Mushroom stroganoff
Mushroom stroganoff SERVES 4 PREP AND COOK TIME 30 MINUTES
¼ cup (60ml) vegetable oil 1kg flat mushrooms, sliced into 5mm slices 3 cloves garlic, finely chopped ¼ cup (70g) tomato paste 2 teaspoons smoked sweet paprika ⅓ cup (50g) plain flour 1 cup (250ml) beef stock 2 tablespoons Worcestershire sauce 300ml sour cream chives, fettuccine and green beans, to serve
1 In a large, non-stick chef’s pan or lowsided saucepan, heat the oil over high heat until very hot. Place the mushrooms into the pan; cook, stirring occasionally, for about 18 minutes or until golden brown. The mushrooms will first wilt and release moisture, so keep cooking until the moisture evaporates and the mushrooms are browned. 2 Reduce heat to medium-high. Add garlic and cook for 1 minute, then stir through tomato paste and paprika. Sprinkle flour over pan; stir to combine. Gradually add the stock, Worcestershire sauce and sour cream to pan; cook, stirring, for about 2 minutes or until the mixture thickens. Taste and season with salt and pepper. 3 Sprinkle with chopped chives. Serve with fettuccine and steamed green beans, if desired.
Not suitable to freeze or microwave.
Lemon and spinach risotto SERVES 4 PREP AND COOK TIME 40 MINUTES
1 litre (4 cups) chicken stock 1 lemon, rind finely grated 25g butter 1 tablespoon extra virgin olive oil 1 large (300g) brown onion, chopped finely 2 cloves garlic, crushed 1½ cups (300g) Arborio rice ½ cup (125ml) white wine ½ cup (40g) finely grated parmesan cheese 50g baby spinach leaves 1 lemon, extra, halved
1 Combine stock, 1 cup (250ml water) and lemon rind in a medium saucepan over high heat. Bring just to the boil. Reduce heat to very low; simmer gently. 2 Heat butter and oil in a medium heavy-based frying pan over medium heat. Add onion and garlic; cook, stirring, for 5 minutes or until soft and translucent. 3 Add the rice and stir for 1 minute or until grains appear slightly translucent. Add the wine; cook, stirring constantly, until the liquid is completely absorbed. 4 Add a ladleful (about ½ cup) of hot stock. Stir very gently. Continue adding stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until the rice is tender yet firm to the bite, and the risotto is creamy. 5 Remove from the heat. Stir through the parmesan, spinach and a squeeze of lemon juice to taste. Season with salt and freshly ground pepper.
Suitable to freeze. Not suitable to microwave.