Tasty Winter Classics Recipes from NetCost Market
Christmas is over but winter is well and truly in full swing. If you haven’t already broken your New Year’s resolution, this set of recipes may tempt you, especially as they all use ingredients that are part of our Weekly Specials! This means you can make these classic winter warmers for a fraction of their usual price. We bet you won’t be able to resist…
Perfect bottom round beef roast Recipe
There’s nothing better than a perfectly cooked, melt-in-your-mouth cut of beef. Luckily for you, that’s exactly what we have for you right here at NetCost Market! We’re currently offering almost half-price cuts of Bottom Round Beef that are perfect for slow roasting on a cold winter day.
Veal Steaks
Ingredients: 4-6 lb. cut of Bottom Round Beef Roast, ½ cup olive oil, 6 cloves garlic, 2 tbsp. sea salt, 2 tbsp. dried rosemary, 1 tbsp. dried thyme, 1 tbsp. cracked pepper, 2 tbsp. onion flakes.
Method:
- Set your bottom round beef roast on a roasting pan and pre-heat your oven to 450F.
- In a pestle and mortar, grind together the garlic cloves, sea salt, rosemary, thyme, pepper, and onion flakes. Gradually add the olive oil so a paste is formed.
- Smear the paste all over the beef, and then make sure the cut is fat-side up before placing in the oven for 20 minutes.
- After 20 minutes, reduce the temperature to 325F and roast for a further 1 ½ to 2 hours, depending on the size of the roast.
- Once done, let the meat rest for 15 minutes before serving.
Perfect Roasted Potatoes
Roasted potatoes, or “roasties” as they are also known, is a revered side dish in Great Britain and one of the must-haves to any type of roasted meat, but it hasn’t quite taken off on this side of the Atlantic. However, there’s no doubt that roasted potatoes are pretty incredible! So, we thought, what better to pair with our perfect roast beef than perfect roast potatoes!? Right now, we have Yukon Potatoes for an incredible price here at NetCost Market, so it’s the perfect time to make this Great British classic!
Recipe
Ingredients: 5 lbs. Yukon potatoes, 1 cup olive oil, 2 tbsp. plain flour, 2 sticks fresh rosemary, salt, pepper.
Method
- Start by peeling the potatoes and cutting them into 2 by 2-inch sized pieces. Place them in a large pot of cold, well-salted water.
- Put the pot on a medium heat with the lid on.
- Bring the potatoes to a boil, and then turn the heat off once they have boiled. Allow them to soak in the hot water for 2 minutes.
- Meanwhile, preheat the oven to 400F.
- Drain the potatoes using a colander, and then place them back in the pot. Using a dishcloth, hold the lid of the pot on securely, and then shake the potatoes so they fluff up and break around the edges slightly. You can also use a large spoon to do this but be careful not to break the potatoes too much.
- Take off the lid and sprinkle over the plain flour and salt, turning the potatoes with a spoon so it coats them all equally with a small dusting.
- Pour the potatoes out onto a baking tray and then pour on the olive oil. Turn all the potatoes so they are well-coated in the oil. Place the two stems of rosemary under the potatoes.
- Place the tray in the oven for 15 minutes, and then turn down to 325F for 30 – 40 minutes, ensuring you turn the potatoes every 10 minutes so they don’t burn or cook unevenly.
- They should be golden brown and crispy on the outside and soft and fluffy on the inside when serving!
Bacon and lentil winter warmer soup
This winter warmer soup is perfect for lunch on a cold day or as a starter for a hearty dinner if you are having friends over. It’s not only easy and relatively quick to make but is also healthy as it contains vitamin-packed lentils! Right now, European and American Canadian back bacon is on offer here at NetCost Market, and so are a variety of hearty breads including Family Zlota Trading Borodinsky Bread, Back Shop Farmervesper Bread, and Mantinga Hungarian Bread — all of which are the perfect accompaniment to this great soup!
Recipe
Ingredients: 8 thick-cut strips of European and American Canadian back bacon, 1 cup diced onion, 1 cup sliced carrots, 1 cup chopped celery, 4 cloves minced garlic, 2 tsp. dried oregano, ½ tsp. dried thyme, 64 oz. vegetable stock, 30 oz. canned tomatoes, 1 lb. dried lentils – rinsed and drained, ½ tsp. salt, 1 bay leaf, ½ tsp. black pepper.
Method
- Cook the strips of bacon in a large cast-iron pot until crispy, and then transfer to a plate leaving the fat in the pan.
- Set the heat to medium and then add the onion, carrots, and celery, and cook for 5 minutes, stirring often. Add the garlic, oregano, and thyme, and cook for 1 minute.
- Add vegetable stock, tomatoes, lentils, bay leaf, salt, pepper, and then crumble the cooked bacon into the pot.
- Bring to a boil and simmer for about 1 to 1 ½ hours. Make sure to taste and season before it is served.
- Serve with tasty, crusty bread or simply by itself!
Just because the holiday season is over, it doesn’t mean you need to stick to bland food! There are plenty of great winter warmers out there that will keep your spirits up through the coldest months of the year and aren’t all that bad for your waistline. Check out NetCost Market’s Weekly Specials to see all the great products we currently have at an amazing value to get you through the toughest time of the year!