Annabel Langbein’s Winter Goodness

Annabel Langbein celebrates the many pleasures of the cooler months in her first ever winter annual – on sale this month in time for Mother’s Day.

“I want winter to feel easy and fun, not cold and difficult,” says Annabel. “So I have streamlined and simplified winter cooking to give it the same easy mood that we love about summer meals.”

As well as more than 150 delicious new recipes, Annabel Langbein A Free Range Life: Winter Goodness is packed with tools, tips and tricks to take the stress and boredom out of deciding what to eat in winter.

An eight-week meal planner offers simple solutions for weeknight meals, while slow-cooker recipes, make-ahead workday salad lunches and Annabel’s trademark FridgeFixings give you a jump-start on the week.

For sample recipes click here http://www.annabel-langbein.com/winter-goodness/ 

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Annabel Langbein A Free Range Life: Winter Goodness (Annabel Langbein Media, RRP $24.95) is available at booksellers and supermarkets from 27 April 2015 and makes a great Mother’s Day gift or treat for yourself. 

And here is the recipe we used on Friday night which went down a treat :

Annabel Langbein’s Oven-Baked Fish and Chips

Prep                  15 mins

Cook                 about 35 mins

Serves               4

2 tbsp neutral oil

¼ cup rice flour

salt and ground black pepper, to taste

1 egg, whisked

½ cup fine quick-cook polenta

4-6 skinless, boneless white fish fillets, such as tarakihi, gurnard or snapper

lemon wedges, to serve

Crunchy Oven Chips

6 large potatoes, peeled or scrubbed and cut into chunky batons or wedges

1-2 tbsp extra virgin olive oil

1 tsp Eight Secret Spices Mix (see page 74) or other spice mix (optional)

To make the Crunchy Oven Chips, preheat oven to 220°C fanbake and line a large, shallow roasting dish with baking paper for easy clean-up.

Place the potato batons or wedges in the prepared dish, drizzle with oil and toss to coat. Sprinkle with spice mix and toss again to coat. Spread out in a single layer and bake until golden and crisp (about 35 minutes), shaking the tray once or twice to cook evenly.

While chips are cooking, coat the base of another shallow oven dish with oil and put in the oven to heat.

To prepare the fish, mix rice flour, salt and pepper in a shallow bowl. Dip fish to coat, shake off excess, then dunk into egg and then polenta to coat.

Ten minutes before the chips are ready, transfer fish to the hot oven dish, bake for 5 minutes then turn over to brown and crisp the other side (a further 5 minutes).

Serve fish and chips hot with lemon wedges.

This recipe is extracted from Annabel’s new winter annual Annabel Langbein A Free Range Life: Winter Goodness (Annabel Langbein Media, $24.95), available at all good supermarkets and book stockists from late April. For more great Annabel Langbein recipes see annabel-langbein.com