Recipes | Winter Warmers

Mac And Cheese

Cold, crisp winter days are the best time to cook comfort food outdoors. Here are a couple of delicious recipes to put on your menu.

GORGONZOLA AND WALNUT RISOTTO

‘A rich, creamy risotto with a nutty crunch.’

Risotto

SERVES 4 TIME 1 hour

INGREDIENTS
600ml vegetable stock
2 tbsp butter
3 tbsp olive oil
1 white onion, diced
2 cloves of garlic, finely sliced
1/4 stick of celery, finely chopped
200g aborio rice
150ml grape juice with a dash of vinegar
100g fresh spinach leaves
200g Gorgonzola cheese
50g grated Parmesan cheese
Sea salt and black pepper
Handful of crushed walnuts

INSTRUCTIONS

Heat the vegetable stock in a pan and have a ladle nearby.

■ Heat1tbsp of butter and 2 tbsp of olive oil in a large pan.

■ Add the onion, garlic and celery to the butter and oil. Cook for about15 minutes. Make sure they don’t turn brown. Keep the pan on the edge ofthe fire so it’s nottoo hot.

■ Add the rice and cook for a couple of minutes.

■ Pour in the juice and put the pan in the hottest part of the campfire. Cook until most of the liquid reduces.

■ Add a ladle of stock and stir until it reduces again. Continue doing this until you run out of stock and your rice is cooked. This will take around 15 minutes. Don’t worry ifitlooks a little runny, it willthicken as it cools.

■ Remove the risotto from the heat.

■ Stir in the spinach, remaining butter and Gorgonzola.

■ Season with salt and pepper.

■ Sprinkle some walnuts and Parmesan cheese on top, drizzle over some oil and serve immediately.

 

GOLDEN POTATO CAKES WITH SMOKY BUTTER BEANS

‘So simple and so delicious, the smoky butterbeans totally transform this classic into a new favourite.’

Potato Cakes

SERVES 4 TIME 30 minutes

INGREDIENTS

400g–500g potatoes peeled and diced
150ml milk
50g–70g butter
Sea salt and black pepper
150g self-raising flour
2x 400g tin of butter beans in water
2x 400g tin of chopped tomatoes
2 cloves of garlic, finely sliced
1tbsp of olive oil
1 vegetable stock cube
1tsp paprika

 INSTRUCTIONS

■ Boil some water in a saucepan.

■ Add the potatoes and cook until soft.

■ Drain the potatoes and mash.

■ Season the mash and add flour to create a stif mixture.

■ Divide the mixture into four. Round each portion into a ball and then flatten to form a pattie.

■ Place the potato cakes onto a double layer of tin foil and place them on the edge of the campfire.

■ Cook for 15–20 minutes, turning halfway through, until they are golden brown.

■ While the potato cakes are cooking use a colander to drain the butter beans and chopped tomatoes.

■ Lightly fry the garlic in oil for 30 seconds. Now add the butterbeans and tomatoes and stir.

■ While the beans and tomatoes are warming, dissolve the stock cube into some boiling water.

■ After a couple of minutes add the stock and the paprika to the beans.

■ Simmer for around 10 minutes until the sauce thickens.

■ Plate up and serve. Best served immediately to satisfy rumbling stomachs.

 

Hungry for more? Three extra recipes are available to download from scouts.org. uk/magazine.

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