Recipes - winter warmers wanted

[Kazz]

Well I adore
Pork chops,
Chicken
Duck
Beef

And I am looking fornew recipies for winter warmers ie casseroles, braised dishes thing I can make then pop home at lunchtime put in the oven and have a hot meal waiting at night.

You must know some good ones - come on, help out an inexperienced cook. Karen

[dinahsmum]

Don't believe you are a rookie cook Kazz.
Rather than give recipes - which takes blimmin ages unless they're already stashed in 'my documents') I'll put some suggestions for dishes and leave you to find the recipe.
This is a good site - put the name of the dish or the ingredients you want to use and search away!
http://www.ivillage.co.uk/food/tools/recipefinder

So, you could cook

brisket
lamb tagine
lamb shanks
goulash (mmm)
oxtail
an angicised curry/spiced casserole

as a start. Don't eat poultry, so I've forgotten most of those dishes. Chasseur, with a white wine sauce is good

[Mags]

Here are a few chicken recipes Kazz......

Chicken dishes


Chicken Supreme
1 can cream of mushroom soup
¼ teaspoon pepper
½ teaspoon salt
4 fluid oz milk
28g grated cheese
4 Chicken breasts
In ovenproof casserole dish mix all ingredients except chicken and cheese bring to a simmer add chicken cover, and cook for 25-30 min. sprinkle with cheese and place under grill until cheese has melted. Serve with boiled cauliflower, boiled potatoes, and fresh baps


Country Roast
Place chicken in an uncovered tin in very hot oven 450f mark 8 for twenty minutes.
Reduce heat to 275f-mark 1 pour 2 fluid oz boiling water into tin. Cover and roast until tender allowing 25-30minutes 470g aprox do not baste. For a crispy skin uncover for the last 30 minutes
Serve with roast potatoes, peas, Yorkshire pudding, and basic brown sauce



Crusty Chicken
1k 200g - 1k430g aprox. Cut into pieces
70g melted butter or margarine
1 teaspoon salt ½ teaspoon pepper
112g golden crumbs
Wash and dry chicken pieces. Mix salt and pepper in melted butter. Dip chicken pieces into mixture then roll in crumbs until well coated. Place skin side up on baking tin lined with foil.
Cook in oven 350f -mark 4 for about 1 hour. Don’t cover or disturb chicken while cooking. Serve with boiled rice and quick pepper sauce

Chicken breast in foil
Sprinkle each breast with salt and pepper. Dip into evaporated milk then roll in flour. Brown in a little butter or margarine in frying pan arrange breasts on squares of foil. Wrap and put into oven Bake in moderate oven for 20-25 minutes 375f-mark 5
Serve with boiled noodles and a sweet and sour sauce 2

Chicken pilaff
750g chicken
375g long grain rice
1 large onion
1 teaspoon garlic puree
¾ teaspoon ginger puree
½ cup plain yoghurt
½ teaspoon pepper
2 teaspoons salt
6 tablespoons butter, or margarine.
1 large bay leaf
5cm cinnamon
1 teaspoon mixed herbs
2 hot chillies
Wash rice and drain. Cut chicken into 2 ½ cm pieces
Slice onion. Heat butter in pan and fry onion until translucent
Add garlic and chicken, and cook until lightly brown.
Add yoghurt and ginger, and stir well
Put rice into pan and add salt, pepper, mixed herbs, cinnamon, and bay leaf
Cover with water 3cm above rice. Dice chillies and add.
Bring to boil, cover and turn down to simmer until rice is tender
Serve with salad and chapati

Curried chicken liver
450g Chicken liver
56g butter or margarine
1 small onion diced
½ teaspoon pepper
1 - 2 tablespoons curry powder
1 chicken stock cube
175ml water
4 cops hot cooked rice
Melt butter in deep frying pan
Cut livers in half and add to butter with onion
Cook for 5 min. Turning until liver is done
Add pepper, curry powder, water and stock cube.
Simmer for 6 - 8 minute longer
Serve over rice with Garlic bread

[dinahsmum]

Now that's good service!
Much better than saying - there's a website - go look!

[Kazz]

Good Lord Mags have you being waiting for me to admit to being a non cook that was fast service. Thanks very much, and DM I will do my homework.

Thanks both,

[dinahsmum]

Lamb tagine with chick peas, apricots and cous cous

INGREDIENTS:

600g stewing lamb (shoulder or neck) cut into 2.5cm chunks
1-2 tbsp olive oil
1 onion, chopped
2 cloves garlic
½ tsp cinnamon
½ tsp cumin
½ tsp turmeric
freshly ground black pepper
227g can of chopped tomatoes
300ml lamb stock
salt
400g canned chickpeas, drained and rinsed
75g dried apricots, roughly chopped
250g pre-cooked couscous
400ml hot vegetable stock (or 1 heaped tsp Marigold vegetable bouillon with 400ml boiling water)
small handful (about 15g) freshly chopped coriander

PREPARATION:

1. Heat the oil in a large flameproof casserole and brown the lamb in batches, removing to the side when done.

2. Fry the onion until soft (about 5 minutes) then add the garlic, cinnamon, cumin, turmeric and black pepper and fry another minute or so.

3. Add the tomatoes and stock, bring to the boil, and then return the lamb to the casserole. Season with salt, cover and simmer for 1 hour.

4. After an hour, add the chickpeas and apricots and continue to simmer gently for another hour until the meat is tender. Add a little water if the liquid has reduced – you want plenty of rich sauce. 5. Before serving, pour the hot stock over the couscous and leave to absorb. Fluff up with a fork, season with salt and pepper and stir through the chopped coriander. Serve with the stew spooned over the couscous.

PREP/COOK
INFORMATION:

Prep time: 10 minutes
Cook time: 2 hours 20 minutes
Serves: 4

[Kazz]

DM That site is brilliant, have pulled out a few and saved them I can see me cooking
Thanks for the lamb one too.

Karen

[borderdawn]

Fish and chips

Chinese takeaway

Indian takeawy

KFC.


Oh and try Venison Kazz, its delicious! Crap at cooking myself!
Dawn.

[Kazz]

Dawn you are a woman after my own heart, but those are the winter warming recipies I am trying to take a step back from

[borderdawn]

Oh well never mind If you come up with anything really easy to make let me know.
Dawn.