Motoring1 min ago
Comfort food!!
11 Answers
Hello, as the nights are drawing in, and its gettin a bit nippy outside, could I please have your suggestions for the ultimate comfort food / recipies please?
TIA, Topbird x
TIA, Topbird x
Answers
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Easy food.....
Sausages with onion gravy, garlic and rosemary mash and veg of your choice.... for us it's brocolli and carrots.....
Homemade meatballs, gravy, mash and veggies again lol...
Slowcooker??? beef in red wine and peppercorns.... buy one if you don't already own one :D..... cos you can chuck in the veg too......
Kleftiko. Lamb Shanks slow cooked again, with onions, stock, red wine, garlic, fresh rosemary and mint... bay leaves and lemon juice :)...... xxx
Easy food.....
Sausages with onion gravy, garlic and rosemary mash and veg of your choice.... for us it's brocolli and carrots.....
Homemade meatballs, gravy, mash and veggies again lol...
Slowcooker??? beef in red wine and peppercorns.... buy one if you don't already own one :D..... cos you can chuck in the veg too......
Kleftiko. Lamb Shanks slow cooked again, with onions, stock, red wine, garlic, fresh rosemary and mint... bay leaves and lemon juice :)...... xxx
has to be welsh cawl with bread and cheese!
900g (2lb) Best End of Neck Welsh Lamb (although i sometimes use beef)
450g (1lb) Potatoes
225g (8oz) Carrots
2 Large Leeks
1 Small Swede (Turnip)
15g (�oz) Flour
Salt & Black Pepper
Place the lamb in a saucepan, cover with cold water, add salt and pepper, slowly bring to the boil and skim carefully.
(This may be done the night before and the fat allowed to set, making it easier to skim off.)
Then add the carrots, sliced swede and sliced white of the leeks, simmer gently for 2 - 2� hours.
Add the quartered potatoes and continue to simmer for a further 30 minutes.
Add the finely chopped leek greens and simmer for a further 10 minutes.
Serve immediately with fresh bread and a lump of cheese to nibble on!!
roll on winter!!
900g (2lb) Best End of Neck Welsh Lamb (although i sometimes use beef)
450g (1lb) Potatoes
225g (8oz) Carrots
2 Large Leeks
1 Small Swede (Turnip)
15g (�oz) Flour
Salt & Black Pepper
Place the lamb in a saucepan, cover with cold water, add salt and pepper, slowly bring to the boil and skim carefully.
(This may be done the night before and the fat allowed to set, making it easier to skim off.)
Then add the carrots, sliced swede and sliced white of the leeks, simmer gently for 2 - 2� hours.
Add the quartered potatoes and continue to simmer for a further 30 minutes.
Add the finely chopped leek greens and simmer for a further 10 minutes.
Serve immediately with fresh bread and a lump of cheese to nibble on!!
roll on winter!!
steak and ale hot pot!
brown off (but not cook through) chunks of beef steak in flour
take out and put to one side.
cut some bacon into small chunks and brown off (don't worry about the bottom of pan sticking)
add in some shallot onions or just two medium onions, brown these too.
Add in some big chunky mushrooms and season to taste.
Add the steak chunks back in and pour in a bottle of light or dark ale (your preferance). When it bubbles scrape the pan with a wooden spoon to de-glase the pan (lost of flavour)
Add in some beef stock until you cover all ingredience. Leave to simmer for about an hour or until onions are soft.
Serve with mash!
brown off (but not cook through) chunks of beef steak in flour
take out and put to one side.
cut some bacon into small chunks and brown off (don't worry about the bottom of pan sticking)
add in some shallot onions or just two medium onions, brown these too.
Add in some big chunky mushrooms and season to taste.
Add the steak chunks back in and pour in a bottle of light or dark ale (your preferance). When it bubbles scrape the pan with a wooden spoon to de-glase the pan (lost of flavour)
Add in some beef stock until you cover all ingredience. Leave to simmer for about an hour or until onions are soft.
Serve with mash!