Winter Simple Suppers Collection

Crispy Cordon Bleu

1. 1

   Slice pork loin thinly, spread a teaspoon of Dijon mustard on each piece, place a slice of Gruyère cheese and a slice of ham on one side, fold over, dredge in flour, dip in beaten egg, coat with panko breadcrumbs, then fry in olive oil and butter for 2–13 minutes per side until golden; serve with mashed potatoes and a dollop of lingonberry jam.

Lamb Biryani

2. 2

   Marinate cubed lamb with ginger, garam masala, kashmiri chilies, turmeric, sugar, and salt; refrigerate for several hours. Cook aged basmati rice with water, saffron, cumin, cardamom, mace, and additional spices until partially cooked. In a pan, melt butter, brown the marinated lamb, then add the partially cooked rice, remaining liquid, and simmer covered on low heat for 25–30 minutes; finish with fresh coriander.

3. 3

   Mini Meatloaves with Onion Gravy: Slice three onions thinly; sauté half in olive oil until soft, set aside for meatloaf, keep the rest for gravy. Mix beef mince with sautéed onions, breadcrumbs, egg, Worcestershire sauce, Tabasco, oregano, salt, and pepper; shape into individual loaves, place on a tray, add a base of ketchup, top with more ketchup, and bake until cooked through. For gravy, deglaze the pan with red wine, add chicken stock, stir in flour to thicken, and simmer; serve meatloaves with carrot mash (steamed carrots mashed with butter) and the onion gravy.

Pollo Alla Romana

4. 4

   Season chicken pieces with salt and pepper, brown in olive oil in batches; set aside. In the same pan, fry pancetta, then add whole garlic cloves, sliced green peppers, and herbs (oregano, thyme). Deglaze with white wine, reduce, then add canned plum tomatoes and simmer. Return browned chicken to the pot, cover, and cook for about 40 minutes until tender; finish with chopped parsley and optional capers; serve with crusty bread or pasta.