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Three Awesome Winter Warmers

16-Feb-2019 23:03:37 / by John Dee

Here are three of our faveourite winter warmmers  created by Sophie Purser @blackvelvetstyling.


Lamb midrass

Food blogger @hazels_food created this delicious take on Hari Ghotra’s Lamb Madras recipe.
Prep Time: 20 minutes | Cook Time:1 hour | Serves: 4
Lamb Madras

400-600g leg of lamb, trimmed and chopped
Madras Powder
2 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp white poppy seeds
1 tsp cumin seeds
1 tsp black peppercorns
½ tsp fennel seeds
1 cassia bark stick (about 7cm long)
5 whole cloves
2 tbsp turmeric
1 tsp Kashmiri chilli powder
1 tsp salt or to taste
Masala Sauce
3 tsp vegetable oil
1 tsp black mustard seeds
10-12 fresh curry leaves
1 onion, finely diced
1 green chilli, finely chopped (2 for more heat)
2 cm ginger, grated
2 cloves garlic, finely chopped
400g / 1 tin plum tomatoes
2 tsp tamarind pulp
1 tsp hot red chilli powder (optional)
Handful fresh coriander

To create your madras powder combine black peppercorns, cassia, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, and grind to a fine powder.
Stir in the turmeric and 1 tsp of Kashmiri chilli powder into the spice blend.
Place the lamb in a large bowl and rub with 2 or 3 tablespoons of madras curry powder and the salt until all the meat is coated. Transfer the remaining powder into a well-sealed jar for another time.
Heat the oil in a large cast iron pan until hot. Add the mustard seeds – once they start to pop, stir in the curry leaves and then the onions.
Soften the onions until they turn dark brown (about 20 minutes) before adding the green chilli, ginger and finely chopped garlic.
Keep stirring and after a after a few minutes, add the tomatoes, tamarind and if you like it very spicy add a tsp of hot red chilli powder. Bring this to the boil then reduce the heat and simmer to create a thick masala sauce.
Once it is shiny and thick add the lamb to the pan. Stir to coat the meat with the sauce. Reduce the heat to the lowest setting, cover and leave to cook very gently for 40 minutes to 1 hour, until it’s cooked through.
Add a handful of spinach and some cherry tomatoes within the last 10 minutes of cooking (optional)
Stir occasionally until the sauce has thickened and the lamb is tender.
Serve up with plain basmati rice.

one pot pork and apple caserole

Creamy One Pot Pork Casserole
The perfect one-pot recipe this winter from food blogger and photographer Lucy Parissi.
Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 6

Creamy One Pot Pork Casserole

The perfect one-pot recipe this winter from food blogger and photographer Lucy Parissi.
Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 6
1 kg | 2lb 4oz pork shoulder , cubed
200 g | 7oz lardons or chopped streaky bacon
2 large onions , finely diced
2 large garlic cloves , sliced
2 parsnips , peeled and cubed
200 g | 7oz cooked chestnuts
3 apples , peeled, cored and sliced
250 ml |1 cup dry cider
250 ml |1 cup chicken stock
1 tbsp chopped sage or 2 tsp dried sage
1 tsp salt
60 ml | ¼ cup double (heavy) cream
salt and pepper to season
Season the pork with salt and pepper.
Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside
Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
Lower the heat, add the onion and cook for 5 minutes, stirring.
Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
Take out of the oven and bring to a low simmer on the stove. Stir in the cream, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.

Sweet Pea Soup

Add a pop of colour to your table with this delicious pea shoot and mint soup topped with dulse seaweed created by Sophie Purser @blackvelvetstyling.
Serves: 4

25g butter (switch to olive oil for a vegan version!)
1 medium onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
500g fresh or frozen peas
250g pea shoots
75g fresh mint, roughly chopped
1 litre vegetable stock
Dried dulse seaweed – crumbled, finely chopped or powdered
Gently heat the oil and butter in a large saucepan, add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is just softened. Add the garlic and cook for a further 3 minutes.
Add 3/4 of the fresh or frozen peas, all the pea shoots, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes.
Once cooked, blend the soup in a vented food processor (never blend hot soup in a nutribullet!). Return the blended soup to the pan and add the remaining peas and stock. Simmer gently for a further 5 minutes.
Serve immediately with a few pea shoots to decorate and the dulse seaweed to season. Add black pepper to your taste.

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John Dee

Written by John Dee

John has been working in the Food and Hospitality Industry 2001, John is committed to increasing professional standards in hospitality. John can often be found on the Fens indulging in his second passion as a keen bird watcher with his trusted companion Jax his golden retriever.

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