This week we quizzed our Superette team on their go-to Winter dinners. Check out the collection over on the blog, we’ve got you covered whatever day of the week!
BELLA | CAULIFLOWER TACOS
INGREDIENTS | Serves 4
1 small head of cauliflower, chopped into florets
1 cup flour
½ teaspoon salt
¼ teaspoon pepper
2 cups panko crumbs
¼ cup finely grated parmesan cheese
1½ teaspoons ground cumin
1 teaspoon turmeric
½ teaspoon smoked paprika
1 teaspoon fresh thyme leaves
2 tablespoons olive oil
½ cup mayonnaise
2 teaspoon chipotle hot sauce
1 garlic clove, minced
small flour tortillas
cos lettuce leaves
red onion, sliced
Preheat the oven to 200ºC and line a large baking tray.
In a large bowl, whisk together the milk, flour, salt and pepper. In a seperate bowl, combine the panko crumbs, parmesan cheese, spices and thyme.
Dip the cauliflower florets into the batter, making sure they are completely coated and then roll in the panko crumbs. I recommend doing this in batches instead of one by one. Place crumbed cauliflower on the lined baking tray and drizzle over olive oil. Bake for 30–40 minutes or until golden brown, turn them over half way through cooking.
In a small bowl, mix together mayonnaise, chipotle sauce and minced garlic. Smear over tortillas and top with cauliflower and salady bits.Serve with wedges of lime.
RYAN | MUSSELS IN WHITE WINE & GARLIC
INGREDIENTS | Serves 4
4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
½ teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley or basil, chopped)
6 tablespoons butter, cut into pieces
Rinse and scrub mussels under cold water.
Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
Simmer 5 minutes.
Add mussels, cover, and increase heat to high.
Cook until all mussels are open, about 5 minutes.
Stir in herbs and butter.
Remove from heat.
Divide mussels and broth among four bowls.
TAARIKA | PUMPKIN SOUP
1/2 white onion (diced)
Boil pumpkin, in fresh boiled hot water, fill just up to cover. In a pan heat oil, add onion garlic and ginger – cook until onions are transparent and mixed in. Set aside.
When pumpkin is ready to “mash” take off heat (10-15 mins). Drain water leaving about 1/2 cups worth. Mash by hand or with stick mixer to a creamy consistency (also chunky is super yum).
Add in white onion, ginger and garlic mixture. Put back on heat and add more water to preferred consistency.
Garnish with some fresh cream, salt & pepper
If you have time also goes great with some homemade garlic bread!!
JOSIE | CHICKEN & MUSHROOM PIE
BRIANNA | SLOW COOKER THAI BUTTERNUT SQUASH CURRY
INGREDIENTS | Serves 6, Prep 15 Mins, Cook 2-5 hours
1/3 cup Thai Red curry paste
2 cans (14 ounce) coconut milk
1-2 cups low sodium veggie broth
1 tablespoon fish sauce
1 tablespoon creamy peanut butter
4 cups cubed butternut squash
1 stick cinnamon
1 inch fresh ginger, grated
juice from 1 lime
2 cups shredded kale
1 pound wide egg noodles, such as tagliatelle (steamed rice is also a great alternative!)
1/4 cup fresh coriander, or basil, roughly chopped
1 pomegranate arils for serving
In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!