Have a tipple

La Galine Chardonnay 2007 Vin de Pays d'Oc

£3.99

Quantity

This is a small parcel of wine which means it represents great value for money. Showing plenty of fruit on the nose with hints of nectarine, melon and banana alongside the more developed characters of fig and hazelnut. Good weight in the mouth and a crisp clean finish make this an ideal partner for food.

Feel the heat

Sangrita

ingredients serves 8 450 g (1 lb) tomatoes, peeled, seeded and chopped 120 ml (4 fl oz) 1/2 cup orange juice 60 ml (4 tbsp) freshly squeezed lime juice 1 small onion, chopped 2.5 ml (1/2 tsp) granulated sugar 6 small fresh green chillies, seeded and chopped salt 50 ml (2 oz) aged tequila (Tequila Anejo) per person method 1. Put the chopped tomatoes, orange juice, lime juice, chopped onion,  granulated sugar and chopped green chillies into a food  processor. 2. Process the tomato mixture until very smooth, scraping down  the sides if necessary. 3. Pour the tomato mixture into a jug and chill well. 4. To serve, pour into small glasses, allowing about 90 ml (6 tbsp) per portion. Pour the tequila into separate small glasses. Sip the tomato juice and tequila alternately.

Love a good Stew

Polish Stew

460 calories per serving ingredients serves 8 100 g (4 oz) rindless rashers streaky bacon 450 g (1 lb) leg of pork 450 g (1 lb) braising beef 2 onions 450 g (1 lb) white cabbage 350 g (12 oz) chanterelles or other mixed mushrooms 1 bay leaf 1 teaspoon caraway seeds 1 pinch dried thyme 3 tablespoons concentrated tomato puree 250 ml (8 fl oz) dry white wine 2 cloves garlic salt and freshly milled white pepper sugar method 1. Cut the bacon and meat into small cubes. Finely chop the onions. Trim and wash the cabbage and tear it into fairly large pieces. Trim and wash the mushrooms and cut larger ones in half. 2. Fry the bacon until crisp in a large, heavy-based saucepan or fireproof casserole, add the meat and onion and fry over a moderate heat, stirring continuously.  3. Add the cabbage, mushrooms, bay leaf, caraway seeds, thyme, tomato puree and wine. Squeeze the garlic into the stew through a garlic press. Add enough water to cover. 4. Cover the pan and simmer for about 1 hour 10 minutes, then adjust the seasoning. 5. Serve with: boiled potatoes or wholemeal bread.

Winters here

Winter Beef Stew

ingredients serves 4 2 lb (900 g) lean stewing steak 1 oz (25 g) butter 2 tbspsl vegetable oil 12 pickling onions, peeled 8 oz (225 g) carrots, cut in 1 inch (2.5 cm) pieces 1 lb (450 g) baby turnips, peeled and quartered 5 fl oz (150 ml) red wine 15 fl oz (450 ml) beef stock 1 bouquet garni 12 oz (350 g) flat mushrooms, washed and sliced method 1. Cut the beef into 1 1/2 inch (3.5 cm) cubes.  2. Heat the oil and butter in a flame proof casserole and fry the beef for 2 to 3 minutes, until browned on all sides.  3. Remove. Add the onions, carrots and turnips and fry for 5 minutes. Add the wine, stock, beef, bouquet garni and seasoning.  4. Bring to the boil. Cook at Mark 3 (160°C) 325°F for 2 hours.  5. Add the mushrooms and cook, uncovered, for a further 30 minutes. Serve with red cabbage.

Mince Pies

ingredients makes 16 or 20 350 g (12 oz) shortcrust pastry or flaky pastry 350 - 450 g (12 oz - 1 lb) mincemeat milk or beaten egg to glaze icing or caster sugar (superfine granulated) to dust method 1. Roll out the pastry to about 0.3 cm (1/8 inch) thick. Cut into about twenty rounds with a 7.5-cm (3-inch) fluted cutter and twenty smaller rounds with a 6.5-cm (2 1/2-inch) fluted cutter.  2. Line 6.5-cm (2 1/2-inch) patty tins with the larger rounds and fill with mincemeat.  3. Dampen the edges of the small rounds and place firmly in position on top of the pies. Make a small slit in the top of each pie.  4. Bake in the oven at 220‚°C (425‚°F) mark 7 for 15 - 20 minutes until light golden brown. 5. Leave to cool on a wire rack. Serve warm or cold, dusted with sugar.

Minted lamb baguette What's not to love about hot lamb in crusty bread? Pack in the flavour with plenty of herbs or lamb's lettuce Dish Details:

INGREDIENTS:

25g mint
15g parsley
1 tbsp wholegrain mustard
1 tbsp capers
2 tbsp lemon juice
5 tbsp olive oil
600g lamb leg steaks
1 long baguette (or 4 long rolls)
4 handfuls of lamb's lettuce or
other salad leaves

PREPARATION:

To make the dressing, strip the mint leaves from the stems straight into a food processor. Add the parsley, mustard, capers, lemon juice and 4 tbsp of the olive oil and whizz to make a fairly smooth dressing. Add more oil if needed.

Heat the grill to high. Brush the lamb steaks with 1 tbsp oil and grill for about 4 minutes on each side. Set aside and cover with foil.

Split the baguettes or rolls lengthways and toast the cut sides. Thinly slice the lamb. Spread a little of the dressing over the cut sides of the baguette, then fill with the salad leaves and lamb. Spoon over the lamb juices from the grill pan and more dressing. Sandwich the baguette back together, cut into four and serve hot.

PREP/COOK INFORMATION: Prep time: 20 minutes Serves: 4

Ingredients for 4 servings
Chicken fillet 500g chicken fillet
Lime 1 lime
Fresh ginger 2cm piece of fresh ginger, peeled
Red chili 1/2 red chili, deseeded
Coriander leaves 53 tablespoons of coriander leaves
Salt 1 teaspoon of salt
Fresh basil 2 stalks of fresh basil
Flour 5 tablespoons of flour
Oil 4 tablespoons of oil

Preparation time: 10 mins
Cooking time: 15 mins
Ready to eat in: 25 mins
Difficulty: Medium

Cooking instructions
Dice the chicken fillet, grate 1 teaspoon of lime zest and finely grate the ginger. Finely chop the red chili.
Using the chopping knife in the food processor, blend the chicken, lime zest, 1 dessert spoon of lime juice, grated ginger, herbs, chopped red chili, salt and flour until coarsely chopped (use the pulse button). With damp hands, form into burger shapes.
Heat the oil in a large frying pan or griddle and fry the burgers on both sides until browned. Reduce the heat to medium and allow them to cook through for 5 minutes on each side.
Serve on a toasted bun with lettuce and sweet chili sauce.

Chicken Patties (Tavuk Koftesi), Turkish

Great for watching a movie

1 lb ground chicken
1 cup bread crumbs
1 onion, grated
1 egg
1/3 cup parsley, chopped
½ tsp black pepper
½ tsp paprika
1 tsp curry
1 tsp salt to taste
1/3 cup canola oil for frying

Mix all the ingredients but the canola oil in a big bowl. Then continue mixing with your hands for 3-4 minutes to make sure all the ingredients get together.
Grab egg size or any size you like pieces, and using your palms round them to make patties. Sizzle canola oil in a frying pan and fry both sides of Chicken Patties over medium heat.
Serve Chicken Patties warm.
ENJOY

Another night time favourite

Description
Balti is actually the name of the cooking pot and serving dish. A decent wok is a good substitute. My balti has red and green sweet (bell) peppers in it and looks very colourful. Tastes pretty yummy too. If you have individual balti pots, heat them up and serve the sizzling curry in them. Use nan bread to scoop out the curry from the balti. Spoons or forks are NOT allowed!

Ingredients

2 tablespoon vegetable oil or ghee (clarified butter)
1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of)
1 medium onion cut into biggish pieces
red and green chillies - deseeded and veined then coarsely chopped. The quantity and variety if chillies is up to you. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat. You can always add some chilli powder half way through the cooking if it's not hot enough
1 teaspoon whole cumin seeds
4 chicken breasts, skinned and cut into bite-sized pieces
1 teaspoon good paprika
1 teaspoon turmeric
half teaspoon ground cinnamon
A whole batch of Basic Curry Sauce
1 teaspoon concentrated tomato purée
salt to taste
1 teaspoon garam masala
Method
Heat a little of the oil in a wok or balti pan over a high heat
Add the peppers and stir fry until they go a little brown at the edges. Remove the peppers from the wok and set aside
Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white. Remove the chicken from the wok and set aside. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
Add the rest of the oil to the wok and heat through on a medium heat
Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown
Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
Return the chicken pieces to the wok along with the Basic Curry sauce, tomato purée and salt
Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked. Add a little hot water if the sauce gets too thick.
10 minutes from the end, stir the peppers and garam masala into the sauce.
Serve in heated individual balti pots. Garnish with chopped fresh coriander (cilantro)

Welsh Rarebit Recipe | Quick, Easy, Food & Drink Recipes

Welsh Rarebit Recipe | Quick, Easy, Food & Drink Recipes

This one is a favourite any time of day