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Creamy Mushroom and Herb Pilaf

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 1 HOUR +
DIFFICULTY:  EASY

INGREDIENTS

  • 500ml basmati Rice (2 cups)
  • 50ml butter
  • 1 onion, quartered and thinly sliced
  • 400g portabello or white mushrooms
  • 2 cloves garlic, chopped
  • 45ml chopped parsley
  • 750ml vegetable broth (3 cups)
  • 250ml cream (1 cup)
  • 10ml salt
  • 125ml chopped spring onions
  • Grated Parmesan or shavings for serving

 DIRECTIONS

  1. Place rice in a medium bowl and rinse in several changes of cold water.
  2. When water runs clear, drain the rice in a sieve.
  3. Place the butter in a medium sized pot.
  4. Add onion and garlic and sauté for 3 to 4 minutes.
  5. Add mushrooms and sauté for 5 to 6 minutes, until mushroom liquid is released and they are slightly browned.
  6. Add the rice, sauté until rice is well coated with butter and grains begin to turn translucent.
  7. Add the parsley, vegetable broth and cream and bring to the boil.
  8. Close the lid and let simmer for 15 minutes.
  9. Place the sealed pot in the Wonderbag on a mat or cloth and close.
  10. Leave for 1 hour to cook.
  11. The rice can be left for longer as it will not overcook.
  12. Stir the chopped spring onions through the rice just before serving with parmesan cheese.
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Steamed Chocolate Orange Pudding

Serves: 8 – 12
PREP TIME: 15 MINUTES
STOVE TOP TIME: 40 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY : MODERATE

INGREDIENTS

  • 1½ 100g butter, softened
  • 300g caster sugar
  • 10ml vanilla extract
  • 2 eggs
  • 290g plain flour
  • 100g unsweetened cocoa powder
  • 20ml ground cinnamon
  • 5ml bicarbonate of soda
  • 350ml milk
  • Grated rind of 1 orange
  • 3 – 6 thin slices of oranges to line the top of the bowl
  • Ice cream or double cream for serving

DIRECTIONS

  1. Thoroughly grease bottom and sides of a 2-litre heatproof mould. Sprinkle with caster sugar and tap out excess.
  2. Lay the thinly sliced orange around the bottom of the bowl.
  3. In large mixing bowl, beat butter, sugar and vanilla until light and fluffy.
  4. Add eggs and blend well.
  5. In separate bowl, stir together flour, cocoa, cinnamon and bicarb; add to butter mixture alternately with milk until well blended.
  6. Stir in the grated orange rind.
  7. Spoon mixture into the greased mould. Cover with piece of greased aluminium foil, greased side down. Fold down edges of foil around rim; fasten securely with string.
  8. Place a cloth in the bottom of a large pot and place the filled sealed mould on the cloth.
  9. Fill the pot with boiling water 2/3 up the side of the mould and bring to the boil.
  10. Place the lid on the pot, reduce the heat and simmer for 40 minutes.
  11. Place the sealed pot in the Wonderbag on a cloth or mat for 4 hours.
  12. Remove mould from the pot and cool for 10 minutes on wire rack.
  13. Remove the foil and run tip of sharp knife around edges; invert on serving plate.
  14. Serve hot with ice cream or double cream. There might be a bit of chocolate lava in the centre of the pudding if timed perfectly.
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Indian Spiced Chicken

Serves:  4-6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 4 fresh red chilies, halved
  • 2 onions, peeled and sliced
  • 4 cloves of garlic, chopped
  • 8 large plum tomatoes, quartered
  • 1 bunch of fresh coriander
  • 10 chicken legs OR thighs, skin on
  • 60ml olive oil
  • 10ml garam masala OR medium curry powder
  • 15ml ground cumin
  • 15ml ground coriander
  • 15ml ground paprika
  • 15ml mustard seeds
  • 45ml brown sugar
  • 30ml white wine vinegar
  • 10ml salt
  • 10ml coarse black pepper
  • 250ml water
  • 250ml natural yoghurt with 30ml chopped mint mixed in

DIRECTIONS

  1. Halve the chilies (deseed if you like), peel and finely slice the onions, then peel and chop the garlic. Quarter the plum tomatoes, and pick the coriander leaves.
  2. Rub the chicken legs all over with a drizzle of oil and the garam masala, paprika, ground coriander and cumin then transfer to a large non-stick ovenproof pan.
  3. Add another drizzle of oil and fry the chicken over a medium heat for 10 to 15 minutes, or until lovely and dark golden all over. Best to let it get really nice and dark – it will make such a difference to the end result if you get it right at this stage. Drain off any excess fat.
  4. Add the mustard seeds, chilies, onion and garlic to the chicken. Cook, stirring often, for 5 minutes, then add the tomatoes, sugar, salt, pepper, water and white wine vinegar.
  5. Bring to the boil, place the lid on, turn down the heat and simmer for 20 minutes.
  6. Place in the Wonderbag on a cloth or mat and close.
  7. Leave for 4 hours or more, open and stir in the chopped coriander.
  8. Serve with the yoghurt mixed with chopped mint, and rice or couscous, and a crisp, refreshing salad.
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Lamb Shank

SERVES: 4
PREP TIME: 20 MINUTES
STOVE TOP TIME: 1 HOUR 45 MINUTES
WONDERBAG TIME: 8 HOURS OR OVERNIGHT
DIFFICULTY: EASY TO MODERATE

INGREDIENTS

  • 4 large Lamb Shanks
  • 30ml Oil
  • 2 Onions, peeled and chopped
  • 4 Cloves Garlic, chopped
  • 1 Chilli, chopped
  • 30ml Balsamic Vinegar
  • 2 sprigs Rosemary
  • 4 sprigs Thyme
  • 4 Carrots, peeled and chopped
  • 50ml Brown Sugar
  • 500ml Red Wine or Beef Stock
  • 2 tins chopped Tomato
  • 1 tin Tomato Puree
  • 15ml Salt
  • 15ml Pepper

 DIRECTIONS

  1. In a frying pan, brown the seasoned lamb shanks and set aside.
  2. In a large pot, heat the oil and fry the onion and garlic until light golden.
  3. Add the chilli and balsamic vinegar and simmer for 2 minutes.
  4. Add the lamb shanks and all the remaining ingredients and bring to the boil.
  5. Turn down the heat and simmer for 1 hour 20minutes.
  6. Place the lid on the pot, and place in the Wonderbag on a cloth or mat and seal.
  7. Leave to cook or 8 hours or overnight.
  8. Serve with mash and roasted vegetables.
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Mutton Biryani

SERVES: 6 – 8
PREP TIME: 30 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE TO DIFFICULT

INGREDIENTS

  • 1.5kg Mutton pieces with bone
  • 2 cups whole Lentils
  • 2 cups Rice
  • 2 stick Cinnamon
  • 4 Cardamom
  • 5ml Cumin
  • 4 Green Chillies
  • 250ml Sour Milk
  • 30ml fresh grated tomato
  • 2 sprigs Mint
  • 2,5ml Saffron
  • 2,5ml Turmeric
  • 5ml Salt
  • 5ml Dhania Powder
  • 7,5ml crushed Red Chilli
  • 6 small Potatoes
  • 375ml Ghee / Oil
  • 2 medium Onions
  • 2 Cloves Garlic, crushed
  • 5ml grated Ginger

DIRECTIONS

  1. Fry the sliced onions in half the ghee or oil until pale golden. Drain and cool.
  2. Leave aside 1 tablespoon of fried onions aside.
  3. Place the meat in a large bowl. Add the saffron, ginger and garlic, sour milk, tomatoes, spices, remaining fried onions, whole green chillies and mint and leave to marinate for 1 hour.
  4. In the meantime, boil the lentils in salted water until done. Drain off in a colander.
  5. Boil the rice with 2 cardamom pods and 1 cinnamon stick until half cooked and drain.
  6. Peel the potatoes and cut each potato in 6. Fry the potatoes until light yellow in the Ghee used for frying the onions. Set aside.
  7. In a large flat bottomed pot, add the ghee used for frying and the half that was kept aside and gently heat.
  8. Sprinkle a handful of rice and lentils over the base of the pot.
  9. Arrange the marinating meat and masalas carefully over the rice and lentils.  Spread the remaining lentils over the meat.
  10. Arrange the potatoes on top of the lentils and then spread the rice on top.
  11. Decorate with the fried onions that were set aside, sprinkle with any remaining ghee and 125ml water.
  12. Close the pot and turn up the heat and simmer for 5 minutes.
  13. Reduce the heat to low and simmer for 30 minutes.
  14. Place the sealed pot in the Wonderbag on a cloth or mat and seal.
  15. Leave for 4 – 5 hours, then open and serve with fresh dhania, poppadum’s and minted sour milk.
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Rich Oxtail Stew

SERVES: 6
PREP TIME: 20 MINUTES
STOVE TOP TIME: 1 HOUR 40 MINUTES
WONDERBAG TIME: 8 HOURS OR OVERNIGHT
DIFFICULTY: MODERATE TO DIFFICULT

INGREDIENTS

  • 1.5kg Oxtail
  • 15ml Butter
  • 15ml Oil
  • 5ml salt
  • 10-12 Pickling Onions
  • 3 cloves garlic, chopped
  • 1 Stick Celery, chopped
  • 2-3 Medium Carrots, sliced
  • 15ml Mixed Herbs
  • 1 Tin, Chopped Tomato
  • 1 Tin, Tomato Puree
  • 60ml Brown Sugar
  • 5ml course Black Pepper
  • 500ml Red Wine or Beef Stock
  • 500ml Beer – Lager
  • 2-3 Bay Leaves
  • 1-2 Beef Stock Cubes or Stock Pot

DIRECTIONS

  1. Trim excess fat, brown the oxtails in the heated oil and butter and remove from the pot.
  2. Sauté the onions, garlic and vegetables.
  3. Add the wine and spices and boil for 10 minutes.
  4. Return the oxtail to the pot together with the peppercorns, bay leaves and stock cubes.
  5. In a separate pan, heat the beer and pour over enough to cover 2/3 of the oxtail.
  6. Add the sugar beans, if using.
  7. Add the wine and spices and boil for 10 minutes.
  8. Bring to the boil while stirring, reduce heat, cover and simmer for 1 hour 20 minutes.
  9. Place the lidded pot in the Wonderbag and leave to cook for at least 8 hours or overnight.
  10. This dish improves if refrigerated overnight and reheated before serving the following day.
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Couscous and Vegetable Salad with Feta and Roasted Pecans

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 10 MINUTES
WONDERBAG TIME: 1 ½ HOURS
DIFFICULTY: EASY

INGREDIENTS

  • ½ red onion, cut into cubes
  • 3 cloves garlic, chopped
  • 50ml butter (or oil)
  • ½ red pepper cut into cube
  • ½ yellow pepper, cut into cubes
  • 125ml butternut or pumpkin cut into small cubes
  • 2 courgettes, halved and sliced
  • 30ml chopped parsley
  • 500ml vegetable bouillon
  • 125ml water
  • 5ml salt
  • 5ml black pepper
  • 625ml couscous
  • 125ml crumbled feta
  • 125ml chopped spring onions
  • Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top.

DIRECTIONS

  1. Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top.
  2. In a medium pot, heat the butter (or oil) and fry the onion and garlic until lightly browned.
  3. Add the pepper, courgettes, butternut and fry for 2 minutes.
  4. Add the chopped parsley, bouillon, water, salt and black pepper and bring to the boil.
  5. Add the couscous, mix well, seal the pot with a lid and place in the Wonderbag on a mat or cloth for 1 ½ hours.
  6. Remove from the Wonderbag and fluff up with a fork.
  7. Stir in the crumbled feta and chopped spring onions.
  8. Place in a large salad bowl and sprinkle with the nut and berry mix.
  9. Serve as a side or a lunch salad.
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Parsnip and Potato Mash with Horseradish and Feta

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 ½ kg potatoes, peeled cut into chunks
  • 500g parsnips, peeled and chopped
  • 3 cloves garlic, chopped
  • 5ml salt
  • 5ml black pepper
  • Water to cover
  • 125ml cream
  • ½ cup crumbled feta
  • 2 TBSP horseradish sauce
  • ½ cup chopped spring onions

DIRECTIONS

  1. Place the potatoes, parsnips, garlic, salt and pepper in a medium pot, cover with water, bring to the boil and boil for 25 minutes.
  2. Place the covered, sealed pot on a mat or cloth in the Wonderbag for 3 hours.
  3. Mash the potatoes with cream and the horseradish sauce.
  4. Stir in the feta and chopped spring onions and check seasoning.
  5. Serve with roast or chops.
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Mustard and Butter Basted Celebration Chicken

SERVES: 4 – 6
PREP TIME: 18 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1,2kg free range chicken
  • 5ml olive oil
  • Sea salt flakes
  • 1 onion, quartered
  • 1 lemon quartered
  • 1 large thyme sprig
  • 5 bay leaves
  • 1 lt water

For the mustard butter

  • 85g butter, softened
  • 20ml wholegrain mustard
  • 10ml sundried tomato paste
  • 15ml fresh thyme leaves
  • 15ml chopped parsley
  • 2,5ml pepper
  • 2,5ml salt
  • 1 clove garlic chopped

DIRECTIONS

  1. To make the mustard butter, beat the butter with all the seasonings until well mixed.
  2. Gently push your fingers under the skin of the chicken, starting from the neck, until you can push your whole hand in down the length of the breast – take care not to tear the skin.
  3. Spread the butter under the skin so that it covers the breasts.
  4. Rub the inside of the cavity with some of the mustard butter.
  5. Fill the cavity with the onion and lemon wedges.
  6. Place the chicken in a large pot, with one onion, peeled and quartered on the bottom of the pot.
  7. Add water and 1 chicken bouillon cube to come ¾ way up the chicken.
  8. Place the pot on heat and bring to the boil.
  9. Cover with the lid, turn down the heat and simmer for 40 minutes.
  10. Place on a mat or cloth in the Wonderbag for 4 hours.
  11. Remove the bird and place on a baking tray, and brown under the grill.
  12. Pour off 3/4 of the liquid and reserve as stock for future cooking.
  13. Heat the remaining liquid and thicken with corn starch or white onion soup powder.
  14. Serve with ratatouille and parsnip, horseradish and feta mash.


 

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Norwegian Sweet Rice Porridge

SERVES: 6 – 8
PREP TIME: 10 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 2 ½ HOURS
DIFFICULY: EASY

INGREDIENTS

  • 220ml of Sushi Rice
  • 470ml water
  • 1 litre Whole Milk
  • 5ml Vanilla Extract
  • 1 cinnamon stick
  • Sugar, Cinnamon and Butter on top

DIRECTIONS

  1. Mix water and rice and bring it to a boil.
  2. Once the water is almost gone, add the milk and vanilla extract. Bring everything to a boil while stirring.
  3. Place a lid on the pot and place on a mat or cloth in the Wonderbag and seal.
  4. Leave for 2 ½ hours
  5. Once it’s done, add cinnamon, sugar and a dash butter on top.
  6. For Christmas, you can hide an almond in the pudding and whoever finds it can have a lucky wish!