Recipes tagged with: winter

Baked Red Cabbage

Baked Red Cabbage

This piquant red cabbage dish is always better if made the day before. It is popular in Denmark on Boxing Day. We like it as a side dish with a slow roast belly of pork.

  • Time: 1 hr 30 mins
  • Complexity: very easy

Four Fruit Marmalade

Four Fruit Marmalade

Here is a brilliant recipe, particularly if you are short of time for chopping the fruit first - you make it over two short sessions and leave overnight. Makes approx 3kg/6lb.                                                

Tips and Facts.
Always scrub the fruit first to remove wax coating.
Pips hold the pectin for setting the marmalade, so keep as many as possible.                  
You can freeze the cooked fruit and pips to use at a later stage. 
Seville orange pith becomes translucent when cooked, sweet oranges remain opaque.
Peel should disintegrate when cooked, so squeeze it hard to test it.
For Old English Marmalade replace half the white sugar with brown.                                 
Cool the cooked marmalade for 5-10 mins before potting which will help keep the fruit distributed rather than sink to the bottom.

  • Time: Two sessions of one hour
  • Complexity: medium

Jerusalem Artichoke and Carrot Soup

Jerusalem Artichoke and Carrot Soup

A favourite Winter soup which is vegetarian. Artichokes will discolour when peeled so place them into a bowl of cold water with a slice of lemon added to prevent them from discolouring.

  • Time: 30 minutes
  • Complexity: easy

Lemon, Cinnamon and Sugar Beet Tart

Lemon, Cinnamon and Sugar Beet Tart

Well, this is not your everyday pudding! An experiment to see how versatile sugar beet is and if it is possible to make sugar. Sugar beet has a bitter aftertaste which is removed during commercial manufacturing. Hydrated lime is also used in the refining process. The lemon and cinnamon in this recipe completley masks any bitterness. Try using stem ginger instead. This recipe uses basic cookery techniques so is actually easy, although a little long winded. Worth a try though if you can get your hands on some sugar beet!

  • Time: 2 hours to make the sugar pulp and syrup. 30 minutes to prepare the tart
  • Complexity: easy

Parsnip Fritters

Parsnip Fritters

Crispy and light vegetarian, choux pastry fritters suitable as a starter, light supper or as nibbles with drinks. They take a little time to make but are well worth the effort.

  • Time: 50 minutes
  • Complexity: advanced

Red Poll Shin and Oxtail Stew

Red Poll Shin and Oxtail Stew

Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.

  • Time: Full cooking time is 4 hrs. Can be made ahead.
  • Complexity: medium

Rice Pudding

Rice Pudding

This rice pudding is a little healthier and lower in fat than our other full cream recipe. You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait! Try adding a bay leaf or some lemon zest for an exciting and interesting flavour.

  • Time: Two hours
  • Complexity: very easy