Rus­tle up a tasty ragu

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

The Tribune (NZ) - - COMMUNITY COOKBOOK -

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 first­mea­sure 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.

Haloumi with mushroom ragu and focaccia served on the side.

NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

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