The month of love is upon us and with that the not so pleasant thought of having to slave over a hot stove for hours to prepare the perfect Valentine’s Day meal. Fortunately, thanks to the revolutionary Wonderbag – getting hot and bothered over the stove is a thing of the past!
These fab Valentine’s Day recipes will show you that now all you need is your ingredients, then bring them to the boil in a pot, and leave them to safely and nutritiously cook away, uninterrupted, once you put them into the Wonderbag. No extra power needed and this amazing slow cooker will continue to cook for up to 10 hours while you enjoy a love-filled day with your loved one (s).
Lightly spiced lamb tagine
(Serves 4 – 6)
PREP TIME: 15 MINS
STOVE TOP TIME: 40 MINS
WONDERBAG TIME: 4 HOURS
Tender juicy lamb, in a tomato and onion base with the delicate flavour of cumin and coriander, with a hint of curry.
Ingredients:
30ml oil
2 onions chopped
4 cloves garlic cloves
30ml medium curry powder
10ml ground cumin
7,5ml ground coriander
600g cubed lamb
9 baby potatoes, halved
2 lamb bouillon cube
2 x 400g tin chopped tomato
15ml salt
30ml brown sugar
10ml coarse black pepper
15 ml mixed herbs
Directions:
Heat the oil in a medium sized pot and brown the onions and garlic. Add the curry powder, cumin and coriander and fry for a minute. Add the lamb and fry for 5 minutes, stirring. Add the remaining ingredients, bring to the boil and simmer for 25 minutes. Place the lid on and simmer for a further 5 minutes. Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 4 hours. Remove and serve with rice, plain, butternut or sweet potato mash.
Creamy chicken, bacon and leek braise
(Serves 4- 6)
PREP TIME: 10 MIN
STOVE TOP TIME: 20 MIN
WONDERBAG TIME: 4 HRS
MODERATE
Ingredients:
¼lb smoked streaky bacon, diced
2-3lb/1kg whole chicken cut into 8 pieces
1 Tbsp all-purpose flour
¾ cup dry white wine
2 large leeks, washed, trimmed & cut into ¾ inch chunks
1lb/0kg small, new potatoes, washed
6 Tbsp crème fraîche
2 tsp Dijon mustard
2 tsp chopped, fresh tarragon
Directions:
Heat a 4-5 quart pot over high heat. Add the bacon and cook for 1 minute until it starts to release its fat into the pan. Add the chicken and cook for 5 to10 minutes, turning occasionally until golden. Sprinkle 1 Tbsp of plain flour over the chicken and stir until evenly coated. Add ¾ cup of dry white wine, stirring well to remove any caramelized pieces from the base of the pan. Add ½ cup water, the leeks, potatoes, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 15 minutes. Cover the pan with a tight fitting lid. Place the pot into your Wonderbag and seal for 4 to 5 hours. Just before serving stir in the tarragon and season to taste.
Whole fillet in thyme and mushroom sauce
(Serves 2)
PREP TIME: 20 MINUTES
STOVE TOP: 18 MINUTES
WONDERBAG: 3 HOURS
Ingredients:
500g beef fillet
30ml oil
8 baby onions
3 cloves garlic, chopped
250g Button mushrooms
3 sprigs thyme
1 x 410g tin chopped tomato
25ml brown sugar
5ml coarse black pepper
5ml salt
45ml brown onion soup mixed with 100ml water
Directions:
Heat a little oil in a frying pan, season the whole piece of fillet and brown and seal in the pan. In a 2 – 2 ½ lt pot, heat the remaining oil,, and lightly fry the onions and garlic. Add the mushrooms and fry for 2 minutes. Place the sealed fillet in the pot, add the remaining ingredients and bring to a simmer. Simmer with the lid on for 10 minutes. Place the pot on a mat or cloth in the small Wonderbag, seal and leave for 3 hours. Remove and serve with creamy mash and seasonal veg, with extra sauce on the side
NOTE: this recipe can simply be doubled for a family of 4. Use a 5lt pot and a medium or large Wonderbag. Simmer for 25 minutes and leave in the Wonderbag for 4 hours.
Self -saucing chocolate and marshmallow dessert
(Serves 2)
PREP TIME: 15 MINUTES
STOVE: 25 MINUTES
WONDERBAG: 3 ½ HOURS
Ingredients:
Pudding
180ml flour
7,5ml baking powder
2,5ml salt
250ml mini marshmallows
125ml sugar
25ml cocoa powder
80ml milk
20ml melted butter
Sauce
250ml hot water
20ml cocoa powder
20ml sugar
To serve: strawberries and thick cream
Directions
In a bowl, mix all the ingredients for the pudding with a spoon. Grease a 2lt pot with cooking spray and spread the pudding mix in the pot. Sprinkle the sauce cocoa and sugar on top, and then pour the boiling water over. Bake at 180°C for 25 minutes with the lid on. Place in the small Wonderbag on a cloth or mat and leave for 3 ½ hours. Remove and serve with fresh strawberries and cream or ice cream.
NOTE: The recipe can simply be doubled for a family of 4, and made in a 5lt pot or glass casserole dish. Bake for 35 minutes and leave in the Wonderbag for 4 ½ hours.
Sticky syrup pudding
(Serves 6 – 8)
PREP TIME: 15 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 2 – 3 HOURS
DIFFICULT
Ingredients:
375ml or 1 ½ cups flour
12ml or 2 ¼ tsp baking powder
5ml or 1tsp salt
125ml or ½ cup sugar, passed through a food processor to make fine
2 large eggs, beaten
120ml or 8 Tbsp. golden syrup (can be made by melting 8 Tbsp. sugar)
105g or 7 Tbsp. unsalted butter, frozen, grated
90ml or 6 Tbsp. milk
Aluminium foil Parchment paper
Butter, for greasing
To serve: Ice cream or custard
Directions:
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Add the butter and rub in lightly with your fingertips to incorporate it into the flour. Gradually mix in the beaten egg and milk to make a thick batter. Set aside. Generously butter a 2 lt (8 cup) glass or ceramic bowl (that will fit into your 5 – 6lt or 5-6-quart pot). Spoon in 60ml or 4 Tbsp. of the golden syrup, swirl around the bottom of the basin. Spoon the batter mixture into the prepared bowl. Place a 42cm or 16 inch square of parchment paper on top of a 42cm or 16 inch square of foil. Place the two sheets paper-side down onto the bowl and cover tightly. The foil should completely cover the bowl. Place a flameproof trivet or folded cloth into the base of your pot. Place the bowl of pudding on top of the trivet and fill with water so that it reaches half way up the sides of the bowl. Bring it to the boil over high heat for 30 minutes. Place the pot into your Wonderbag on a cloth or mat and seal for 2-3 hours until risen and springy to touch. Unwrap and carefully invert onto a plate, drizzle with extra 60ml or 4 Tbsp. of syrup to taste.
Tip: this dessert is best eaten as soon as it is cooked.
Serve with ice cream or custard on top.
