From currywurst to mulled wine, these Gousto Christmas market recipes offer a twist on the classics and can be made at home.
Mulled wine is a popular drink over the festive period, and is particularly warming on a cold winter’s night.
Ingredients (for 4 servings):
Slice the oranges into quarters, halve the chillies, peel the ginger and cut it into a few large pieces
Add the wine, honey, orange quarters, chilly halves, ginger pieces and any optional spices into a large pot and stir to mix in the honey
Next, cover with a lid and heat gently on the stove for five minutes, or until hot.
Remove from the heat and ladle into heatproof glasses
Top tip: The mulled wine will lose some of its alcohol content when heated, so you can add brandy or port once it’s been heated if you like strong mulled wine.
The currywurst is a staple of every Christmas market and can be easily recreated at home.
This recipe turns the currywurst into a hot dog by adding a bun, and even includes sauerkraut.
Ingredients (serves two people)
Preheat the oven to 200C/ 180C (fan)/ 400F/ Gas 6.
Cut the potatoes (skins on) into chips, then add them to a baking tray with a drizzle of vegetable oil and a pinch of salt.
Next, move the chips to one side of the baking tray and add the Cumberland sausages.
Put the tray in the oven for 25 to 30 minutes, or until the sausages are cooked through and the chips are golden and crisp.
Then, boil a kettle, grate the carrots (skin on) and finely shred or grate the baby white cabbage.
Dissolve one teaspoon of sugar in two teaspoons of boiled water in a large bowl. Once dissolved, then add the white wine vinegar and a pinch of salt - this is your pickling liquor.
Add the shredded cabbage and grated carrot to the pickling liquor and set aside until serving - this is your speedy sauerkraut.
Next, heat a large, wide-based pan with vegetable oil over a medium heat before adding the curry powder and cooking for 30 seconds.
Add the tomato frito and cook for three to four minutes, or until thickened to the consistency of ketchup - this is your curry ketchup.
Once the curry ketchup is ready, transfer it to a bowl and wipe the pan clean.
Then, peel and finely slice the brown onion, return the pan to a medium-low heat with vegetable oil and add the sliced onion with a pinch of salt. Cook for 10 to 12 minutes, or until soft and caramelised.
Add the brioche sub rolls to a separate baking tray and cook into the oven for two to three minutes, or until warmed through.
Cut the warmed brioche sub rolls down the middle, put two sausages in each and add a dollop of the curry ketchup and caramelised onions.
Serve the currywurst dog with the chips and sauerkraut on the side.
Hot chocolate is a much loved hot drink during the cold months, and this recipe puts a tasty twist on the indulgent treat.
Ingredients (for 2 servings)
Combine the milk and sugar in a saucepan and place on a medium heat.
While the milk is heating, melt the broken chocolate in the microwave for 30 seconds. Keep heating and stirring the chocolate every 30 seconds until it has fully melted.
Take the milk off the heat when it begins to bubble at the sides of the pan, then slowly stir in the melted chocolate.
Add the vanilla extract, amaretto and baileys and stir to mix. Top with whipped cream and marshmallows, and then enjoy your deliciously warming Irish hot chocolate.
Kartoffelpuffer are fried potato pancakes which regularly make an appearance at Christmas markets.
This recipe also includes homemade beans to go alongside the potato cakes.
For the beans:
Boil half a kettle, peel and finely dice the red onion, peel and finely chop or grate the garlic and drain and rinse the cannellini beans.Heat a large, wide-based pan over a medium-low heat. Once hot, add two to three tablespoons of olive oil, the diced onion, chopped garlic, chilli flakes and a pinch of salt. Cook for three minutes, or until softened.
Next, add into the pan the chopped tomatoes, 100ml of boiled water, one tablespoon of sugar, the apple cider vinegar, then crumble in the vegetable stock cube, stir and bring to the boil over a high heat.
Reduce the heat to medium-low, cook for ten minutes, then add the drained cannellini beans.
Keep on a low heat until serving.
For the potato cakes:
Peel and chop the potatoes into bite-sized pieces before adding them to a pot with plenty of water and a pinch of salt.
Bring to the boil over a high heat and cook for 15 minutes.
Once cooked, drain and run the potatoes under cold water until cool enough to handle. Return to the pot and mash until smooth.
Add half of chopped chives, two tablespoons of olive oil, season generously and mix.Next, add five tablespoons of flour to the mash and combine into a dough.
Place the dough onto a floured surface and bring it together into a ball with your hands. Divide the dough into six pieces and shape each into a small ball.
Flatten each ball slightly and sprinkle with a little extra flour. Heat a large, wide-based non-stick pan with two tablespoons of olive oil and a knob of butter over a medium-high heat.
Once hot, add the potato cakes and fry on each side for four minutes or until golden brown. Transfer onto kitchen paper and season with salt and pepper.
Crack the eggs into the same pan, and cook over a medium-low heat until done to your liking.
Stir the remaining chopped chives through the beans and then serve the beans, potato cakes and eggs with the cheddar grated over.