As winter sets in, we all reach for more filling recipes than the ones we consumed during the warmer months of the year, with starch and meat-heavy dishes being firm seasonal favourites. With the nights starting to get longer (and colder!) now is the perfect time to try out one of this deliciously warming winter recipes. If you really want to get into the spirit of the season, why not pair them with this suitably festive Corelle set in ‘Holiday Stitch’?
A hearty chicken soup is a winter staple as it is perfect for warming you up on a cold winter night, and is often a popular dish during cold and flu season. It’s also the perfect dish to use up your leftover roast chicken with, and couldn’t be simpler to make.
Start by 55g of butter in a large pan over a medium heat. Add 2 diced onions, a finely chopped sick of celery and 2 finely diced carrots to the pan; gently fry these until they begin to soften.
Once the vegetables have softened, stir in 25 g of plain flour and cook for a couple of minutes. Then, add 1.2 litres of chicken stock and bring the pan to the boil, stirring occasionally. After your soup has boiled, reduce the heat and simmer for around 10 minutes, or until the vegetables are soft before seasoning with salt and pepper.
If you are using leftover chicken from your Sunday roast, you can add this in last as it is already cooked. Shred and skin 450g of cooked chicken to finish off your soup and cook it until it is heated through.
Beef bourguignon is a delicious casserole dish and makes for a tasty change from more common winter recipes like pies, Lancashire hotpot and traditional casseroles.
To make this easy one-pot dish, start by heating 1 tbsp of olive oil in a large saucepan before adding 1 large carrot, 1 large onion, and two celery sticks – all roughly chopped. Add 2 bottles of burgundy wine, 2 bay leaves, and a head of garlic (halved horizontally), and bring the mixture to the boil before simmering for 15 minutes. Next, set the wine mixture aside to cool.
Once the mixture has cooled, dice 1.5kg of braising steak into 5cm pieces before adding to a large bowl and covering with the wine mixture you prepared earlier. Then cover the bowl with clingfilm and place in the fridge to marinate overnight.
When you are ready to cook your beef bourguignon, drain the marinade from your beef into a separate dish using a colander, and set aside to use later. At the same time, preheat your oven to 150C/Gas 2.
While your oven is preheating, use a large frying pan to heat up 25g of butter an 1 tbsp of olive oil. Add 225g of smoked bacon and fry until golden brown, before adding 450g of peeled shallots and transferring to a casserole dish.
Using the same frying pan, heat another tbsp of olive oil. Pat dry your beef cubes with some paper towels before adding half to the pan and cooking until brown on all sides. Once you have browned off your beef, transfer it to the casserole dish and repeat the process with the other half of the beef cubes.
Follow this by stirring in 2tbsp of plain flour before adding the marinade mixture and 290ml of beef stock to the casserole dish. Bring the mix to the boul, then cook in the oven for around 3 hours, or until the beef tender. While the beef is in the oven, fry 375g of chestnut mushrooms in some olive until brown, before adding it to the casserole halfway through cooking and stirring it through.
As the seasons change, it’s not just your recipes that you should rotate – your dinner sets deserve a chance too! Why not mix in the Corelle Crimson Trellis dinnerware set or the Corelle set in ‘Gilded Woods’ with your current dishes, for a fresh seasonal look?