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Cranberry, Nut and Cinnamon Poached Apples

SERVES: 4 – 6
PREP TIME: 25 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 200ml toasted and chopped walnuts OR pecan nuts
  • 125ml chopped dried cranberries
  • 80ml brown sugar
  • 80ml rolled oats
  • 45ml butter, softened
  • 15ml lemon juice
  • 15ml lemon rind
  • 5ml ground cinnamon
  • 6 medium to large firm baking apples
  • 1lt water
  • 15ml honey
  • Ice cream or cream for serving

DIRECTIONS

  1. Combine the walnuts, cranberries, brown sugar, oats, softened butter, lemon juice, rind and cinnamon in a bowl and mix well.
  2. Using a melon baller, scoop out the centre and pips of the apple, leaving the bottom intact.
  3. Carefully slice a small amount off the bottom of each apple so that they stand level.
  4. Divide the nut mixture between all the apples, filling each cavity tightly.
  5. Pierce 3 holes on the sides of each apple.
  6. Place the apples in a medium sized pot and add the water and honey.
  7. Bring the liquid to the boil, place the lid on the pot and simmer for 25 minutes.
  8. Place the sealed pot on a mat or cloth in the Wonderbag and seal.
  9. Leave to cook for 3 hours.
  10. Remove the pot and remove the apples from the poaching liquid.
  11. Serve with ice cream or cream.
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Whole Roasted Chicken with Baby Seasonal Vegetables

SERVES: 4 – 6
PREP TIME: 25 MINUTES
STOVE TOP TIME: 40 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1 large chicken
  • Salt and pepper to taste
  • 1 onion, peeled and quartered
  • 1 whole carrot
  • 1,25lt water
  • 1 chicken bouillon cube
  • 30ml Worcestershire sauce
  • 2 cloves garlic, whole
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 3 sprigs parsley
  • 12 baby potatoes
  • 12 baby carrots
  • 8 – 10 pearl onions, peeled
  • 250g mixed baby squash such as gems, courgettes and patty pans
  • 250g button mushrooms, rinsed

 DIRECTIONS

  1. Sprinkle the whole chicken with salt and pepper.
  2. Place the onion, carrot, garlic, rosemary, thyme and parsley in the bottom of the pot and place the chicken on top.
  3. Add the water, bouillon cube and Worcestershire sauce, baby potatoes and baby onions.
  4. Cover and bring to the boil.
  5. Simmer for 30 minutes and then place the sealed pot in the Wonderbag on a mat or cloth, seal and leave for 3 ½ hours.
  6. Remove the pot and place back on the stove.
  7. Remove the quartered onion, carrot and herbs.
  8. Add the remainder of the small vegetables and simmer for 10 minutes and place back in the Wonderbag for 30 minutes.
  9. Remove and place the chicken under the grill to brown.
  10. Carefully place the chicken and baby veg on a platter.
  11. Thicken the sauce to make a gravy and serve with the roast
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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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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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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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Cider Glazed Gammon with Apple Cinnamon Sauce

SERVES: 6 – 8
PREP TIME: 20 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 5 – 6 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1.2kg – 1.5kg boneless smoked gammon joint
  • 500ml cider Or sparkling apple juice
  • 1 litre cloudy apple juice
  • 5 green apples, peeled, cored and cut into rough chunks (these will form part of your sauce)
  • 1 large onion, peeled and cut in quarters
  • 2 pieces cinnamon stick
  • 15ml coarsely crushed coriander seeds
  • 5ml black pepper
 FOR THE GLAZE AND SAUCE
  • 5ml demerara sugar
  • 2,5ml paprika
  • 15ml cornflour

DIRECTIONS

  1. Place the gammon along with all the other gammon ingredients (except the glaze ingredients) in a medium pot.
  2. The liquid should cover the meat; if not, add a little water to just cover.
  3. Bring to the boil, then reduce the heat to low and simmer gently, covered with a lid, for 40 minutes.
  4. Place the pot on a mat or cloth in a sealed Wonderbag for 5 – 6 hours.
  5. Remove the gammon from its cooking stock, transfer to a small roasting tin.
  6. Pour off ¾ of the liquid, blend the apples and leave the sauce to reduce until of a medium thick consistency.
  7. Adjust seasoning. This is served with the gammon.

GLAZING

  1. Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind.
  2. With a small sharp knife, score the fat into diamonds. Stud every third diamond with a clove. For the glaze, put a ladleful of cooking liquid into a large clean pan.
  3. Add the sugar and paprika and cook until a glaze-like consistency.
  4. Pour this over the gammon and roast for 15 minutes, until browned and caramelised.
  5. Set aside in a warm place while you make the sauce.  Serve with red cabbage and mash.

 

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Festive Rolled Beef Roast with Vegetables

SERVES: 6 – 8
PREP TIME: 25 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 5 – 8 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 12 baby potatoes
  • 5 carrots, peeled and cut into 2-inch slices
  • 8 – 10 baby onions, peeled
  • 1 – 1.5kg boneless beef roll
  • 45ml basil pesto
  • 30ml fried onion
  • 2 cloves garlic crushed
  • 500ml beef bouillon
  • 15ml chives, chopped
  • 30ml parsley, chopped
  • 3 sprigs thyme
  • 2,5ml pepper
  • 30ml onion soup mix
  • 30ml Worcestershire sauce
  • 1 x 400g can cream of mushroom soup

DIRECTIONS

  1. Put potatoes, carrots and onion in a medium sized pot.
  2. Unroll the roast and spread the basil pesto over the inside, sprinkle with fried onion and chopped garlic and roll up again.
  3. Place the roast on top of the vegetables, fat side up.
  4. Pour in the beef bouillon.
  5. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
  6. Pour Worcestershire sauce and mushroom soup over meat.
  7. Bring to the boil and simmer for 40 minutes with the lid on.
  8. Place the sealed pot in the Wonderbag on a mat or cloth and seal.
  9. Leave to cook for 5 – 8 hours or overnight.
  10. Remove the meat and place under the grill for the fat to brown.
  11. Spoon the vegetables on a platter and thicken some of the juices from the pot with some onion soup to make gravy.
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Steamed Christmas Pudding

SERVES: 8 – 10
PREP TIME: 15 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 250ml raisins
  • 250ml sultanas
  • 250ml self-rising flour
  • 125g butter
  • 250ml fresh brown breadcrumbs (from around 4 thick slices of bread)
  • 250ml light brown sugar
  • 250ml pecan nuts, chopped and toasted
  • 250ml chopped cherries
  • 15ml grated orange rind
  • 5ml ground cinnamon
  • 5ml ground mixed spice
  • 250ml milk
  • 1 large egg

DIRECTIONS

  1. Finely grate the butter.
  2. Mix all the ingredients except the milk and egg in a bowl.
  3. Once well combined, stir in the egg and milk, mix together and tip into a well-greased 1.5 litre pudding bowl.
  4. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
  5. Tie the foil securely with string, then place in a large pot on a cloth.
  6. Fill with water halfway up the side of the bowl and bring to the boil.
  7. Turn down the heat to a simmer, cover the pot and steam for 50 minutes.
  8. Place the sealed pot in the Wonderbag for 4 hours.
  9. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
  10. Serve with cream or custard.
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Traditional Irish Stew

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 – 6 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1.3kg lamb neck chops (8 – 10)
  • 4 medium sized carrots
  • 4 medium sized onions
  • 15g butter
  • Oil or dripping
  • 7,5ml salt
  • 750ml vegetable broth (3 cups)
  • 250ml cream (1 cup)
  • 10ml salt
  • 5ml coarse black pepper
  • 600ml lamb bouillon
  • 4 large potatoes, peeled and halved
  • 15ml chopped parsley
  • 15ml chopped chives
  • 5ml chopped thyme
  • Thyme sprigs for garnish

 DIRECTIONS

  1. Shred some of the lard or oil into a heavy casserole dish. Peel the onions, potatoes and carrots.
  2. Trim away any excess fat on the pieces of lamb neck. Bones need not be removed.
  3. Cut the carrots and onions into quarters.
  4. Toss meat in casserole until colour changes and repeat with onions and carrots.
  5. Remove and set aside.
  6. Place the potato halves, cut side down in the bottom of your casserole.
  7. Place the meat, onions and carrots on top.
  8. Add stock and season carefully.
  9. Simmer gently with the lid on for 30 minutes.
  10. Place the sealed pot on a cloth or mat in the Wonderbag and close.
  11. Leave to cook for 4 – 6 hours.
  12. Remove the casserole and carefully pour the cooking liquid into a small pan.
  13. Reduce by 1/3 and stir in the butter and chopped herbs.
  14. Pour ½ over the Irish stew, mix gently and pour the rest on top.
  15. Garnish with thyme sprigs and serve.