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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.

Prego rolls


"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

You'll need

To taste: grassy-flavoured olive oil ¼ cup (loosely packed) mint ¼ cup (loosely packed) flat-leaf parsley 2 tsp rosemary ½ Spanish onion, thinly sliced To serve: chakalaka (see recipe)   Prego 60 ml (¼ cup) olive oil 2½ tbsp jarred kalamata olive brine (optional) 40 ml red wine 1 tbsp tomato sauce 1 tbsp coarsely chopped flat-leaf parsley 2 birdseye chillies, finely chopped 1 garlic clove, finely chopped 1 fresh bay leaf, coarsely torn 1 tsp dried oregano 400 gm trimmed beef rump, cut into 100gm steaks, then butterflied to very thin steaks   Pocket bread 250 gm (1 2/3 cup) self-raising flour, plus extra for dusting 2 tsp baking powder 250 gm natural yoghurt

Method

  • 01
  • For prego marinade, combine ingredients except beef in a bowl, add beef, toss to coat then refrigerate to marinate (6-8 hours). Remove beef from marinade, strain marinade into a saucepan (discard solids) and boil until reduced by about half and the sauce coats the back of a spoon (3-5 minutes). Add a little grassy olive oil to taste and whisk to combine.
  • 02
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).
  • 03
  • For pocket bread, pulse ingredients in a food processor until a dough forms. Tip out onto a lightly floured surface and knead briefly until smooth, then divide into 6 pieces (see note). Roll out each piece to about 20cm in diameter, dusting the rolling pin with flour to stop dough sticking, then stack between sheets of baking paper.
  • 04
  • Grill dough until puffed, golden and charred (1-2 minutes each side). Before serving, halve bread, then separate layers with a knife to create pockets.
  • 05
  • Grill beef over high heat until charred, but rare and tender (1-2 minutes each side). Transfer to a bowl with herbs and onion, and toss to combine.
  • 06
  • To serve, fill bread pockets with beef mixture, a slathering of sauce and chakalaka. Halve the pockets for smaller portions.

Note You only need two bread pockets to serve 4, but you can freeze the remainder for later use.


At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

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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things to do this autumn

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “A Sense of Compression” grenache.

Featured in

Jan 2016

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