By Themis Chryssidis and Callum Hann
During winter we search for comfort. We crave satisfying, rich and hearty foods, full bodied red wine and warm evenings on the couch. Slow cooked meats, roasted vegetables, soups, jus’ and gravies…
Winter produce lends itself perfectly to one pot wonders. Shallots that add a rich flavour to less glamorous yet full flavoured secondary cuts of meat such as shoulders, shanks and shins. Potato, carrot, parsnip and pumpkin, all vegetables that absorb flavour while maintaining their texture when added to thick sauces. Citrus fruits provide a burst of fresh relief along with a concentrated dose of vitamin C.
Slow cooking joints of meat is what winter is all about. Caramelise, deglaze, set the temperature to low and forget! After a few hours the pot looks like winter, the house smells like winter and your tastebuds are getting excited.
Unfortunately, you can’t rush a good slow cook. If you want the satisfying winter warmer but in about one tenth of the time, then hearty soups, curries and laksas need to be on your dinner menu.
For a full-flavoured, satisfying and comforting dish this winter, try our super simple prawn laksa, it’s on the table (almost) quicker than you can say Uber Eats!
Prawn & Bok Choy Laksa
1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, grated or finely chopped
1 thumb-sized piece ginger, grated or finely chopped
½ bunch coriander, stems finely chopped & leaves picked
1 long red chilli, thinly sliced
1 stick lemongrass, bruised
2 tablespoons macadamias, finely chopped
2 tablespoons fish sauce
1 tablespoon brown sugar
2 teaspoons turmeric
400ml reduced-fat coconut milk
500mL reduced-salt chicken stock
100g thick, flat rice noodles
2 bunches bok choy, quartered
400g peeled prawns
2 cups beans sprouts
1 lime, cut into wedges
1. Heat oil in a large wok or frying pan over medium-high heat. Add the shallots, garlic, ginger, coriander stems, chilli, lemongrass and macadamias. Cook, stirring, for 2-3 minutes or until fragrant. Stir in the fish sauce, brown sugar and turmeric until dissolved. Add the coconut milk and chicken stock and stir to combine.
2. Bring the soup broth to a simmer. Add the prawns and cook for 3-4 minutes or until prawns are just cooked. Add bok choy for the last minute of cooking.
3. Meanwhile, cook noodles according to the packet directions.
4. Divide noodles, prawns and bok choy between serving bowls. Pour over soup broth. Top with bean sprouts and coriander leaves. Serve with lime wedges.
Themis is an Accredited Practising Dietitian and managing director of Sprout. He loves good food, great wine and sharing these with friends and family. He is passionate about food and health and helping others to understand how these can be enjoyed together!
Callum, a cook and author, founded and operates Sprout with Themis. He draws his inspiration from the seasons and using the best possible local produce. He loves to show people how easy it can be to create quick, delicious and healthy meals.
Visit I Choose SA to find out how you can support our state by choosing South Australian businesses, products and services.