Recipes for the cold!

Since its bloomin' cold, we thought you'd like to see a few quick, simple, but warming recipes for keeping warm - the majority of these ingredients are available from the Farm Shop, and the rest should hopefully be in your cupboard anyway...

Enjoy!

Vegetable Chilli

INGREDIENTS

Available from the shop:

1 large onion, chopped

2 courgettes, halved lengthways, sliced

2 large carrots, halved lengthways, sliced

400g tin chopped tomatoes

400g tin chickpeas, rinsed and drained

400g tin kidney beans, rinsed and drained

Basmati rice

You will need:

2 tbsp olive oil or vegetable oil for frying

200ml vegetable stock

2 tbsp tomato puree or tomato sauce

1 red chilli, deseeded and thinly sliced - or use dried flakes

Natural yoghurt or crème fraiche to serve (optional)

 

METHOD

1.       Heat the oil in a large heavy based saucepan and cook the onion for 2-3 mins until beginning to soften. Add the courgettes, carrots and chilli and cook for 5 minutes more, stirring well, until softened and beginning to turn golden.

2.       Add the tinned tomatoes and cook for 5 minutes more, stirring continuously. Add the stock, tomato puree, chickpeas and kidney beans, then season well to taste. Bring to the boil, cover, then reduce the heat and simmer for 25 mins, stirring occasionally.

3.       Serve with brown rice and natural yogurt or crème fraiche.

Cottage Pie with Rosti

INGREDIENTS

Available from the shop:

4 fresh sage leaves, finely chopped

500g beef mince

1 carrot, diced

1 onion, diced

1 crushed garlic clove

400g tin of chopped tomatoes

2 medium potatoes

1 medium sweet potato

Cheddar cheese (optional) 

You will need:                          

Vegetable oil                                    

2 tbsp plain flour                               
400ml beef stock (or red wine)        
2 tbsp tomato puree                        
2 tbsp Worcestershire sauce            
25g butter                                          

METHOD

1.      Preheat the oven to 200°C.

2.      Heat the oil in a large pan. Soften the onion for about 5 minutes. Add the sage & the mince, and cook for 5 minutes, stirring occasionally. Add the carrots & garlic and stir through.

3.      Drain the tin of tomatoes with a sieve. Discard the juice/liquid.  Add the flour to the mince and mix until it is thoroughly combined, then add the drained tomatoes. Add the stock (or wine), season and allow to simmer for 15 minutes.

4.      Meanwhile, par boil the potatos (peeled and cut in half) and the sweet potato (peeled but left whole) for 5 minutes. Drain and leave to cool. When cool enough to handle, grate and mix together.

5.      Melt the butter in the microwave.  After allowing the meat mixture to simmer for 15 minutes, transfer to an oven proof dish.  Top the meat mixture with the grated potato mix, season and then spread the butter on top. Pop into the oven for around 25/30 minutes.  The topping should go golden & crisp.  Scatter grated cheese over the top 5 minutes before the end of the cooking time.

Sausage & Root Stew 

INGREDIENTS

From the shop:

6-8 good sausages, cut into large chunks,

1 small or 1/2 large celeriac, peeled & cut into chunky cubes

2 medium potatoes, peeled and cut into chunky cubes

1 parsnip, cut into chunky cubes

1 leek, sliced

1 large onion, chopped

4 sage leaves, finely chopped.

You will need:

2-3 tbsp rapeseed or olive oil

1 glass of dry cider or white wine

Sea salt and freshly ground black pepper

 

1.       Heat 1 tbsp of the oil in a casserole or large saucepan. Add the sausages and brown them well over a medium heat. Transfer them to a dish.

2.       Pour the cider or wine into the casserole and stir to deglaze, scraping to release any bits of caramelised meat from the base of the pan. Pour the pan juices into the dish with the sausages.

3.       Heat another 1-2 tbsp of oil in the casserole, add the onions, leek and sage and cook gently for 10 minutes or so, until softened. Then return the sausages to the casserole with their juices and add the celeriac, potatoes and parsnip.

4.       Season with salt and pepper and add enough water to almost cover everything. Bring to a very gentle simmer. Cook uncovered, or partially covered, very gently over a low heat (or with the lid on in the oven preheated to 140°C/Gas Mark 1) for about 1 hour, until everything is tender.

5.       Check the seasoning. The potatoes should have started to break down and thicken the liquor a little. If not, just mash some of the vegetables against the side of the dish with a fork. Scatter over some chopped parsley, if you like, and serve.