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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Roasted rib of beef with ndolé


"Ndolé traditionally uses morogo, a wild African spinach, and this dish has its variations from southern to western Africa," says Welgemoed. "A good example can be found at Melbourne's Belle's Hot Chicken - ask for a serve of Almost Arnold's Beans."

You'll need

1.5 kg rib-eye rack of aged beef (with 4-5 ribs), halved, at room temperature For brushing: vegetable oil   Ham-hock stock 1 ham-hock bone (about 300gm; see note) 1 carrot, coarsely chopped 1 onion, coarsely chopped Large handful of celery leaves 6 thyme sprigs 2 garlic cloves   Ndolé 2 tbsp vegetable oil onions, finely chopped 2 garlic cloves, finely chopped 1 birdseye chilli, finely chopped 100 gm kapenta or ikan bilis (see note) 2 tsp biryani spice mix (see note) 500 gm (1 large bunch) English spinach, washed, dried and coarsely chopped 250 gm (½ large bunch) silverbeet, washed, dried, stems and leaves coarsely chopped

Method

  • 01
  • For ham-hock stock, place ingredients and 1 litre water in a saucepan, bring to the boil, then reduce heat to low-medium and simmer, topping up water as needed to keep ingredients covered, for around 2 hours until stock is well flavoured. Strain stock through a fine mesh sieve (discard solids) and reserve 125ml stock (freeze remaining stock for up to 3 months or refrigerate for up to 3 days).
  • 02
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, and 30-40 minutes for charcoal).
  • 03
  • For ndolé, heat oil in a large saucepan over medium heat and sauté onion, garlic and chilli until onions are tender (5-6 minutes). Add kapenta and biryani spice mix, cook until fragrant (3-5 minutes), then add silverbeet and spinach, and cook until the liquid from the greens evaporates (5-7 minutes). Deglaze the pan with the ham stock and season to taste. This can also be cooked over a fire in a cast-iron pot.
  • 04
  • Brush ribs with oil, then grill until charred and the internal temperature reaches 55C on a meat thermometer for medium-rare (25-30 minutes). Rest covered with foil for 10 minutes, season to taste, carve and serve with ndolé.

Note Ham hock bones may need to be ordered from the butcher. Kapenta, an African version of ikan bilis, are dried Lake Tanganyika sardines and an important staple, providing refrigeration-free protein to people of Africa. Kapenta is available from selected African food stores, or substitute ikan bilis, available from Asian food stores. Biryani spice mix is available online from herbies.com.au.


At A Glance

  • Serves 6 - 8 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “Botanicals of the Basket Range”, a vermouth-like wine.

Featured in

Jan 2016

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