- Tell me your favourite winter recipes
StoviesPosted 5 years ago
Stockpot from butcher.
Boil a load of tatties
Fry onion in lard from stockpot until soft
Add stock from pot and mix till liguid
Add a fair amount (a tin) of corned beef and mash
Mash and mix in the tatties.
brown sauce is often good, but my local butcher’s stockpots are rich enough not to need it.
Serve with something like bread or oatcakes.Gee-JaySubscriber
Joolsburger & Lunge beat me to it
Preparation time: 25 minutes
Cooking time: 1½ hours
50g unsalted butter
175g bacon or lardons
1kg waxy potatoes peeled and sliced to a 3mm thickness
Salt and freshly ground pepper
250g Reblochon cheese
568ml carton double cream
6 bottles of Amstel beer
Heat oven to 150°C/gas 2. With half the butter, grease a shallow baking dish, about 25 x 30cm.
Add chopped bacon / lardons to a frying pan. Fry for about 5 minutes until crisp and brown. Remove and drain on kitchen paper.
Toss the potato slices with salt and pepper. Arrange half in a layer in the dish. Sprinkle with the bacon. Top with half the cheese, season again (remember the bacon is salty already). Top with the remaining potatoes. Pour enough cream over the top to just cover the potatoes – you may not need it all. Dot with the remaining butter.
Bake for about 1¼ hours, whilst drinking 2 more beers, or until the potatoes are tender. Dot with the remaining cheese, and return to the oven until brown and bubbling (about 15 minutes). Remove from the oven, cover with foil and leave for 10-15 minutes before serving with remaining beer.Posted 5 years agorickmeisterSubscriber
Venison Black Forest (not Gangyan), style. Chunky bits of venison, soaked in red wine with red wine vinegar, cloves, rosemary, carrots and an onion. Sits in this lot, in the fridge for three days then slow cooked in the big cast iron pot… yum yum.
Or my personal favourite at teh moment, venison wellington packed with either stornoway black pud or haggis, veg to match, parsnips etc etc…
Ten there is an industrial helping of lamb curry or bbq marinated lamb…Posted 5 years agotomasoSubscriber
All these fancy foreign reciepes tut tut. They are all designed for foreign winters and not the damp cold miserable winters served up by Blighty.
As much as I like Tartiflette the inclusion of rebluchon cheese makes it far from everyday cooking. The English version would be Pan Haggerty which is all done on the hob with slices of spuds layered with onions salt & pepper and cheddard cheese repeat layers and then pour over stock to half cover spuds and simmer on hob for about an hour. Sprinkle top with cheese and place uder hot grill.
Sausages shallots and bacon in cider is ideal to serve wih the Pan Haggery. Cook sausages in a pint or so of good cider – ideally something cloudy that gives you the shudders when drank – until reduced down to a third. Meanwhile cook a sliced onion, plenty of streaky smoked bacon and peeled whole shallots in a heavy frying pan – twoards end of browning add a clove of garlic and herbs of choice. Once browned nicely add some flour and stir and fry for a minute and then add some mustard. Add sausages and cider and stir. Add seasoning/liquid to get desired taste and thickness of gravy.
Split pea and hock of ham soup in a slow cooker is amazing to come in from the cold and dark and smell all ready to go!
Keeping in British a good toad in the whole with some decent greens and gravy is to die for on a hot night.
And given my all round sausage love I’d recommend sausages and veg like onions peppers courgettes with plenty of spices and a splash of wine roasted in the oven.
And obviously don’t forget your heavy sticky puddings to ensure you stay welded to the chair by the fire for the duration of the evening. Any crumble with custard does this with ease and if this is insufficient to weld you to a chair then seconds with extra custard always finishes the job.
I’ve not made an Apple Charlotte for a long time and had forgotten how good they taste on a cold winters evening.Posted 5 years ago
I’m going to show my ignorance now. What’s a stockpot exactly? Not sure either of my local butchers do one – and wouldn’t even know what to ask for.
It’s a small plastic pot, about the size of a single trifle or yoghurt pot containing a stock in jelly form and with a layer of lard or dripping over the top to seal it. Something like this.Posted 5 years ago
My butcher has less dripping and more stock and the stock is black so it looks a bit like Guinness. Another butcher i go to, there is a bit more dripping and the stock is more of a brown colour.
Definitely worth asking for for non-spicy meat/gravy dishes.clubberMember
Stuffing roll – a favourite now – great at Xmas or just as a roast instead of chicken/lamb/etc.Posted 5 years agoSprocketJockeyMember
Chicken and Chorizo stew – easy, quick and very tasty
Fry up a mixture of red and green peppers in some olive oil until browned, tip into a bowl and put to one side
Add some sliced Chorizo to the pan, fry until golden and the red oil comes out – tip some of the oil out if too much
Add in some sliced chicken breast and brown in the Chorizo oil, add some finely chopped onions and garlic, a good spoonful of paprika, some dried chilli flakes and oregano – season well
chuck in some red wine, let it reduce and then add in a tin of tomatoes – simmer for 20 mins.
Add in the peppers, and then a drained tin of either butter beans or chickpeas (both equally good).
Serve with either rice or cous-cous.Posted 5 years ago
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