAB

Ingredients Olive oil

1.5 kg chicken thigh or breast fillets diced

3 rindless bacon rashers

Butter

3 leek, sliced thinly

3 celery stalks, sliced thinly

3 cloves of garlic, crushed

Fresh thyme sprigs

Bay leaves

Plain flour

1½ cups of white wine

1½cups of chicken stock

400 g button mushrooms

¼ cup cream

Parsley to garnish

1. Preheat oven to 160˚C. 2. Heat oil in a large pot and cook chicken until browned and remove.

3. Cook bacon in same pot until browned lightly, add butter and leek until softened, add

celery, garlic, thyme and bay leaves, stir in flour and add wine and stock.

4. Stir and bring to boil, place in oven for 15 minutes, and stir in cream and garnish with parsley.

5. Serve with a creamy mashed potato.

PARRAMATTA SQUARE WINTER RECIPES

CHORIZO AND CHICKPEA RISONI WITH BABY SPINACH Recipe from Victoria, DCS/Revenue NSW Ingredients 1 red capsicum, quarter and deseed

1 chorizo, sliced

1 red onion, roughly chopped

3 cloves garlic, crushed

150g risoni

1 can diced tomatoes

1 can chickpeas – drained & rinsed

1 small bag baby spinach

1 tsp paprika (adjust to preferred level of spice)

Olive oil

¾ cup water

1 tsp brown sugar

Fresh parsley for garnish, chopped

1. Heat oven to 200˚C. Line a tray with foil. Place the capsicum pieces skin side up on the

tray and bake in oven for around 15 minutes, until the skin blisters. Remove from oven and

wrap the foil around the capsicum to steam for 5 minutes. Carefully peel the charred skin

from the capsicum, and cut the flesh into small strips and put aside.

2. Heat a large pan or casserole dish over medium high heat, add dash of olive oil and

chorizo, fry for 5 minutes.

3. Add the smoked paprika, onion and garlic, cook for a further 2 minutes.

4. Add the risoni to the pot and stir to coat the grains in oil, then add the diced tomatoes,

chickpeas, water and brown sugar.

5. Simmer for 15 minutes, stirring occasionally until risoni is soft. Add extra water if needed.

6. Stir through the roasted capsicum and the baby spinach leaves until the leaves wilt.

Serve with chopped parsley.

PARRAMATTA SQUARE WINTER RECIPES

CREAMY PUMPKIN SOUP Recipe from Natalie, DPIE Ingredients 2 tbsp olive oil

2 onions, finely chopped

700ml vegetable stock or chicken stock

150ml double cream

1kg pumpkin or squash, peeled, deseeded and chopped into chunks

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5

minutes, until soft but not coloured.

2. Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10

minutes, stirring occasionally until it starts to soften and turn golden.

3. Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper.

Bring to the boil, then simmer for 10 minutes until the squash is very soft.

4. Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand

blender. For an extra-velvety consistency you can pour the soup through a fine sieve.

PARRAMATTA SQUARE WINTER RECIPES

DUCK RAGU Recipe from Ashley, DPIE

Ingredients Duck breast Butter Garlic Rosemary Passata

1. Place the duck breast, butter, garlic, rosemary, passata in a slow cooker and leave it in

cooking for about 6 hours.

2. Served with homemade pasta and topped with a heck tonne of parmesan.

PARRAMATTA SQUARE WINTER RECIPES

VEGETARIAN CHOW SOUP Recipe from Pooja, DPIE

Ingredients Black bean-garlic sauce

2 teaspoon of oil

Noodles Ginger Garlic Onion Vegetables of your choice

Tofu

¼ cup water

1. Fill a large non-stick skillet with water and bring to a boil. Add noodles and cook, stirring

frequently, until just tender for 4 to 6 minutes or according to package directions. Drain,

rinse with cold water and transfer to a large bowl. Wipe the pan dry.

2. Meanwhile, combine black bean-garlic sauce, soy sauce, brown sugar and corn starch

in a small bowl; set aside. Heat 2 teaspoons oil in the pan over medium-high heat.

Reduce heat to medium.

3. Add ginger, garlic and cook, stirring, for 30 seconds. Add onion and cook, stirring, until

softened for 1 to 3 minutes.

4. Add vegetables of your choice and ¼ cup water; cover and cook stirring occasionally until

the vegetables are tender-crisp for 2 to 4 minutes. Transfer the vegetables to the bowl

with the noodles. Wipe the pan dry.

5. Pat tofu dry and cut into ¾ inch cubes. Heat the remaining 1 tablespoon oil in the pan

over medium high heat.

6. Add the tofu and cook, stirring every 2 to 3 minutes, until golden brown for 6 to 8

minutes total.

7. Stir the reserved sauce and add to the pan; cook, stirring until the sauce has thickened

slightly for 1 to 2 minutes.

8. Return the noodles and vegetables to the pan along with the remaining ¼ cup water;

cook, tossing to coat with the sauce until heated through for about 2 minutes more.

Enjoy Hot.

PARRAMATTA SQUARE WINTER RECIPES

SQUARED CAREER ADVICE BOOK

CHICKEN TINOLA NOODLE SOUP Recipe from Rao, EPA “My recipe is for a warming Chicken tinola noodle Soup. It’s a Filipino take on a chicken soup, that’s healthy, nourishing and great when you are sick, or just when you are cold.”

Ingredients 700g of chicken

3 tbsp soy sauce

2.5 tbsp lime juice

3L of hot water

2 carrots roughly chopped

1 bay leaf

2 cloves

1 tbsp of soy sauce

3 large diced onions

8 minced cloves garlic

3 inches of grated ginger

2 zucchinis (cut into chucks)

¼ shredded cabbage

1. In a large stock pot on high heat, heat oil and seal 700g of chicken (lovely legs, marylands

or any other chicken cut on the bone, skin on is also good). Remove the chicken once

you’ve got a nice caramelised seal.

2. Add 3L of hot water into the same pot, add chicken pieces back in. Add 1 thickly sliced

onion, 2 carrots roughly chopped, 1 bay leaf, 2 cloves and a tablespoon of soy sauce. Allow

this to simmer for 30 minutes to cook chicken and create broth. Remove scum from the

surface of the pot as you go.

3. Once the chicken is cooked, remove from the pot, shred chicken and marinate in 3 tbsp

soy sauce, 2.5 tbs lime juice and set in the fridge to marinate. Add the chicken bones

back into the pot and continue to simmer for a couple of hours to create broth.

4. In a separate pot, fry 3 large diced onions, 8 minced cloves garlic and 3 inches of grated

ginger and until onions are translucent (not browned).

5. Add 2 zucchinis (cut into chucks).

6. Add ¼ shredded cabbage, stock and chicken and allow cabbage to cook. Add lime juice

and soy sauce into the soup (in the same ratio as the marinade) to taste.

7. In a small bowl add 3tbs soy sauce, 2.5 tbsp lime juice and chilli oil. This is a dressing that

people can add to taste.

8. Cook some eggs noodles and add to serving bowl.

9. Add chicken soup on top and add extra dressing as needed to taste.

PARRAMATTA SQUARE WINTER RECIPES

SQUARED CAREER ADVICE BOOK

MULLED WINE Recipe from John, DPIE

“During my exchange in France, us international students would get together weekly to drink mulled wine and watch Nicholas Cage movies. This recipe is a French classic and a must try!”

Ingredients 2 cinnamon sticks

20 whole cloves

1 sliced orange

½ cup Cognac

Bottle of your choice of cheap red wine

1. In In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer

not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes.

2. Serve warm and garnish with more citrus slices and cinnamon sticks.

PARRAMATTA SQUARE WINTER RECIPES