We all know life has a habit of getting pretty busy, which sometimes means preparing dinner becomes more of a chore – especially during the winter months.
We get it; so these dishes are all easy-to-follow recipes that tick all the right boxes, especially when it comes time to wash up.
Easy roast chicken drumsticks with mustard veggies
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp ground black pepper
- 500g baby potatoes
- 3 large carrots
- 1 red onion
- 1 lemon
- 3 cloves garlic
- 8 chicken drumsticks
- 3/4 cup dry white wine
- 1/2 cup heavy cream
- 1 tbsp plain flour
- 1 tbsp seeded mustard
- 1 1/2 tbsp fresh tarragon
- Pre-heat oven to 220 degrees.
- Add oil to a large roasting pan, then add salt, pepper, potatoes, carrots, onion, garlic and lemon. Toss to coat.
- Rub drumsticks in oil and season with extra salt and pepper, then place on top of the vegetables and pour wine into the pan.
- Place in the pre-heated oven and bake for 45 minutes or until chicken is nice and golden. Remove chicken from the pan and store in a warm place.
- In a small bowl, combine cream, flour, mustard and tarragon and whisk until smooth. Add to the roasting pan and stir to combine with the vegetables and juices.
- Bake for another five minutes to let the sauce thicken. Serve chicken with vegetables.
Winter beef casserole with parmesan dumplings
- 2 tablespoons olive oil
- 750g chuck beef steak, medium dice
- 1 leek, halved, thinly sliced
- 1 carrot, peeled, chopped
- 2 celery sticks, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup red wine
- 1 cup beef stock
- 400g can crushed tomatoes
- 2 tablespoons tomato paste
- 4 thyme sprigs
- 1 1/2 cup self-raising flour
- 1/2 cup grated parmesan cheese
- 3/4 cup milk
- 50g butter, melted
- Heat half the oil in a large heavy based saucepan over medium heat. Cook half the beef, stirring, for three mins or until browned all over. Transfer to a plate. Repeat with the remaining beef.
- Add the leek, carrot, celery and garlic to same pan. Cook, stirring, for five minutes or until leek is soft.
- Return the beef to the pan with the wine, stock, tomato, tomato paste, beans and thyme. Bring to the boil. Reduce heat to low. Cook, covered, for one and a half hours or until the beef is tender.
- Meanwhile, preheat oven to 180 degrees and mix flour, parmesan, milk and butter in a small bowl. Gently combine with your hands to form a dough.
- Portion dough into 20 small balls, then position atop the hot casserole and place in the oven, uncovered, for 20 minutes or until dumplings are golden.
Creamy carrot, lentil and coconut soup
- 2 tablespoons coconut oil
- 2 brown onions, chopped
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, finely grated
- 1 large green chilli, chopped
- 2 tablespoons tikka masala curry paste
- 5 carrots, peeled, grated
- 1 cup dried red lentils
- 2 x 400g cans crushed tomatoes
- 270ml can coconut milk
- 1/2 cup fresh coriander leaves, chopped
- Natural Greek yoghurt, to serve
- Fresh coriander leaves, extra, to serve
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and chilli. Cook, stirring, for five minutes or until onion has softened. Add curry paste. Cook, stirring, for one minute or until fragrant.
- Add carrot. Cook, stirring, for two minutes or until coated in paste. Stir in lentils, tomatoes, coconut milk and one litre cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 20 minutes or until carrot and lentils are tender.
- Remove pan from heat. Using a stick blender, blend until smooth. Stir in coriander. Ladle soup among serving bowls.
- Serve with yoghurt, extra coriander and pappadums.
Hearty butternut pumpkin and lentil curry
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 4 cups cubed butternut pumpkin
- 1 x 400g can diced tomatoes
- 1 can light coconut milk
- 2 cups water
- 1 cup brown lentils, rinsed
- 1 teaspoon salt
- 1/2 teaspoon crushed chilli flakes
- 2 tablespoons good quality curry powder (plus more, to taste)
- 150 grams spinach leaves, roughly chopped
- Heat the oil in a large, heavy-bottom oven pan over medium heat.
- Add the onions and sauté until soft and translucent, about 10 minutes.
- Add the squash and stir to coat with the oil, cooking for about three minutes. Raise the heat to medium-high.
- Add the tomatoes, coconut milk, water, lentils, salt, chilli flakes, and 1-2 tablespoons of the curry powder.
- Bring to a simmer and cook, stirring occasionally, for about 30 minutes. The curry should be thick.
- Taste it and add more salt and curry powder if needed.
- Stir in the spinach and simmer the curry for about 10 minutes more.
- Serve with warm whole wheat pita bread.