Mulled Orange Crumble

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

My husband and I found out that we were expecting a baby around this time last year. The week prior I had made a batch of mulled white wine. It was delicious and I think it was the last alcoholic drink I consumed.

I love the warming effect of a glass of mulled wine and I missed it last year. For me, it goes hand in hand with memories of winter folk festivals, roaring fires, good music and terrible weather. Reminiscing about this time last year, I was inspired to create a recipe that hinted of mulled wine, and the feeling of hygge (oh this was such a big thing last year!), without the alcohol.

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

So here is my creation – an orange crumble. Orange, to me, is a strange fruit to stew. But cooked on a low heat with spices just long enough to infuse the flavours, it works like magic. Oranges are delicious at the moment and, aside from eaten fresh, this is a clever way to use up a few extras lurking in the kitchen.

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

The crumble topping is so simple to prepare. In fact, next time I make this recipe I am so going to double the quantity and freeze the leftovers, ready to pull out on a random Thursday evening when the weather is freezing and the only thing to do is to snuggle up on the sofa and eat a cosy dessert. Maybe it could replace dinner….

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

Mulled Orange Crumble

  • Servings: Makes 4 individual ramekins
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Ingredients

For the stewed oranges:

  • 4 oranges, diced with all pith removed
  • ¼ tsp nutmeg
  • ¼ tsp ground cardamom
  • ¼ tsp cinnamon
  • 2 cloves
  • 2 tbs honey
  • 1-2 tbs water
  • 2 handfuls sultanas

For the crumble:

  • 60g butter, softened
  • 100g plain flour
  • 1 tsp baking powder
  • 1/3 cup caster sugar
  • 30g rolled oats

Directions

  1. Add the diced oranges and spices, honey and water to a small saucepan and stew on a low heat for 5 mins until fragrant and sticky, but before the oranges lose their shape.
  2. In a separate mixing bowl, use your hands to rub the butter into the flour . Rub until the mixture becomes crumbly.
  3. Add the baking powder, sugar and oats to the flour & butter mixture and stir to combine.
  4. Preheat the oven to 200° Celsius.
  5. Stir the sultanas through the orange mixture. Spoon it into individual sized ramekins. Sprinkle the top with a generous amount of crumble mixture.
  6. Bake in the oven for 20 mins or until the crumble topping is golden and the orange mixture is bubbling underneath. Serve with cream or Greek-style plain yoghurt.

Roast Lamb Pie

A cosy winter Sunday lunch, roast lamb pie

Growing up, my mother’s specialty dish was a hearty roast lamb. It was by far the family favourite, preferred over pork, beef and chicken. I think my mum started cooking it because my father had grown up eating roast lamb every Sunday, cooked by my grandmother. When my grandmother passed away, my mum, her daughter-in-law, kept up the tradition. And of course, it was served with all the great British trimmings – mint sauce, gravy, potatoes, carrots, peas…

A cosy winter Sunday lunch, roast lamb pieA cosy winter Sunday lunch, roast lamb pie

I have for you here a reinvention, if you will. I called on my memories of roast lamb and the flavours that it entailed. My pie has potatoes, carrots, mint and peas! Reminiscent of old fashioned family Sunday dinners. A meal for a winter Sunday lunch, for family gathered around. To share a good bottle of red wine, and to spend the afternoon debating answers to the Sunday quiz.

A cosy winter Sunday lunch, roast lamb pieA cosy winter Sunday lunch, roast lamb pie

 

Roast Lamb Pie

  • Servings: Makes 2 pies; 4 serves per pie
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Ingredients

  • 1.5 kg lamb shoulder, bone on
  • 1 tbs olive oil
  • 1 red onion, cut into chunks
  • 4 rashers bacon, diced
  • 1 tbs plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 1 clove garlic, finely chopped
  • 1 tsp dried rosemary
  • ½ tsp dried parsley
  • ½ tsp dried thyme
  • 1 bay leaf
  • 2 tbs tomato paste
  • 2 carrots, cut into thick rounds
  • 500g potatoes, washed, peeled and diced into 2 cm chunks
  • 1 tbs apple cider vinegar
  • Salt, pepper
  • 1 cup frozen peas
  • 1 handful of fresh mint, coarsely chopped
  • 1 sheet store-bought puff pastry
  • 1 egg, beaten

Directions

  1. Heat oil in slow cooker set to ‘sear’ mode (or use heavy bottomed saucepan on stove). Sear lamb until browned all over. Add red onion and bacon and stir.
  2. Add flour and stir for 1-2 minutes until juices are thickened.
  3. Add red wine to deglaze the bottom of the pan. Cook until liquid reduces by half. Transfer lamb to slow cooker.
  4. Add beef stock, garlic, herbs, tomato paste, carrots, potatoes and vinegar. Season with salt and pepper.
  5. Set slow cooker to ‘slow cook’ mode and cook for 3 hours on high or 6 hours on low.
  6. Once ready, set slow cooker to ‘sear’ mode again and bubble until liquid thickens. Stir through peas and mint.
  7. Spray a pie dish with oil and preheat the oven to 180° Celsius.
  8. Spoon the pie filling into the dish and top with the pastry sheet, using a little oil to seal the edges. Prick several holes in the pastry with a fork and brush with beaten egg.
  9. Bake in the oven for 15-20 mins until pastry is golden and puffed. Serve with fresh mint.