Rus­tle up a tasty ragu

This quick recipe, is the per­fect win­try din­ner, and can be whipped to­gether in 25 min­utes.

Auckland City Harbour News - - COMMUNITY COOKBOOK -


Mush­room ragu:

1 ta­ble­spoon but­ter

1 leek, white and pale green part only, cut in half length ways and thinly sliced

2 cloves gar­lic, roughly chopped 3 ta­ble­spoons finely chopped thyme leaves

250g mush­rooms, sliced 1cm

1⁄ cup white wine


1⁄ cup sour cream


1 hand­ful baby spinach leaves

Fo­cac­cia and haloumi:

200g fo­cac­cia bread (or your favourite crusty bread)

200g haloumi cheese, sliced 1cm To serve:

1 hand­ful baby spinach leaves 1 ta­ble­spoon sliced, toasted al­monds

To make:

Pre­heat oven to 200 de­grees

Cel­sius. Line an oven tray with bak­ing pa­per.

Heat a driz­zle of oil in a large fry­ing pan on high heat. Add but­ter, leek, gar­lic and thyme and cook for 3 min­utes, un­til soft­ened. Add mush­rooms and cook a fur­ther 2 min­utes and sea­son with salt and pep­per.

Add wine and cook for 4min­utes. Stir through sour cream and cook a fur­ther 1-2 min­utes, un­til thick­ened.

Re­move mush­room ragu from

1. 2. 3.

heat and fold through first mea­sure of spinach. Sea­son to taste with salt and pep­per, cover and keep warm.

While ragu is cook­ing, pre­pare the fo­cac­cia and haloumi. Place whole fo­cac­cia on pre­pared tray and bake for 4-5 min­utes, un­til golden and crunchy. Slice into 2-3cm pieces.

Heat a driz­zle of oil in amedium fry­ing pan on medium heat. Cook

4. 5.

haloumi for 1-2 min­utes each side, or un­til golden and soft.

To serve:

Di­vide sec­ond mea­sure of spinach between bowls. Top with a big spoon­ful of mush­room ragu, a few slices of haloumi and a sprin­kle of al­monds. Serve two pieces of fo­cac­cia per per­son on the side.

Haloumi with mush­room ragu and fo­cac­cia served on the side.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.