IN­GRE­DI­ENTS

Highfields' Own - - Recipe -

◆ 1⁄3 cup fresh sage leaves ◆ 500g chicken mince ◆ 1 tsp finely grated lemon rind ◆ 1 green shal­lot, finely chopped ◆ 2 tbs ex­tra vir­gin olive oil ◆ 150g Swiss brown mush­rooms, sliced ◆ 150g oys­ter mush­rooms, torn ◆ 2 gar­lic cloves, thinly sliced ◆ 60ml (1⁄4 cup) dry white wine ◆ 375ml (1 1⁄2 cups) salt re­duced chicken style liq­uid stock ◆ 1 tbs lemon juice ◆ 375ml (1 1⁄2 cups) skim milk ◆ 140g (3⁄4 cup) in­stant po­lenta ◆ 2 tbs finely grated parme­san ◆ Shaved parme­san, ex­tra, to serve

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