May 31, 2016
Oven-Baked Chicken & Mushroom Risotto
Ingredients
2 tablespoons olive oil
500g chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely diced
3 garlic cloves, finely chopped
250g Swiss Brown mushrooms, sliced
2 cups Arborio rice
4 cups chicken stock
50g baby spinach leaves
½ cup grated parmesan
Lemon wedges, to serve
Directions
Preheat oven to 160˚C fan-forced. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.
Heat remaining 1 tbs oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute.
Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges.
May 31, 2016
Spinach, Ricotta & Mushroom Lasagne
Ingredients
Mushroom Bolognese
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
400g pork mince
400g button mushrooms, sliced
2 teaspoons thyme leaves
800g can chopped tomatoes
Ricotta Topping
1¼ cups grated tasty cheese
100g baby spinach leaves
500g ricotta (used Perfect Italiano brand)
1 egg
½ cup finely grated parmesan
Lasagne
4 fresh lasagne sheets
100g baby spinach leaves
Directions
Mushroom Bolognese
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until onion softens. Add tomato paste and cook for 1 minute.
Add mince and increase heat to medium-high and cook for 3-4 minutes until browned. Add mushrooms and thyme and cook for a further 3 minutes.
Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste.
Ricotta topping
In a bowl, combine ricotta, egg, parmesan and remaining tasty cheese. Stir through spinach and season to taste.
Lasagne
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3 litre ovenproof dish.
Spread ½ cup sauce over base of dish. Top with 1 lasagne sheet, trimming to fit. Top with one third of the sauce, ¼ cup tasty cheese and lasagna sheet. Continue layering with remaining sauce, cheese and lasagne sheets.
Blanch spinach in a small pan of boiling water until just wilted. Drain and squeeze out excess moisture. Chop finely.
Spread mixture over lasagne. Bake uncovered for 40-45 minutes until golden. Stand 5 minutes before serving with salad.
May 31, 2016
Mushroom & Lamb Shank Pot Pies
Ingredients
¼ cup plain flour
4 large lamb shanks, Frenched
2 tablespoons olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
2 sticks celery, finely chopped
2 medium carrots, diced
300g small button or Swiss Brown Mushrooms, quartered
1 tablespoon fresh rosemary leaves, finely chopped
2 tablespoons tomato paste
2 cups beef stock
400g can diced tomatoes
2 sheets frozen butter puff pastry
1 egg, lightly beaten, for brushing
Directions
Preheat oven to 160˚C / 140˚C fan-forced. Place flour into a large snap-lock bag. Season. Add lamb shanks and toss to coat in flour. Shake off excess. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown lamb shanks until golden. Set aside.
Add remaining 1 tbs oil to the pan. Add onion, garlic, celery, carrots, mushrooms and rosemary. Cook, stirring often, for 3-4 minutes until onion softens.
Stir in tomato paste. Cook for 1 minute. Stir in stock and tomatoes. Cover and bring to the boil. Return lamb shanks to pan. Cover. Bake for 2 hour – 2 1/2 hours until lamb is very tender and sauce has thickened. Set aside to cool slightly.
Remove lamb shanks to a plate. Remove meat from bones, chop and add to mushroom mixture. Spoon into 4 x 1½ cup capacity greased oven-proof dishes (top 10cm wide).
Increase oven to 190°C fan-forced. Place pastry onto a board to defrost. Cut 4 x 11cm rounds from pastry. Top pies with pastry. Press edges with a fork to seal. Brush with egg and cut a small cross into the centre of each. Place pies onto a baking tray lined with baking paper. Bake for 25-30 minutes or until pastry is puffed and golden. Serve.
May 31, 2016
Beef and Mushroom Stroganoff
Ingredients
⅓ cup plain flour
1tsp paprika
2 ½ tablespoons olive oil
750g lean beef stir-fry strips
1 brown onion, halved and thinly sliced
2 garlic cloves, crushed
400g mixed mushrooms, sliced (we used 100g button, 100g Swiss brown and 150g Portobello mushrooms)
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
½ cup sour cream
⅓ cup flat-leaf parsley leaves, chopped
Fettuccine pasta or mashed potatoes, to serve
Directions
Combine flour and paprika in a large bowl. Season. Toss beef in flour mixture to lightly coat.
Heat 2 tsp oil in a large frying pan over high heat. Brown the beef in 3 batches using 2 tsp oil per batch. Transfer to a plate. Set aside.
Reduce heat to medium-high. Add remaining 1 tbs oil, onion and garlic to pan. Cook, stirring, for 3-4 minutes or until onion softens. Add mushrooms. Cook, gently stirring, for 4-5 minutes until mushrooms are just soft.
Return beef to pan. Stir in stock, Worcestershire sauce, tomato paste and sour cream. Season. Bring just to the boil, stirring often, until well combined and hot. Sprinkle with parsley. Serve with fettucine or mashed potatoes.
May 31, 2016
Mushroom, Lemon & Garlic Chicken
Ingredients
4 (about 250g each) chicken breast fillets
⅓ cup plain flour
¼ cup olive oil
30g butter
350g cup mushrooms, sliced
2 garlic cloves, crushed
½ cup chicken stock
2 tablespoons lemon juice
¼ cup fresh flat-leaf parsley
Steamed green beans and lemon wedges, to serve
Directions
Preheat oven to 120˚C / 100˚C fan-forced. Halve chicken fillets horizontally. Cover each piece in plastic wrap and using a meat mallet or rolling pin, flatten until chicken is about 1/2 cm-thick. Place flour onto a large plate. Season. Lightly dust chicken in flour.
Heat oil in a large frying pan over a medium-high heat. Cook chicken, in 2 batches, for 2-3 minutes on each side or until just cooked through. Transfer to a baking tray. Cover with foil and keep warm in the oven.
Add butter, mushrooms and garlic to the pan. Cook, stirring often, for 3-4 minutes or until mushrooms are just tender. Stir in stock and bring to the boil. Cook for 2 minutes. Stir in lemon juice. Season.
Arrange chicken on a serving platter. Spoon mushroom mixture over chicken. Sprinkle with parsley. Serve with steamed green beans and lemon wedges.
Recent Comments