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Win £25 in vouchers in My Lidl’s Healthy Winter Warmer Recipe Prize Draw

Community Manager
42 Comments
Contributor

I love this recipe.  I make it regularly and it is also suitable for freezing.  I always use Lidl's BBQ sauce in it too and the smell of it cooking in the slow cooker is amazing.  In fact, you can get all the ingredients from Lidl for this winter warmer recipe.

bbq-pulled-pork-slow-cooker-recipe-with-printable - IG.jpgBBQ Pulled Pork in the slow cooker.

If you like the look of my recipe and want to try it out for yourself you can print it from here Ingredients:

1.8kg Pork shoulder
1 tbs oil (your preference, I use olive or sunflower)
1 cup BBQ sauce
1/2 cup Red wine vinegar
1/4 cup Dark brown sugar
1 tbs English mustard
2 tbs Apple sauce
1 tbs Worcestershire sauce
1 1/2 tsp dried thyme
2 Crushed garlic cloves
2 Medium sized finely chopped onions
1/2 cup chicken stock
1 tbs Chilli powder (I use a 1 tsp lazy chilli which gives it a nice kick, use less if preferred)

Method:

Apart from the pork and oil place everything in your slow cooker.

Brown the meat all over in a frying pan with oil before placing in the slow cooker and then spoon over the mixture.

Cook on high for 4 hours or low for 8 hours (which I prefer).

Once thoroughly cooked remove string if your pork joint is strung together.  Remove fat and shred to desired size and stir to combine it nicely in the sauce.
Keep on a warm setting before serving or serve immediately.

Respected Contributor

This is my winter warmer. 

 

Cidered Hotpot

You can vary the vegetables to suit yourself.   4 servings.  

 

225g cauliflower florettes 

225g broccoli florettes

75g butter 

2 medium onions, sliced or chopped

2 leeks, sliced

225g carrots, sliced 40g plain flour

450ml dry cider

1 Tbsp tomato puree

seasoning 

1 tsp yeast extract 

450g potatoes, peeled and thinly sliced

75g grated cheddar cheese 

 

Melt the butter in a large frying pan, add the onions, cauliflower, broccoli, leeks and carrots ( I usually par boil the cauliflower, broccoli, and carrots, to soften them to reduce the over all cooking time) then add them to the onion and leeks. Cook gently for 10 minutes until softened.  Transfer the vegetables to a lightly oiled ovenprof dish. 

 

Mix the flour to a paste with a little of the cider in the saucepan, gradually stir in the remaining cider and bring to the boil, stirring all the time. Add the tomato puree, seasoning, and yeast extract. Pour over the vegetables. Arrange the sliced potatoes on top ( I usually par boil these too) and sprinke over the cheese. Cover with foil. 

 

Bake for about 1 1/2 hours or until the vegetables are cooked. Uncover the dish for the last 30 minutes to brown the topping. 

 Screenshot_2017-09-14-18-35-33-1.pngBefore the topping is added

 

Regular Contributor

I get one of those gammon joints from Lidl, I think they are something like 3.79. I boil it in my pressure cooker for 55 minutes with carrot, celery and onion chopped up and water just over half way.

Sorry I don't know how long it would be in an ordinary pan probably a few hours on very low or it would be even better in a slow cooker.

Anyway, after it's cooked I remove the meat and some of the veg and I use half the water to boil some potatoes then add a tin of butter beans from Lidl to it.  Then I cut up about a third off the meat and add it to the potatoes and butter beans to make a kind of stew

The next day I use the other half of the water to make pea and ham soup using soaked dried peas and another third of the meat.

The last third of the meat is used for snacks and sandwiches.

Lovely and warming and easy to makeIMG_20171028_170804_hdr.jpg

 

IMG_20171030_165953_hdr.jpg

 

Trusted Contributor

My vegetarian Chilli is good at any time but makes a really good meal on a cold night, worth gathering the ingredients for.

If you want to make this for an evening meal then get this cooking from about 2pm.

1x bag of quorn mince or any other soya mince or soya chunks (if you are using real meat mince then I suggest you fry it off first until it's brown)

2x tins of red kidney beans

2x tins of black beans if you can get them (not black eyed beans) see pics below

2x tins of tomatoes or equivalent pulped fresh tomatoes

2-3 heaped tbsp tomato puree

200-300ml water or lager

1 lime (this makes a real difference and a lemon won't do)

1 heaped tbsp Marmite

1 Scotch bonnet chilli ideally or use other chillies if you don't have these

1or 2 green chillies

1 large or 2 medium onions

5 tbsp cornmeal

4 tbsp chopped garlic

1-2 tsp smoked paprika

3 tbsp ordinary paprika

3 tbsp ground cumin

1 tbsp oregano

2-3 bay leaves

Black pepper

olive oil (about a cup full)

 

Chop the Scotch bonnet and 1 green chilli

Chop the onions and chop the tinned tomatoes

If using Soya Chunks soak them in boiling water until soft and squeeze out the water - then fry until starting to go brown and set aside.

Squeeze the juice from the lime.

Put everything in to one heavy pan (I use a cast iron pot) and bring to the boil.

Now turn the heat down and cook very gently for 3 hours min, should be just bubbling gently, check from time to time and stir.

Serve with - rice, corn tortillas, guacamole and sour cream if you want the full works.

Freezes really well.

IMG_20170217_161856161.jpgIngredientsIMG_20170217_163108388.jpgIMG_20170217_164703389.jpgIMG_20170217_165602612.jpg

 

 

Respected Contributor

Anything slow cooked. Love my take on coniglio alla cacciatora in cold weather. In a slow cooker place

1 head celery finelly chopped
1kg onions finely chopped
1kg tomatoes (2 tins of toms are ok with a big squeeze of tomato puree) chopped.
1 bulb (yes bulb) garlic, skinned and cracked, NOT crushed.
Bunch of rosemary and a shake of pepper
Half a bottle of dry white wine (or you can indeed use red - rough not fruity) and some water/stock.

1 jointed rabbit (or you can use pork or chicken)

Switch the slow cooker on and cook for 6-8 hours. Delicious. Serve with potatoes or bread! Freezes well. Lovely as a soup or as a sauce for pasta (you may need to loosen the sauce with wine or water/stock).

@Roz; Excellent. Have you tried using Lidl's cloudy apple juice instead of water. It really does make the difference.

I do a similar thing in my slow cooker.
1kg onions
1 head celery
1kg carrots
1kg bacon/gammon (and bacon pieces are great for this)
250g dried pulses
pepper, herbs and 1 litre of cloudy apple juice

cook for 6 hours on high or 8 hours on medium - I do this overnight.In the morning add some frozen peas and leave cooking for 20 minutes. Turn off and leave to cool. The dried pulses soak up the liquid. Portion up and freeze what is not wanted that night. I reheat in the microwave, adding a little broccoli or kale. This is lovely with jacket potatoes or crusty bread.

Respected Contributor

A huge welcome to the forum from me @SunnyButtercups and what a wonderful sounding recipe to start off with, complete with a link to print it - this old T Rex is mighty impressed and aims to try that any minute - print it not cook it, yet!!  I hope you enjoy the forum and take some time to have a good look round.  There are lots of good cooks on here and recipes are often exchanged.  A plea from me though (and you are not alone in leaving this info off @Tanith @homebaker @Roz @Jade,  - handy to know how many portions the recipe is designed to serve, if it's a slowcooker recipe, what size of cooker is being used (ours isn't very big) and 'stuff' like should it be stirred etc at any point?  If you 'revisit' this, size of cooker needed would be most important because I do wonder if ours would fit it all in!!  Hope to see you again.

Occasional Contributor

Beef stew and dumplings!. I've got three hungry sons and a husband to feed and this is one of their winter favourites. I've got a lovely cast iron stew pot that I love to make a big batch of stew in that will last us a couple of days.

I also love to make apple or rhubarb crumble and custard for pudding. Yum! ❤

Occasional Visitor

Chorizo and Sweet Potato One Pot

  • 2 tsp olive oil
  • 225 g (8oz) chorizo ring, cut into 1cm (1/2in) rounds
  • 400g tin chopped tomatoes with herbs
  • 2 sweet potatoes, cut into bite-size chunks
  • 400g tin chickpeas, drained and rinsed
  • 2 Tomatoes
  • 1 tsp of Mixed Herbs
  • 400ml of water

 

  • Cut the Sweet Potatoes into bite-sized pieces
  • Heat a large pan/casserole pot and fry the Chorizo until crispy
  • Add the mixed herbs
  • Add the can of tomatoes, water and potatoes
  • Cook with the lid on for 15 minutes on medium-high heat
  • Uncover and add the tomatoes and chickpeas and cook for a further 5 minutes.
New Contributor

Fry up some beef, onions, garlic, herbs - whatever you have.

 

Into the slow cooker with tinned tomatoes, chopped carrots and season.

Cook all day and eat for dinner with new potatoes.

 

Simple!

Pho
Visitor

Here is a recipe that is great on a chilly day, but equally nice other times of the year. A simple, but tasty meal.SAM_9610.JPG

 

 

 

Stuffed Butternut Squashes

One medium size Lidls butternut squash

One pack Lidls Dulano smoked bacon lardons (250g)One pack of Lidls Eridanous Greek Style Salad Cheese 250g

One pack of Lidls Greek salad cheese

  •  
  • Cut the butternut squash in half length ways and scoop out all the seeds.
  •  
  • Score the rest of the flesh (not the skin!!) to help even cooking.
  •  
  • Put the two sides together and wrap in tin foil.
  • Put into a large oven proof dish and cook at 170/180 degrees for about an hour, this will depend on your oven but give them a squish to test, if they feel soft they are done.  You can also do them in a microwave on full power - DO NOT WRAP IN TIN FOIL- the time until they are soft will depend on your microwave, again do the squish test at regular intervals.
  •  
  • While these are cooking, fry the bacon lardons and cut the salad cheese into cubes
  • Mix these two together in a bowl.
  • If you want to add any herbs, garlic or onions etc., add these now. Put this mix to one side.
  •  
  • When the squashes are cooked, allow to cool a little then scoop out the flesh – make sure you leave enough flesh in the skins so they hold their shape.
  • Now mix the quash flesh in with the bacon and cheese and put it back into the skins.
  • Place each half side by side in an ovenproof dish or tin.
  •  
  • Half an hour before you want to eat them, heat the oven to 160 degrees and pop them in, they are ready when they are heated right through.
  •  
  • Serve with your favourite veg or even a baked potato or because they are very filling you may like to do as we do and eat them on their own.
New Contributor

chowder.pngFish chowder

Preperation time: 10 mins
Cooking time: 30 mins
Yields: 4 to 5 servings

Ingredients for Johnny P's Fish Chowder
1 tbsp (15 mL) butter ( if you have bacon fat this works great too)
1 cup (250 mL) diced yellow onion
1 cup (250 mL) diced peeled carrot
1/2 tsp (2 mL) salt
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) dried thyme
3 cups (750 mL) peeled diced potato
3 oz (85 g) salmon , cubed 
4 cups (1 L) fish stock (or chicken or vegetable stock)
10 oz (280 g) firm white fish fillet, cubed 
1 cup (250 mL) roughly chopped kale
1/2 cup (125 mL) double cream
1.5 oz (45 mL) white wine

Directions
1. Melt butter in saucepan over medium-high heat. Add onion, carrot and salt. Cook for 5 minutes to soften, stirring frequently.
2. Stir in flour and thyme to coat vegetables. Add potato and salmon. Pour in stock. Turn heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.
3. Stir in white fish, kale and double cream. Increase the heat to medium-high and cook, uncovered, for 10 more minutes, stirring frequently. Remove from the heat. Stir in wine.

You can add all sorts of veg to this soup like leeks, celery, cabbage, bok choi. Yuo can add prawns, scallops, clams too. Serve with crusty bread or sprinkle on garlic croutons.

Trusted Contributor

pickJOHcm.jpg

 

Beef and Onion Casserole or Pie


50g puff pastry (if making for a pie)
1 kg beef, stewing
1⁄2 cup flour (approx.)
2 tablespoons oil
2 onions, large, cut into thin slices
2 garlic cloves
1 cup mushroom, button, thick slice
2 celery ribs, small dice
2 carrots, thick sliced
1 tablespoon tomato puree (heaped)
1 cup water
1⁄4 teaspoon basil, dry
1⁄2 teaspoon oregano, dry
2 beef bouillon cubes
1 ham stock cube
salt and black pepper


. Strip any fat off the meat then cut into medium dice, prepare all the vegetables.
. Place the flour in a large plastic bag, then add half the meat, shake it about and get all the meat coated then do the same with the other half.
. Using either a frying pan or skillet, add half the oil and seal the meat, in two batches then set to one side.
. Heat the remaining oil in a large saucepan adding the onion, celery and garlic, cooking slowly for 3-4 minutes.
. Add the stock cubes, tomato puree, herbs, pepper and salt and the water ( do not add it all if you feel it will be too much ) and bring to the boil.
. Add the meat and simmer for 45 minutes this is where you can add the remaining water, but it should not quite cover the ingredients) then add the diced carrot. cook for a further 15 minutes Stir occasionally. Thicken if you feel the gravy is on the thin side.
.

For a pie, pre heat the oven to 200c.
.

Using about 250 grams of pasty roll out until quite thin.
place the cooked ingredients in the pie dish and cover with the pastry in the usual way.

I only use pastry as a lid, I dont line the pie with pastry as well. Cook in the oven for at least 30 minutes.
. serve with mashed potatoes and a vegetable of your choice if serving as a casserole serve with vegetables of y

Regular Visitor

I've just finished a ' curry' made with the vegetables we bought too much of at Christmas. Simple. healthy, cheap and doing our bit to eliminate waste.

Visitor

Chicken, sweetcorn and spaghetti soup

 

A great, warming, filling, simple and healthy option.

 

Per person:

100g pre-cooked chicken in small pieces

100g frozen sweetcorn

40g spaghetti, broken into small lengths

1 Chicken Oxo (reduce if feeding more than one depending on personal preference)

 

Method:

  • Place all ingredients into a saucepan. 
  • Cover with cold water.
  • Stir.
  • Heat and continue stirring periodically until the spaghetti is cooked.
  • Serve and eat.

Very filling, and clocks in at around 400 calories per person.

Regular Visitor

I wish I could take credit for this recipe but it is one I my mother used to make me whenever I would visit her in the Lake District from Sunderland and will always bring back all those good, happy memories whenever I cook it myself. I do not know where she got it from, and since she has been gone for a few of years now I am unable ask her and to credit the originator, but they will always have my gratitude for those continuing loving memories:

 

Beef & Oxtail Stew with Parsnip Mash

Servings: 8
Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 3 hours 15 minutes

 

Ingredients
25g beef dripping
110g streaky smoked bacon, cut into 2.5cm cubes
225g Onions, finely chopped
225g Carrots, cut into 2cm cubes
50g Celery, chopped
450g stewing beef steak, cut into 4cm cubes
2 oxtails, cut into joints
150ml Red wine
450ml beef stock
1 bay leaf
1 sprig Thyme
parsley stalks
1 tbsp tomato puree
1 tsp butter
1 tsp flour
2 tbsp chopped Parsley, to garnish
sea-salt and freshly ground pepper

For the mushrooms
1.5 tsp butter, for frying
175g Mushrooms, sliced

For the parsnip mash
700g Parsnips
700g fluffy mashed Potatoes
75g butter
sea-salt and freshly ground pepper
chopped Parsley

Method
1. Preheat the oven to 160C/ gas 3.

2. Heat the dripping in a large frying pan; add the bacon and sauté for 1-2 minutes, until the fat runs from the bacon. Add the onions, carrots and celery and continue to cook for 2-3 minutes, stirring occasionally. Transfer to a casserole.

3. Cook the beef and oxtail pieces in the frying pan until the meat is beginning to brown – you may need to do this in batches; add the meat to the casserole.

4. Pour the wine and 150ml of the stock into the frying pan. Bring to the boil, while using a whisk to dissolve the caramelised meat juices.

5. Add the liquid to the casserole and mix in the bay leaf, thyme and parsley stalks, the remainder of the stock and the tomato puree. Season with salt and pepper.

6. Cover and cook in the oven for 2-3 hours, or until the beef, oxtail and vegetables are very tender. The meat should be falling off the bone.

7. For the mash, peel the parsnips thinly. Cut off the tops and tails and cut into wedges. If the inner core seems to be at all woody, remove it. Divide the wedges into 2cm cubes. Cook them in boiling salted water for 15-20 minutes until quite soft.

8. Drain and mash the parsnips. Mix in the mashed potato and butter butter, and season well with salt and pepper. The texture should not be too smooth. Scatter with chopped parsley.

9. Meanwhile, melt a little butter in a frying pan and cook the sliced mushrooms for 2-3 minutes; season with salt and pepper. About 5 minutes before the stew is fully cooked, stir in the mushrooms.

10. Transfer the meat and vegetables to a hot serving dish and keep warm. Remove and discard the bay leaf, thyme and parsley stalks.

11. Warm 1 teaspoon of butter over a medium heat and tip in the same amount of flour; stir to combine, while cooking for a few seconds more.

12. Bring the casserole’s cooking liquid back to the boil. Whisk in the butter-flour mixture and cook until slightly thickened. Return the meat and vegetables to the dish and garnish with chopped parsley.

13. Adjust the seasoning if necessary, before serving with the parsnip mash.

Respected Contributor

My apologies @harryflatters. Mine is 6.5 litres and generally does 10 - 14 portions. No stiring required. Just switch on and cook. If items are added after cooking eg lentils, pearl barley, pulses etc I tend to state that they should be added at the end and then cooked together for an additional hour. They should be stired in to cover with liquid. Sometimes I remove the meat from the slow cooker as it tends to get overcooked.

A 6.5 litre slow cooker tends to take 3 different types of veg (1kg carrots, 1kg onions, 1 other veg eg 1 head celery, 600g parsnips, 500g sprouts) plus 1kg meat. The biggest issue is liquid. 2 litres with dryish ingredients such as pulses and hard veg such as carrots, or 1 litre with wet veg such as celery and mushrooms. If using tinned tomatoes or other such items then half a litre of liquid. I will try to remember this in future.

However, as far as portions are concerned it does depend on whether it is a hearty soup for lunch, served as is with bread, or as part of a dinner, with added potatoes and greens.

New Contributor

I am a lazy cook so winter is time to throw everything in the slow cooker. My curry recipe works with veg, chicken, beef, quorn and probably lots more

 

Ingredients

2 tins of tomatoes or passata

Curry powder to taste (i use 3 heaped dessert spoons of Madras)

Meat - at least 500g

Chopped onion

Bag of frozen mixed veg

Rice

 

Method

Brown the chopped onions, I use a little oil or frylight and water in a frying pan. Set aside

Add the tomatoes and curry powder to the cold slow cooker , stir well

Add the meat (I add raw but you can brown if you prefer)

Add the onions and vegetables and stir well.

Turn the slow cooker to high for 6 hours or high to get to a simmer then reduce to medium for 8 hours

 

20 mins prior to serving place the rice in a microwave proof vented container (I use a microwave rice cooker but anything with a lid and a vent will do)

Measure your rice in a cup or mug and use the same cup or mug to add double the quantity of water. Cook on high for 15 minutes, water may spill so place on top of a plate to save cleaning the microwave. Take out, fluff with a fork and its ready to serve with your curry

 

 

 

 

 

Respected Contributor

Amended @harryflatters  mine serves 4 and is cooked in a pan on the hob.  However you can alter amount of ingrediants to suit yourself if you think you need more or less. I don't normally stick to the amount listed or weigh out the veggies.  Woman Very Happy

Respected Contributor

Many thanks for the additional and useful information @Jade @Tanith our slow cooker is 3.5 litre so might have to scale down a bit!!  

Respected Contributor

In reality @harryflatters I just use a pack of this and a pack of that. Keep filling up the slow cooker until it is 90% full. Like @Jade, I do not weigh items. If you decide on a recipe for a smaller slow cooker then I would suggest two different yet similar recipes. Perhaps onions, celery, mushrooms, chicken, wine and herbs for one day's cooking. The second day being the rest of the onions, rest of the celery, tin of tomatoes, bulb of garlic, pork, apple juice and herbs. All the veg used up. Wine with both meals, remainder of the apple juice for breakfast and you will have a different meal each day for the next week (assuming 6 portions per cooking).

Occasional Contributor

 Now I'm mostly cooking for one, I do appreciate the less effort, quick fix sort of a recipe for supper. Sometimes it's lovely to cook for friends, or batch cook for the freezer, but on a winter week night I want my warming comfort food to be as faff-free as possible. This is one of my favourites at the moment.

 

Scrub a sweet potato or two, depending on size, pierce them and bake as you prefer

(I like soft skins for this so use the microwave, if you prefer crunchy skins use the oven or halogen oven)

Mash the flesh of a small, ripe avocado and mix in a packet of Goldessa cream cheese with herbs, If you

want to go low fat then use the light cream cheese and add dried or chopped fresh herbs to taste. If you have

some stilton left over from Christmas then add some grated - start with an ounce and then add to taste. Add

a few twists of freshly ground black pepper, taste, add salt if you think it's needed. Put the avocado stone

on top of your pile of yumminess, and cover with cling film (supposed to stop the worst of the discolouration

of the surface) until the sweet potatoes are ready. 

Split the cooked sweet potatoes, revealing the bright orange flesh. Pile on dollops of the cheesey pale green

mixture and re-cover any remaining, store in the fridge for another day. Tuck in! (If you're feeling energetic serve

with cooked green veg, if less energetic serve with green salad leaves, I like baby spinach)

 

Contributor

Cauliflower cheeses with Choritzo.

Cut up the Cauliflower or use frozen florets.

Part boil the Cauliflower for 5-10 minutes in boiling water.

Dice And fry off the choritzo (add such quantity that you require).

Dice an onion & fry off in choritzo oil.

Make a white sauce which is 25g butter/marg and 25g flour and a pint of milk along with cheese.

Mix cauliflower, choritzo/onion together in a mixing bowl, add cheese sauce.

Put into an oven proof dish and cook in oven for approx 20 minutes at 200 degrees.

You can add garlic to the mix and extra cheese on top.

 

Enjoy!  

Contributor

@harryflatters thanks for your mention.  

A 1.8kg joint will serve 6-10 in my house :-)
If I use a smaller joint I still use the same recipe so it makes more sauce, still tastes great and tend to use my smaller slow cooker.  Otherwise I use a big slow cooker which is approx 3l.

Glad you were happy with the printable recipe.... I like to make life easy :-)

Frequent Visitor

I love anything spiced in the winter and always resort to my red lentil stew.

1 onion chopped

4 cloves of garlic

fresh ginger 

250g red lentils

1 litre of stock ( I use chicken stock)

tin of tomatoes

tomato purée 

1 chilli 

2 potatoes

 

soften the onion for 5 mins in 100 ml of stock, then add garlic ( finely chopped), chilli ( chopped ) and ginger ( grated) and tablespoon of tomato purée and simmer for 2 minutes before adding the lentils and half of the stock and bring to the boil , turn down to a simmer and add the tinned tomatoes and potatoes ( peeled and chopped into quarters ) and the rest of the stock and simmer until the potatoes are cooked through.

 

i tend to use any left over or sad looking vegetables ( or left over roast chicken or chorizo) that are in the fridge so the taste varies but this is my go to comfort health winter dish!

 

New Member

This is my all time favourite stew recipe: 

 

 

Rich and Flavorful Guinness Beef Stew With Potatoes

 

Ingredients:
  • 1 cup (250ml) chicken stock
  • 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note)
  • 4 tablespoons (60ml) vegetable oil, divided
  • 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
  • Kosher salt and freshly ground black pepper
  • 1 1/4 pounds carrots (500g; about 3 large carrots), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups)
  • 6 ounces parsnips (175g; about 2 small), half peeled and split lengthwise, half cut into large dice (about 1/2 cup)
  • 1 pound yellow onions (500g; about 4 medium), half peeled and split in half through the root, half cut into large dice (about 1 cup)
  • 4 medium cloves garlic, lightly crushed
  • 1/4 cup (60ml) espresso or strong brewed coffee
  • 1 ounce (30g) bittersweet chocolate
  • 2 (15-ounce) cans Guinness Draught beer (900ml)
  • 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
  • 1 tablespoon (15ml) Asian fish sauce
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) Worcestershire sauce
  • 2 tablespoons (20g) all-purpose flour
  • 8 ounces small waxy potatoes (225g; about 20), such as baby Yukon Golds
  • Minced flat-leaf parsley leaves and tender stems, for garnish
 
  Method:
  1. 1.

    Preheat oven to 300°F. Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet's worth of gelatin to soak up stock before sprinkling next one on (if the gelatin clumps instead of dissolving evenly, you can use a blender to fix it). Set aside.

  2. 2.

    In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet.

  3. 3.

    Add split carrots, split parsnip, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes; lower heat if browned bits on bottom of Dutch oven threaten to burn.

  4. 4.

    Scrape chicken stock and all gelatin into Dutch oven. Add coffee, chocolate, Guinness, bouquet garnis, fish sauce, soy sauce, and Worcestershire sauce and bring to a simmer, then lower heat to maintain simmer. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated in a floury paste. Add beef and any accumulated juices to Dutch oven. Transfer to oven, cover with lid partially open, and cook for 1 hour, stirring every 30 minutes. Add potatoes and continue to cook until beef is starting to become tender, about 30 minutes longer.

  5. 5.

    Meanwhile, in a large skillet, heat remaining 2 tablespoons (30ml) oil. Add diced carrot, parsnip, and onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.

  6. 6.

    Remove stew from oven. Using tongs, fish out and discard large pieces of carrot, parsnip, and onion. Discard bouquet garnis. Using a ladle, skim off and discard accumulated fat on surface. Add reserved sautéed diced vegetables to stew, return to oven, and cover with lid slightly cracked. Continue to cook until beef and potatoes are tender, about 45 minutes longer, removing lid for last 25 minutes.

  7. 7.

    Remove stew from oven. If serving right away, skim off any additional fat from surface. Season with salt and pepper, if needed. Allow to cool slightly before serving, then serve topped with parsley. If making ahead, cool down stew, then chill in refrigerator; remove solid fat cap from surface once fully chilled. Reheat stew on the stovetop or in a low oven.

New Member

 

Spicy Mutton Curry

  • mutton- 1 kg
  • Shallots - 12
  • Ginger Garlic paste - 1 tbsp
  • Tomatoes - 2
  • Turmeric Powder - 1 tsp
  • Required Salt
  • Water - 1 Cup
  • Chopped Coriander Leaves
  • Oil - 3 tbsp
  • Cinnamon(1 inch) -2
  • Fennel Seeds - 1/2 tsp

 

To Roast and Grind

  • Cinnamon Stick ( 1 inch) - 2
  • Cloves - 6
  • Star Anise - 1
  • Cardamom - 5
  • Fennel Seeds - 1 tsp
  • Cumin Seeds - 1 tsp
  • Peppercorns - 1 tsp
  • Dry Red Chillies - 5
  • Coriander Seeds - 1 1/2 tbsp
  • Coconut - 1/2 Cup

 

 

To make curry masala:

  • Roast cinamon stick, Cloves,Star Anise,cardamom, fennel seeds, cumin seeds,pepper corns,dry red chilies, coriander seeds,Dessicated / Freshly grated coconut ,on a medium heat and grind it to a smooth powder.
  • In a pan heat some oil, temper it with cinnamon Sticks,Fennel seeds.To that add Shallots and saute well.Try to use shallots as it gives a unique taste to this mutton curry.You can also replace it with regular onions if you dont have shallots at home.
  • Add Ginger garlic paste and Fry it until raw smell goes.
  • Add Chopped Tomatoes and saute until Mushy.
  • To that ,add Turmeric powder , freshly ground masala powder and saute for two more minutes.
  • Add the mutton pieces and stir it well with the masalas and transfer it to a pressure cooker.
  • Add required salt and water and Cook for 4 to 5 whistles on a medium heat or until the mutton is well cooked.
  • Once the pressure released completely,add some chopped Coriander leaves.
  • Tasty and Spicy Mutton Curry is ready.Serve it with hot rice!!!!.Tastes Absolutely Delicioussss...
Respected Contributor

This is very tasty and cheap as chips. PEA AND HAM SOUP.

1/4 pack (125 grammes) lidl breaded ham pieces. (35p)

4 tins mushy peas at 19p tin lidl  (76p)

3 medium potatoes (500gramme) lidl 50p

1large onion lidl  (25p)  

3 vegetable stock cubes lidl ( 20 p)

 

Total cost. For six large bowls about £2.00

Chop the onion place in a large pan with 1 tbsp olive oil

Chop potatoes add to pan

Dissolve stock cube in 2litres boiling water

Add to pan cook for 30 mins.

Add the 4tins of mushy peas

Add the ham pieces

Blitz the whole lot, enjoy

Add mint sauce to the pan or better still

Have a jar on the table as an option.

 

Contributor

This is a simple recipe for a quick low cal curry. Although I’m not a vegetarian I do try to have a few meat free days a week and the chickpeas help to bulk it out so you just don’t miss the meat.

 

CHICKPEA CURRY

Serves 2-3

 

2 onions

2 tsp curry powder

1/2 tsp chilli flakes

2 garlic cloves, crushed

200ml vegetable (or chicken) stock

10 cherry tomatoes

2 tbsp tomato puree

1 can chickpeas

2 large handfuls of Spinach

1 cup basmati rice

 

Sweat down sliced onions, add curry powder, chilli flakes and garlic and cook for 2 mins.

Add stock, whole cherry tomatoes , purée and chickpeas and simmer for 15 minutes. Add spinach for 1 minute then it’s done!

 

Serve with basmati rice.

 

 

 

 

 

Frequent Contributor

I make the good old fashioned stew .ingredients Lidl stewing beef .potatoes onions carrots Swede sometimes leeks lentils pearl barley .topped with huge fluffy dumplings .served with warm crusty bread or a hot chilli con carne boiled rice and crusty corn bread (which may I add would be lovely to see on bakery department) or my lovely loulous lamb hot pot delicious all three I could eat .

Regular Contributor

I have recently borrowed a soup maker ( borrowed instead of bought one to see if the novelty wears off before spending money on one 😆)

I made a delicious soup with sweet potato, red onion, red peppers, vegetable stock, carrots and tinned tomato. 

I had this soup for a couple of days then with the last bowl I added cooked 3% fat mince and made some potato dunkers instead of bread and it made a lovely filling meal. 

It tasted better than it looks. 

image.png

 

 

Trusted Contributor

 

This is one of my favourites now that I am trying to keep to a healthy eating regime - well have got to try and keep off the cakes.

 

Its a very simple and quick meal to make -

Chicken breast, carrot, swede, broccoli, green beans, mushrooms and hasselback potatoes. 

 

Just slice potatoes vertically half way down and put on baking sheet in the oven (425F) at the same time as the chicken which is wrapped in foil and leave to cook for 40 mins.  Chicken is sliced to serve.

 

I use Lidl frozen veg and just put in boiling water for 8 mins.  The mushrooms are cooked in a frying pan using a little water instead of butter and they are just as good.

 

No need to mention that all the food is obtained from my local Lidl.

 

Not a very good explanation is it?  Anyway just try it - I love it and its healthy.

 

Flossy - never claimed to be a good cook - actually never claimed to be good.......

 

 

 

Occasional Visitor

Our household winter warmer is a lovely tasty cheesy bubbling lasagne with garlic bread nom nom nom. Start with celery carrot onion garlic (lidl does sells lazy garlic really easy to use) and little olive oil cook until soft, in with the mince to brown, our house loves lamb mince, then add glass of red wine and pour one to drink! Tin of tomatoes, salt and pepper, dried basil, let it all cook down into a lovely sauce, a sprinkle of sugar is good as well. Onto white cheesy sauce, one of the first things I cooked in home ec all those years ago...knob of butter, spoon of plain flour over a gentle heat let it cook but not burn, slowly add milk and stir with fork let cook slowly and treat with love as it slowly thickens into nice sauce, then take off heat add grated cheese and worcestshire sauce. Time to layer it all up in a dish with lasagne sheets ending with cheesy sauce on the top, into the oven 180 degrees for about 40minutes or for a cheats version go to the chiller department lidl and buy their lovely individual lasagnes in the foil trays about £2.20 each absolutely lovely and no pots to wash up 😀

New Member
Veri good
Respected Contributor

Sounds lovely and we love lasagne! That's our sort of recipe, especially the wine bit! Follow that too much and the alternative of buying ready made from Lidl would loom large @Sarah38 we love new members like you so have a good look round and enjoy the forum.  Most of us usually enjoy a laugh but there's plenty of recipes etc. and more serious stuff on here too! (generally not from me!) have fun @Flossy @Nic

Cooking a huge pot of chilli and it smells delish Such an easy recipe which is extremely versatile, can be batch cooked and stored in the fridge for days, or frozen. Serve with rice, in jacket potatoes, with wedges, tortilla chips... so many options Today my recipe was...

* 1 chopped onion 
* 2 diced celery stalks
* 2 diced carrots
* 1 tbsp chilli powder
* 1tsp cumin
* 1tsp coriander 
* 1tsp crushed chillis
* 1tsp cacao powder
* 4 minced garlic cloves 
* 1tbsp brown sugar
* 1 can sweetcorn
* 1 can kidney beans
* 1 can chickpeas 
* 1 can chopped tomatoes
* 1 carton tomato passata
* salt and pepper to taste

..............

Fry the onion until soft, add carrots and celery and fry for a couple of minutes, stir in all of the spices and garlic, then add everything else and simmer for approx 30 minutes. Add water if necessary and season to taste  #plantbased_bean 
24059055_1754624694556664_2490314012342397820_n.jpg

Respected Contributor

20170221_103618.jpgHome made pasty with a cup of soup, delicious in the winter evenings.

I thought I would share some of our basic winter warmers. We're not a fussy family, as long as the food os fresh and nourishing we all clear our plates.

 

20161025_124100.jpgHome made steak pie20161012_185410.jpgBacon pudding with roast and fresh veg20161012_185419.jpgHot, homemade apple pie

Occasional Contributor
Pasta casserole with beef stew - a true winter warmer
 "Mac and Cheese" on top, rich goulash at the bottom - this is how a simple noodle casserole becomes a small sensation.
For 6 servings

    
goulash
    finely grated est of one lemon

    
1 tbsp of caraway seed
    
1 kg stewing beef
   
2 tbsp. Paprika, (noble sweet)
    
1 can of chopped tomatoes
    
800 g of onion
   6 cloves of garlic
    
5tbsp rapeseed oil or olive oil
    
20 g of butter
    
Salt pepper
    
1 tbsp tomato puree
   1 tbsp sugar
sugar
    
Béchamel
    
40 g of flour
    
400 ml of milk
    
200 ml whipping cream
    
Worcestersauce, (few splashes)
    
1 tablespoon of mustard powder
    
1 tsp paprika powder (mild)
    
salt
    
280 g pasta
    
200 g cheese, (for example Cheddar, Parmesan, Emmentaler - best mixed, freshly grated)
    
50 g breadcrumbs & butter

For the goulash, dry fry the caraway seeds briefly in a pan, let them cool, then finely grind them in a mortarm& pestle I havent got one of those yet so i used a dessertbowl and a strong glass jar, it worked too, . finely chop onions and garlic.
    
Heat oil and butter in a  pan, fry onion and garlic until caramelised, add the meat, stir round until it does not look red anymore now add the rest (not thet tomato) of the goulash ingredients stir quickly so as not to burn the paprika or it will taste bitter, add tin of tomatoes and simmer omn pven at 160C for 2hrs 30mins.

    
In the meantime for the Béchamel melt 60 g butter in a pan, sttir in the flour and let it foam up  briefly. Add cold milk and cream while stirring constantly, reduce heat and leave on lowest setting for 15 minutes Stir in Worcestershire sauce, mustard and paprika powder. Season with salt. Cook noodles according topacket instructions,  and drain. Mix pasta, béchamel and cheese together.

    
Melt remaining butter in a pan. Add the crumbs and fry until golden brown while stirring. Grease an ovenproof baking dish (about 32x24x8 cm) with a little butter. Put the goulash into the dish and level it out. Distribute the cheesy pasta on top of the goulash, sprinkle with breadcrumbs and cook in a preheated oven at 180 degrees for 25-30 minutes until the surface is crispy and golden brown. Remove the casserole from the oven and serve. This goes well with a fresh mixed salad..

   
A nice red wine or a beer in my case a Radler from Lidl goes well with that, you can turn the heating down now :-)
 
 pastagoulash.jpg
 
Occasional Contributor

Spicy rice meat

Ingredients for 4 servings
300g  rice
1 tablespoon of vinegar
500ml of strong chicken or beef stock
4 garlic cloves, finely chopped
2 tablespoons rapeseed or olive oil
1 tablespoon paprika powder sweet
300 g pork , cut into cubes (alternatively you make it with beef or chicken)
1 tbsp. Tomato puree
1 large  onion, finely chopped
1 pinch of salt and pepper
1 tbsp chopped parsley or cress to taste
1 dessertspoon caraway seeds
Optional: 1 red chili thinly sliced, seeds removed or if you want it hot leave them in
Optional: you can add sliced peppers or sliced carrot to the meeat mixture for variation
 
Heat the oil in a pot and sauté onion and garlic until just golden.
Add the meat w, season with pepper and caraway, add the tomato puree,  paprika, stir and deglaze with vinegar, then pour in the stock. Simmer on low heat until pork is softened but not yet quite cooked. Now add the rice and pour it all into a buttered  ovenproof dish and cook at 180C for 25 - 30 minutes

 

Serve with finely chopped parsley or cress sprinkled on top.

As an accompaniment to rice meat, leafy salads  or beetroot salad are all good and add vitamins
 
Beetroot salad

Ingredients for 4 servings
0.5 kg of cooked beetroot (not pickled), grated
0.5 cup vinegar
salt
sugar
1 tbsp caraway
optional 1 tablespoon of horseradish sauce

preparation
In a small pan heat up  vinegar, salt and sugar. Sprinkle caraway over over the beetroot, the marinade over and leave for an hour. Adjust seasoning you want to achieve a sweet sour taste, finally stir in horseradish if using.
 
spicy rice.jpgspicy ricebeetrootsalad.jpgbeetroot salad
 
 
 
 
Occasional Contributor

cream of garlic.jpgcream of garlic soup and croutons

Cream of garlic soup - supposed to ward of colds (and vampires) - its quickly made and comforting, you won't reek of garlic either.

 
Ingredients

1 large onion finely chopped, or 2 large leeks

1 bulb of garlic, peeled

1 teaspoon flour

500 ml vegetable or chicken stock

100 g of cream

2 thick slices of bread or use a stale bread roll

olive oil
 
bouquet garni

Salt pepper

preparation

Finely chop the onions or leeks and garlic cloves and sauté in olive oil. Dust with the flour. Then add the vegetable stock, add toast or bread and cook for a few minutes. Season with salt and pepper. Add the sour cream just before serving and finely puree with stick blender. If you like, you can add some croutons crispy fried in butter, add chopped & fresh herbs before serving.
 
 
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New Member

I do a bit of a variation of a pulled pork recipe... all you need is a slow cooker set on high for 4 hours or low for 8!

Pork shoulder

1/2 cup ketchup

1/2 cup BBQ sauce 

50ml white wine vinegar

Teaspoon on mustard seed

 

Can be served on a brioche bun or a bed of rice

Senior Visitior

My favourite winter warmer is tuna potato supper:

2lb potatoes

40g butter

1 onion, chopped

225g mushrooms, sliced

150ml milk

1 can tuna, drained and flaked

175g Cheddar cheese, grated

1tsp Worcestershire Sauce

1tsp French Mustard

 

boil potatoes until tender

Melt half the butter in a frying pan and fry onions and mushrooms until browned. Add milk and tuna, bring to the boil, then simmer gently

Drain potatoes and mash. Stir in mushroom mixture, 100g cheese, remaining butter, Worcestershire Sauce and mustard

Transfer to a greased, flameproof dish and sprinkle with remaining cheese. Grill until top is browned

 

 

Occasional Contributor

Pumpkin pea soup

ingredients
For 2 servings

    
2 onions
    
500 g of pumpkin or butternutsquash (flesh only0
    
3 tbsp oil
   
approx 100g well seasoned sausage meat, rolled into little marbles
    
salt
    
pepper
   
1 tsp hot paprika powder
   
1 tsp of dried Italian herbs

1/1 tsp ground ginger

1/2 tsp turmeric
    
100 ml  cream
    
1 stock cube
    
150 g of frozen peas
   Croutons to serve



    
preparation
   Finely dice onion,
dice pumpkin  about 1 1/2 cm in size. Heat oil and butter in a pan, fry the sausagemeatballs for 3 minutes, remove from the pa, set aside..
    
Add pumpkin and onions to the fat  and sauté for 2-3 min. Season with salt, pepper,  spices and dried italian herbs. Add 500 ml of boiling water, stock cube and  cream, and simmer for 15 minutes.
    
Lift out half of the pumpkin pieces using a slotted spoonn. Puree the soup. Add the  reserved pumpkin cubes, the meatballs and  of frozen peas, bring to the boil again, simmer a few minutes until peas are cooked. Adjust seasoning (I like a couple of sprinkles of Maggi liquid seasoning) and serve with croutons.

 

soup.jpgpumpkin and pea soup