Winter beckons a time for warmth and comfort, inviting us to revel in the pleasure of home-cooked meals. When the temperatures drop and the urge to cocoon indoors grows, there’s something deeply satisfying about cooking delightful dishes that not only satisfy your appetite but also bring people together. These winter recipes are a testament to simplicity, taste, and efficiency, designed to elevate your winter cooking without straining your wallet. Let’s dive into these three culinary gems that promise to infuse your home with the aromatic delights of the season.
Chicken Curry: A Spicy Heartwarming Classic
Warm, aromatic, and wonderfully comforting, this chicken curry recipe is a timeless classic that serves a family of four to six. The simplicity of this dish belies its rich flavours. Begin by gathering the essential ingredients: tender chicken pieces, a blend of spices, and a medley of aromatic vegetables. The preparation method involves a few easy steps that simmer together to create a delightful amalgamation of flavours.
- 60 ml vegetable oil, divided
- 2.7 kg bone-in, skinless chicken drumsticks and thighs
- 1 teaspoon kosher salt, plus more for seasoning chicken and curry sauce
- 4 jalapeños, coarsely chopped with some seeds
- 2 dried red chiles, broken
- 2 large onions, coarsely chopped
- 8 large garlic cloves, finely chopped
- 1 piece of ginger, peeled and sliced crosswise into paper-thin rounds
- 30 ml ground coriander
- 10 ml ground cumin
- 7.5 ml of ground fenugreek seeds
- 2.5 ml cinnamon
- 2.5 ml ground cloves
- 2.5 ml freshly grated nutmeg
- 2.5 ml paprika
- 900 grams of tomatoes, chopped
- 240 ml of chopped cilantro, plus cilantro leaves for garnish
- 120 ml of plain yogurt
- 60 ml of water, if needed
- Garam masala, for sprinkling
- Step 1: Heat 2 tablespoons of oil in a large, deep skillet over high heat. Season the chicken with salt and place it in the skillet. Cook until the chicken turns a golden brown, about 3 minutes per side.
- Step 2: Transfer the cooked chicken pieces to a large bowl. Add the remaining 2 tablespoons of oil to the skillet along with the jalapeños and dried red chiles. Sauté over moderately high heat until it begins to sizzle, approximately 30 seconds. Add the onions, garlic, and ginger to the skillet, and cook, stirring occasionally, until it turns a deep brown, around 8 minutes.
- Step 3: Spoon the onion mixture into a food processor. Combine coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, paprika, and 1 teaspoon of salt into the processor and blend to a smooth puree.
- Step 4: Return the onion mixture to the skillet. Puree the tomatoes and chopped cilantro in the food processor and add to the skillet.
- Step 5: Reintroduce the chicken pieces into the skillet, along with any accumulated juices. Cook over moderate heat, stirring until the onion sauce starts to stick, for about 8 minutes.
- Step 6: Blend yoghurt into the skillet, followed by the pureed tomato and cilantro. Let the curry simmer over moderately low heat, occasionally turning the chicken, until it is fully cooked, approximately 50 minutes (add 60 ml of water to the skillet towards the end of cooking if the sauce thickens too much). Season the curry with salt, place the chicken on a platter, pour the sauce on top, sprinkle with garam masala and cilantro leaves, and serve.
Chicken Breast Grade “A”€6.10 – €6.30
Oxtail: A Nourishing Winter Joy
Oxtail stew, a culinary masterpiece perfect for feeding a gathering of six to eight individuals, exudes a luxurious essence while being an economical choice. Delve into the preparation of this delectable dish by purchasing high-quality oxtail cuts from La Boucherie, aromatic herbs, and a melange of vegetables. The slow-cooking method tenderises the meat, infusing it with the robust flavours that define this winter classic.
- 6 kg oxtails raw, bone-in
- 120 ml reduced-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 teaspoons hot sauce such as sriracha
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 tablespoons cornstarch
- Step 1: Arrange the oxtails in your slow cooker.
- Step 2: Whisk together the soy sauce, sesame oil, rice vinegar, honey, hot sauce, kosher salt, black pepper, and garlic powder in a medium bowl. Pour this mixture over the oxtails and ensure they’re evenly coated.
- Step 3: Cover and set the slow cooker to LOW, allowing it to cook for 8 hours until the meat reaches a tender consistency.
- Step 4: Carefully transfer the cooked oxtails to a platter. Filter the cooking liquids from the slow cooker into a measuring cup. Return the oxtails to the slow cooker, cover with the lid, and adjust the setting to WARM.
- Step 5: Remove the fat layer from the surface of the strained liquids. Transfer them to a medium saucepan. Heat the liquids over medium heat. Mix the cornstarch with a tablespoon of cold water and add it to the saucepan. Continuously stir the sauce until it thickens into a rich glaze, which typically takes 3-5 minutes.
- Step 6: Plate the oxtails from the slow cooker onto a serving platter. Drizzle the thickened sauce over the oxtails and serve.
Irish Gourmet Oxtail (1kg)€16.69
Beef Stew: A Hearty Winter Indulgence
A robust beef stew designed to satisfy the hunger of a party of six to eight, this recipe is a true winter delight. Embrace the savoury aromas of slow-cooked beef melded with a blend of vegetables and spices. The cooking process, though simple, yields a symphony of flavours that speaks to the heart of comfort dining.
- 15 ml (or more) vegetable oil
- 900 g of beef chuck stew meat, cut into 2.5-cm cubes
- 1 medium yellow onion, chopped
- 2 carrots, peeled, sliced into rounds
- 2 stalks celery, chopped
- Freshly ground black pepper
- 3 cloves garlic, finely chopped
- 60 ml tomato paste
- 1.4 L low-sodium beef broth
- 240 ml red wine
- 15 ml of Worcestershire sauce
- 2 fresh thyme sprigs
- 2 bay leaves
- 450 grams baby potatoes, halved
- 240 ml frozen peas
- 60 ml chopped fresh parsley
- Step 1: Heat oil in a large Dutch oven or heavy pot over medium heat. Add the beef and sear all sides for approximately 10 minutes, turning occasionally. Once seared, transfer the beef to a plate.
- Step 2: If needed, add more oil to the pot and heat it over medium-high heat. Cook the onion, carrots, and celery until they soften, stirring occasionally, for about 7 minutes. Season with salt and pepper. Add the garlic and tomato paste and cook while stirring until the garlic is aromatic, and the tomato paste darkens, which takes about 2 minutes. Return the beef to the pot. Add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low to let it simmer. Season with additional salt and pepper. Cover and simmer, stirring occasionally, until the beef becomes tender, which usually takes 30 to 45 minutes.
- Step 3: Introduce the potatoes and continue to simmer, covered, until the potatoes become tender, which takes about 15 minutes.
- Step 4: Remove the bay leaves and thyme. Add the peas, stirring and cooking until they’re warmed through, around 2 minutes. Adjust seasoning with salt and pepper.
- Step 5: Serve the stew in bowls and garnish with parsley.
Irish Angus Chuck roll (3kg)€14.70 – €29.40
Discover Quality Ingredients at La Boucherie
Before embarking on your culinary journey, ensure you source the finest cuts of meat. La Boucherie stands as a premier provider of high-quality meats at every day affordable prices. Our commitment to sourcing world-class meats without compromising on quality ensures your dishes reflect excellence from the very first bite.