Warm up any Winter's DayCome home to the latest issue and the warming recipes it has to offer; it's what winter's all about.
INTOXICATING FLAVORS: SLOW -SIMMERED MEAT IN WINE OR ALE
"This winter I'm looking forward to cooking generous cuts of meat with lots of wine, stock, garlic and onions and letting it simmer away in the oven for hours," says Donna Hay. "You can't beat the end result: delicious flavour-packed meat that falls from the bone."
From lemon and garlic chicken simmered in brandy and riesling to suckling pork roasted in cider, thyme and bay leaves, the caramelized pan juices that result from these drunken infusions will elevate your simmers and roasts to new heights.
"I love lamb slow-cooked in red wine," she Donna Hay. "Pour yourself a glass of wine and splash the rest onto shanks with onions, garlic and tomato. Put the lid on and leave it to work its magic in the oven. The aroma will let you know when its ready."
IT'S GOOD TO BE HOME: MUCH -LOVED TRADITIONAL FAMILY RECIPES
Consider the cooler days an invitation to spend more time in the kitchen cooking food that reminds you how good it is to be home.
"A creamy parsnip and brown butter soup with fennel seed scones is a cozy way to start a home cooked meal," says Donna Hay. "Follow this up with some garlic and sage roasted chicken topped with crisp rashers of bacon and a dollop of bread sauce for the perfect winter feast."
For dessert Donna suggests apple and cinnamon pies that will fill your kitchen with the wonderful aromas of home style cooking. "Days spent inside cooking for family and friends; it's what winter's all about."
donna hay magazine June/July - on sale now. RRP $7.95.
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