Cosy up and enjoy a twist to some of your favourite cold-weather classics with these inspired winter-warming recipes from chef and friend of David Jones, Hayden Quinn.
Whether it’s donning an oversized coat at the first sign of frost or warming our hands by an open fire, some winter rituals feel second nature. Just as familiar during these chilly months are the need for comforting and cosy food that fills the belly, feeds the soul and warms the heart. Creating simple but standout dishes is all in a day’s work for Hayden Quinn, a champion of playfully adapting timeless recipe classics.
From Spiced Pumpkin Soup to Whisky Caramel Chocolate Brownies, let your best cook in town reputation take off with Hayden’s scrumptious winter recipes.
Spiced Pumpkin Soup
Serves 16
Simplicity with a spicy twist, the addition of warm spice and a surprising hot sauce kick makes for the perfect hearty mid-week meal.
INGREDIENTS
800g – 1kg butternut pumpkin, peeled and cubed
1 head of garlic, sliced horizontally (skin on)
1 medium brown onion, halved (skin on)
1 tbsp smoked paprika
1/2 tbsp cumin powder
1L good quality vegetable stock
2 tbsp truffle hot sauce, plus extra for serving
To serve:
Creme fraiche
Chives, finely chopped
Sourdough bread, toasted
METHOD
1. Preheat an oven to 180℃. Place the pumpkin, garlic and onion onto a roasting tray. Lightly drizzle with olive oil and season with salt and pepper, making sure to oil the cut sides of the garlic and onion. Place the garlic and onion cut-side down on the tray amongst the pumpkin and roast for around 30 minutes or until golden and soft.
2. Peel the skin off of the onion and remove the garlic cloves by squeezing the skins or remove with a fork. Add all of the roasted vegetables to a large pot and place over medium heat. Add the smoked paprika and cumin and mix.
3. Add the vegetable stock and bring to a simmer. Simmer for around 10 minutes. Add the hot sauce and use a stick blender to puree until smooth. Alternatively, transfer the mix to a heat-proof blender. Adjust seasoning to your liking.
4. Serve with a dollop of creme fraiche, some fresh chives, a drizzle of extra hot sauce and some toasted sourdough bread.
Shop Hayden’s Spiced Pumpkin Soup essentials
Whiskey Caramel Chocolate Brownies
Rich, fudgy, chocolate and gooey, these brownies are the ideal dinner party addition when entertaining or celebrating a special occasion.
INGREDIENTS
300g good quality 70% dark chocolate, roughly chopped
200g unsalted butter, cubed
180g brown sugar
90g caster sugar
20g cocoa powder
4 eggs
110g plain flour, sifted
For the Whiskey Caramel:
100g caster sugar
2 tbsp water
100ml thickened cream
50ml whisky
30g butter
METHOD
1. Preheat an oven to 160℃. Grease and line a 20cm x 30cm brownie tin with baking paper.
2. Place the butter, sugars and half of the chopped chocolate into a saucepan and melt over low heat, stirring occasionally so it doesn’t burn. Once melted, add the cocoa powder and mix to combine. Transfer the chocolate mix to a mixing bowl and allow to cool until just warm.
3. Add the eggs and mix thoroughly before folding through the sifted flour.
4. Pour the batter into the brownie tin. Scatter the remaining chocolate over the top and swirl through the batter with a spatula. Bake for 30-35 minutes or until an inserted skewer comes out clean.
5. To make the whisky caramel, place the sugar and water into a small-medium heavy-based saucepan and place on high heat. Allow the sugar to boil and dissolve. When it turns a light amber colour, turn the heat down slightly and add the cream carefully, whisking to combine. Allow to cook and thicken for 2-3 minutes.
6. When the caramel is smooth and has thickened slightly, carefully add the whisky and cook for a further 1-2 minutes, stirring occasionally. Finally, add the butter and whisk to combine. Allow the caramel to thicken slightly. Remove from the heat and set aside while the brownies bake. It will thicken upon cooling.
7. When the brownies are done, allow them to cool slightly in the tin before slicing and serving with the whisky caramel.
