Category Archives for Winter

Slow Cooker Beef in Red Wine

Beef, cooked in red wine, with a touch of rosemary until it’s meltingly soft. Simple ingredients but flavours that are rich and deep… 

Slow Cooker Beef in Red Wine

I’ve been meaning to post this recipe since before Christmas but I  kept making it and then eating it all before I remembered to take a photo! 

It’s one of those magical dishes which requires minimum preparation (if you can even call chucking all the ingredients into your slow cooker and giving them a quick stir, ‘preparation’) but which, when left for a few hours of gentle heating, transforms into something so special, so truly treatsome (yes, that’s a word!) that it both comforts and revives at the end of a wearisome day.

Slow Cooker Beef in Red Wine

Slow Cooker Beef in Red Wine
Yields 4
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Ingredients
  1. 1 onion, finely chopped
  2. 450 g cubed braising steak
  3. 1 tbs flour
  4. 1 tsp dried rosemary
  5. 2 carrots, peeled and chopped
  6. 200 ml red wine
  7. 200 water
  8. 100 g frozen peas
Instructions
  1. Set your slow cooker to medium
  2. Add all the dry ingredients and stir well so that everything is well coated with the flour
  3. Season
  4. Add the wine and water
  5. Leave for 7-8 hours, stirring occasionally if you're around to do so
  6. Add the peas at least 30 minutes before you eat
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 If you’re still not convinced that you need to make this stew, then just do one last thing for me…  

Imagine yourself outside your front door.  It’s dark. It’s freezing. I mean freezing. You’ve been rushed off your feet all day and you think you can feel the first signs of a cold.  What’s worse, you can’t find your keys.  You’re scrabbling about in your bag but it’s too dark to see anything properly and your hands are so numb you can’t make your fingers work.  

Slow cooker beef and red wine

After what feels like about an hour of bag scrabbling, you finally find the elusive keys and put them triumphantly into the lock. One quick turn and you’re in.  

Suddenly, the cold of the day is behind you.  The warmth of your home greets you like the welcoming smile of an old friend and the smell?  Well, the smell of tender beef, red wine and rosemary  fills your nostrils and drives out the tiredness, the cold and the problems of the day.

All that’s left to do is to grab yourself a bowl and greedily ladle it in.  Then settle into your favourite chair and with a big sigh, enjoy….

After more winter warmers?

Try these for size…

Chicken & Vegetable Broth

Chicken & Vegetable Broth

Winter Vegetable Soup

Cheese & Rosemary Toasts

Slow Cooker Lamb Shanks

Lamb Shanks

Chinese Salmon and Crispy Kale

Sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will..

Chinese Salmon & Crispy Kale

I’ve always loved the Crispy Seaweed that you get at the Chinese.  I think it’s the combination of sweet and salty along with that satisfying crunch – plus hey, it’s one of your five a day right? So when  I recently discovered that, for the most part, it isn’t actually seaweed at all, but rather, cabbage or kale, I’ve got to say I felt a bit let down.

Once I got over my initial indignation, I realised that this could actually be a good thing! It meant I could recreate one of my favourite takeaway treats in my very own kitchen (without having to take a trip to the beach first…)

Chinese Salmon Crispy Kale

Now the good thing about this dish (other than the whole ‘no need for waders’ thing above and aside from the fact that it’s bloomin’ tasty) is that it’s unbelievably easy to make. You are no more than 10 minutes away from tucking into a mound of sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will…

Crispy Kale, Chinese Salmon

Chinese Salmon & Crispy Kale
Serves 2
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Ingredients
  1. For the Crispy Kale
  2. Around 3 handfuls of curly kale
  3. 1/2 tbs olive oil
  4. 1 tsp Maldon salt
  5. 1 heaped tsp brown sugar
  6. 1/2 tsp ground ginger (optional)
  7. For the Salmon
  8. 2 salmon fillets
  9. 1 tbs flour
  10. 1 tsp Chinese Five Spice
  11. 2 salmon fillets
Instructions
  1. Pre-heat the oven to 200 C
  2. Pick the leaves off the kale and chop finely
  3. Mix in the oil, salt, sugar and ground ginger so that all the kale is coated
  4. Place the kale on a baking tray so that it's all evenly laid out
  5. Roast in the oven for approx 6 minutes (check so it doesn't burn but it should be, well...crispy, when it comes out!)
  6. Meanwhile, mix the flour and five spice and put it on to a plate
  7. Coat each salmon fillet in the flour mix, shaking off any excess
  8. If you have a George Foreman Grill then place them in the grill and cook for 6 minutes (if not, then heat a drizzle of olive oil in a frying pan and fry the fillets for around 3 minutes per side.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 The recipe for Crispy Kale is based on one I found in my trusty Abel & Cole book (nope – this isn’t a sponsored post – but credit where credit’s due right!?)

For the fish, I use my George Foreman grill, thanks to my lovely Mother-in-Law who recently served us some perfectly cooked salmon using her’s and so inspired me to dig mine out of a cupboard and dust it off after months (ok, years…) of neglect.  If you don’t have one, then a frying or griddle pan will do just fine.

Colette’s Kitchen Favourites: January

Those of you who have read my monthly posts on seasonal foods will know that I’m a big fan of eating food when it is at its freshest and best – that is to say, when it’s in season.

This year, more for my own interest than anything else, I’ve started to keep a food diary, recording our evening meal each day so that I can refer back, both for inspiration and for sheer curiosity.

I’m pretty sure getting into a food rut isn’t a problem that’s unique to me so I’ve decided that each month I’ll share a few of our family favourites from the previous one in the hope that it may spark a few ideas or even inspire you to try something new.  Some may be seasonal, others just something from a much loved cook book or even a family favourite passed down from my Mum.

January’s Favourite Meal

Haggis 

We’re not Scottish but I can’t let Burn’s Night pass by without making the most of an excellent excuse (as if I need one) to eat haggis.  Now, if you’re one of those people who crinkles their nose in disgust at the thought of haggis – then take my advice and don’t think! It tastes like beautifully spiced mince.  It’s warming, comforting and I love the stuff.

We eat it with: Mashed potato, Marrowfat peas and gravy.

My Most Used Recipe Book

Simply Nigella – Nigella Lawson

This was the perfect recipe book for me in January.  It’s full of simple, nutritious meals.  The kind that are comforting enough for even the coldest of January days, but also full of great ingredients that you can feel doing you good and restoring you after the festive season of excess.

My favourite 3 recipes this month were;

Pasta A La Bruno 

…a simple, spicy pasta dish with tomatoes and crispy bacon.  Quick to make and with a kick that warms you through to your cockles (to use the medical term).

Indian Spiced Cod with Coconut Dahl

This is a lovely, simple way to cook fish.  The flavours are subtle, but fragrant and delicious. Beautiful fillets of cod are coated in a spiced yoghurt that is speckled with mustard seeds which add a satisfying crunch. The dahl is the perfect accompaniment and if possible, it’s even easier. Just lentils, coconut water, a cinnamon stick and cardamom pods make up this lovely little side dish.

Warm Spiced Cauliflower & Chickpea Salad with Pomegranate Seeds

When I first presented this to hubby, it was with a certain amount of trepidation. No meat, just a plate of cauliflower and chickpeas. Somehow though, this combination of a few simple ingredients just works.  I mean, really works! Even hubby is converted and has since asked to have it again.  As the book’s title suggests, this recipe is simple.  It’s also delicious, filling – and super healthy. Hurrah!

Ingredients to look forward to in February…

Kale

Cauliflower

Hake

Blood Orange

Chicken & Vegetable Broth

Get your glow back with a bowlful of this Chicken & Vegetable Broth. Bitefuls of carrot and swede, the occasional satisfying pop of a pea, chicken that’s fallen from the bone and glistening pearl barley… 

You know that feeling when you’ve been out in the sunshine all day and you feel all glowing and full of life? It can be hard to recreate that at this time of year. The combination of grey skies, dark mornings and rainy days can leave you feeling pretty lack lustre and, if things get really bad, downright depressed.

Chicken & Vegetable Broth

That’s when I turn to food for a spot of comfort.  I’m not talking cakes and chocolate here (although I certainly wouldn’t discount them!) No, instead, why not try to replace what’s missing in sunshine and vitamin D with food that fills you with goodness and warmth on the inside?

Chicken & Vegetable Broth

This Chicken and Vegetable Broth is full to the brim with wholesome comfort and goodness.  A steaming bowlful slurped with a hunk of crusty bread, a good book and if possible, some sort of roaring fire, cannot fail to give you that glow of satisfaction that’s so often missing around this time of year.

For more words of wisdom regarding comfort food try this…

Chicken & Vegetable Broth

PS – I’m currently lucky enough to be on hols in the very lovely village of Ringstead in Norfolk and can confirm that a brisk walk along the beach is another great way to get a healthy, happy glow.  Said walk, followed by this Broth is pretty close to perfect.

Chicken & Vegetable Broth
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Ingredients
  1. 1 tbs olive oil
  2. 6 skinless chicken thighs (approx 600 g)
  3. 2 leeks, sliced into rings
  4. 2 carrots, chopped into 1.5 cm cubes
  5. 1/3 swede, chopped into 1.5 cm cubes
  6. 2 tbs tomato purée
  7. 1 tsp dried mixed herbs
  8. 750 ml chicken stock
  9. 50 g pearl barley
  10. 100 g frozen peas
Instructions
  1. Heat the oil in large pan and add the chicken thighs. Brown on each side and then remove to a plate. You may need to do this in batches.
  2. Now add the chopped leeks to the pan and cook gently until they have softened.
  3. Add the carrots and swede, herbs and tomato purée. Stir gently for a minute or so before adding in the stock.
  4. Now add the chicken thighs back in, along with any juices that have collected on the plate
  5. Bring to the boil and add in the pearl barley
  6. Simmer gently for 45-60 minutes until the vegetables have softened and the chicken has started to fall from the bone
  7. Now remove the chicken from the bones and add it back to the broth
  8. Finally, add the peas and simmer for a further 5-10 mins
Notes
  1. The dried herbs are included here so that the lack of fresh can never get between you and a bowl of broth. They can however, be very happily replaced with fresh - such as thyme, rosemary, parsley etc
  2. Equally, don't let a lack of leeks get in your way. These can be substituted with a large onion.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 For more recipes to warm your cockles, take a look at these…

Slow cooker lamb shanks

Winter vegetable soup

Quick and easy chilli

Recipe: Winter Vegetable Soup & Cheese & Rosemary Toasts

I love this soup! It’s incredibly simple, incredibly cheap and incredibly tasty.  Picture a cold, winter’s day and you’ve just come inside after taking the kids to the park.  Everyone’s noses are red and everyone’s tummies are rumbling.

Luckily, you have a few bits of old, rather sorry for itself veg that needs using up! Not very inspiring? …

…Ok, how about this?  You have a rich, smooth winter vegetable soup.  The vegetables themselves give it a beautiful sweetness, while the fennel seeds add a note of aniseed which compliments it perfectly.   As if that wasn’t enough, you’ve whipped up some rather decadent cheese and rosemary toasts to go alongside.  All in all, a deeply warming, healthy and oh-so-satisfying winter’s lunch.

Not bad popped in a travel mug and taken to work for lunch either!

Winter Vegetable Soup

Winter Vegetable Soup (Serves 4)

You will need:

1 oz unsalted butter

1/2 tbs olive oil

2 leeks, roughly chopped

1 clove garlic, crushed

2 carrots, roughly chopped (peeling optional!)

1 sweet potato, peeled and roughly chopped

1 tbs tomato purée

750 ml chicken (or vegetable) stock

1 tsp fennel seeds

2 heaped tbs Greek yoghurt

  • Melt the butter in a large saucepan and add the olive oil (this stops the butter from burning)
  • Add the leeks and sauté gently until they have softened
  • Add the garlic and continue to cook for a minute longer
  • Add the chopped carrot, sweet potato and tomato purée. Let the purée cook for a minute or so to take away some of the bitterness
  • Add the fennel seeds and stock.  Simmer, covered for 20 minutes
  • Allow to cool slightly and then use a hand blender to blend until smooth
  • Add the Greek yoghurt and mix in

Cheese & Rosemary Toasts

Cheese & Rosemary Toasts

You will need:

1 part-baked white baguette

1 large handful of your favourite cheese, grated (I use a mix of Cheddar and Parmesan)

A sprinkle of dried rosemary (if you have fresh, then use that but don’t buy it especially!)

  • Bake your baguette as per the packet instructions
  • Cut in half horizontally
  • Sprinkle over your cheese and rosemary and pop back in the oven for 2-3 minutes, until the cheese has melted

What’s in Season in January?

Christmas is over all of a sudden and the decorations are starting to come down.  After weeks of feasting, it feels like time for a bit of belt tightening so let’s see what January has to offer

Fruit & Veg in season in January

Blood Oranges

As you might expect for one of the coldest months of the year, January is pretty sparse for foods coming into season.  The blood orange however, is available now so catch it while you can as you’ll only see it for the next couple of months.

Meat & Fish in season in January

Sea Bass

Sea bass seems to have become incredibly popular over the last few years and sadly, the price reflects this.  If you’re feeling flush though, it will fit with any New Year’s healthy eating you have planned.  Why not pair it with some blood orange for a beautifully light and fresh meal?

Seared Sea Bass with Blood Orange & Baby Fennel – Yotam Ottolenghi (The Guardian)

Foraging

Walnuts

Horseradish

I’m a big fan of walnuts – especially when I find them in cake.  Now I know this is the time for diets and so on, but I do find a spot of cake once in a while really helps to keep the healthy eating on track…

The Perfect Coffee & Walnut Cake – Felicity Cloake (The Guardian)

 

Recipe: Mulled Cider

Come Christmas time, I welcome pretty much any drink if it’s mulled.  Nothing beats browsing round one of the many Christmas markets and then stopping for a warming, sweet, spiced mulled wine or cider. Holding the glass (or plastic cup as the case may be) warms your hands and the drink itself leaves you with a lovely alcoholic warmth on the inside.

Here’s my version of mulled cider.  It has all my favourite bits from the many recipes that I’ve browsed, trying to get the perfect mull. This drink is so warming and good for you, it’s practically medicinal…

Mulled Cider

 

Mulled Cider

You will need:

Approx. 1.5 litres dry cider (I used 3 bottles of Bulmers)

The rind of 1 orange

The juice of 1/2 an orange

2 star anise

3 cloves

1 stick cinnamon

1/2 heaped tbs vanilla paste (or a vanilla pod)

100 g brown sugar

100 ml dark rum (optional, but advisable as it adds a little more of that welcome warmth!)

  • Add all the cider into a large pan on a gentle heat
  • Add the rest of your ingredients apart from the rum and stir gently
  • Continue to heat slowly until the cider is just below simmering point
  • Add your rum and decant into glasses
  • Drink immediately!

 

What’s in season in December?

Well another break in posting, again due to illness in the family.  This time not me but my Mum.  So this one’s for you Mum – get better soon!

Judging by the food that’s in season in December, I think it’s fairly obvious that Christmas is on the way!

Fruit & Veg in season in December

Brussels Sprouts

White Cabbage

Grapefruit

Whether you love them or hate them, brussels are part of Christmas! Honestly, I think people just assume they don’t like them because they’ve only had them boiled into submission.  Why not try them a different way – get some little baby brussels and chop them in half, then fry them with some smoked bacon lardons and some chopped chestnut.  Gorgeous – plus any leftovers will make a beautiful bubble & squeak!

Meat & Fish in season in December

Turkey

If only there were some excuse to eat turkey this month….

December Foraging

Hazelnuts

Walnuts

Nuts are always very reminiscent of Christmas too.  Every year, I always find some at the bottom of my stocking, along with a satsuma or two.  Back at my parents home, there’s always a big bowl of nuts with a couple of old worn, nutcrackers, sitting by the fire and waiting for people to dip in and enjoy them.  The crackling of the fire and the cracking of nuts is a real sign of Christmas just around the corner.

 

Recipe: ‘Harty’ Venison Casserole

Venison Virgin

While writing last week’s post about what’s coming into season in November, it occurred to me that I had never actually cooked with venison before and that it’s possibly rather hypocritical of me to be suggesting that others do what I haven’t!

So this weekend, I gave it a go.  After a week of various family maladies, we were all feeling a bit sorry for ourselves so something warm and comforting was needed.

A Recipe For Success

It’s one thing chucking a recipe together when you’re dealing with ingredients that are familiar favourites but I found it quite daunting putting a recipe together for venison, which I have only tasted a couple of times before and have certainly never cooked with.  As so often in life these days, my first port of call was the internet!  I browsed all the venison casserole and stew recipes I could find, jotting down those ingredients which seemed sensible to include – those that are a must in any stew, such as onion and those which seemed to appear regularly in the venison recipes, such as juniper.  Gin is made from juniper berries, and if you’ve never cooked with them before then take a whiff when you open the jar.  It really smells just like your evening G&T!

Getting Naked

Ha! That got your attention didn’t it?  No, I didn’t decide to spice things up by cooking in the nude.  I DID however, turn to one of the forums on Naked Wines (a fab wine club by the way) to ask for advice on what wine would work well with venison in the sauce.  The general consensus was Australian Shiraz.

Interesting side note – when you ask foodies about what wine to use in recipes, the advice is always to use the best wine you can – if it’s not good enough to drink, then it’s not good enough to use in your recipe! However, with the ‘winos’ on Naked Wines, the feeling was much more that you should just pick up a cheap bottle at the supermarket and save the good stuff for drinking! 🙂

We tucked into this along with some buttery mash and slightly mineral kale and I must say, it was rich, warm cosiness in a bowl and made Sunday evening seem a little bit less bleak!

Venison Casserole Recipe

‘Harty’ Venison Casserole

You will need:

Serves 6-8

1 tbs olive oil

150 g smoked bacon lardons

2 medium onions, chopped

2 carrots, chopped

1 k diced venison

1 tbs juniper berries, crushed

2 tbs plain flour

1 tsp dried thyme

400 ml red wine

(I used Australian Shiraz, as suggested by my Naked Wines chums)

400 ml beef stock

Zest of an orange

2 tbs honey

2 tbs blackberry jelly

(or any other similar jam or jelly – redcurrant would work well.  I actually used some damson jam because it was all I had in the cupboard!)

  • Heat the oil in a large pan and then add the bacon lardons and fry for about 5 minutes, until starting to brown
  • Add the onion and carrot and continue to cook for a further 10 minutes until the vegetables have softened
  • Put the venison in a large freezer bag (or a bowl if you don’t have a bag) and add the flour and crushed juniper berries.  Mix thoroughly so the meat is completely coated.
  • Add the whole lot to the pan and stir occasionally for 5 minutes until the meat has browned
  • Add the wine and allow to simmer for a minute before adding the stock, orange zest, honey and blackberry jelly
  • Stir and bring to a gentle simmer, then turn the heat down to low and put the lid on
  • Cook for 3 hours, until the meat comes apart with a fork

Serving Suggestion

I can’t bring myself to have this with anything other than mash for ultimate comfort but crusty bread is a close second. If you’re feeling the need to be healthy then rice is fine at a push!

Feel free to substitute the venison with beef – and I think it would be great with steak and kidney too as the kidney and venison have quite a similar taste.

 

Recipe: Winter Salad of Roasted Vegetables & Bulgur Wheat

The perfect weekday work lunch

I came up with this recipe in an attempt to use up some veg that was starting to look a bit sorry for itself.  I had no intention of using it for the blog but frankly, it’s just so good, I had to share it!  I’ve made enough to give me lunch all week.  Today I’ve had it hot and freshly made but it will also work cold, and that makes it perfect for a weekday work lunch.  No need to mess around with the office microwave.  It’s filling, it’s healthy, it’s comforting and with its sweet roasted veg, nutty bulgur wheat and kick of chilli flakes, it’s an absolute treat to the taste buds 🙂

Roasted Vegetable & Bulgur Wheat Winter Salad

Roasted Vegetable & Bulgur Wheat Winter Salad

(Makes enough for 5 weekday lunches)

You will need:

1 red onion (peeled and cut into sixths)

2 red peppers (seeds removed and quartered)

1 aubergine (cut into cubes of around and inch)

1 courgette (cut into slices of about 2cm)

olive oil

1 tsp coriander seeds

1/2 tsp caraway seeds

chilli flakes

salt & pepper

2tbs tomato purée

1 oz unsalted butter

200 g bulgur wheat

500 ml chicken stock, veg stock or water

Roasted Vegetable & Bulgur Wheat Winter Salad

  • Pre-heat the oven to 180 C (fan)
  • Put all the chopped veg, seasoning and seeds into a bowl and drizzle over some olive oil and sprinkle over about 1/2 tsp chilli flakes (the amount here really depends on how hot you like it!).  Mix well and then put all the veg on to a baking tray (if too overcrowded then use 2 trays)
  • Roast the veg for 30 minutes, giving it a bit of a turn halfway through
  • Leave the veg to cool slightly
  • Meanwhile, add the tomato purée and butter to a large pan and cook gently for a couple of minutes, stirring constantly until the butter has melted and formed a paste with the tomato purée.
  • Now add the bulgur wheat and give it a good stir before adding the stock and stirring again to make sure the paste has all dissolved into the liquid
  • Once the stock is simmering, add a lid, turn down the heat a bit and cook gently for 10-15 minutes (until the bulgur wheat has absorbed all the liquid)
  • Once cooked, fluff up the bulgur wheat with a fork and then mix in the roasted veg

Serving Suggestions

If you’re going to be having this everyday for lunch then you don’t want to get too bored so mix it up a bit by adding some goat’s cheese one day or mixing in some cooked chicken (perhaps left over from Sunday dinner?) another day.

PS…

This roasted vegetable and bulgur wheat salad would also make a fantastic accompaniment to fish or meat as part of your evening meal.

What do you think?

Are there any other salads that you think work well in winter?  What other meals make great weekday work lunches?