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.
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