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Warm and cosy recipes for winter
City Club Executive Chef Jason Camillo shares some of his favourite winter recipes, with options for meat lovers and vegetarians.
One of chef Jason Camillo’s favourite meals for winter is slow-braised lamb shanks, served with spinach and bintje potato mash. “This dish is at its best when the meat is so tender and falling off the bone that you will only need a spoon to eat it,” he says.
The City Club Executive Chef is also a fan of polenta, a dish connected to his Italian heritage. “My family is from the far northeast of Italy, on the border of Slovenia, in the mountains. Polenta is a staple there and everyone does it slightly differently,” he says.
His polenta recipe (below) has been adapted over generations and Jason has modernised it by using white polenta, cream and truffle. He says the dish goes well with grilled game.
In the July edition of Highlights, Jason offers advice on the best way to cook these dishes, while Club Sommelier Christian Maier suggests the perfect wine match. Jason’s third recipe is a gluten-free faux pasta, made with zucchini, that will tempt even the most zealous meat lover.
Slow-braised Lamb Shanks, Spinach and Bintje Potato Mash (serves 4)
4 x frenched lamb shanks
100g finely diced carrots
100g finely diced celery
100g finely diced onions
150ml red wine
1 litre veal stock
10g pink salt
5g white pepper
10g star anise
10g white peppercorns
3 bay leaves
3 springs of thyme
4 cloves of garlic
Zest and juice of 1 orange
50ml olive oil
In a pan heat olive oil.
Season the lamb shanks well with freshly cracked pepper and pink salt, rub well into the meat.
Brown the lamb well on all sides evenly, remove from the pan and set aside.
Sweat off the whole garlic cloves, carrot, celery and onions until soft and translucent.
Reduce with red wine.
Add the lamb back into the pot and add the rosemary thyme, whole peppercorns, orange zest and juice.
Bring to the boil and then gently simmer covered for around 2.5 - 3 hours.
The lamb is cooked when the meat is almost falling off the bone.
Remove the lamb and keep warm.
Strain all the stock through a fine strainer and reduce until thick sauce consistency.
Serve lamb in a nice dish along with Spinach mash potatoes.
Spinach and Bintje Potato Mash
400g bintje potatoes, peeled
4g pink salt
2g white pepper ground fine
1g finely grated nutmeg
200g baby spinach
Bring a pot of water to the boil with the potatoes and cook until tender.
In the meantime, sauté the spinach in a pan until most of the moisture has evaporated. Set aside.
Bring cream and butter to the boil in a pot.
Mash the potatoes until you have a fine puree.
In a mixing bowl, whisk the potatoes and slowly add the cream and butter mixture.
Add all other ingredients and adjust seasoning, if necessary.
Truffled Polenta with Milawa King River Gold Cheese (serves 12)
50g truffled polenta
900ml parmesan stock
Make parmesan stock using all of your leftover parmesan rinds and add water.
Bring to the boil and allow to infuse for 24 hours.
Strain and reduce liquid to 900ml.
Bring stock to the boil, add polenta and continuously stir until reduced to 1/3 of original weight.
The best way to truffle polenta is to keep your truffles in an airtight jar with the fine polenta until you are ready to use the truffle. The polenta will naturally absorb the flavour.
300g polenta base
60g grated parmesan
25ml truffle oil
Seasoning to taste
12 x 25g slices of Milawa King River Gold cheese
Whisk cream into hot polenta, add the finely grated parmesan and truffle oil. Season to taste.
In a warmed, small, shallow bowl add a spoonful of polenta, followed by a slice of Milawa King River Gold cheese, followed by more hot polenta. The polenta will melt the cheese into a lovely gooey flavour sensation.
Garnish with freshly shaved truffles for an added favour hit.
MJ’s Tagliatelle of Zucchini, Mushroom and Tomato (serves 4)
This gluten-free dish was created for a regular Club Member and named after him.
800g whole zucchini
Slice off the top and bottom tips of each zucchini.
Using a vegetable spiralizer, turn the zucchini into tagliatelle, or thinly slice the zucchini by hand.
Bring sugar, butter, salt and water to the boil and cook the linguini for 30 seconds, or about 10 seconds if sliced very thin.