Squared August Ebook Winter Warmers

Squared WINTER WARMER RECIPES FROM THE SQUARED COMMUNITY

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!

@COLLINS_SQUARE @PARRAMATTASQUARE

Kimchi Stew Serves 4

Submitted by Nick – Parramatta Square

2 cups kimchi, fully fermented

1/2 cup juice from kimchi if available

100g fresh pork belly or other pork meat with some fat or other protein choice

170g tofu

1 to 3 tsp gochugaru (Korean red chilli pepper flakes) adjust to taste or omit

2 scallions Salt (or a little bit of soup soy sauce or regular soy sauce) and pepper to taste

1 tsp minced garlic 1 tbsp cooking oil

1. Cut the kimchi into bite size pieces.

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

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.

tablespoon of oil. Add the kimchi,

Serve while bubbling over from

pork, red pepper flakes and garlic and

the heat.

cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.

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.

One Pot Vegan Thai Soup Serves 4

1/2 red onion, julienned

2 cups vegetable broth or water

1/2 red capsicum, julienned

400ml coconut milk

3 sliced mushrooms

1 tbsp coconut, cane or brown sugar

2 cloves of garlic, finely chopped

250g firm tofu, cubed

1/2–inch piece of ginger root (about 1 cm), peeled and finely chopped

1 tbsp tamari or soy sauce

A handful of fresh cilantro, chopped

1. Place all the veggies (onion, red

3. A dd the tofu and cook for 5 minutes

and Thai chilli), broth, coconut milk and sugar in a large pot.

2. Bring it to a boil and then cook over medium heat for about 5 minutes.

Parramatta Square

The juice of half a lime

1/2 Thai chilli, finely chopped (or any chilli)

capsicum, mushrooms, garlic, ginger

Winner

Submitted by Minna – Parramatta Square

more.

4. R emove from the heat, add the tamari/soy sauce, lime juice and fresh cilantro. Stir and serve.

Filipino Beef Marrow Stew Serves 4

Submitted by Vanessa – Parramatta Square

1kg meaty beef bone marrow

3 medium potatoes, cut in halves

450g beef brisket or shank

2 sweet corn, shucked and cut into 3 or 4 each

8–10 cups water 1 tbsp peppercorns ¼ cup fish sauce 1 medium onion, quartered

1. Rinse the beef bone marrow and then

1 small cabbage, quartered 1 beef bouillon or beef stock cubes Fish sauce to taste (optional)

30 minutes if using a pressure cooker.

place in a pot and fill with enough

Add more water if needed to cover

water to cover. Bring to a boil over

the meat.

high heat then lower the heat to let it simmer for 5 minutes.

2. Drain and discard the water and clean the pot. Rinse the bones again to make sure no scum is left.

3. Return the beef marrow to the clean

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.

7. Add the potatoes and cook for 10 minutes or until tender. Then add the

pot and fill with 8–10 cups of water to

corn and cabbage and cook for 3–5

cover. Bring to a boil over high heat.

minutes. Lastly, add salt or fish sauce

Once it boils cover the pot and reduce

if still needed then turn off the heat.

heat to achieve a medium boil. Let it boil for an hour or 30 minutes if using pressure cooker.

5. Add beef bouillon, onion and peppercorns. Boil until meat is fork– tender, about 1.5 to 2 hours more or

Sambal Laksa Serves 4

Submitted by Ash – Collins Square

For Sambal

Garlic paste, to taste

40g fresh red chillies

Red chilli, to taste

30g fresh garlic

Protein of choice

5g fresh ginger

1–2 tbsp laksa paste

2 tbsp vegetable oil

1 tbsp tomato puree

For Laksa

120ml stock

Egg or rice noodles

400ml can coconut milk

1 cup greens (broccoli, bok choy, asparagus, etc)

Beansprouts, to garnish

1 tbsp vegetable oil

1. Blend together chillies, garlic, ginger

4. Heat vegetable oil in a pan and add

and vegetable oil. Add to a small pan

garlic paste and red chilli. Cook until

and bring to a gentle simmer, cooking

fragrant.

gently, for 15–20 minutes, stirring occasionally.

2. Blanch your greens in a pot of boiling water. Remove once tender, but keep water.

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.

6. Add laksa paste and tomato puree.

Stir and add stock, coconut milk and bring to a simmer until your protein is cooked through.

7. Spoon the laksa into the bowls.

Add a spoonful of sambal and garnish with beansprouts.

Potato Gem Pot Pie Serves 4

Submitted by Danielle – Collins Square

500g mince beef

1/2 cup Chinese wine

1 large zucchini, finely chopped

1/2 cup beef stock

1 large onion, finely chopped

Big splash of dark soy sauce

1 large carrot, finely chopped

Big splash of Worcestershire sauce

1 cup of green peas

Bag of frozen potato gems

1. Add mince, onion, carrot and zucchini

3. O nce cooked, place in a large baking

into a heavy based pot. Add wine,

dish and layer potato gems on top.

stock and sauces and bring to a

Bake for 25 minutes in the oven at

simmer for approximately 2 hours,

180 degrees.

stirring occasionally.

2. Add green peas and stir in.

4. Once golden and crispy, remove and serve.

SEASONAL VEGGIES

Carrots 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!

Gyusugi Nikomi Serves 4

Submitted by Jarrod – Collins Square

450g beef tendon

Pinch of kosher salt

3 green onions/scallions, chopped in half

500ml dashi

1 knob ginger, thinly sliced

60ml soy sauce 45ml sake

250g daikon radish, quartered lengthways and sliced

40g sugar

60g burdock root, sliced diagonally

40g miso

180g konjac, cubed.

1. Add beef tendon in 1L water to

9. Once the beef is finished simmering,

saucepan, bring to boil from cold.

drain and rinse again before adding

Drain and rinse.

back into the saucepan. Add dashi,

2. Add another 1L of water to the saucepan with beef tendon and bring to a simmer.

3. Add white section of scallions and ginger to the pot. Place the lid and gently simmer for 3 hours.

5. Sprinkle konjac with salt and add to a separate saucepan. Cover with water and bring to boil for 5 minutes.

soy sauce, sake, sugar and miso to the saucepan. Cover and bring back to simmer and cook for 1 hour.

11. Add daikon and burdock, and simmer for another hour.

12. Ladle into a bowl, garnish with spring onions and serve.

Ginger & Chicken Congee Serves 4

Submitted by Ivy – Collins Square

1L chicken stock

2 tbsp finely sliced green onion

500ml water

1/2 tsp sesame oil

4 slices fresh ginger

1 tbsp fried shallots

1/2 cup jasmine grain rice

Soy sauce to serve

200g chicken tenderloin, diced into 1cm pieces

1. Bring the chicken stock, water and ginger to a boil in a large heavy

and simmer for 5–8 minutes or until

based saucepan over a high heat.

the chicken is just cooked.

Add the rice and reduce the heat to medium–low.

2. Simmer steadily for 1 hour, stirring

Collins Square

4. S erve the congee in bowls, sprinkle with the green onion, drizzle with sesame oil and top with the fried

occasionally to prevent the rice from

shallots. Serve with soy sauce on

catching until thickened and most of

the side.

the liquid has been absorbed.

Winner

3. A dd the chicken to the congee, cover

Stewed Apples Serves 4

Submitted by Chantal – Collins Square

2 apples

A pinch of cinnamon

1 tbsp honey or maple syrup

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!)

Matt’s One Pot Lamb Shanks Serves 4

Submitted by Matthew – Collins Square

1 tbsp olive oil

1 carrot

4 lamb shanks

6 cloves garlic

1 large onion

1 tbsp tomato paste

1/2 tsp Moroccan coriander, ground

2 tbsp honey

1 tsp cumin, ground

2 1/2 cups chicken broth, low sodium

1/4 tsp red pepper flakes

1 can of chickpeas, rinsed and drained

1/2 tsp salt

1/2 cup golden raisins

1/2 tsp black pepper

1. Preheat your oven to 210 degrees

3. S tir in the carrots and garlic. Add the

celsius. Add oil to a Dutch oven (or

cooked lamb meat, tomato paste

skillet if you have a lid!) and heat over

and honey. Add the chicken broth,

medium–high heat. Add in the lamb

chickpeas, golden raisins and stir to

meat and saute for 4 to 5 minutes,

combine.

or until brown on all sides. Once browned, take lamb off the heat and set aside for later.

2. Combine the onion, coriander, cumin,

4. B ring 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

red pepper flakes, salt, pepper, add

the oven to its highest setting to cook

to the Dutch oven and stir everything

for another 10 minutes. Serve with

together. Saute until onion softens,

cooked couscous or mashed potato.

stirring occasionally.

.

Mutton Bone Soup Serves 2

Submitted by Giri – Parramatta Square

500g mutton bones

1/2 cup coriander leaves

2 diced onions

1/2 cup mint leaves

2 tomatoes

6 pieces of cloves

3 green chillies

3 pieces of cardamom

1 tbsp chilli powder

5 cinnamon sticks

1/2 tbsp turmeric powder

1/2 tbsp shahjeera

1/2 tbsp coriander seeds powder

1/2 tbsp pepper

1/2 tbsp cumin seeds powder

2 pieces bay leaves

2 tbsp salt

2 tbsp jawar flour

1 tbsp ginger–garlic paste

1/2 tbsp pepper powder

1/2 cup curry leaves

1. Heat 1 tablespoon clarified butter (ghee) in a cooker.

2. Add 1/2 teaspoon pepper, 5–6 cloves, cinnamon stick pieces, 3 cardamom, 1/2 teaspoon shahjeera and cook for a minute.

3. Add 1 diced onion, 3 green chilli pieces and cleaned mutton bones and mix.

4. Close lid and cook for 4–5 minutes.

5. Add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic paste and mix.

6. Add 2 tomato pieces and cook till they become soft.

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.

8. Mix and add 1/2 cup mint leaves.

9. Add 4–5 cups water. Close lid and cook for 5–6 whistles.

10. Let the cooker cool down, open the lid.

11. In a separate bowl mix 2 tablespoons jawar flour and 1/2 cup water. Add this mixture to the boiling bones soup.

12. I f you want the consistency of soup to be thicker, add more flour to water and mix it with soup.

13. B oil for 6–7 minutes and then add 1/2 teaspoon pepper powder for spiciness.

14. Sprinkle some spring onions on top to serve.

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.

Tomato Soup Serves 4

Submitted by Rochelle – Collins Square

1 small carrot, chopped

450ml vegetable stock

1 small onion, chopped

1 clove garlic, crushed

1/2 capsicum, deseeded and chopped

1 pinch sugar

400g can chopped tomatoes

1 tbsp plain flour

1 tbsp tomato sauce

1 squeeze lemon juice

2 tbsp olive oil

Black pepper to taste

1 tsp fresh thyme leaves

Bread and garnish optional

1. Heat the oil in a pot to medium.

4. Reduce heat and simmer for

Add and cook the onion, carrot and capsicum for about 5 minutes, until softened.

2. Stir in the garlic and flour and cook for another minute.

3. Add in the canned tomatoes, sauce, thyme, stock, sugar and lemon juice to the pot and bring to the boil.

20 to 25 minutes.

5. Blend the soup using a stick or jug blender. Serve and enjoy!

Lentil Pasta Serves 4

Submitted by Jeanna – Collins Square

1/4 cup olive oil

1.5 cups dried puy lentils

1 small carrot, peeled and diced small

1.5L chicken stock

1 small celery rib, diced

Salt and pepper to taste

1 small onion, peeled and chopped

1.5 cups broken fettuccine,

2 large cloves garlic, minced

Grated parmesan or your favourite cheese, to garnish.

1 tsp dried oregano

1. In a large saucepan, heat olive oil and saute carrot, celery, and onion until soft.

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.

4. Bring to the boil, add pasta and cook for 7 minutes or until al dente.

5. Serve with grated cheese sprinkled on top.

Mum’s Chicken Pie Serves 4

Submitted by Amy – Parramatta Square

2 tbsp butter

1 tsp dried Oregano

1 onion, chopped

2 Maggi Chicken stock cubes

1 celery stalk, chopped

310g can whole corn kernels, drained

1 carrot, diced

2 sheets ready rolled shortcrust pastry

2 tbsp flour

Beaten egg to glaze

1 cup of milk

1 cooked BBQ chicken, torn into small bite sized pieces

1. Heat the butter in a saucepan.

5. Add the chicken mixture. Moisten

Add the vegetables and cook

the rim of the pastry, then place the

for 2 mins.

remaining pastry sheet over the top.

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.

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.

6. Brush pastry with beaten egg.

3. Remove from the heat and cool.

7. Bake in pre–heated oven, 200 degrees

When cold, stir in the chicken

Celsius for 40–45mins or until pastry

and corn.

is golden brown and the filling

4. Line a 20cm pie plate with one pastry sheet.

is reheated.

8. Stand for 5–10mins before serving.

Lebanese Moghli Serves 4

Submitted by Laura – Parramatta Square

7 cups water

Toppings

1 cup powdered rice

150g peeled divided dry almonds

1 1/2 cups very fine powdered sugars

150g dry pistachio

2 tbsp karawieh powder

150g dry coconut powder

2 tbsp cinnamon powder

150g roasted pine seeds

1 tsp rose water 1 tsp lemon flowers water (add before pouring into ramekins)

1. Into a deep wide mix sugar, rice,

4. Pour mixture into 10 ramekins.

spices and water and stir until sugar

As soon as they reach room

is incorporated.

temperature refrigerate for an hour.

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.

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.

Chicken Laksa Serves 1

Submitted by Ash – Parramatta Square

200g chicken breast fillet

1 cup chicken stock liquid;

1 head bok choy

Coriander to garnish

Cooking oil spray

3 tbsp coconut cream

1 tbsp laksa paste

1. Cut chicken into thick strips and chop bok choy.

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.

3. A dd 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.

4. Serve garnished with coriander.

SEASONAL VEGGIES

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.

Tom Yum Soup Serves 4

400g medium raw prawns, shelled and intestinal tract removed – shells reserved

Submitted by James – Collins Square

1 small carrot, peeled, halved and thinly sliced 4 spring onions, cut into 5cm lengths

2 lemongrass stalks, white part only and lightly crushed

100g button mushrooms, quartered

2cm piece galangal or ginger, sliced

2 tomatoes, cut into wedges

2 garlic cloves, crushed

1 tsp nam prik pao (chilli paste in soybean oil)

1 coriander plant, washed well 4 makrut lime leaves 1 long red chilli, thinly sliced

1. Place the reserved prawn shells

2 tbsp fish sauce 1 lime, juice to taste 1 tsp sugar

chilli paste. Simmer for about

in a large saucepan and cover with

8 minutes or until the vegetables

2 litres water. Bring to the boil over

are softened.

high heat, then reduce the heat to low and simmer for 20 minutes.

Strain, discard the shells and return the stock to the pan.

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

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.

4. Season with fish sauce, lime juice and sugar. Ladle into bowls and garnish with the reserved coriander leaves.

Lentil Soup Serves 4

Submitted by Katie – Parramatta Square

1 cup of lentils

1 tbsp biryani or curry powder

1 onion

2 tbsp tomato paste

3–4 garlic cloves, chopped

1L chicken stock

Minced ginger (approx. half thumb size)

1–2 chorizo

2 cups chopped vegetables

Yoghurt and bread to serve

Large handful of greens (baby spinach, kale)

1. Fry onions until soft. Add in garlic and ginger and fry for 1–2 minutes 2. Add biryani or curry powder and toast till fragrant, then add tomato paste and fry.

3. Add vegetables and ensure well

4. Bring to boil then lower to simmer.

Cook until vegetables and lentils are soft.

5. Meanwhile slice the chorizo and fry till golden brown.

6. When soup is done, serve topped

covered with spice/onion mix, then

with the chorizo. Is also nice with

add lentils and chicken stock.

yoghurt and bread on the side.

Naughty Chicken Carbonara Serves 4

Submitted by Roxy – Collins Square

2 chicken thighs, cut into small pieces

1/2 cup water

2 rashers streaky bacon, cut into fine matchsticks

1 cup of cream 2 tbsp butter

500g button or brown swiss mushrooms, sliced thinly

1/2 cup parmesan cheese

1 medium onion, diced

1 Continental superb chicken stock pot

2–4 cloves garlic, chopped

1 egg + 1 yolk

1/2 cup fresh parsley, chopped

Salt & pepper, to taste

2 sprigs fresh thyme

250g Collezione pasta (Barilla n.87)

1. Bring a pot of salted water to boil 2. Brown chicken and set aside. In the same pan fry up the bacon until nice and crispy and set aside.

3. Cook mushrooms in the bacon fat until golden. Add the onion, garlic, thyme and butter to the pan. Cook until fragrant.

4. Add back in the chicken and the bacon. Season with pepper 5. Add the chicken stock pot to the pan, and simmer with water, until mostly

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.

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.

8. G ive it all a good toss with a splash

evaporated. Be patient with this step,

of reserved pasta water. Keep adding

and it will pay off in the end.

pasta water until glossy.

6. Add the cream and simmer until thickened. While the sauce is

Garlic & Rosmary Roast Lamb Serves 4

1.3kg Coles Boneless Lamb Shoulder Roast

Submitted by Jessica – Parramatta Square

2 tbsp olive oil 1 tbsp plain flour

2 large garlic cloves, each cut into 6 slivers

1/4 cup red wine

2 long rosemary sprigs

1 cup chicken stock

600g desiree potatoes, cut into wedges

1 tsp Dijon mustard

700g carrots, halved or quartered lengthways

2 tbsp chopped mint leaves

600g parsnip, halved or quartered lengthways

1. Preheat oven to 240 degrees Celsius or 220 degrees Celsius fan force.

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.

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

4. T ransfer 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.

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.

6. U ntie lamb. Set aside half of the lamb

to 180 degrees Celsius or 160 degrees

and half of the carrot and parsnip.

Celsius fan. Roast for a further 40

Carve remaining lamb and serve with

mins for medium–rare or until lamb is

the vegetables, drizzled with gravy.

cooked to your liking.

Don’t forget to snap a photo of your Winter Warming recipe and share it with us on Facebook or Instagram! @COLLINS_SQUARE @PARRAMATTASQUARE