The best part about Winter is the hearty, warm food we get to enjoy every evening. At Wahl we want to give you our favourite comfort food recipes to keep you cosy in this cold weather! There is something for everyone with Wahl’s collection of wintery recipes which are perfect for the festive season.
Toad in the Hole using the James Martin Hand Mixer
- 6 sausages, such as Cumberland or Lancashire
- olive oil
- 3 tbsp grain mustard
- 25g (1oz) beef dripping or vegetable oil
- Yorkshire Pudding: 225g (8oz) plain flour 8 medium eggs salt and pepper, to taste
- 600ml (1 pint) milk
- 1 tbsp chopped fresh thyme leave
- First, make the Yorkshire pudding batter by placing the flour and all the eggs into a bowl with some salt and pepper and using the James Martin Hand Mixer whisk until smooth and stir in all the milk and the chopped thyme.
- Cover and place in the fridge for at least 2 hours, or preferably overnight.
- Pre-heat the oven to 220°C/425°F/gas mark 7, and place a large Yorkshire pudding tin in the oven to warm.
- Sauté the sausages in a hot pan with a little oil to colour them. Remove them from the pan and coat in the mustard. Remove the hot tray from the oven, add the dripping and heat again.
- Add the sausages on the centre of the tray and while the tray is hot, pour in the batter. 6. Bake for 25-30 minutes, until risen and golden brown.
Chicken stuffed with Three cheeses using the James Martin Food Processor
- 4lb Chicken
- 100g Ricotta
- 100g Roquefort
- 100g Mozzarella
- 1 Garlic clove
- 2 Shallots
- 100ml Olive oil
- Rashers (thick cut) Smoked streaky bacon
- Put the three cheeses together with the coriander, garlic, shallots and salt and pepper in the James Martin Food Processor bowl and blitz until thoroughly combined.
- Gently pull the skin away from the breast of the chicken with your fingers to create a space for the stuffing. Start at the neck end and slowly push the cheese mixture under the skin. Fold the skin back into its original position.
- Cover the chicken with the rashers of bacon to stop the cheese mixture from seeping out during cooking.
- Pour some olive oil and dot the butter over the chicken and roast in the oven at 180°C for1 hour and 20 minutes.
Beef Stew and Dumplings using the James Martin Slow Cooker
- 4 tbs Olive Oil
- 450g / 1lb Stewing Beef, diced
- 50g / 2oz plain flour
- 10 Baby Onions, peeled left whole
- 100g / 3 ½ oz 1 inch Diced Celery
- 100g / 3 ½ oz 1 inch Diced Carrot
- ½ 1 inch rounds Chopped Leek
- 2 Cloves Garlic, crushed
- 150 ml / 5fl oz Good Red Wine
- 500 ml / 18 fl oz Fresh Beef Stock
- 3 tbsp Fresh Flat Parsley,
- Chopped Salt and pepper Dumplings
- 125g / 4 ½ oz plain flour
- 1 tsp baking powder
- Good pinch of salt
- 50g / 2oz shredded suet Water
- Turn the James Martin Slow Cooker on to preheat.
- In a large frying pan drizzle a little olive oil over a high heat then dust the meat with the flour place the meat into the pan and seal until golden brown then transfer to the slow cooker repeat the process until all the meat is done.
- Add all the other stew ingredients except the parsley to the Slow Cooker and mix to combine. Cover and cook for at least 6 hours.
- For the dumplings mix the flour, baking powder and salt in a bowl then add the suet and the chopped herbs and gradually add the water only enough to form slightly sticky dough. Dust your hands with a little flour then roll the dough into little balls (about the size of a ping pong ball) and set to one side. When the stew is about 20 minutes away from finishing, place the dumplings into the Slow Cooker and cook for the last 20 minutes.
- When the stew is cooked, sprinkle over the chopped parsley and serve.