Spring is in sight but while the evenings remain dark and there’s still a chill in the air there's nothing better than cooking delicious and hearty comfort food
Our Development Chef, Euan Peach, has shared a few of his favourite winter recipes, just in time for the weekend.
MERGUEZ SAUSAGE, ROAST GARLIC MASH POTATOES, FRESH MINT, CHILLI AND SHERRY VINEGAR SAUCE
500g Merguez Sausage
500g Maris Piper potatoes
1 whole garlic clove
100g olive oil
Butter and milk for the mash
For the sauce
½ bunch of mint – finely chopped
1 hot green chilli – finely chopped
2tsp caster sugar
2tbsp sherry vinegar
1tbsp olive oil
Pan-fry the Merguez Sausage
Roast the garlic bulb whole at 200C until the paper is blackened. Squeeze the flesh out of the garlic into the mash potato and mix with 100g olive oil.
Combine all the sauce ingredients and drizzle over the sausages and mash potato.
CHICKEN BOIS BOUDRAN WITH PARSLEY AND LEMON PEARL BARLEY RISOTTO
6 chicken thighs
For the Bois Boudran
300g Tomato Ketchup
1tsp Black pepper
50g olive oil
10g white wine vinegar
½ bunch finely chopped tarragon
½ bunch finely chopped flat leaf parsley
10g Worcestershire saue
60g finely diced onion
For the risotto
1 bunch of flat leaf parsley – finely chopped
125g pearl barley
5g Knorr chicken stock
Salt – to taste
60g Parmesan cheese
Smoked garlic – optional
– mix all the ingredients for the Bois Boudran together and reserve at room temperature
– roast chicken thighs (skin on) at 160C for an hour
– place pearl barley in a bowl, cover with boiling water and set aside of 30 minutes, then strain
– add the pearl barley to the 600g of water, knorr and salt.
– bring the mixture to the boil, then reduce to a simmer and cook until the pearl barley is al dente.
– to the mixture add the parsley and parmesan (add the smoked garlic at this stage should you choose to)
– spoon the Bois Boudran dressing over the chicken thighs while hot and serve with the risotto
SLOW COOKED CARROT WITH MAPLE BUTTER, GOAT’S CURD AND SMOKED BACON
½ bunch of thyme – finely chopped
2 large carrots
10g Knorr chicken stock
½ tsp salt
Water (to cover)
100g goat’s curd
4 rashers of streaky smoked bacon
4tbsp maple syrup
– Wash the carrots but leave the skin on
– place carrots in a saucepan and cover with water. Add 10g of butter and the knorr cube to water. Bring liquid to the boil and then turn to a simmer and cook for 15 minutes or until the carrots are very soft but can still hold themselves upright
– Chop the carrots in half lengthways and place into a frying pan with 50g of butter and cook flat side down on a medium heat to caramelise. Add the maple syrup and then remove from heat.
– in a separate pan fry the bacon rashers until crispy
– serve bacon and goats curd over the carrots and drizzle with the juices from the pan as well.
Let us know what how it goes by tweeting @Createfood, we’d love to see what you make!