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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Kiwi Fruit or a main course that complements a kiwi dessert?

 


See more Recipes from Waitrose

Main Courses


Roast Lamb Fillet with Parsley Potato CrushRoast Lamb Fillet with Parsley Potato Crush

New Zealand lamb is at its best at this time of year. Lambs that have grazed freely on rich pastures produce a sweet, succulent and tender meat. This red wine marinated roast lamb fillet is ideal for easy entertaining.

  • Preparation time: 15 minutes, plus 2 hrs marinating
  • Cooking time: 25 minutes
  • Total time: 40 minutes, plus 2 hrs marinating 

Ingredients

  • 320g pack Waitrose New Zealand Boneless Lamb Loin Fillets
  • 200ml red wine
  • 3 garlic cloves, chopped
  • 2 fresh bay leaves
  • Salt and freshly ground black pepper
  • 300g Waitrose Salad Potatoes, unpeeled, any large ones cut in half
  • 1 tbsp redcurrant jelly
  • 2 tbsp chopped fresh parsley
  • 3 tbsp olive oil

Method

  1. Lay the lamb fillets in a shallow, non-metallic dish. Mix the red wine, garlic, bay leaves and a little black pepper together and pour over the lamb. Cover with clingfilm and leave in the refrigerator to marinade for at least two hours, or preferably overnight. Preheat the oven to 190°C, gas mark 5.

  2. Remove the lamb from the marinade and pat dry with kitchen paper, reserving the marinade. Place the lamb fillets in a medium-sized roasting tin and roast for 15 minutes.

  3. Meanwhile, cook the potatoes in boiling salted water for 10-15 minutes, until tender. As soon as the lamb is cooked, remove it from the oven and transfer to a board. Cover with foil and leave it to rest while you make the sauce.

  4. Place the roasting tin over a medium heat on the hob and pour in the reserved red wine marinade. Bring to the boil, stirring with a wooden spoon to scrape up any sediment from the bottom of the tin. Allow to bubble for 5-7 minutes, until reduced by about a third. Strain the sauce through a fine sieve and return to the tin. Bring back to a simmer and stir in the redcurrant jelly.

  5. Drain the potatoes well and crush lightly with the back of a fork. Stir in parsley and olive oil. Divide the potatoes between four warmed serving plates. Slice the lamb and place over potatoes. Pour the red wine sauce around and serve immediately.



Craggy Range Syrah



Sweet blueberry and cassis fruit with gentle smoky vanilla oak notes. A perfect match for Sunday roasts.

 


 

Venison Braised in Old Peculier with Sticky Shallots and GarlicVenison Braised in Old Peculier with Sticky Shallots and Garlic

Yorkshire's wide expanse of heather-covered moors is home to a big variety of game - from grouse and pheasant to magnificent deer - so it is no surprise that game features high on northern menus in the colder months. Venison cooks to a lovely tenderness in rich, dark beer and Theakston's Black Sheep Brewery at Masham, North Yorkshire, produces an award-winning ale, Old Peculier, which fits the bill perfectly. Serve this mouthwatering braise with a creamy, mustardy potato gratin for a stunning main course.

  • Preparation time: 45 minutes
  • Cooking time: 90 minutes
  • Total time: 2 hrs 15 minutes 

Serves: 6

Ingredients

  • 40g pack dried forest mushrooms
  • 6 tbsp olive oil
  • 2 large onions, sliced
  • 2 garlic cloves, crushed
  • 4 tbsp plain flour
  • 1 tbsp thyme leaves
  • Salt and freshly ground black pepper
  • 1kg diced venison
  • 2 tbsp dark muscovado sugar (or to taste)
  • 500ml Theakston's Old Peculier ale
  • 300ml beef stock
  • 395g tin cherry tomatoes
  • 2 tbsp sweet soy sauce
  • 2 tbsp Worcestershire sauce

FOR THE STICKY SHALLOTS AND GARLIC

  • 4-5 tbsp olive oil
  • 1 whole head garlic
  • 400g shallots, peeled
  • 2 tbsp caster sugar

Method

  1. Cover the mushrooms in warm water and leave to soak for 30 minutes or so.

  2. Meanwhile, heat half the olive oil in a deep casserole dish and fry the onions and crushed garlic over a medium heat until soft and golden. Remove from the dish.

  3. Put the flour and thyme leaves into a plastic bag and season. Add the venison and shake to coat the meat in the seasoned flour.

  4. Preheat the oven to 190°C, gas mark 5.

  5. Heat 1 tbsp olive oil in the casserole and fry 1/3 of the venison until nicely browned on all sides. Repeat twice, browning all the remaining venison. Return all the meat to the pan, along with the fried onions and garlic and stir in the muscovado sugar. Fry for 2-3 minutes more, till the sugar has melted and the venison is sticky.

  6. Stir in the Old Peculier and beef stock. Pour the tinned cherry tomatoes into a fine sieve and gently rinse to remove the juices. Add the tomatoes to the casserole. Stir in the soy sauce and Worcestershire sauce, together with the mushrooms and 100ml of their soaking liquid. Season and bring gently to the boil. Taste the sauce and adjust the seasoning, checking that no extra sugar is needed; the sauce should taste rich and flavoursome, with no bitter edge. Cover and transfer to the oven. Cook for about 1½ hours, stirring half way through, or until the venison is tender and the sauce has thickened.

  7. Meanwhile, separate the head of garlic into cloves but do not peel. Put in a small roasting pan with the peeled shallots. Scatter over the caster sugar and drizzle with the oil. Roast for 40-50 minutes (in the oven with the venison), or until soft, sticky and golden.

  8. Just before serving, stir the sticky shallots and garlic (but not the oil from their pan) into the venison. Serve with mustard potatoes and plain boiled carrots. Encourage your guests to squeeze the sticky baked garlic cloves from their skin as they eat.



Norton Winemaker’s Reserve Malbec, Luján de Cuyo



The wine is characterized by its elegance and complexity. It's beautifully round and velvety with flavours of ripe black fruit, violets, spices and tobacco with a long and complex finish.

 


Heston's veggie burgerHeston's veggie burger

‘A veggie burger so full of flavour, even confirmed carnivores will want to try it.’ Heston Blumenthal

Serves: 2

Ingredients


FOR THE PATTIES
  • 2 cloves garlic
  • 40g avocado
  • 60g water
  • 5g Marmite
  • 2g cumin seeds, toasted and ground
  • 50g oats
  • 100g canned mixed beans, rinsed and lightly crushed
  • 20g pickled beetroot, diced
  • 7g butter
  • Salt

FOR THE BURGER

  • 15g shiitake mushrooms, thinly sliced
  • 2 burger buns
  • Mayonnaise
  • Mustard
  • Tomato Ketchup
  • 2 vegetarian cheese slices
  • 60g tomato, sliced
  • 10g rocket leaves
  • 20g Waitrose Pickled Gherkins, sliced lengthwise, to serve

Method

  1. Wrap the garlic in aluminium foil, cook in an oven preheated to 170ºC, gas mark 3 for 45 minutes. Allow to cool down and peel the skin off.

  2. Cut the avocado into medium-sized slices and place in a pan over medium heat. This will prevent the avocado from oxidizing. Dice into medium-sized pieces.

  3. Place the water in a pan over medium heat and allow to come to a boil. Add the garlic, the Marmite, ground cumin and the oats. Turn the heat to low and allow to cook for 2 minutes. Add the beans and mix until a coarse paste is formed.

  4. Fold in the diced beetroot and avocado. Divide the mix into 2 equal portions and flatten them until patties are formed.

  5. Melt the butter in a pan and sauté the mushroom until soft. Brush the patties with a little oil and place on a hot grill and allow to form a crust on both sides (about 2-3 minutes). Slice the bread in half and place on the barbecue, cut side down.

  6. Add a dollop of mayonnaise, mustard and ketchup to the bottom half of the burger bun. In the meantime, place the cheese on top of the patty and place on the barbecue, lid on, in order to melt. Place the patty on top of the sauces and finish with tomato, mushrooms and rocket and gherkins.




Muga Rioja Rosado



A salmon-coloured, dry rosé from Rioja with red apple and tropical notes. Perfect with Spanish tapas.


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