Sep 13, 2018
Funguy Cottage Pie
Ingredients
300g beef fillet, cut in medallions
2 tbsp plain flour for dusting meat and mushrooms
2 chorizo sausages, thinly sliced
250g button mushrooms
2 tbsp extra virgin olive oil
2 brown onion, diced
2 sticks celery, diced
2 carrots, diced
1 jar passata (700g)
250ml chicken stock
2 tbsp Worcestershire sauce
1/3 bunch thyme, leaves only
2 sweet potatoes, peeled and small dice
25g butter
50ml double cream or milk
Salt & pepper to season
Directions
Dust the meat and mushrooms with flour and season with salt and pepper.
In a large oven proof pan, sear the beef in olive oil until golden brown. Be careful not to burn the flour. Set beef aside.
In the same pan, brown the button mushrooms in the olive oil for about 5 minutes, then add the chorizo, onion, leek, celery and carrots and cook until soft. Add the passata, chicken stock, Worcestershire sauce and thyme. Mix well and bring to a simmer for 8 minutes.
Meanwhile, boil the sweet potato in a separate pot, until soft. Strain and return to the same pot on a low heat. When back on the stove top, mash the sweet potato with butter and cream using a potato masher or a whisk.
To finish the pie, stir the beef through the saucy mixture. Cover with the sweet potato mash using a spatula. Scrape the surface with a fork to create small peaks.
Place in the oven, on grill, for 10 min till caramelised.
Jun 9, 2017
Asian-Style Slow Cooked Beef Cheek with Mushrooms
Ingredients
½ cup cornflour
1.8kg beef cheeks, trimmed, halved
2 tbs ground five spice
1 tbs vegetable oil
1L beef stock
2 cups kecap manis
4 punnets Swiss Brown Mushrooms, quartered
Directions
Place the cornflour into a bowl with half the five spice. Dust the beef cheeks well in the mixture.
Heat the oil in a large, heavy-based saucepan over medium-high heat. In batches, cook the beef cheeks for 5 minutes, turning until browned, then remove and set aside.
Pour the stock, remaining five spice and kecap manis into the pan and stir to combine. Return the beef cheeks to the pan and top with up enough water to completely cover the cheeks. Bring to a simmer, then reduce heat to low and cover with a lid. Cook for 2 hours, then add the mushrooms and any water if necessary. Return the lid. Continue to cook for a further 1 hour or until the cheeks are meltingly tender.
Serve with a serving suggestion as below.
Apr 19, 2016
Mushroom, Beef & Cashew Stir-fry
Ingredients
2 tbs salt reduced soy
1 tbs sweet chilli sauce
400g cup mushrooms, thickly sliced
1/2 cup roasted unsalted cashew nuts
2 tbs peanut oil
400g beef fillet or rump, trimmed, thinly sliced across the grain
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
1 bunch choy sum, leaves separated & chopped, stems chopped
1 red capsicum, quartered, seeds removed, thinly sliced
Steamed Basmati rice, to serve
Directions
Combine the soy and chilli sauce in a large bowl. Add mushrooms and stir to coat. Cover and set aside 15 minutes to absorb marinade if time permits.
Place cashews into wok and heat over high heat, tossing cashews until warmed through. Remove cashews to a plate. Add 2 tsp oil and swirl to coat wok. Add half the beef and stir-fry 1 minute until sealed, remove to a plate, repeat with oil and remaining beef.
Add remaining oil to the hot wok with onion and garlic and stir-fry 1-2 minutes until softened. Add the mushrooms and marinade in the bowl and stir-fry 3 minutes until mushrooms are almost tender. Add choy sum stems, stir-fry a further 1 minute.
Add the capsicum and return the beef and any juices, stir-fry 1-2 minutes until beef is warmed through. Shred the choy sum leaves, add to the wok with cashews and stir-fry to combine. Remove from the heat and serve with steamed Basmati rice.
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