Winter recipes: Perth chefs share easy weeknight dinner ideas

Running low on winter meal ideas? We asked three Perth chefs to share their go-to recipes when you’re craving a simple yet satisfying dinner.

Spicy chicken noodle soup

Quim Hernandez, executive chef at Samphire, Rottnest Island

Serves 4

Coat 2 chicken breasts with a mixture of 8g clear soy sauce and 6g sriracha (using half of each), season generously with cracked black pepper, then bake at 180C for around 20 minutes or until cooked through. Set aside to cool slightly before slicing into thin pieces.

Meanwhile, bring 2L good-quality chicken stock to a gentle simmer with the remaining soy sauce and sriracha, 4g grated fresh ginger, 3g microplaned garlic and one star anise. Simmer over low heat for 15-20 minutes to infuse the broth, then remove and discard the star anise.

Add 2 carrots, finely julienned, and cook for 2 minutes before stirring through 2 julienned zucchinis and 10g julienned baby spinach. Simmer for a further 2 minutes until just tender. Remove the vegetables with a slotted spoon and divide evenly between four serving bowls.

Add 200g rice or glass noodles to the broth and cook according to the packet instructions, around 3 minutes, until tender.

Divide the noodles between the bowls, top with the sliced chicken, then scatter over 1 finely sliced spring onion, 10g dried cranberries and 10g dried blueberries. Ladle the hot broth over each bowl, finish with a drizzle of sesame oil and, if you like extra heat, a spoonful of chilli oil.

Avgolemono (chicken and lemon soup)

George Tsimpidis, executive chef at Avalon, Claremont

Serves 4

Heat 2 tbsp of olive oil in a large pot over medium heat and cook 80g diced brown onion, 100g diced carrots and 60g diced celery for around 5 minutes until softened. Stir in 2 minced garlic cloves and cook for another minute until fragrant.

Pour in 1.5L chicken stock and bring to the boil before adding 100g medium grain rice. Reduce the heat and simmer for 15-18 minutes, until the rice is tender. Stir through 2 cups cooked shredded chicken and cook for a further 2-3 minutes until heated through.

Meanwhile, whisk together 2 eggs and 80g freshly squeezed lemon juice until smooth. Gradually whisk in 1 cup of the hot soup to temper the eggs, then slowly pour the mixture back into the pot, stirring continuously. Cook gently over low heat for 2 minutes until the soup becomes silky and slightly creamy, ensuring it does not boil to prevent the eggs from curdling.

Season generously with salt and freshly cracked black pepper, then serve immediately with an extra crack of black pepper. If the soup thickens as it stands, simply stir through a little extra warm chicken stock before serving.

Red wine-braised beef cheeks

Mari Hoff, chef at Varnish on King, Perth

Serves 4

Season 4 beef cheeks generously with salt and cracked black pepper, then brown them well in olive oil over medium-high heat until deeply caramelised. Remove the beef and cook 1 diced brown onion, 2 diced carrots, 2 diced celery stalks and 4 crushed garlic cloves until softened, then stir through 2 tbsp tomato paste and cook for a few minutes.

Pour in 500ml red wine, scraping the bottom of the pot to release all the caramelised flavour, and simmer for around 5 minutes before adding 700ml beef stock, some thyme stalks and bay leaves.

Return the beef cheeks to the pot so they’re mostly submerged, cover with a lid and cook at low heat for 3-4 hours, until the meat is very tender. Carefully remove the beef cheeks, discard the herbs and bay leaves, then simmer the cooking liquid for 10-15 minutes if you’d like a thicker sauce.

Serve over creamy mashed potatoes with the rich red wine sauce spooned generously over the top, and finish with chopped parsley.