WONDERBAG A RECIPE FOR CHANGE 2016 Wonderbag Christmas Menu Gluhwein (serves 4 – 6) Ingredients 3/4 cup water 3/4 cup white sugar 1 cinnamon stick 1 orange 10 whole cloves 1 (750 ml) bottle red wine Directions In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer for 5 minutes. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Add 2/3 of the bottle of wine, bring to the boil. Simmer and then place the sealed pot in the Wonderbag on a mat or cloth, seal and leave for 2 hours. Open the Wonderbag and add the remaining wine. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.) Decorate with a slice of orange Prep time: 10 minutes Time on stove: 15 minutes Time in Wonderbag: 2 hours Time saved on stove: 35 minutes Festive rolled beef roast with veg (serves 6 – 8) Ingredients 12 baby potatoes 5 carrots, peeled and cut into 2-inch slices 8 – 10 baby onions, peeled 1 – 1.5kg boneless beef roll 45ml basil pesto 30ml fried onion 2 cloves garlic crushed 500ml beef bouillon 15ml chives, chopped 30ml parsley, chopped 3 sprigs thyme 2,5ml pepper 30ml onion soup mix 30ml Worcestershire sauce 1 x 400g can cream of mushroom soup Directions Put potatoes, carrots and onion in a medium sized pot. Unroll the roast and spread the basil pesto over the inside, sprinkle with fried onion and chopped garlic and roll up again. Place the roast on top of the vegetables, fat side up. Pour in the beef bouillon. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat. Pour Worcestershire sauce and mushroom soup over meat. Bring to the boil and simmer for 40 minutes with the lid on. Place the sealed pot in the Wonderbag on a mat or cloth and seal. Leave to cook for5 – 8 hours or overnight. Remove the meat and place under the grill for the fat to brown. Spoon the vegetables on a platter and thicken some of the juices from the pot with some onion soup to make a gravy. Prep time: 25 minutes Time on stove: 50 minutes Time in Wonderbag: 5 – 8 hours Time saved on stove: 3 hours Cider glazed Gammon with Apple cinnamon sauce (serves 6 – 8) Ingredients 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 in quarters 2 pieces cinnamon stick 15ml coarsely crushed coriander seeds 5ml black pepper For the glaze and sauce 15ml demerara sugar 2,5ml paprika 15ml cornflour Directions Place the gammon along with all the other gammon ingredients (except the glaze ingredients) in a medium pot. The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, covered with a lid, for 40 minutes. Place the pot on a mat or cloth in a sealed Wonderbag for 5 – 6 hours Remove the gammon from its cooking stock, transfer to a small roasting tin. Pour off ¾ of the liquid, blend the apples and leave the sauce to reduce until of a medium thick consistency. Adjust seasoning. This is served with the gammon glazing: Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds. Stud every third diamond with a clove. For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and paprika and cook until a glaze-like consistency. Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm place while you make the sauce Serve with red cabbage and mash Prep time: 20 minutes Time on stove: 50 minutes Time in Wonderbag: 5 – 6 hours Time saved on stove: 4 hours Christmas spiced red cabbage (Serves 8) Ingredients 1 large red cabbage (about 1kg) 25g butter 2 onions, finely chopped Finely grated rind and juice 1 orange 1 clove 1 cinnamon stick 250ml vegetable bouillon 30ml red wine vinegar 250ml water 5ml black pepper 5ml salt 30ml brown sugar Directions 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. Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. 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 bouillon, red wine vinegar, orange juice and water. Ass the sugar and seasoning Bring up to the boil, then reduce the heat to a simmer, covered for 20 minutes Place the sealed pot on a cloth or mat in the Wonderbag and cook for 2 hours Prep time: 10 minutes Time on stove: 40 minutes Time in Wonderbag: 2 hours Time saved on stove: 1 hour Norwegian sweet rice porridge recipe (serves 6 – 8) Ingredients 220ml of Sushi Rice 470ml water 1 litre Whole Milk 5ml Vanilla Extract 1 cinnamon stick Sugar, Cinnamon and Butter on top Directions Mix water and rice and bring it to a boil. Once the water is almost gone, add the milk and vanilla extract. Bring everything to a boil while stirring. Place a lid on the pot and place on a mat or cloth in the Wonderbag and seal. Leave for 2 ½ hours Once it’s done, add cinnamon, sugar and a dash butter on top. For Christmas, you can hide an almond in the pudding and whoever finds it can have a lucky wish! Prep time: 10 minutes Time on stove: 25 minutes Time in Wonderbag: 2 ½ hours Time saved on stove: 45 minutes BUTTERNUT SQUASH SOUP (serves 4) INGREDIENTS 1kg butternut squash, peeled, deseeded and cut into 1-inch cubes 2 yellow onions, finely diced 2 cloves garlic, chopped 45ml of olive oil 5ml fresh thyme 2,5ml cinnamon 1 ¼ lt vegetable bouillon 7,5ml Salt 7,5ml pepper DIRECTIONS Heat the olive oil in a large pot over medium-high heat Add the onions and garlic and sauté until translucent (about 5 minutes) Add the butternut squash, thyme and bouillon Increase the heat to high, and bring to a boil Reduce heat to medium-low and simmer, covered for about 5 minutes Place your lidded pot on a mat or cloth in the Wonderbag for a minimum of 2 hours to finish cooking Purée using a stick blender or food processer Serve with a swirl of fresh cream and a dollop of basil pesto PREP TIME: 10 MIN STOVE TOP TIME: 10 MIN WONDERBAG TIME: MINIMUM 2 HOURS Time saved on stove: 45 minutes Mustard and butter basted Celebration Chicken (serves 4 – 6) Ingredients 1,2kg free range chicken 5ml olive oil sea salt flakes 1 onion, quartered 1 lemon quartered 1 large thyme sprig 5 bay leaves 1 lt water For the mustard butter 85g butter, softened 20ml wholegrain mustard 10ml sundried tomato paste 15ml fresh thyme leaves 15ml chopped parsley 2,5ml pepper 2,5ml salt 1 clove garlic chopped Directions To make the mustard butter, beat the butter with all the seasonings until well mixed Gently push your fingers under the skin of the chicken, starting from the neck, until you can push your whole hand in down the length of the breast – take care not to tear the skin. Spread the butter under the skin so that it covers the breasts. Rub the inside of the cavity with some of the mustard butter Fill the cavity with the onion and lemon wedges Place the chicken in a large pot, with one onion, peeled and quartered on the bottom of the pot Add water and 1 chicken bouillon cube to come ¾ way up the chicken Place the pot on heat and bring to the boil Cover with the lid, turn down the heat and simmer for 40 minutes Place on a mat or cloth in the Wonderbag for 4 hours Remove the bird and place on a baking tray, and brown under the grill Pour off 3/4 of the liquid and reserve as stock for future cooking Heat the remaining liquid and thicken with corn starch or white onion soup powder Serve with ratatoullie and parsnip, horseradish and feta mash Prep time: 18 minutes Time on stove: 45 minutes Time in Wonderbag: 4 hours Time saved on stove: 1 ½ hours Ratatouille (serves 4 – 6) INGREDIENTS 45ml olive oil 1½ onions, diced 3 cloves garlic, peeled and chopped ½ large aubergine, chopped into small squares 4 courgettes, sliced and diced 5 button mushrooms, chopped up into small squares ½ red pepper, diced ½ yellow pepper, diced ½ green pepper, diced 1 chili, chopped into small pieces 1 tin whole tomatoes, chopped up 30ml soy sauce 15ml chutney or salsa 7,5ml salt 5ml black pepper DIRECTIONS In a medium pot, add the olive oil, onions, chili and garlic and simmer for 5 minutes Now add all the other vegetables and mix well Add the soy sauce and the chutney or salsa and bring to the boil Simmer for 5 minutes Place the sealed pot on a mat or cloth in the Wonderbag for 3 hours Serve with rice, naan bread or a baked potato Prep time: 12 minutes Time on stove: 10 minutes Time in Wonderbag: 3 hours Time saved on stove: 40 mins Parsnip and potato mash with horseradish and feta (serves 4 – 6) Ingredients 1 ½ kg potatoes, peeled cut into chunks 500g parsnips, peeled and chopped 3 cloves garlic, chopped 5ml salt 5ml black pepper Water to cover 125ml cream ½ cup crumbled feta 2 TBSP horseradish sauce ½ cup chopped spring onions Place the potatoes, parsnips, garlic, salt and pepper in a medium pot, cover with water, bring to the boil and boil for 25 minutes. Place the covered, sealed pot on a mat or cloth in the Wonderbag for 3 hours. Mash the potatoes with cream and the horseradish sauce Stir in the feta and chopped spring onions and check seasoning. Serve with roast or chops Prep time: 10 minutes Time on stove: 30 minutes Time in Wonderbag: 3 hours Time saved on stove: 45 minutes Cous cous and vegetable salad with feta and roasted pecans (serves 4 – 6) Ingredients ½ red onion, cut into cubes 3 cloves garlic, chopped 50ml butter ½ red pepper cut into cube ½ yellow pepper, cut into cubes 125ml butternut or pumpkin cut into small cubes 2 courgettes, halved and sliced 30ml chopped parsley 500ml vegetable bouillon 125ml water 5ml salt 5ml black pepper 625ml cous cous 125ml crumbled feta 125ml chopped spring onions Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top Directions In a medium pot, heat the butter and fry the onion and garlic until lightly browned Add the pepper, courgettes, butternut and fry for 2 minutes Add the chopped parsley, bouillon, water, salt and black pepper and bring to the boil Add the cous cous, mix well, seal the pot with a lid and place in the Wonderbag on a mat or cloth for 1 ½ hours Remove from the Wonderbag and fluff up with a fork Stir in the crumbled feta and chopped spring onions Place in a large salad bowl and sprinkle with the nut and berry mix Serve as a side or a lunch salad Prep time: 10 minutes Time on stove: 10 minutes Time in Wonderbag: 1 ½ hours Time saved on stove: 30 minutes Steamed Christmas pudding (serves 8 – 10) Ingredients 250ml raisins 250ml sultanas 250ml self-raising flour 125g butter 250ml fresh brown breadcrumbs (from around 4 thick slices of bread) 250ml light brown sugar 250ml pecan nuts, chopped and toasted 250ml chopped cherries 15ml grated orange rind 5ml ground cinnamon 5ml ground mixed spice 250ml milk 1 large egg Directions Finely grate the butter. Mix all the ingredients except the milk and egg in a bowl. Once well combined, stir in the egg and milk, mix together and tip into a well-greased 1.5 litre pudding bowl. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a large pot on a cloth. Fill with water halfway up the side of the bowl and bring to the boil. Turn down the heat to a simmer, cover the pot and steam for 50 minutes, then place the sealed pot in the Wonderbag for 4 hours. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate. Serve with cream or custard Prep time: 15 minutes Time on stove: 50 minutes Time in Wonderbag: 4 hours Time saved on stove: 2 hours Leave a Reply Cancel ReplyYou must be logged in to post a comment.