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KATECOOKS: 3 WINTER WARMERS

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It's that time of the year when food becomes the highlight of conversation,meals are being planned for the lead up to Christmas and everyone takes to the Kitchen. I spend 99% of my time cooking so when ALDI asked me to create a 3 course meal featuring their winter warmer recipes I jumped at the chance and donned my apron....Join me in re-creating 3 of their delicious 

STARTER: Individual Potato Bites Topped with Gin & Tonic Infused Smoked Salmon and Horseradish cream
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YOU WILL NEED:
700g Maris Piper Potatoes
1 TBSP Creme Fraiche
1 TSP Horseradish Sauce
2 Spring Onions
1 Egg Yolk
1 TBSP Plain Flour
S&P
1 TBSP Olive Oil
100g Gin & Tonic Smoked Salmon
A Few Sprigs of Dill to Serve

HOW TO:
+ Place the potatoes in a pan of water and cook for 12-15 minutes, until soft.
+ Meanwhile, mix together the crème fraiche and horseradish.
+ Drain the potatoes and place in a bowl with the chopped spring onion and egg yolk and mash until smooth. Stir in the flour and seasoning.
Shape into 12 little potato cakes and chill for 20 minutes.
+ Heat the olive oil in a frying pan and cook the potato cakes for 3-4 minutes on each side, until golden.
+ Serve the potato cakes topped with smoked salmon, a dollop of horseradish cream and a sprig of dill.


MAIN: Pan-fried Pork Medallions with Prosecco Apple Sauce, served with Colcannon
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YOU WILL NEED:
500g Maris Piper Potatoes
50g Unsalted Butter
2 Apples Cored and Cut into Wedges
1 TBSP Olive Oil
600g Pork Medallions
1/2 Savoy Cabbage,Shredded
150ml Prosecco
4 TBSP Creme Fraiche
1 1/2 TBSP Wholegrain Mustard
S&P

HOW TO:
+ Place the potatoes in a pan of water and cook for 10 minutes.
+ Meanwhile, heat 25g of the butter in a frying pan and cook the apple wedges, tossing them in the butter, until they start to turn golden. Remove from the pan.
+ Wipe the frying pan with a piece of kitchen roll then add the olive oil to the pan and when hot add the pork medallions. 
 Cook for 3-4 minutes on each side. Pour in the Prosecco and simmer until reduced by half.
+ Add the shredded cabbage to the potatoes and cook for a further 5 minutes.
+ Stir the crème fraiche and mustard into the frying pan with the pork and cook for 3-4 minutes, stirring in the apples for the last 2 minutes, to warm them through.
+ Mash the potatoes and cabbage with the remaining 25g of butter and season well.
+ Divide the colcannon between four warmed plates and spoon over the pork and creamy apples and juices.


DESSERT: Winter Spiced Pear and Ginger Pudding with Champagne Vanilla Custard
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YOU WILL NEED: 
150g Unsalted Butter
150g Light Brown Sugar
3 Pears,Peeled and Cut into Thin Wedges
2 Eggs
125g Self Raising Flour
1/2 TSP Baking Powder
50g Cranberries
Icing Sugar to Dust

HOW TO: 
+ Preheat the oven to 180°C/Gas mark 4 and grease and base line a 23cm spring-form tin.
+ Cream together the butter and sugar until light a fluffy. Spread 1 tbsp. of the mixture over the base of the tin.
+ Place the thin slivers of ginger around the base then top with the wedges of pear.
+ Stir the eggs, flour and baking powder into the remaining butter and sugar mixture, then finally add the ground ginger until you have a smooth cake mixture.
+ Sprinkle over the cranberries and spoon over the pears and level with a spatula.
Bake for 40 minutes, until the cake is set.
+ Remove from the oven and turn out by placing a plate over the tin and inverting.
+ Serve cut into wedges, with vanilla ice-cream.

ENJOY!

Will you be trying ALDI's Winter warmers? I'd love to see if you try any of these recipes,tag me on instagram with the hashtag #katecooksaldi

Words and Photography by Kate-Louise
Recipe Supplied by AldiUK

This post was in collaboration with The BBC Good Food Show and AldiUK

PSSSST... Get 15% Off the Birmingham Good Food Show tickets using the code "BL15"


3 comments

Thank you for all your lovely comments,They make my day :)

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