Provincial Winter Recipes catalogue 2017

Stay warm with our...

Winter Recipes

Staying warm this winter...

Winter is here and with it comes crisp mornings, rainy days, and cosy nights in. One of the easiest ways to stay warm this winter is with good food.

Nothing beats the feeling of creating in the kitchen and sharing a meal with loved ones.

Whether you have a sweet tooth or a savoury side, perfect dishes start with fresh ingredients and are made with love.

We’ve compiled our favourite warming recipes to inspire you to make something special this winter.

Happy cooking!

x Provincial Family

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01 Harlow Wooden Cutter $2.98 | 02 Blanc Ice Cream Bowl $7.16 | 03 Allora Salad Plate $15.96 04 Aquitaine Dinner Plate $11.96 | 05 Parassy Napkin $5.56 | 06 Allora Salad Plate $15.96 07 Aquitaine Dinner Plate $11.96 | 08 Oxford Cutlery Set $99.95 | 09 Seagrass Market Basket $26.36

Fresh Inrgredients Fresh fruits and vegetables are an easy and delicious way to add colour to your dishes.

Apples, pears, citrus fruits, pumpkins, potatoes, and root vegetables are all in season.

Extend the life of your produce by preserving or pickling and enjoy for months to come.

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Preserved Lemons Ingredients

8 medium lemons (appox. 1kg) 1 ½ cups (450g) rock salt 5 fresh bay leaves 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 cup (250ml) lemon juice

Method 1. Halve lemons lengthways, then carefully cut in half lengthways again without cutting all the way through. Open lemon halves out slightly.

2. Carefully juice lemons into a large non-metallic bowl and set aside. Add squeezed lemon rinds to a separate bowl with salt, bay leaves and seeds. Mix well.

3. Pack lemon rind mixture into a 1.5-litre (6-cup) sterilised jar. Pour enough of the reserved juice into the jar to cover lemons (top up with extra juice as needed). Place a small, sealed plastic bag filled with water on top of the lemons to keep them submerged, then seal the jar. Label and date.

Notes: Store preserved lemons in a cool, dark place for at least three weeks before using. Refrigerate after opening. To use, remove and discard pulp, squeeze juice from the rind, rinse rind well, then slice according to the recipe.

01 Sherpur Dipped Shopper $31.96 02 Seagrass Market Basket $26.36 03 Larder Jar Natural Medium $10.36 04 Larder Jar Natural Small $7.96

Food made to share...

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Entertaining guests doesn’t have to be hard.

Start your evening off with beautiful cheeses, meats, and crackers presented on a timeless serving board.

Let the conversation flow and set the mood for a delicious evening to come.

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01 Majorca Cheese Knife $19.16 | 02 Aquitaine Entree Plate $7.16 | 03 Aurora Wood Cheese Knife $15.96 04 Fleur de Lys Tumbler 4 Pack $31.96 | 05 Fleur de Lys Goblet 4 Pack $31.96 | 06 Artisan Dipped Board $9.98 07 Harlow Honey Dipper $4.76 | 08 Artisan Wood Board $23.96 09 Fleurette Beaded Dessert Glass $7.96

Tips for Cheese & Charcuterie board Carlie Monasso, Food and Event Stylist “My tip for a great cheese and charcuterie board is to go for quality over quantity.

I always go to Leo’s, Stocked or Boccaccio to choose from cheeses, meats, fresh seasonal fruit and accompaniments.

I usually order a selection of three cheeses - a hard, a soft, and a blue. A selection of fresh seasonal fruit, figs, grapes, pears, and apples are always great and really help with presentation.

A paste of some sort, I like pear and calvados or a relish - I always buy the Cunliffe and Waters, Pear and Raisin.

Some great crackers, oat biscuits, olives, one type of good quality salami and, of course, a fresh baguette to complete the board.”

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Cheese platter essentials

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• Wooden or Marble Cheese boards • Cheese Knife

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• For something a little extra present dips or the pickings in unique bowls or glassware

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01 Majorca Cheese Knife $19.16 | 02 Artisan Dipped Board $9.98 | 03 Fleur de Lys Goblet 4 Pack $31.96 04 Fleur de Lys Tumbler 4 Pack $31.96 | 05 Harlow Wooden Honey Dipper $4.76 06 Fleurette Beaded Dessert Glass $7.96 | 07 Aurora Wood Cheese Knife $15.96 | 08 Artisan Wood Board $23.96 09 Marine Vase $18.36 | 10 Marble Mortar & Pestle $51.96 | 11 Marble Cheese Knife $13.56 12 Marble Canister $39.96 | 13 Marble Spreader $13.56 | 14 Jura Cheese Board $63.96 15 Tikka Cheese Board $87.96 | 16 Rhodes Cheese Knife $15.96

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The Classic Provincial Tea Towel Available in 21 Colours

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01 Waldorf Salad Servers $15.96 | 02 Provincial Tea Towel $7.96 03 Provincial Reverse Tea Towel $7.96

Roasted Apples & Pears Prep & Cooking time 55mins

Serves 6-8

Ingredients 6 large apples, peeled, cored and sliced 2 pears, halved 1 teaspoon butter for greasing 2 tablespoons brown sugar 2 teaspoons vanilla bean paste 3 teaspoons ground cinnamon 1 teaspoon ground nutmeg 3 ½ tablespoons wate

Method 1. Preheat oven to 175oC. Grease a large baking dish with butter.

2. Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer one-third of the sliced apples and pears in prepared baking dish; sprinkle with onethird of the sugar mixture. Repeat layers twice more.

3. Bake in preheated oven for 30 minutes.

Pour water over apples and continue baking until tender, about 15 minutes more.

Mulled Wine Serves 2

Ingredients 10 cloves 2 cinnamon sticks Âź cup caster sugar 1 roughly grated nutmeg 2 cups water Roughly grated rind of one orange 750ml full-bodied red wine such as Merlot

Method 1. Heat cloves, cinnamon, sugar, nutmeg, water and orange rind in a large saucepan over medium heat.

2. Bring to the boil, then reduce heat to low and simmer for 10 minutes.

3. Add red wine and simmer for another 5 minutes. Remove from heat. Strain and divide among serving glasses.

Serve immediately.

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Glassware for any occasion

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03 01 Fleur de Lys Glassware | 02 Avery Glassware | 03 Belgrade Glassware

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06 01 Marine Jar $23.96 | 02 Fleur de Lys Goblet 4 Pack $31.96 | 03 Fleur de Lys Tumbler 4 Pack $31.96 04 Plain Cotton Napkin $2.98 | 05 Fleur de Lys Goblet 4 Pack $31.96 | 06 Aquitaine Dinner Plate $11.96 07 Parassy Napkin $5.56 | 08 Majorca Salad Servers $43.96

A Classic Sunday Roast A classic for a reason, a traditional Sunday roast will satisfy even the most generous appetites.

Serve on beautiful bakeware to make the colours pop and establish your roast as the centrepiece of a delightful spread.

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Roast Chicken and Veggies From Karen Martini’s Kitchen

Prep & cooking time 1.5hours

Serves 8-10

Ingredients

Method

1x 1.6kg chicken

1. Preheat oven to 220oC fan forced (240oC conventional)

60g unsalted butter, slightly softened

2. Trim the chicken, removing excess fat, rinse well and pat dry with paper towel.

2 tablespoons dried oregano, sea salt flakes and freshly ground pepper 150ml extra virgin olive oil 1 lemon, cut in half 1 garlic bulb, skin on 1 brown onion, skin on, sliced into thick rings

3. Gently ease the skin away from the breast meat with your fingers, leaving little pockets. Slide the butter and oregano into the pockets.

Rub the salt, pepper and oil all over the chicken. Squeeze half the lemon juice over the inside of the chicken and stuff the squeezed lemon into the cavity of the chook.

4. Break open the garlic bulb, separate the cloves, leaving the skin on.

Bruise some of the cloves with the blade of a cook’s knife and stuff some into the cavity.

6 thyme sprigs

5. Scatter the onion in a large roasting tray. Place the chicken upside down on top.

8 medium Dutch cream potatoes skin on, sliced into 5mm discs

6. Scatter the rest of the garlic around the chook. Cut the remaining lemon into thin slices and tuck them in and around the chook.

1 bunch Dutch carrots, peeled with 2cm of tops left on 1 bunch of baby beetroot, peeled

7. Toss the potato, carrots and beetroot in salt and pepper and oil in the tin and scatter evenly around the chook.

8. Roast the chicken for 30 minutes, then take out and flip the chicken right way up. Reduce the oven temperature to 200oC fan-forced (220oC conventional) and roast for a further 45 minutes until the chicken is golden brown and caramelised and the vegetables are crunchy. Remove the tray from the oven and rest the chook for 5-10 minutes before carving.

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01 Aquitaine Condiment Bowl $2.00 | 02 Aquitaine Entree Plate $7.16 | 03 Aquitaine Cereal Bowl $11.96 04 Aquitaine Dinner Plate $11.96

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Charming Creatures

Our Allora range is defintely a treat for animal lovers!

Available in spoons, salad plates, mugs & dessert platters

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01 Allora Salad Plate $15.96 | 02 Aquitaine Condiment Bowl $2.00 | 03 Aquitaine Dinner Plate $11.96 04 Aquitaine Cereal Bowl $11.96 | 05 Allora Condiment Spoon $7.96 |  06 Allora Salad Plate $15.96 | 07 Allora Mug $10.36 08 Allora Dessert Plate $15.96

Winter Minestrone Prep & cooking time 1.5hours

Ingredients

Method

½ celeriac, diced

1. Preheat the oven to 180oC fan forced (200oC conventional).

3 carrots, roughly diced 2 parsnips, diced 1 fresh bay leaf 3 thyme sprigs 120ml olive oil 3 large brown onions, diced 4 celery stalks, diced 8 garlic cloves, finely chopped 1 fennel bulb, diced 3 tablespoons tomato paste 2 litres chicken stock 1 litre water Salt flakes and fresh ground pepper 80g of small pasta such as risoni 2 handfuls of finely chopped flat leaf parsley 125g frozen peas Extra virgin olive oil, to serve Freshly grated parmesan, to serve Crusty bread, to serve 5cm thick piece of flat pancetta, diced 08

Serves 8-10

150g mixed dried legumes, brought to the boil for 5 minutes, drained

2. Place the celeriac, carrot, parsnip, bay leaf and thyme on a large baking tray and roast for 30 minutes.

3. Heat oil in a heavy-based stockpot or large saucepan over a medium heat, add pancetta and cook for 3 minutes, then add the onion, celery, garlic and fennel, and cook, stirring frequently, for 10 minutes.

4. Add the roasted vegetables to the pan and cook for 5 minutes until heated through.

Stir in the tomato paste and cook for another 5 minutes, stirring occasionally.

Add the drained legumes, stock and water, bring to the boil then lower heat and simmer for 30 minutes. Top up with a little water if needed and add the pasta, parsley and peas and simmer for a further 5 minutes. Taste and season if needed.

5. Spoon into warmed bowls, drizzle with oil, sprinkle parmesan and serve with crusty bread.

01 Parassy Napkin $5.56 | 02 Aquitaine Creamer $5.56 | 03 Bretagne Cup & Saucer $7.16 04 Kubu Storage Basket $31.96 | 05 Lait Bottle With Screw Top $3.16 | 06 Harlow Wooden Honey Dipper $4.76

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Something Sweet Enrapture your guests with something sweet.

Classic desserts like crumpets or apple pie are staples that are easy crowd pleasers.

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To make it extra special, serve on a clean white plate with a dollop of cream or vanilla ice-cream to balance the flavours.

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01 Plain Cotton Napkin $2.89 | 02 Aquitaine Entree Plate $7.16 | 03 Aquitaine Entree Plate $7.16 | 04 Oiseau Creamer $10.36 | 05 Aquitaine Entree Plate $7.16 | 06 Oiseau Collection | 07 Brighton Cake Server $47.96 | 08 Bourgogne Serving Bowl $15.96 | 09 Provincial Tea Towel $7.96 | 10 Amalfi Tray Small $15.96

Easy Lemon Tart 06

Prep & cooking time 1.5hours

Serves 5

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Base 185g Marie or Nice biscuits, finely crumbed in a food processor ½ teaspoon ground cinnamon Ÿ teaspoon ground nutmeg 90g butter melted Lemon Curd 3 lemons 4 eggs 1 cup caster sugar 125g butter chopped

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Enhance the senses with perfect presentation

Method 1. Lightly grease a 2cm-deep, 24cm (base) loose-based round flan pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of a prepared pan. Refrigerate for 1 hour.

2. To make lemon curd: Finely grate rind of 1 lemon.

Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow the base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil.

Remove from heat and whisk in butter.

3. Pour lemon curd into the chilled tart case. Cover with plastic wrap and refrigerate overnight. Dust with icing sugar and serve.

Apple and Blueberry Pie Prep & cooking time 5.5hours

Ingredients Filling 1kg fresh or frozen blueberries 3 Granny Smith apples, peeled and chopped into 2cm pieces 220g caster sugar 1 vanilla bean, split lengthways and seeds scraped Finely grated zest of one lemon 3 teaspoons cornflour 1 egg, lightly beaten with 1 tablespoon water 1 tablespoon demerara or brown sugar

Pastry 375g plain flour 55g caster sugar ½ teaspoon fine sea salt 250g cold unsalted butter, cut into 2cm pieces 60ml apple cider vinegar mixed with 125ml cold water and 4 ice cubes

For Pastry

Serves 8

Method

1. Combine the flour, sugar and salt in a bowl.

Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).

2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Divide the dough in half, shape each piece into a rough disc and wrap in plastic wrap. Chill for 3 hours.

3. Working with one piece of pastry at a time, roll out on a lightly floured work surface to a thickness of 3mm. Use the first pastry sheet to line the base and side of a 23cm x 4cm deep pie dish, leaving a 3cm overhang. Roll out the second piece of pastry to a thickness of 3mm and cut into eight 3cm wide strips.

Chill both for 1 hour.

For the Blueberry and Apple Filling 1. Heat the blueberries, apple, caster sugar, vanilla seeds and lemon zest in a large saucepan over medium – low heat. Cook, stirring occasionally, for 25 minutes until syrupy. Put the cornflour in a bowl and combine with 3 tablespoons of the blueberry liquid. Stir until smooth. Return to the pan and cook for a further 5 minutes until thickened. Remove from the heat and leave to cool completely.

2. Preheat the oven to 200oC. Place the lined pie dish on a baking tray and fill with the blueberry mixture. Make a lattice top with the chilled stripes.

For Lattice top

1. Arrange 4 strips of pastry horizontally on a lightly floured work surface.

2. Fold back the first and third strips of pastry and place a fifth strip vertically.

3. Fold every other horizontal strip back on itself and add more vertical strips of pastry, replacing the horizontal strips of pastry between each one.

4. When all the pastry strips have been used, place over the filling and pinch the edges to seal.

5. Trim off any excess pastry from the strips, then fold over the overhanging pastry to conceal the ends of the lattice stripes and to seal. Brush with the egg wash, scatter with demerara or brown sugar and bake for 20 minutes or until the pastry is turning a golden colour. Reduce the oven to 180oC and cook for a further 40 minutes or until the pastry is crisp and golden, and the filling is bubbling. Rest for 30 minutes before serving.

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01 Aquitaine Entree Plate $7.16 | 02 Oxford Cutlery Set $99.95 | 03 Plain Cotton Napkin $2.98

“This is an absolute cheat’s recipe.

I just love Dr Marty’s crumpets. Top with some Pepe Saya butter and some good Canadian maple syrup.

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Or, if you are feeling inspired whip up a hotcake stack.”

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- Carlie Monasso, Food and Event Stylist

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The little details on the side

01 Verona Mug 4 Pack $15.96 | 02 Blanc Cow Cream Jug $7.96 03 Lola Dessert Glass $7.96 | 04 Lait Bottle With Screw Top $3.16

Crumpet Stack / Hotcakes Prep & cooking time 25mins

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Serves 4

Ingredients 2/3 cup Greek Style Yoghurt 2 large eggs 4 tablespoons milk 3/4 cup plain flour 1 teaspoon baking powder 3 tablespoons butter or olive oil Maple syrup and seasonal fruit, to serve

Method 1. In a large mixing bowl, whisk together plain Greek yoghurt, eggs and milk.

2. In a separate bowl, sift flour and then stir in baking powder. Add dry mix to wet mix and stir until combined.

Use milk to achieve desired consistency.

3. In a frying pan over a medium heat, heat 1 tablespoon of butter or olive oil then add 3-4 small ladles of batter (depending on the size of frying pan) to create 3-4 hotcakes. Cook for approximately 2 minutes on each side or until golden. Repeat process until batter is finished.

4. Serve immediately with seasonal fruit and maple syrup.

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