Apr 15, 2016
4 Servings
400g beef fillet, trimmed
2 Asian eshalots, peeled, quartered
2 large garlic cloves, crushed
1 long green chilli, chopped
3 tbs peanut oil
100g dried rice stick noodles
400g cup mushrooms, thickly sliced
1 red capsicum, cut into thin strips
100g green beans, trimmed, cut 6cm lengths
2 tbs hoisin sauce
2 cups Thai basil leaves
1/4 cup roasted peanuts, chopped
Thinly slice the beef across the grain. Combine the eshalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook.
Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well.
Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef.
Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry 1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.
Apr 15, 2016
Beef & Mushroom Meatloaf
Ingredients
3 tbs olive oil
200g button mushrooms, thinly sliced
200g Swiss brown mushrooms, thinly sliced
700g regular beef mince
250g packet microwaverice and quinoa (pre-cooked)
4 green onions, finely chopped
1 medium carrot, peeled, grated
1 medium zucchini, grated
100g (½ cup) roasted or char-grilled capsicum, chopped
½ cup finely grated parmesan
1 tbs fresh thyme leaves
250g cherry truss tomatoes
Directions
Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan.
Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until mushrooms are softened. Transfer to a large bowl. Set aside to cool. Drain off any liquid.Transfer½ cup of mushrooms to a bowl and set aside.
Add mince, precooked rice and quinoa, green onions, carrot, zucchini, capsicum and half the parmesan and half the thyme to mushrooms in the pan. Season. Mix with clean hands until well combined. Pressmixture into prepared pan. Smooth surface. Sprinkle over reserved mushrooms and remaining thyme, gently pressing them into the meatloaf. Bake for about 40-45 minutes, or until cooked when tested with a skewer. Stand for 15 minutes.
Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season.Roast for about 5 minutes, or until skins start to split.Turn meatloaf onto a tray, thenturn upright. Sprinkle over remaining parmesan, slice and serve with roasted tomatoes.
Apr 15, 2016
Curry Mushroom & Beef Pies
Ingredients
500g button, cup or flat mushrooms
1 tbs olive oil
1 brown onion, finely chopped
2 1/2 tbs curry powder
500g beef mince
1 tbs plain flour
11/4 cups beef stock
400g kumara (orange sweet potato), peeled, diced
1/4 cup frozen peas
6 sheets frozen shortcrust pastry, partially thawed
Directions
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
Heat 1 tbs oil in a large saucepan over medium heat. Add onion, sauté for 3 minutes or until softened. Add curry powder, cook, stirring for 1 minute. Add mushrooms, increase heat to high and cook for5 minutes or until moisture has almost evaporated.
Add mince, cook, breaking up mince with wooden spoon until mince changes colour. Sprinkle over flour, stir until well combined. Stir in stock and kumara, bring to the boil. Reduce heat to medium, simmer, uncovered for 8 minutes or until kumara is tender and mixture is thick. Set aside to cool. Stir in peas.
Place an oven tray into the oven. Preheat tray and oven to 220°C. Lightly grease 6 x 8cm base measurement pie pans. Cut 1 x 20cm circle from each sheet shortcrust pastry. Use to line bases and sides of pans. Divide mince mixture between pie tins. Fold excess pastry over filling to partially cover. Brush pastry with water and season. Place pies onto hot tray. Bake for 20-25 minutes or until golden. Serve.
Apr 15, 2016
Cottage Pie Jacket Baked Potatoes
Ingredients
8 large (about 275g each) Sebago or Golden Delight potatoes, scrubbed
400g button, cup or flat mushrooms
1 tbs olive oil
1 brown onion, finely chopped
500g beef mince
1/4 cup tomato paste
1 cup beef stock
2 tbs Worcestershire sauce
1/4 cup chopped flat-leaf parsley
1 tbs thyme leaves
1/3 cup full-cream milk, warmed
1 cup grated tasty cheese
Directions
Preheat oven 200°C fan-forced. Pierce potatoes all over with a fork. Place potatoes, directly onto an oven-rack in the oven. Bake for 45-60 minutes or until tender when tested with a skewer.
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
Heat oil in a large saucepan over medium heat. Add onion, sauté for 3 minutes or until softened. Add mushrooms, increase heat to high and cook for5 minutes or until moisture has almost evaporated. Add mince, cook, breaking up mince with wooden spoon, until mince changes colour. Combine tomato paste, stock and Worcestershire sauce together in a jug, then stir into mushroom mixture. Bring to the boil. Reduce heat to medium. Simmer, uncovered for 15 minutes or until thickened. Stir in parsley, thyme and season.
Cut one-third from the top of each potato. Discard tops. Leaving 1cm of potato flesh around the skin, scoop out the remaining potato flesh and place into a bowl. Mash potato with warm milk then stir in half the cheese and season.
Evenly spoon mushroom filling into potato until three-quarters full. . Top each with mashed potato. Place onto a baking tray. Sprinkle over remaining cheese and bake for 15 minutes until hot. Serve.
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