Winter recipes to try at home this November

~Recipes~

By Chef Manuel

Vegeterian Meat Loaf with Mixed Mushrooms, Nuts & Spinach

Ingredients

- 1 tbsp Olive oil - 1 tbsp Butter - 2 Large onion, finely chopped - 3 Cloves garlic, finely chopped - 300g Mixed mushrooms, sliced brown & Portobello - 1 tbsp Chopped fresh thyme - 1 Large parsnip, peeled & grated - Salt & pepper - Grated zest of ½ lemon - 1 x 400g Tin cooked lentils, rinsed & drained - 200g Mixed nuts, chopped walnuts & almonds - 1 Handful fresh baby spinach leaves - 3 Eggs - 30g Fresh breadcrumbs - You will also need sweet potato mash & extra spinach leaves for serving Method: Heat the olive oil and butter in a frying pan. Add the onion and garlic and cook down for 10 minutes. Add in the mushroom and thyme and fry for 2 minutes on a high heat. Add in the grated parsnip, season with salt and pepper and cook for a further 2 minutes till soft. Remove off the heat and add in the fresh spinach leaves to wilt. Next, stir in the grated lemon zest, cooked lentils and chopped nuts. Beat the eggs in a bowl and add to the mixture along with the fresh breadcrumbs and mix together well. Spoon the mixture into a lined and greased 1kg loaf tin and bake at 200`c for 45 minutes SERVES 4

Red Wine Beef Stew with Barley & Toasted Ciabatta

SERVES 4

Fresh Beef Rump available from the Smart Butcher

Ingredients:

- 1.6kg Beef rump, cut into 3cm cubes - 3 tbsp Plain flour - 3 tbsp Olive oil - 4 Cloves garlic, chopped - 2 Celery sticks, chopped - 12 Shallots, peeled - 2 Carrots, sliced into rounds - Salt & pepper - 2 Sprigs thyme - 4 Bay leaves - 2 Sprigs rosemary - 60g Cooked whole chestnuts - 300ml Full bodied red wine - 400-500ml Beef stock - 60g TESCO Quick Cook Barley - 1 Small ciabatta - 1 tbsp Olive oil

Method: Start this recipe by mixing the beef cubes with the flour to coat all over (this will help to thicken the red wine sauce). Next, heat the oil in a large pan and brown the floured beef cubes in 2 batches. Remove the browned beef from the pan and put aside. Add the garlic, celery sticks, shallots and carrots to the same pan and cook for 5 minutes, or until lightly browned. Return the meat to the pan and season well with salt and pepper. Tie the herbs together with a piece of string and also add to the pan along with the cooked chestnuts.. Pour in the red wine and beef stock and stir the ingredients well, deglazing the pan. Bring the liquid to the boil, then remove from the heat. Carefully pour the beef stew into an oven-proof casserole dish. Cover with a lid and continue to cook in the oven at 180`c for at least 2 hours. Mix in the barley and cook for a further 15 minutes. Remove from the oven and prepare the ciabatta toast. Slice the ciabatta, drizzle with olive oil and season with salt and pepper. Place on a baking tray and grill for a minute to toast. When ready, spoon the beef stew onto deep plates and serve with the ciabatta toast.

Ricotta & Walnut Stuffed Chicken with Spinach & Thyme Roasted Potatoes

Method: Start this recipe with the potatoes. Place all the ingredients into a bowl and mix together. Place onto a baking tray and cook for 35-40 minutes until golden. Meanwhile, prepare the chicken by slicing each breast open. Lay flat onto a chopping board and cover each breast with a layer of spinach leaves. In a bowl, mix together the ricotta, walnuts, basil and lemon zest and season with salt and pepper. Carefully spoon over the spinach and roll up. Wrap each breast tightly into 2 slices of Parma ham. Next, heat the olive oil in a pan and quickly seal the stuffed chicken on all sides to brown the Parma ham. Transfer to a baking tray, season with black pepper and bake in the oven for a further 8-10 minutes. Remove from the oven and allow to rest for a few minutes before slicing each breast into 4 or 5 pieces. To serve, arrange the stuffed chicken onto 4 serving plates with the roasted potatoes and vegetables on the side. For the Chicken: - 4 Skinned chicken breasts - 250g Ricotta - 50g Chopped walnuts - Few basil leaves, chopped - Grated zest ½ lemon - Salt & pepper - Few baby spinach leaves - 8 Slices Parma - 1 tbsp Olive oil You will also need: - 4 Medium potatoes, peeled & diced - 2 tbsp Olive oil - 1 tbsp Chopped fresh thyme - 1 tsp Garlic granules - Salt & pepper to season - You will also need cooked vegetables for serving SERVES 2 Fresh Chicken available daily from the Smart Butcher

Parmesan Gratinated Cod with Basil Tomatoes & Black Olive Garlic Mash

For the Cod: - 2 x 250g Thick cod fillets - Salt & pepper to season - 2 tbsp Olive oil - Small handful cherry tomatoes, halved - Few fresh basil leaves - 2 tbsp Fresh breadcrumbs - 2 tbsp Grated Parmesan - Finely grated zest of ½ lemon

For the Cod: - 2 Medium potatoes, peeled & diced - 1 Clove garlic, finely chopped - 4 Black olives, chopped - 1 tbsp Butter - Salt & pepper to season - Handful fresh baby spinach leaves

SERVES 2

Fresh Cod available from the Smart Fish Shop

Method: Start by cooking the diced potatoes in a pan of boiling water for 10-12 minutes or till soft. Meanwhile, season the cod on both sides with salt and pepper, heat 1 tbsp olive oil in a pan and seal on both sides for 2 minutes starting skin side down. Remove from the pan and transfer to a baking dish. Place the tomato halves in a bowl, chop the basil and add to the tomatoes along with a drizzle of oil. Mix and spoon over the cod fillets. Next, mix together the breadcrumbs, Parmesan, lemon zest, a drizzle of olive oil and season with salt and pepper. Spoon over the tomatoes and bake in the oven for a further 8-10 minutes or till cooked through. Meanwhile, drain the cooked potatoes and mash with the butter, salt and pepper. Stir in the chopped garlic and olives. While still hot, spoon the mash onto 2 plates with the spinach leaves on top followed by the gratinated cod.