[catllar]

Cooked my first winter warmer dish today - grey skies and a bit of dampness in the air. I did a slowcook bacon hock with  all the usual suspects plus lentils but had a mad moment and decided to add star anise to the bay, thyme, juniper and rosemary. Then before I added the shredded cabbage towards the end of cooking I put in a heaped desertspoon of blackstrap molasses. I don't know where the idea came from but it was delicious - real kick of richness.  What do you all cook for your first winter warmer?

[arugula]

Ooh now, I would have to say that the idea of lamb shanks casseroled in red wine with plenty onions, seems to come into my head early on in the getting colder season. Or a slow cooking cut of beef with red vegetables, such as tomato, red peppers and beetroot and a spicy chilli kick.

[Janeymiddlewife]

Ham hock & split pea soup; or lentil & bacon soup; leek & potato bake; rice pudding; butternut squash & sweet potato curry.................... hungry now?

[mumofstig]

Did it this week, shoulder of mutton in the slowcooker 

[hamstergbert]

A slow cooked chicken knockers in wine (Elderberry 2008) with tail end courgettes (still hanging in there, bless 'em) a few green toms and (bought. don't ask) onions, served with flower tub carrots,  runner beans from yet another 'final' pick of the year and fluffy tatties.  Delish.  Hidden the bathroom scales for a while.

[Yorkie]

Have just done a mince dish on top of the cooker and bought some lamb to slow cook tomorrow, I have a nice moroccan / tagine type recipe to try out.

[madcat]

I did a slow cook pork chops on apples and onions and prunes and pearl barley in cider a couple of weeks ago .... when I put it on the table OH said "winter is really on the way - you're doing casseroles again".     he's right, of course!

[mumofstig]

some lamb to slow cook tomorrow, I have a nice moroccan / tagine type recipe to try out.

I'll be round then...what time? 

[Yorkie]

About 630ish ? 

[mumofstig]

     

If it is good, can we have the recipe please

[Yorkie]

Of course 

[shokkyy]

I'd vote for pot roast beef in red wine with potato boulangeres. The leftover beef gets cooked in red wine again the next day for beef bourguignon, by which time it's so tenderised it's melting.

[GrannieAnnie]

Wel its not something I've ever done before, but the chap we buy our Dexter beef from gave me 3 Dexter hearts last Saturday, so as I've only ever done stuffed lambs hearts for Brian before, i looked online for my first recipe.  It's a very simple one of braised beef heart in red wine and is done as a stew on the hob.

After I'd cut out all the veins and stuff, I had to cut the heart into 1cm strips, done with onions, potatoes, parsnips and carrots in red wine and chicken stock, with thyme.  But not having any red wine, I had to use my blackcurrant and apple wine!. 

the recipe said to cook it for 1hour, but Brian said it was too tough, so I had it on all told for 2.5 hours!  It still tasted a bit chewy, but Brian liked it!

As I've never done a heart this size before, should I have taken off the 'skin' on the outside of the heart?  I took off the fat like the recipe said, but wasn't sure about what looked like a skin on the outside of it.

But it was a lovely rich gravy, similar to liver in a way.  But there is another in the freezer, so if anyone has a favourite recipe, please let me know!

[themoog]

Roast venison with braised red cabbage, sprouts, broccoli and roast potatoes.

Russet apple and tayberry pie for pud.

I love autumn  !

[Sue33]

liver n' bacon in a rich onion gravy with lots of mash, carrots and peas