Winter Cooking

[ethandron]

Yesterday I made a pan of Thai squash soup which will do us a few days.
Today I’m making a gigantic quorn and lentil cottage pie with a mashed cauliflower and cheese topping instead of potato. We’ll eat some tonight and freeze the rest.
Tomorrow I’m going to make a large batch of the world famous ragu which EcclesCake put many of us on to, which will be frozen for future use.
And on Thursday I’ll be making a pan of spicy lentil and tomato soup.
Over the weekend I’m going to make the base of a beef carbonade to freeze ready for some visitors, it’ll just need the bread and mustard topping when it’s defrosted. And a venison (except I’m using beef) and pickled walnut casserole, which will also be frozen for future consumption.
Do you have any winter ‘go to’ meals?

[diddlydo]

I forgot our latest "go-to" favourite - casseroled pig cheeks Spanish style - melt in the mouth wonderful and very cheap too (even when you buy the cheeks from Waitrose!). I was horrified to discover that nowhere sells them in the summer, not even "real" butchers, but no-one could tell me why this is the case as they're served as tapas in Spain all year round.

[tamborine]

AL - wot do monkeys know of the taste of ginger ;)

[retrocop]

How could I forget a very nostalgic Winter must have. I defy any one to find a similar recipe in a book or on the web. A simple but tasty.warming one pot meal.
It is called German Hot-Pot. This is from my wifes recipe scrap book she compiled when a student nurse in the nursing home at St Mary's Harrow Rd.
Big chunks of smoked Pork Sausage ( we always used Mattesons but there is a wealth of smoked and spicey pork sausages out there thanks to our Polish friends who brought their Kobanas etc with them. 'Ginkweer' mates)
Onions , cider, kidney beans, cannellini beans and chilli powder.
Great served on a bed of mash.
I cooked this on the ranges last very chilly November for my pals after a mornings shoot. The whole pot went. None came home for freezing. :-)

[zebo]

Pea and ham soup, corned beef hash, parkin. I made a tray of parkin yesterday and will leave it, hopefully, 'til the family come round on Friday evening for fireworks, it gets very sticky and gooey. My freezer is fairly full and I can't do a lot of stuff, I always batch-cook spag sauce and chilli.

[BagPussAA]

Sausage Casserole which I make and freeze in batches and Shepherds Pie which I do with a Cauliflower and Leek topping rather than potato.

[BagPussAA]

I also usually make Liver & Onions and a nice meaty flavoured heart stew.

[ethandron]

Gosh, some lovely hearty winter comfort food there.
I’m not a fan of BBQs myself, I like the idea but they never live up to expectations, much prefer winter food.
I’ve just made the ragu and have it simmering away on the hob, the house smells delicious.

[AuntLydia]

ethandron could I have a the recipe for your ragu or a link please?

[ethandron]

It’s Antonio Carluccios AL, a quick google will give you the recipe, I’m too inept to do links :o/

[shoota]

I'm moving in with Aunt Lydia tomorrow....

[AuntLydia]

shoota you are welcome to come for a meal anytime. If you are lucky I'll show you my Purdey side by side 20 bore.... :-)

[shoota]

Shin beef and a Purdey….

Be still my beating heart!