Turkey Stew with Grilled Fennel

We are seeing a lot more turkey in supermarkets at the moment which is great and the real cheap cuts which a great for winter cooking. We cooked up two turkey legs like lamb shanks. Seasoned and fried off in a baking tray. Then once browned took the out and fried onion, garlic, celery, carrot, red peppers...and once they softened a bit, threw in some tinned tomatoes and white wine Then put the legs back in and stewed this on a low oven for about 3 to 4 hours.

The turkey had turned into a beautiful stew as it was falling off the bone. We were thinking of having this with polenta, but by that stage were feeling a bit tired for all that stirring. So we had fennel on hand and decided to cut into big wedges and chargrill it. The fennel was a great side to the turkey stew, as you could sop up chunks of the stew as it broke apart. Of course, some crusty bread on the side was needed. Delicious.

One Pot Spaghetti Carbonara

This is becoming a tradition when we leave Hannah's family farm - a pasta before we hit the road - we have come to call it 'breakfast pasta' - as it is perfect for a late brekky and it's made with bacon and eggs!

This time I decided to cook it all in one pot - as we had delicious leg ham so it didn't need cooking like bacon. When the pasta was cooked and drained, back in the pot I tossed though the shredded ham, 3 lightly beaten eggs and heaps of parmasen cheese and butter. Stirred this threw and when the eggs were all creamy I threw in halved grape tomatoes and parsley. Topped with a bit more cheese and parsley - a drizzle of olive oil, I think this was the best one I had cooked. But then again, eating it on the verandah of a farm in the hunter valley may have had something to do with it.

Dory Schnitzels with Italian Bread Salad

I picked up some John Dory fillets and they were the perfect schnitzel shape so I decided to make a big batch of them and keep them in the freezer for when we felt like a schnitzel fix.

Hannah came up with this salad, based on those chunky italian paesanella salads made with leftover bread. We chargrilled red peppers, put on some peas with onion (which we always have with schnitzel) tore the bread up and warmed it in the oven with herbs, chilli and olive oil.

I decided to throw some rosemary, tyhme and garlic in the oil I was frying the schnitzels in to flavour them a bit more. It worked well as the herbs sealed to the fish. When they were cooked we tossed all the cooked salad ingredients with cos lettuce and threw some anchovies threw. Just squeazed lemon and a drizzle of olive oil as dressing. Almost felt like a healthy(ish) version of fish and chips!

Parpadelle (homemade) with Mushroom Ragu

We had not pulled out the pasta maker for a while and we cranked it up one chilly sunday as we had tray of mixed mushrooms to cook. And this really did not take long at all...and was worth the extra effort.

I had a small tray of mushrooms - oyster, shitake, field and straw. In a pot I fried them with some garlic, rosemary and salt and pepper, than once they sweated for a bit I added a lot of red wine - enough to cover them. Once this simmered for a bit with the lid on, I added a tin of tomatoes.

While that simmered away Hannah made the pasta dough - we tried spelt flour this time and decided for parpadelle. We used the same technique as lasagne, then just cut them into big thick strips. They cooked very quick but the spelt flour worked a treat - and the ragu was very creamy and rich - a perfect winter pasta.

Spaghetti with pan fried fennel.

Hannah threw this pasta together recently and my first thought was why is this the first time we have had fennel with pasta!

It was delicious. Pan fried fennel, tossed with garlic, anchovy, chilli. When the pasta was cooked, tossed all together on the heat, with more olive oil, and chopped tomatoes. Topped with heaps of parmasen and fresh rocket. Perfect dinner in front of the fire with a glass of red.

Hannah's Croq a Vin

Now this photo just doesn't do this hearty winter classic justice.

Hannah whipped this up one chilly evening and it was absolutely amazing. A more soupier version of the french classic. Hannah also used smoked leg ham instead of bacon and we sopped it up with the most creamy garlicky mash!

A winter winner I am looking forward to having for years!

Toast with Tomatoes and Ricotta

This may seem pretty boring, but this was a delicious and super quick breakfast, that makes you feel like you are having a cafe brekky at home.

Pan fried grape/cherry tomatoes and pine nuts with a bit of olive oil. Then splashed some balsamic vinegar with a bit of honey til they went all caramelly and relish like. Then when the toast and coffee was ready threw in some basil. Spread ricotta and topped with the sweet and sour tomatoes. This smelt and tasted amazing.