5 Amazing Meals To Cook This Winter
While Christmas is approaching, and with it the challenge of cooking Christmas dinner, there’s still lots of time to practice with some easy and healthy recipes. Using organic and local recipes for the UK, the following meals are nutritious, and can be prepared for various group sizes, depending on appetites. From root mash with buttery crumbs to making the most of Winter essential cooking devices like slow cookers, as well as seasonal staples like shepherd’s pie, some amazing meals to cook over the next few months include:
1 – Winter Root Mash with Buttery CrumbsTo make this dish, you’ll need the following ingredients: 650g of parsnips, 650g of swedes, 142ml of sour cream, one tbps of horseradish, thyme leaves, 50g of butter, one small onion, 50g of breadcrumbs, and parmesan cheese. Begin by cooking the parsnips and the swedes in salted water for about 20 minutes; drain and then mash, before mixing in the sour cream, horseradish, and thyme. Season with salt and pepper, and place in an ovenproof dish. For the topping, melt the butter and fry the onion in a pan, before adding in the breadcrumbs and thyme. Parmesan can be added, and the topping layered on top of the mash. Finish by baking at 190 degrees for about 35-40 minutes.
2 – Slow Leg of LambDemonstrating the great value offered by a slow cooker for economical and easy cooking during the Winter, a slow leg of lamb makes for a delicious dish. Ingredients required include olive oil, one bone-in leg of lamb, 4-5 sliced potatoes, salt, rosemary, and a glass of red wine. Place the lamb in a pan and fry for a few minutes to brown. Meanwhile, add the potatoes and the rosemary into the slow cooker, and add in the lamb with a few cloves of garlic, and season with salt. The wine should be added for moisture, but shouldn’t fill the cooker. Cover the cooker and leave for 6-8 hours.
3 – Winter Parmesan SaladAnother easy recipe that can produce amazing tastes for the Winter, while still being healthy, Winter parmesan salad requires 8 ounces of farfalle pasta, 3 tbps of olive oil, 12 ounces of sliced shiitake mushrooms, black pepper, 12 ounces of chicken breasts,1 garlic clove, half a cup of dry white wine, 1 teaspoon of Dijon mustard, and quarter of a cup of beef broth. Begin by frying the mushrooms in oil with salt and pepper for 5-7 minutes; then, add in the mushrooms and sauté, before adding the chicken and garlic to fry. Meanwhile, boil the pasta in slightly salted water for about 10-15 minutes. Once the chicken is cooked through, add in some white wine, the mustard, and the broth, and combine with the pasta.
4 – Winter Vegetable StewFor this stew, you’ll need a 28 oz can of plum tomatoes, sliced potatoes, 4 medium celery stalks, 3 sliced carrots, 14 oz of chicken broth, thyme and rosemary leaves, 3 tbps of cornstarch, and 3 tbps of cold water. Start by draining the tomatoes, and then add all the ingredients apart from the cornstarch into a slow cooker. Cook the ingredients for 8 to 10 hours in the cooker, then mix the cornstarch and the water together and add to the cooker for 20 minutes to add texture.
5 – Shepherd’s PieAn ideal dish for Winter, shepherd’s pie can warm you up while still being very healthy. In terms of ingredients, you’ll need 1 medium onion, 2 large carrots, 1 pound of ground beef, 2 tbps of Worcestershire sauce, 2 tbps of tomato paste, mixed herbs, 1 cup of beef broth, 1 cup of frozen peas, and 2 pounds of potatoes, as well as half a cup of fat free milk. Start by sautéing the onion and carrots, before adding in the beef and cooking until no longer pink. Add in the Worcestershire sauce, tomato paste, and herbs, as well as the broth mixture, and simmer for about 15 minutes, before adding the peas for a few more minutes. Then, boil the potatoes for 20 minutes – add milk and butter, and mash, before layering on top of the beef and vegetables. Cook in a 400 degree oven for 20-25 minutes.
Author Bio: Liam Ohm writes about food, from the latest healthy products from Co-op Food to the future of cooking. In his spare time he enjoys attending and participating in cooking seminars.