Warm Hearty Winter Recipes

Warm Hearty Winter Recipes

Winters are for warm bowls of comfort food. Here are some of our favourite, wholesome winter recipe

Prep time: 10 minutes
Cooking time: 1 hr 15 minutes
Serves/Makes: 4
Difficulty: Medium

For the stew
3 tbsp oil
600 g pork shoulder, cut into cubes
2 onions, finely chopped
2 carrots, finely chopped
2 apples, cored, peeled and chopped
2 cloves garlic, crushed
1 ½ cups apple-cider vinegar
4 tsp mixed herbs
2 tins tomatoes
2 ½ cups chicken stock
For the mash
4 medium potatoes, peeled and quartered
2 tbsp butter
½ cup milk
½ tsp nutmeg
Salt and pepper
To serve
¼ cup parsley, chopped

For the stew
1. Heat 2 tbsp oil in a heavy-bottomed pot. Add the pork shoulder and fry, stirring occasionally until well browned, about 10 minutes. Remove the pork from the pot and set aside.
2. Add the other 1 tbsp oil to the pan and heat over medium. Add the onion, carrot and apple and cook for 5 minutes, or until the vegetables start to become tender.
3. Add the garlic and fry for another minute.
4. Pour the vinegar over the onion mixture and cook until almost evaporated, then add the herbs.
5. Add the tomatoes, chicken stock and pork and bring to the boil.
6. Reduce the heat and simmer for around 50 minutes, or until pork is tender.
For the mash
7. Cook the potatoes in a large pot of boiling salted water for 15–20 minutes or until soft.
8. Drain and place in a large bowl. Add the butter and mash the potatoes until the butter has melted and the potatoes are chunky.
9. Slowly add milk and mash till smooth and creamy. Season with nutmeg, salt and pepper.
To serve
Divide the mash between plates. Top with pork stew and a sprinkle of chopped parsley.

Prep time: 10 minutes
Cooking time: 45 minutes
Serves/Makes: 4
Difficulty: Medium

For the stew
2 tbsp curry powder
2 tbsp flour
6 chicken pieces, on the bone
2 tbsp oil
1 onion, chopped
3 carrots, chopped
2 sticks celery, chopped
5 cups chicken stock
2 tbsp brown onion soup powder
4 potatoes, quartered
To serve
½ cup origanum, fried

For the stew
1. Mix the curry powder and flour and toss the chicken pieces in it until thoroughly coated.
2. Heat the oil in a large pot over medium heat. Working in batches, fry the chicken for 3–5 minutes on each side or until browned.
3. Remove the chicken from the pan and add the onions, carrots and celery to the pan. Fry until onion is cooked, about 5 minutes.
4. In a jug, mix together 3 tbsp of the chicken stock with the brown onion soup powder until dissolved. Add it back to the remainder of the chicken stock, and pour this mixture into the pot with the vegetables. Once simmering, add the potatoes and chicken pieces and bring to the boil.
5. Reduce the heat and simmer for 30 minutes or until the potatoes are tender.
To serve
Serve the stew nice and hot and garnish with fried origanum.

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