Rustle up a tasty ragu
This quick recipe, is the perfect wintry dinner, and can be whipped together in 25 minutes.
HALOUMI WITH MUSHROOM RAGU AND FOCACCIA
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
2 1⁄ cup sour cream
2 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. 1. 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. 2. Add wine and cook for 4minutes. Stir through sour cream and cook a further 1-2 minutes, until thickened. 3. Remove mushroom ragu from heat and fold through first measure of spinach. Season to taste with salt and pepper, cover and keep warm. 4. 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. 5. Heat a drizzle of oil in amedium frying pan on medium heat. Cook 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.