There’s a chill in the air. But we’re as warm as toast … with slow simmering dishes, rich in flavour, using only the best quality ingredients from SPAR.
Fill your shopping bag full of Winter goodness! Stock up on all you need to make wholesome meals to keep you warm this season.
Oxtail Casserole
What’s top of our list when it comes to comfort food? Oxtail. Slow simmered with tomatoes, wine and vegetables, it produces a rich, fragrant stew.
Ingredients:
About 1.2 kg SPAR Select oxtail pieces, SPAR sunflower oil, 30 ml SPAR butter or full fat margarine, 3 medium carrots (peeled and thinly sliced), 4 stalks SPAR Freshline celery (cut into chunks), 1 large SPAR Freshline onion (sliced), 60 ml SPAR Italian Balsamic Vinegar, ¾ can SPAR diced tomatoes, 175 ml red wine, 60 ml dry sherry, 3 cloves garlic (crushed), 3 ml dried thyme, 3 SPAR Bay Leaves, 2 sachets SPAR liquid beef stock, 400 ml hot water, salt and freshly ground black pepper to taste.
Method:
Brown the oxtail pieces all over in a drizzling of hot oil in a pot. Lift them out and set aside.
In the same pot, add the butter over low heat, and toss in the carrot, celery and onion over medium heat until tender. Add the vinegar and scrape in any flavourful residue from the meat and vegetables that adheres to the pot base.
Pour in the remaining ingredients.
Cover with a lid and simmer slowly for 2 ½ – 3 hours. If the liquid reduces too much, add in a little more wine. The meat should be very tender, but not quite falling off the bone.
Remove the oxtail, and pour the liquid off into another pot, through a sieve, pressing down on the vegetables to extract the flavoursome liquid they retain. Bring the liquid to the boil and simmer rapidly until it reduces down to a shiny sauce consistency.
Serve this sauce spooned over the oxtail.
Coq au Vin
A French classic! This creamy chicken stew with wine is a rather glam (but still affordable) dinner party dish, and is perfect served with some crusty bread to mop up the delicious sauce.
Ingredients:
2 Tbsp Olive oil, 12 SPAR Select Skin Pack Chicken pieces (thighs and drumsticks), 1 SPAR Freshline onion finely chopped, 1 SPAR Freshline garlic clove, minced, 250g SPAR Freshline mushrooms (sliced), 250ml TOPS at SPAR Olive Brook Chenin Blanc wine, 250ml chicken stock (warm), 250 ml cup cream, salt & pepper, to taste, and SPAR Freshline Italian Flat leafed parsley to garnish
Method:
Place a large pot over a medium heat on the stove. Add 1 Tbsp of olive oil. Salt and pepper the chicken pieces. Brown the chicken pieces on both sides. Remove and place in a clean bowl and set aside. Pour in 1 Tbsp of olive oil into the same pan (don’t wash after browning the chicken) and add the onion. Cook on a low heat until translucent (+- 7 minutes). Add the garlic and cook for 1 minute.
Remove cooked onion and garlic to the same bowl as the chicken. Add the mushrooms to the pan and brown for 4 minutes over a medium-high heat. Return chicken, onion and garlic to the pan and add wine. Bring to a boil. Add warm stock. Lower the heat and simmer for 40 minutes. Add cream and simmer for another 5 minutes. Sprinkle with chopped parsley before serving. Serve with SPAR Bakery crusty ciabatta loaf.
The latest SPAR MasterChef deal is one you don’t want to miss. An exceptional 24cm cast iron casserole with lid, a hand blender, and a choice of silver or gold coloured cutlery sets. Collect the stamps, save, and then show off your new buys at your next dinner party.
