Winter recipes

Discussion in 'Cookery' started by Ravers, Feb 10, 2009.

Welcome to the Army Rumour Service, ARRSE

The UK's largest and busiest UNofficial military website.

The heart of the site is the forum area, including:

  1. Ravers

    Ravers LE Reviewer Book Reviewer

    As the weather is so shite at the moment I thought it would be nice to share a few warmly winter dishes.

    Steak and Guinness pie.

    You will need:

    As much steak as you can get, I usually use about a kilo but I really like beef!
    Beef stock or Marmite.
    Two cans of Guinness or preffered ale.
    2 or 3 Bay Leaves
    Black pepper
    Puff pastry (pre-made is fine, I use JusRol)


    Chop the steak removing all the fat and gristle then fry it in the butter until browned.
    Add the veg, bay leaves and stock (or Marmite) and one of the cans of Guinness.
    Simmer on a low heat until the Guinness turns all thick and gooey then add the second can and repeat, this may take a couple of hours.
    Season to taste with the pepper and remove the bay leaves, then place the mixture in a pie dish and roll out the pastry on top.
    You can now freeze this and bake it whenever suits.
    Just defrost it and place it in the oven until the pastry rises, alternatively just cook it straight away.
    Serve with peas, chunky chips or cheesy mash (see below)
  2. Ravers

    Ravers LE Reviewer Book Reviewer

    Cheesy Mash:

    You will need:
    Potatoes peeled and halved
    Grated cheddar or stilton
    Wholegrain mustard


    Boil the spuds, you can tell they are done by stabbing them with a fork and lifting them out of the water, if the spud slides nicely off the fork they are ready.
    Drain the water, add a chunk of butter and some milk, mash it all up adding more milk as required to get the correct consistency.
    Add the cheese and a spoonful of the mustard (this not only adds a hint of flavour but looks very nice too)
    Mash some more.

    Serve with sausages and gravy or pie etc.
  3. Ravers

    Ravers LE Reviewer Book Reviewer

    Smoked ham and pea soup:

    You will need:

    One large piece of Black Forest Ham or similar (available from Lidl or Aldi for about 4 quid.)
    A bag of carrots
    Some celery
    Two bags of frozen peas
    Vegetable stock
    Black pepper


    Chop up the carrots and celery into small pieces and simmer in the stock with some butter for about 20 mins, add the peas and simmer for a further 10 mins. Blend the whole mixture using either a hand blender or for chunkier soup use a potato masher. Add the cubed ham and simmer for a further 15 mins. Add pepper to taste, salt is not required as the ham is quite salty anyway.

    Serve with crusty bread and butter.

    Note: This soup is suitable for freezing and you can reheat it in small batches as and when required.
  4. So I just put it in the oven then ? Don't have to switch it on or set a specific temp ?

    Magic !
  5. Ravers

    Ravers LE Reviewer Book Reviewer

    I have an AGA so yeah magic.

    If you are using a gas or electric then presumably put it on a medium to high heat until the pastry rises, probably will take about half an hour.
  6. Venison hot pot

    seal of venison and assorted root veg
    add tom paste cook out
    add flour cook out
    add red wine and stock to reqd consistence season and garlic
    slow cook in oven 160-180'
    couple of hours
    allow to cool add thick slices of chiritzo and pitted black olives
    place in dish and top with thick sliced potatoes finish with nobs of butter
    back in oven until potatoes are cooked
    enjoy with a chunk of fresh crusty bread.
  7. Ravers

    Ravers LE Reviewer Book Reviewer

    Fatsplasher and Mr Deputy these look fecking awesome. Now which one to cook for the missus on Valentine's day?

    One more for the collection.

    Chicken, ham and mushroom pie.

    You will need:

    6 chicken breasts chopped into inch size pieces.
    1 large chunk of roast ham chopped into small cubes.
    Some mushrooms.
    1 tin of chicken soup.
    Puff pastry.


    Fry the chicken in the butter until no pink bits are visible.
    Add the ham, mushrooms, cream and soup.
    Simmer on a low heat until the mixture is thick and gooey (about 45 mins to an hour).
    Place in a pie dish, roll out the pastry and bake until the pastry rises.

    Serve with chunky chips and baked beans.
  8. Chefs tip

    For chicken pies use leg meat(skin on) for a quality pie.
    Call me old fashioned but a pie should always have a top and a bottom.
  9. Fast, but foul, and full of nutrition

    Open compo box.

    Empty all tins and packets into mess-tin.

    Add half-cup of water.

    Cook on hexy stove, stirring occasionally, until warm.

  10. Slow cooked Winter Beef stew:

    Cooks really slowly on its own in the oven, so the meat goes meltingly tender while you spend 2 hours in the pub.
    Serves 4 easy, maybe 5.
    Preheat oven to gas mark 3. Have a large casserole dish ready to hand.

    You need:
    700g stewing steak
    6 lambs kidneys
    1 or 2 carrots, pared and sliced thickly
    1 large onion, finely sliced
    2 sprigs of thyme
    Salt and pepper
    Splash of worcester sauce
    Olive oil
    2 tablespoons plain flour
    Enough beef stock to just cover. (A dark ale can be substituted for part of the stock if you like)

    Sprinkle some salt and pepper into your flour in a large bowl. Chop the beef into bite sized pieces, slice the kidneys legthways and remove the tough core (use scissors, it's easier), then toss the beef and kidneys through the flour. Heat some olive oil in your biggest pan, then fry the meats on high for a couple of mins til starting to brown.
    Add the vegetables and continue to fry for 2 mins more.
    Add the stock and / or beer, covering all the ingredients. Add a few splashes of Worcs sauce. Bring it to the boil and stir really well.
    Transfer to a casserole, add the thyme sprigs, put the lid on, and put in the oven for 2 hours. Go to the pub.
    Return from pub. At this point, check seasoning, and return to the oven minus the lid for a further 30 mins.

    Great on it's own with just french bread... saves you having to arse around with potatoes etc.

    Or, if you like more stodge, throw these dumplings in 20 mins before the end:

    200g self raising flour
    100g shredded beef suet (Atora)
    pinch of salt
    Enough water to make a dough.

    Mix all ingredients with a fork, go easy on the water to start with, you just want everything to stck together, not go overly sticky. Start with 4-5 tablespoons and go from there.
    Next, have a quick knead with your hands, then break off lumps the size of a golf ball. Roll them in your palms, then drop into bubbling stew for 20 mins.
  11. For the chips

    2 large potatoes
    2 tbsp oil
    Salt and freshly ground black pepper

    For the steak
    2 sirloin steaks (approx 200g-250g each)
    Salt and freshly ground black pepper
    2 tbsp oil
    25g butter
    For the salad
    1 tbsp white wine vinegar
    3 tbsp olive oil
    Salt and freshly ground black pepper
    120g rocket
    50g chedder cheese Grated


    1. To make the chips: preheat the oven to 220C/ Gas 7.

    2. Fill a large pan with boiling water, add a pinch of salt and place over a high heat. Cut each potato in half lengthways and then place the cut side down onto the board. Cut each half potato into 1cm thick wedges.

    3. Add the potato wedges to the boiling water, bring to the boil again and boil for 3 minutes. Drain in a colander and then place the colander sitting over the pan, off the heat, to allow the wedges to dry further. Add the oil, salt, pepper and toss well to coat.

    4. Tip the wedges into a large baking tray (big enough so that the wedges sit in one layer so they crisp up evenly) and shake the tray until they are evenly spread out. Place the tray in the oven and cook for 30 minutes or until golden brown and crisp. Shake the tray once or twice during cooking to ensure even cooking.

    5. To cook the steak: place the two smaller non-stick frying pans over a high heat and leave until smoking hot.

    6. Place the steaks onto a large chopping board and if one needs to be cooked well done, roll it flatter with a rolling pin so that all the steaks can all go into the frying pan at the same time. Season the steaks on both sides with salt and black pepper and once the frying pans have reached temperature, add approximately two tablespoons of oil.

    7. Carefully lay the steaks (the well done one first) in the hot frying pan. Tilt the pan away from you so that the fat is touching the side of the pan to ensure the fat is cooked and golden. Shake the pan to make sure the steaks aren’t sticking. Fry for 3 minutes on one side and then using tongs turn the steaks starting with the first steak you placed in the pan. Fry for 2 minutes and then add the butter to the pan. Spoon the melted butter over the steaks to baste them. Remove the rare steaks from the pan and set aside on to rest.

    8. Leave the medium/ well done steak in the pan to cook for another minute. Remove the steaks from the pan and leave to rest for a few minutes on a large plate. Spoon the juices from the pan over the steaks to add extra flavour.

    9. While the steaks are cooking, start making the salad. Pour the white wine vinegar, olive oil, salt and pepper into a salad bowl and then whisk to combine. Place the salad servers together over the dressing, place the rocket on top and then using a vegetable peeler shave the parmesan onto the rocket. Leave until you are ready to serve and then toss.

    10. To serve, lay out two plates, place a steak onto each plate, pour over the juices from the resting plate, divide the chips between the plates and add a spoonful of salad.
  12. Sausage Savoury

    Pack of sausages, rwo large cooking apples, large tin of tomatoes, all prepared, cut and cored as required.

    Place in a Pressure Cooker. Peal and chunk the potatoes, place in large pan and put both the pressure cooker and Spud pan on together, when the spuds are ready for mashing place in large soup bowl and enpty the contents from the pressure cooker over each portion of mash. Normally feeds four!
  13. Me too, there should always be a top and a bottom of pastry

    Chicken skin? Yuk!
  14. maguire

    maguire LE Book Reviewer

    Lazy Sausage Casserole -

    2 packs sausages (lincolnshire, cumberland, or regular plain pork according to your likes)
    1 can beans
    1 can peas
    2/3 onions
    1 Schwartz sausage casserole sauce mix

    par cook the sausages in the oven and chop up. throw into pan with beans (with the sauce from the beans and the sauce mix), the peas and the peeled and diced onions. simmer at a very low heat for about 6-7 hours, stirring occasionally when you take a break from playing 360 in the front room and go back into the kitchen for a fresh beer.
    Serve with lashings of bread and butter, preferably while it's freezing out and piddling down with rain.
  15. mwl946

    mwl946 LE Good Egg (charities)

    Ok got you now, but i still prostrate myself at your feet in awe of your incredible "Chubb-dar" :headbang: