Recipes for Hosting a Mid-Winter Gathering

Three humble recipes for hosting an intimate Mid-Winter Gathering at home. 

The best way to be with friends, in the middle of winter, is around the kitchen table. It is the time for (constant) cooking and eating. It is the time for indoor soirées and nights around the fire—preferably all of the above with a glass of red in hand! It is the season where root vegetables are bountiful and when pumpkins and brussel sprouts line the bottom draw of the pantry. With that in mind, today we gift you three humble recipes for hosting an intimate gathering with your nearest and dearest. Served upon new arrivals from Astier de Villatte and accompanied by our kitchen essentials at Tessuti, this dinner is a simple way to be nourished and warmed through and through!

Film & Photography: Greta van der Star

Art Direction: Yasmine Ganley

Food: Ophelia Mikkelson Jones

Brussel Sprouts with Burnt Garlic, Butter and Almonds

● Ingredients ● around 15-20 brussel sprouts ● 4 cloves of garlic ● more than enough butter ● sliced almonds ● salt ●


Cut off the base of the sprout (discard) and then cut the whole sprout in halves (or quarters depending on the size and preference) ● In a small pan dry toast the almonds on a medium heat for three minutes, set aside for later ● Set a bigger pan to medium heat ● add butter, garlic and a pinch of salt as well as the sprouts face down ● Once the brussel sprouts start to colour flip them over ● After a few more minutes the sprouts will be bright green ● Toss them in pan so they all receive a coloured edge ● Remove them from the heat, top with almonds and pinch of salt and serve immediately ● Further serving suggestions: Add a little chilli to the pan for some fire or grate some fine parmesan cheese for indulgence ●

Roast Pumpkin & Red Onion with Thick Tahini Dressing

● Ingredients ● 1 x medium pumpkin ● 2 x Red Onion ● 2 tbs olive oil ● 1 x cup of tahini ● 1/2 lemon ● 1 tbs water ● 1 clove of garlic, finely chopped ● 1/2 tsp salt ● 1 tsp poppy seeds ● Preheat oven to 180 ●


Cut pumpkin into 2cm slices and boil for 5 minutes in salted water ● Drain well and place onto roasting dish with oil, coat evenly ● Put tray in the oven ● Cut red onion into quarters drizzle with a little extra oil and after ten mins add to roasting tray ● Take this opportunity to turn the pumpkin ● Use the next 10-15 mins to make the dressing ● add the Tahini, lemon juice, water, salt and garlic into bowl ● mix until thick ● Take the vegetables out of the oven and put onto serving dish ● Add large dollops of the dressing on top with a poppy seeds and a pinch of salt ● Serve warm ●

Long Cooked Chicken, Beans, Tomatoes & Crumbs

(serves 6) Thanks to Ray McVinnie of Sabato Cooking Classes

● 1kg skinned boned chicken thighs ● 1 tsp salt ● ½ tsp freshly ground black pepper ● 1 ½ Tbsp smoked sweet paprika ● 6 Tbsp extra virgin olive oil ● 100g pancetta finely, diced ● 1 large onion, diced ● 2cm 1 large carrot, sliced ● 3cm 1 large stick celery, sliced ● 3cm 6 cloves garlic, finely chopped ● 2 bay leaves ● ¾ cup red wine ● 1 Tbsp brown sugar ● 2x 400g cans chopped tomatoes in juice ● ½ cup water ● 1 jar large white beans (500g drained weight) ● 2 cups fresh breadcrumbs, made by blitzing sourdough in food processor until you have coarse crumbs ● Preheat oven to 180 degrees ●


● Put chicken, salt, pepper, paprika into large bowl and toss to coat well ● Heat 2 Tbsp oil over high heat and quickly brown chicken, then remove to bowl and reserve ● Add remaining oil to pan then add pancetta, onion, carrot, celery, garlic and bay leaves ● Fry over moderate heat for about 5 mins, or until veg are lightly browned and starting to soften ● Add reserved chicken, mix well, add wine and let it bubble for 30 seconds ● Add sugar, tomatoes and water. Bring to the boil then pour into an ovenproof casserole dish ● Sprinkle the beans evenly on top and then the crumbs evenly over everything ● Lightly drizzle some olive oil over the crumbs ● Cover and place in oven for 2 hours, then uncover and cook a further 15mins or until crumbs are browned ● Serve! (Served here with green Spanish olives)
A Mid Winter Gathering
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