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Food / Wine

January Recipes

By Natoora Natoora

Clementine Sauce

8 Clementines
150g Caster Sugar
125ml Cold Water
Orange Liquer

Peel and segment the clementines. Bring the sugar and water to the boil in a pan, making sure to stir regularly. Let them boil for about 5 minutes until the liquid has reduced by a third. Now add the clementines and orange liquer and stir well. Remove from the pan and leave to cool. Once cooled, blend to a purée. Pass through a fine sieve, reserving the liquid as the sauce. You can then use this sauce on the dessert of your choice! We like it with Panacotta.


Roasted Clementines with Vanilla

4 Clementines
200g Caster Sugar
1 Vanilla Pod
1 Lemon

Peel and quarter the clementine. Heat the sugar in a large frying pan over a high heat, then split the vanilla pod and add it to the sugar. Add the clementine wedges and cook so that they caramelise for five minutes until golden brown. Wedge the lemon and serve with the roasted clementines.


Roasted Pear and Blue Cheese Salad

This salad is perfect for winter with the warm pears and creamy blue cheese.
Frisee lettuce
1 or 2 Ripe Pears
Blue Cheese - we recommend Bleu d'Auvergne
Sherry Vinegar
Extra Virgin Olive Oil
Salt and Pepper

Slice the pears and toss in extra virgin olive oil and a little salt. Roast in a medium oven for 15 minutes, turning half way through.

Now tear the lettuce and dress in oil and vinegar. Taste and ammend according to your taste. Lay the pear slices on the tossed frisee and sprinkle with chunks of blue cheese. Add a good twist of fresh cracked pepper and enjoy!


Winter Beef Stew

Serves 4

900g Diced Beef
2 Large Onions
1 Bay Leaf
1/2 Ltr Lager
225 Carrots
350g Mushrooms
30g Butter
Salt and Pepper

Chop the onions, carrots and mushrooms. Heat the butter in a casserole dish on a low heat, then fry the onions with the bayleaf, carrots and mushrooms, until the onions have turned translucent. When the onions are turning golden, add the beef. Brown on all sides on a high heat, then sprinkle with flour. Mix and add the beer.

Season well, then cover and cook in a low oven (gas mark 3, 160C) for 2 hours. Serve with creamy mashed potatoes or red cabbage.


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