World renowned chef and Electrolux Cooking Ambassador, Peter Gilmore of Quay Restaurant, encourages home cooks to be innovative in the kitchen and experiment with new ingredients.
“I love the colour, texture and flavour of winter produce. Some of my personal favourite ingredients to use in the cooler months are mushrooms, artichokes, hazelnuts and cauliflower,” said Peter.
Read Peter's guide on how to select, store and cook some of his favourite winter ingredients:
There are a few different mushroom varieties to choose from, some of my favourites include shiitake, oyster, swiss brown and chestnut mushrooms. When purchasing mushrooms, make sure the caps are smooth, unbruised and have opened. Mushrooms will keep well for a few days refrigerated in paper bags.
My favourite way to use mushrooms is to sauté them in a cumin infused butter until light golden brown in colour.
While cauliflower is available all year, it is at its best in autumn and winter. Select firm heavy heads with tightly compacted florets and green, fresh leaves. Refrigerate cauliflower for up to one week.
A unique way to serve cauliflower is as a puree. After simmering cauliflower in chicken stock with eschallots and garlic, place in a blender with 75g of unsalted butter and blend to a puree.
This vegetable, that resembles ginger, belongs to the sunflower family. Jerusalem artichokes have a nutty, sweet and crunchy flavour. When selecting Jerusalem artichokes, look for less knobs and choose ones that are firm and pale brown. They can be stored in a cool, dark place for up to 10 days.
The easiest way to prepare Jerusalem artichokes is to use the Electrolux Compact Combination Steam Oven to soften the artichoke. This will make it easier to remove the skin, while keeping the flesh intact. First place the artichoke on a rack in the steam oven at 90 degrees on the full steam setting. After 45 minutes, remove and allow to cool. Then cut the artichokes in half lengthways and scoop out the flesh with a spoon.
Feeling inspired? Try these delicious winter recipes by Peter Gilmore, using the vegetables above:
Savoury Gouda Custard with Autumn Mushrooms, Jerusalem Artichokes and Hazelnuts
Slow Braised Crisp Skinned Pork Belly with Prunes, Sherry and Cauliflower Cream