Comforting dishes that will get you through the cold season
|Published
In the deepest, darkest depths of winter, everyone wants to stay inside, hunker down on the sofa and enjoy food that is going to bring the most warmth.
From creamy chicken soup to crispy cheesy air fryer potatoes, these comforting recipes courtesy of Rediscover Dairy will see you through until spring.
Winter creamy chicken soup
Ingredients
1 tbs butter
1 large onion, peeled and diced
4 large carrots, peeled and chopped
1 celery stalk, washed and diced
¼ cup flour
4 cups chicken stock
1 large potato, peeled and cubed
Salt and freshly ground black pepper to season
2 cups cooked, shredded chicken
1 cup fresh cream
2 tbs chopped fresh dill
Amasi to serve
Method
In a large saucepan over medium heat, melt the butter.
Add the onion, carrots, and celery and sauté for 3 – 4 minutes until softened.
Add the flour to the pot and stir to coat the vegetables, followed by the chicken stock. Stir well to ensure there are no lumps. Add the potato and season with salt and freshly ground black pepper.
Bring the soup to a low boil and cook for 5 minutes, then reduce to a simmer and cook for a further 20 minutes, or until the potatoes are cooked.
Adjust the seasoning, add the shredded chicken, and reduce the heat to low.
Add the cream and simmer on low heat for a further 5 minutes.
Turn off the heat and add the fresh dill to the pot just before serving.
Ladle into bowls and add a spoonful of amasi to each bowl.
Cheesy cottage pie
Ingredients
1 tbs olive oil
1 onion, finely chopped
1 carrot, peeled and diced
500g lean beef mince
2 tbs tomato paste
500ml beef or lamb stock
1 sprig of fresh rosemary
Salt and freshly ground black pepper to taste
½ cup frozen peas
For the cheesy mash
6 large potatoes, peeled and cubed
1 tbs butter
¼ cup milk
½ cup grated mature cheddar cheese plus ¼ cup for the topping
Salt and pepper to taste
Method
Heat the olive oil in a large non-stick frying pan over high heat. Add the onion and carrot and brown for 3 – 4 minutes.
Add the mince and fry for a further 5 minutes. Add the tomato paste, followed by the stock and rosemary. Bring up to a boil and cook for 5 minutes, then reduce to a simmer.
Season with salt and pepper to taste and simmer for a further 15 – 20 minutes until reduced.
Add the peas and remove the pan from the heat.
For the mash – while the potatoes are still warm, add the butter and milk and mash well. Add the grated cheese and season well with salt and freshly ground black pepper.
Spoon the meat sauce into a large oven-proof dish and top with the cheesy mashed potato – smooth over with the back of a spoon.
Top with the remaining grated cheddar cheese and pop into a preheated 200°C oven for 8 – 10 minutes, until bubbling and golden.
Crispy cheesy air fryer potatoes
Ingredients
1kg baby potatoes
250g diced bacon
1 tbs olive oil
2 tbs crushed garlic
250g smooth plain cream cheese
1 tsp potato seasoning
⅓ cup plain yoghurt
⅓ cup yellow, red, and green peppers each
1 cup chopped cheddar
Salt and pepper to taste
¼ cup chopped parsley
Method
Cut baby potatoes in half and dry fry them in the air fryer at 180°C for 20 – 30 minutes or until soft on the inside.
While the potatoes are frying, sauté the diced bacon in the olive oil until crispy. Remove from heat, add crushed garlic, and cream cheese, and stir together until the cream cheese forms a paste from the residual heat. Set aside.
Once potatoes are fully cooked, season them and add them to a bowl, then add the bacon and cream cheese mix. Pour in the plain yoghurt, peppers, cheddar, and seasoning and mix well.
Sprinkle with some leftover parsley and serve slightly warm.