Your festive mains and sides are sorted (in half the cooking time!)

Preparing celebratory meals this festive season will be easy-peasy and energy-saving …

Thanks to the versatility of the Wonderbag’s heat-retention technology, it’s a practical solution for busy holiday kitchens – while showcasing dishes that deliver both flavour and sustainability.

This collection, developed specifically for slow, energy-saving cooking, reinforces Wonderbag’s commitment to accessible, environmentally conscious meal preparation.

Cider Glazed Gammon

Wonderbag’s delicious Cider Glazed Gammon has a prep time of 20 minutes, with only 50 minutes spent on the stove, and 4-6 hours spent in the Wonderbag. Saves 4 hours of cooking time in the oven. Now that’s a Christmas that Counts.

Serves: 6 to 8

Ingredients:

For the gammon

• 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 into quarters
• 2 pieces cinnamon stick
• 15ml coarsely crushed coriander seeds
• 5ml black pepper

For the glaze and sauce

• 15ml demerara sugar
• 15ml cornflour

Directions:

1. Place all of the ingredients for the gammon (minus the glaze and sauce) together in a medium pot.
2. The liquid should cover the meat; if not, add a little water to just cover it. Bring to a boil, then reduce the heat to low and simmer gently, covered with a lid, for 40 minutes.
3. Place the pot on a mat or cloth in a sealed Wonderbag for 4 – 6 hours.
4. Once cooked, remove the gammon from its cooking stock and transfer it to a small roasting tin.
5. Pour off ¾ of the liquid, blend the apples and leave your apple sauce to reduce until of a medium-thick consistency. Adjust seasoning. 
6. For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and cook until glossy and translucent. Pour over the gammon and roast for 15 minutes, until browned and caramelised. 
7. Serve the gammon alongside your apple sauce, red cabbage and glazed root vegetables.

Oxtail Casserole

Prep Time: 20 minutes, Stove Time: 50 minutes, Wonderbag Time: 4 hours.

Serves: 4 to 6

A traditional and comforting casserole using a cheap and cheerful cut of meat – oxtail. While oxtail requires careful preparation and lengthy cooking to become tender, its exceptionally rich flavour makes it well worth the effort. The casserole’s hearty gravy and chunky root vegetables is perfect served with a bowl of rice, suet dumplings or slice of crusty bread.

Ingredients:

• 1kg jointed oxtail
• 500g bacon (optional)
• Salt and pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 2 tsp thyme
• 2 tbsp brown sugar
• 200ml red wine (optional)
• 1 can of chopped tomatoes
• 2 beef stock cubes
• 450g carrots, sliced on the diagonal
• 450g potatoes, sliced on the diagonal

Directions:

1. Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.

2. Heat the oil in a medium-large lidded pot until sizzling. Brown the oxtail in the oil, then add the bacon cubes. Set the browned oxtail and bacon aside.

3. Add the onions, garlic, ½ teaspoon of salt, thyme, and sugar to the pot. Cook on a low heat for 5 minutes. Next, pour half of the wine into the pot, scraping the bottom to loosen any bits of oxtail that may be stuck.

4. Add the remaining wine along with the can of tomatoes and stock cubes. Bring the mixture to a boil, then stir in the oxtail, bacon, carrots, and potatoes.

5. Allow to boil for 30 minutes with the lid on. Transfer the lidded pot to the Wonderbag and allow it to stand for 4 hours. Serve with warm, crusty bread or rice.

One pot Turkey Crown with root vegetables

Prep Time: 20 minutes, Stove Time: 45 minutes, Wonderbag Time: 4 hours 

Serves 4 to 6

Ingredients:

• 1/2 large onion, sliced thinly
• 3 carrots, trimmed and sliced on the diagonal
• 2 celery stalks, trimmed and cut into thirds
• 400ml chicken broth
• 1.5kg turkey crown
• 4 garlic cloves, peeled
• 1 lemon, quartered

Rub Ingredients:

• 2 tsps salt
• 1/4 tsp black pepper
• 1/4 tsp ground white pepper
• 1 tsp paprika
• 1 tsp dried thyme

Gravy Ingredients:

• 3 tbsps butter
• 3 tbsps plain flour
• 1/2 tsp dried thyme

Directions:

1. Add the onion, carrots, celery and broth to a lidded pan. Cook on a low heat for 10 minutes.
2. Combine all of the rub ingredients in a small bowl. Pat the turkey crown dry with paper towels. Firstly, rub the garlic clove all over the turkey skin, then coat with the rub mix. 
3. Add the garlic cloves and lemon to your celery and carrots, then place the turkey on top. 
4. Cook on a low heat, with the lid on, for 30 minutes on the stove. Turn off the heat when the broth boils.  Transfer the covered pot to the Wonderbag and allow it to stand for 4 hours. The turkey is cooked when the internal temperature reaches 165 F/75 C and when the juices run clear from the thickest part of the meat. 
5. Remove the turkey crown and place in a roasting pan or baking dish. Place in the oven and crisp up the skin, for about 3 to 4 minutes, watching carefully to prevent burning.

Make the Gravy

1. Strain the broth from the pan and set aside. 
2. Add 3 tablespoons of butter to a saucepan and melt. Stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.  Slowly add the strained broth, stirring all the time, until you have a thickened sauce.
3. Add dried thyme and salt and pepper to taste. Serve with the turkey and vegetables.

Beef Stew

Prep Time: 15 minutes, Stove Time: 35 minutes, Wonderbag Time: 3 hours. 

Serves: 4 to 6

A traditional, warming beef casserole with a thick, rich gravy and chunky root vegetables – an ideal recipe for cheap cuts, as slow-cooking guarantees a soft and tender dish that almost melts in the mouth. 

Ingredients:

• 1kg stewing beef (feather blade or brisket works nicely), cut into nice large chunks
• Salt and pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 1 medium onion, chopped finely
• 4 garlic cloves, chopped finely
• 2 tsp thyme
• 2 tbsp brown sugar
• 200ml red wine (optional)
• 1 can of chopped tomatoes
• 2 beef stock cubes
• 450g carrots, sliced on the diagonal
• 450g potatoes, sliced on the diagonal
• A loaf of crusty bread for serving

Directions: 

1. Coat the beef in salt, pepper, and flour until well covered. Heat the oil in a medium-large lidded pot until sizzling. Brown the beef cubes in the oil and set aside.
2. Add the onions, garlic, pinch of salt, thyme, and sugar to the pot. Cook over a low heat for 5 minutes.
3. Pour half of the red wine into the pot, and deglaze to release any stuck beef bits from the bottom.
4. Add the rest of the wine, can of tomatoes, and stock cubes. Bring to a boil, then mix in the beef, carrots, and potatoes.
5. Allow to boil for 20 minutes with the lid on. Turn off your gas or electricity, then transfer the lidded pot to the Wonderbag and allow it to stand for 3 hours. Serve with warm, crusty bread.

Spiced Red Cabbage

Prep Time 10 minutes, Stove Time: 20 minutes, Wonderbag Time 2 hours.

Serves: 6 to 8

Ingredients:

• 1 large red cabbage (about 1kg)
• 25g butter
• 2 onions, finely chopped
• Finely grated rind and juice of 1 orange
• 1 clove
• 1 cinnamon stick
• 250ml vegetable stock
• 30ml red wine vinegar
• 250ml water
• 5ml black pepper
• 5ml salt
• 30ml brown sugar

Directions:

1. Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
2. Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins.
3. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the vegetable stock, red wine vinegar, orange juice and water.
4. Add the sugar and seasoning then bring to the boil, and reduce to a simmer for 20 minutes with a lid on the pan.
5. Place the sealed pot on a cloth or mat in the Wonderbag and cook for 2 hours

Glazed seasonal root vegetables

Prep Time 5 minutes, Stove Time: 7 minutes, Wonderbag Time: 1-2 hours. 

Serves: 4 to 6

Ingredients:

• 4 large carrots, sliced on the diagonal
• 4 large parsnips, sliced on the diagonal
• 2 sticks of cinnamon 
• Knob of butter
• Sugar to taste

Directions:

1. Combine all the ingredients in a lidded pot without adding water. This method locks in all of the colours, nutrients and flavours of the root vegetables, all whilst reducing cooking time.
2. Cook for 7 minutes on the stove over a medium heat, then place the sealed pot on a cloth or mat in the Wonderbag and cook for 1-2 hours.

And to drink …

Mulled Cider

Prep Time 5 minutes, Stove Time: 5 minutes, Wonderbag Time: 1-2 hours. 

Serves: 4 to 6

Ingredients:

• 1.5 litres Dry Cider
• 5 tbsp Calvados (or brandy)
• 400ml apple juice
• 75g dark brown sugar
• Zest of 1 large orange, peeled into strips
• 6 whole cloves
• 2 cinnamon sticks
• 1 tbsp whole allspice berries

Directions:

1. Pour the cider, Calvados, apple juice and sugar into a large, lidded pan.
2. Stir over a low heat, then add the orange zest and spices for a few minutes until it starts to boil.
3. Switch off your gas or electricity source, and place a tea towel at the bottom of your Wonderbag. Swiftly transfer your lidded pan into the Wonderbag, cover the Wonderbag with its fabric lid and secure by pulling the cord tightly. Allow the dish to cook undisturbed for a minimum of one hour.

For more info, and to buy your Wonderbag(s), visit wonderbag.co.za.