red wine, beef and mushroom casserole

The quintessential winter comfort food, rich and hearty
Preparation and cooking:  3 to 4 hours
Serves 4 to 6
Ingredients

• 1½​ kg beef chuck steak
• 3 tbsp plain flour, seasoned with salt and pepper
• 3 tbsp olive oil
• 1 onion, roughly chopped
• 8 French shallots, peeled and halved
• 3 garlic cloves, crushed
• 1 cup dry red wine (Shiraz or Cabernet Sauvignon)
• 400gm can crushed tomatoes
• 3 tbsp tomato paste
• 1 cup beef stock
• 400gm mushrooms, thickly sliced
• 2 tbsp chopped oregano
• 2 bay leaves
• Salt, pepper, to season
• Fresh parsley, chopped, to serve

Method

1. ​Preheat oven to 150°C (130°C fan forced).
2. Trim fat and sinew from beef then cut into 3cm cubes.  Toss beef in seasoned flour and coat well.
3. Heat 2 tbsp of oil in a deep casserole dish.  Cook beef in batches, until browned.  Transfer to a plate.  
4. Add remaining oil to the same casserole dish and cook the onion, shallots and garlic over medium heat for around 5 minutes or until soft.  Deglaze pan with red wine, scraping any meaty bits from the base of the pan.  Add tomatoes, tomato paste, beef stock, mushrooms, oregano and bay leaves.  Bring to boil then return meat to casserole dish.
5. Place cover on casserole dish and cook for approximately 3 hours until the beef is soft and tender.  Adjust seasoning, remove bay leaves and garnish with chopped parsley.

​Tips and hints
- Buy diced beef and sliced mushrooms to save time
- Place flour, salt and pepper in a plastic bag and toss in the beef to coat well
- Delicious served with mashed potato or potato gems
- If you don't have a casserole dish with a lid, use a baking tray and cover with two layers of alfoil

Recipe inspiration - Woolworths Fresh Magazine, July 2017

​french onion lamb shanks

Rich and delicious.  The perfect winter comfort food
​Preparation and cooking:  4 hours
​Serves 4
Ingredients

• 4 lamb shanks
• 4 tbsp plain flour, seasoned with salt and pepper
• 3 tbsp olive oil
• 1 onion, sliced
• 3 carrots, chopped
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 2 bay leaves
• 35gm pkt French Onion Soup Mix
• 2 cups beef stock
• 1/4 cup tomato paste
• 1/4 cup chopped parsley
• ½​ cup pearl barley
• 1 cup water

​Method

1. Preheat oven to 180°C (160°C fan forced).  Toss lamb shanks in seasoned flour to coat.  Shake off any excess.
2. Heat oil in a large ovenproof casserole dish over medium high heat.  Cook lamb shanks, turning often, for approx 8 to 10 minutes until well browned all over.  Remove lamb shanks to a plate.  Reduce heat to medium.  Add onion, carrot, celery, garlic and bay leaves.  Cook, stirring occasionally for 5 minutes until onion is just soft.
3. Combine soup mix, stock, tomato paste and parsley in a jug.  Stir into casserole dish with barley and 1 cup water.  Return lamb shanks to casserole.  Cover and bring to the boil.
4. Transfer to oven and cook, covered, for 2 to 3 hours or until meat is very tender and falling off the bone.
5. Serve as desired.

Tips and hints
- Use salt reduced products if you prefer a less salty dish
- Remove the lid for the last half hour of cooking to reduce the sauce (makes it nice and thick)
- Delicious served with mashed potato and green veggies

Curried Sausages

Cheap, cheerful and filling! 
Ingredients

• 1 tbsp vegetable oil
• 8 sausages (whatever is your favourite)
• 1 large onion, sliced
• 400gm can diced tomatoes
• 1 tbsp curry powder (adjust to your taste)
• ½​ cup frozen peas and corn
• Mashed potato or pappadums to serve

Method

1. Heat oil in large frying pan over medium high heat.  Fry sausages for 5 to 6 minutes.  Remove from heat and chop roughly.
2. Fry onion until soft.  Reduce heat to medium then stir in sausages, tomatoes and veges.  Cook for 5 minutes or until cooked through.  Add curry powder and season to taste.
3. Serve with  mashed potatoes.

Variations
- Substitute canned tomatoes for baked beans
- Substitute mashed potato for polenta

Meatballs with Risoni

Mangia, Mangia!  This dish will satisfy the healthiest of appetites and warm you on a chilly day.
Serves 4
Ingredients

• 500gm beef or pork mince
• ½​ cup breadcrumbs
• ½​ tsp salt
• 1 egg
• 1 tspn dried Italian herbs
• 2 tbsp grated parmesan
• ½​ cup plain flour
• 3 tbsp olive oil

• 75gm pancetta
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400gm risoni pasta
• 400gm can diced tomatoes
• 1 tbsp tomato paste
• 1 cup red wine
• 2 cups hot water
• Finely chopped flat parsley leaves and grated parmesan to serve

Method

1. In a large bowl, combine mince, breadcrumbs, salt, egg, herbs and parmesan.  Roll tablespoons of mixture into balls then toss in flour.
2. Heat oil in a deep frying pan over medium heat.  Cook meatballs, turning often for about 6 minutes or until golden.  Remove and set aside.  Add pancetta to pan and cook for 2 to 3 minutes until golden.  Reduce heat slightly then add onion and garlic.  Cook for 4 to 5 minutes until softened.
3. Add risoni and stir to coat.  Stir in tomatoes, tomato paste, wine and water.  Season to taste and bring to a simmer, stirring occasionally.  Return the meatballs to the pan.  Simmer over low heat for about 15 minutes until the risoni is tender and the liquid is absorbed.
4. Sprinkle with chopped parsley and parmesan.  Enjoy.​

Hints/suggestions
- If you don't have breadcrumbs, use two crushed Weetbix (trust me - it works)
- Substitute 2 chopped bacon rashers for the pancetta (remember to remove the rind)
- For a richer flavour use chicken stock instead of water
- Stir gently so your meatballs don't break

Eggplant rotolo ragu

Thanks to Delicious Magazine for this smashing recipe.
It is a little "fiddly" to make but is worth the effort.  
Serves 6
Ingredients

• 2 tbsp olive oil, plus extra to drizzle
• 1 carrot, 1 onion, 1 celery stalk, finely chopped
• 2 garlic cloves, finely chopped
• 350gm veal mince
• 350gm pork mince
• 1 tbsp dried Italian herbs
• 2 tbsp tomato paste
• 400gm can chopped tomaoes
• 1 cup red wine
• 2 large eggplants
• 1/4 cup grated parmesan
• ½​​ cup ricotta, crumbled
• Chopped flat leaf parsley to serve

Method

1. Heat oil in a saucepan over medium-high heat.  Add carrot, onion, celery and garlic and cook for 3 to 4 minutes until softened.
2. Add the mince, herbs and tomato paste and cook stirring for a further 8 minutes or until browned.  Add the tomatoes and wine, reduce heat to medium low and cook, stirring occasionally, for 45 minutes or until thickened.  Season to taste.
3. Meanwhile, preheat oven to 200 degrees.  Thinly slice the eggplants lengthways, discarding the small outer slices then drizzle with oil.  Cook eggplant in batches in a frypan over medium heat for 1 minute on each side or until slightly golden.  Drain on paper towel and allow to cool slightly.
4. Place two-thirds of the ragu (mince mixture) in a round 2 litre baking dish.  Roll up each eggplant slice and push into the ragu mixture to secure in place.  Spoon remaining ragu mixture into the eggplant rolls and into any gaps.  Top with parmesan and ricotta.  Bake for 15 to 20 minutes until the cheese is melted and golden.
5. Scatter with parsley to serve.  Enjoy with salad or veggies.​

​Hints/suggestions
- Allow plenty of time to make this dish to perfection.
- I recommend this recipe for experienced home cooks.

rich BEEF OSSO BUCCO

Delicious, comforting, crowd-pleasing
Serves 4 to 6
Preparation + cooking time:  4 hours (approx)
Ingredients

• 4-6 pieces beef osso bucco (shin beef)
• Plain flour, enough for coating
• Salt and cracked black pepper
• 4 tbsp olive oil
• 1 large onion, roughly chopped
• 2 cloves garlic, peeled and finely chopped
• 1 large carrot, thickly sliced
• 2 sticks celery, thickly sliced
• 2 cups sliced mushrooms
• 1 cup dry red wine (I used Cabernet Sauvignon)
• 400g can chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar
• 3 cups beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tbsp dried herbs (ie, tarragon, sage, parsley)
• 2 tbsp cornflour
• Creamy polenta or mashed potatoes, to serve

Method

1. Preheat oven to 150°C (130°C fan forced).  Combine plain flour, salt and pepper in a large plastic bag.  Add osso bucco slices and toss to coat.  Heat olive oil in a large heavy-based casserole dish over medium-high heat.  Cook meat for 3 or 4 minutes on each side until browned. Remove from pan and set aside.
2. If pan is dry, add a little more olive oil.  Add onion and garlic and cook until just softened.  Add carrot and celery then cook for 4 to 5 minutes until softened and browned slightly.  Stir in mushrooms and cook for a further 2 minutes.  Stir in wine to deglaze the pan.  Add the remaining ingredients and stir to combine.  Add more stock if mixture is too thick.
3. Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 2 minutes.  Cover and place in oven to cook for 4 hours.  Meat should be very tender and peeling away from the bone.  Serve with polenta or mashed potato and green beans.  Enjoy.

Notes
- Reduce the cooking time by increasing heat to 180°C​ and cooking for 2 hours.
- Use any leftover sauce with pasta or as a gravy with rissoles.

Gary's Braised Lamb Shanks
with Pearl Couscous

Thanks to Gary Mehigan for sharing this hearty and sumptuous recipe in the July 2014 edition of Delicious magazine.  I made a few variations to suit my family's taste and budget.  In a word this dish is "divine".
Serves 4
Preparation + cooking time:  3 hours (approx)
Ingredients

• 4 lamb shanks, French-trimmed
• 1/4 cup olive oil
• 1 onion, diced
• 1 small fennel bulb, finely sliced
• 1 carrot, finely sliced
• 4 garlic cloves, crushed and finely chopped
• 4 bacon rashers, rind removed and finely chopped
• 6 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp feennel seeds, toasted and ground
• ½​ tsp dried chilli flakes
• 1½​ cups dry white wine
• 2 x 400gm cans diced tomatoes
• 1 litre beef stock
• 1½​​ cups pearl cous cous
• Chopped fresh tarragon leaves, to serve

Method

1. Preheat oven to 175°C.  Season the lamb shanks well with salt and white pepper.  Heat the oil in a large casserole dish over high heat.  Add the lamb shanks and cook turning for 12 minutes or until browned on all sides.  Transfer to a plate.
2. Add the onion, fennel, carrot, garlic and bacon to the casserole dish and cook, stirring for about 7 or 8 minutes or until browned and softened.
3. Return the shanks and any juices to the casserole dish.  Stir in thyme, bay leaves, ground fennel seeds and chilli flakes.  Pour in the wine then bring to boil.  Simmer over high heat for about 8 minutes or until the liquid is reduced by half.  Add the tomatoes and beef stock and bring to boil.  Cover and bake for 1 hour 30 minutes.
4. Remove from oven and stir in the pearl couscous.  Bake for a further 30 minutes or until the meat is very tender and the couscous is tender and cooked through.
5. Remove from oven and set aside for a few minutes to rest.  Serve with mashed potatoes, snow peas or beans and sprinkle with chopped tarragon leaves.  Enjoy.

Hints/variations

• If you have time, reduce the oven temperature to 160°C​ and cook the lamb shanks for 3 hours
• Serve any leftover sauce with some tasty little meatballs (see photo to right)

Roast Pork Rack with
Apple cider gravy

Absolutely heavenly!  Thanks to Taste.com for the inspiration.
Serves 4
Preparation + Cooking:  1 hour 45 minutes
Ingredients

• 2 tsp sea salt flakes
• ½​ tsp fennel seeds
• 1 tbsp olive oil
• 1kg (4 cutlets) pork loin rack, rind scored
• ½​ cup sparkling apple cider
• 165gm packet liquid roast chicken with gravy

​Method

1. Preheat oven to 220°C (200°C fan forced).  Grind salt and fennel seeds in a mortar and pestle then stir in olive oil.  Rub all over pork. Place pork in a large deep oven dish and roast for 20 to 30 minutes or until rind is golden and bubbling.  Reduce heat to 180°C (160°C fan forced).  Roast for a further 35 to 40 minutes or until golden and just cooked through.
2. Remove pork from oven and transfer to a large plate.  Cover loosely with foil and set aside for 10 minutes to rest.  Retain the pan juices for the gravy.
3. Meanwhile, drain any excess fat from the roasting dish then reheat the pan over medium heat.  Add apple cider then cook, stirring with a wooden spoon, for 2 minutes or until reduced by half.   Stir in gravy and continue to cook, stirring, until gravy is heated through.
4. Serve pork with roast potatoes, apple cider gravy and green beans.

Aubergine (Eggplant) Parmigiana

Delicious as a main meal served with salad/vegies.  Also a gorgeous side dish served with roast lamb or pork sausages
Ingredients

• 1kg aubergines (eggplants)
• 6 tbsp olive oil
• 1 onion, finely chopped
• 400gm can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried basil
• 175gm grated mozzarella cheese
• 50gm parmesan cheese, grated
• 20gm butter

​Method

1. Preheat oven to 180°C.  Cut the eggplants into 1cm slices, place in colander and sprinkle with salt.  Set aside for at least 30 minutes to drain.
2. Heat 2 tbsp oil in a frying pan and fry the onion for 5 minutes or until soft.  Remove from pan and set aside.
3. Rinse the eggplant slices in cold water then pat dry with kitchen paper.  Add the eggplant slices to the pan and fry on both sides until golden brown, adding more olive oil as necessary.  Drain on kitchen paper.
4. Combine the tomatoes with the onion, tomato paste and basil then season with salt and pepper.
5. Place a layer of eggplant in an ovenproof dish. Cover with some of the tomato mixture, then sprinkle with some of the parmesan and mozzarella.  Repeat layering, finishing with a layer of cheese.  Dot with butter and bake for about 30 minutes, or until golden.
6. Enjoy with a nice glass of vino.

WhiTe Bean Gnocchi with
quick Balsamic lamb ragu

Thanks to Delicious Magazine for this lovely recipe
Serves 4
Ingredients

• 2 x 400gm cans white cannellini beans, drained
• 1.25 cups (185gm) plain flour
• 1 egg
• 1/4 cup olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp tomato paste
• 500gm lamb mince
• 3 tomatoes, chopped
• 1/3 cup chopped oregano leaves + extra to serve
• 2½​ tbsp balsamic vinegar
• Shaved pecorino or parmesan, to serve

​Method

1. To make gnocchi, process beans, flour, egg, 1 tbsp oil and 1 tsp salt in a food processor until combined.  Enclose dough in plastic wrap and chill for 15 minutes.
2. Heat remaining oil in a deep frypan over medium heat.  Add onion and cook for about 3 or 4 minutes until softened.  Add garlic and tomato paste then cook for a further minute until fragrant.  Increase heat to medium-high then add mince.  Cook, stirring occasionally, for 5 minutes until browned.
3. Add the tomatoes, oregano, balsamic vinegar and 1.5 cups water.  Season to taste.  Bring to simmer, reduce heat to medium-low then cook for a further 20 minutes or until sauce thickens.
4. Meanwhile, bring a large saucepan of salted water to the boil.  Roll pasta dough into logs about 1.5cm thick.  Cut into small pillow shapes.  Add the gnocchi tot boiling water (in batches) for about 5 minutes or until they float to the surface.
5. Remove with a slotted spoon and add to sauce.  Toss gnocchi through the ragu.
6. Serve with pecorino or parmesan and extra oregano.

​Hints
- I used a 400gm can diced tomatoes instead of fresh tomatoes and it worked beautifully
- Keep gnocchi small so they cook through.
- Allow the gnocchi to rest in the sauce so it absorbs the flavour

RUSTIC Italian Lamb Shanks

Lovely Lamb Shanks with Olive Oil Mash & Buttered Green Beans
Preparation + cooking time:  5 hours
Serves 4
Ingredients

• 2 tbsp olive oil
• 4 large lamb shanks
• 2 onions, thickly sliced
• 2 red capsicums, thickly sliced
• 2 cloves garlic, crushed and roughly chopped
• 300ml red wine (Shiraz is good)
• 3 tbsp sun-dried tomato pesto
• 2 cups beef stock
• 1 sprig Rosemary
• 2 sprigs thyme
• 1/4 cup chopped basil
• 1 large can diced tomatoes

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Method

1. Preheat oven to 160°C.  Heat oil in a frying pan then brown the lamb shanks on all sides.  Remove to a plate and set aside.
2. Reduce heat then add onion, capsicum and garlic.  Cook for 5 minutes.  Add wine, pesto and stock and stir to combine.  Add herbs and tomatoes then season to taste.  Bring to boil, reduce heat and allow to simmer gently for 10 minutes.
3. Transfer sauce to a large oiled oven-proof dish.  Add lamb shanks and turn in sauce to coat.  Cover with a double layer of foil and seal the edges.  Place in oven and cook for 3 hours.  Remove from oven then reduce heat to   140 degrees.  Remove the foil and gently turn the lamb shanks over to coat in the sauce.  Return to oven, uncovered, for a further hour.
4. To serve, the meat should be coming away from the bone and the sauce should be nice and thick.  If it is not, return to oven.  Serve with mashed potatoes and green beans.  Relax and enjoy with a nice glass of red wine.

Oven Baked Chicken  AND
​Tomato Risotto

​A hearty and comforting meal!  Thanks to Manu Feildel and Campbell's Real Stock for the recipe.
Serves 4 to 6

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 100gm bacon rashers, thinly sliced
• 500gm chicken thigh fillets, thinly sliced
• 2 garlic cloves, crushed
• 1 tsp finely grated lemon zest
• 1 tbsp finely chopped rosemary
• ½​​ tsp dried chilli flakes (optional)
• 2 cups arborio rice
• 2 tbsp tomato paste
• 1 litre chicken stock
• Grated parmesan, to serve
• Finely chopped herbs to serve​ ​

Method

1. Preheat oven to 180°C.  Heat oil in a large ovenproof dish over medium heat.
2. Cook the onion and bacon, stirring until golden.  Add the chicken and cook, stirring for 3 to 4 minutes until golden.  Add garlic, lemon zest, rosemary and chilli flakes (optional).  Cook for a further 2 minutes.
3. Add the rice and cook, stirring for 1 minute to coat.  Combine the tomato paste and chicken stock in a jug.  Pour over rice mixture and stir gently to combine. 
4. Bake, covered, for about 35 minutes or until rice is just tender and most of the liquid has been absorbed.  Season to taste.
5. Sprinkle with parmesan and chopped chives.  Serve immediately.

Cottage Pie

Serves 4
Preparation + cooking time:  1 hour 10 minutes
Ingredients

• 80gm butter
• 1 onion, finely chopped
• 3 French shallots, finely chopped
• 2 garlic cloves, finely chopped
• 800gm beef mince
• 1 large tomato, finely chopped
• 500ml beef stock
• ½​ cup red wine
• 1 kg potatoes, peeled & chopped
• 200ml milk
• 2 eggs, 1 separated
• 2 tbsp Panko breadcrumbs
• 1 tsp fresh thyme leaves

​Method

1. Melt half of the butter in a large frying pan over medium heat.  Add onion, shallots and garlic.  Stir for 5 minutes or until soft.  Add mince and stir, breaking up any lumps, for 5 minutes until mince is browned.  Add tomato, stock and red wine.  Bring to boil then reduce heat to medium-low.  Simmer for about 20 minutes or until liquid is nearly evaporated.  Season with salt and pepper and set aside to cool.
2. Meanwhile, cook the potatoes in boiling salted water until just tender.  Drain well then return to pan and shake over low heat to dry up any moisture.  Mash the potato, add the milk, egg yolk and remaining butter.  Continue to mash until smooth and creamy.  Season to taste.
3. Preheat oven to 200 degrees.  Add the egg and reserved egg white to the mince mixture.  Stir well to combine.  Transfer to a 2 litre (8 cup) capacity oven dish.  Smooth the top.  Spoon or pipe little mounds of mash over the top of the mince.  Sprinkle with breadcrumbs and thyme leaves.
4. Bake for about 35 minutes until golden and crispy.  Enjoy with a selection of green vegetables.

eggplant moussaka

Ingredients

• 2 large eggplants, thinly sliced
• Olive oil cooking spray
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 800 gm lamb or beef mince
• 400g can diced tomatoes
• 1 tsp ground cinnamon
• ½​ tsp ground allspice
• ½​ cup grated tasty cheese
• ½​ cup Panko breadcrumbs (optional)

White Sauce

• 75gm butter
• 1/3 cup plain flour
• 2 cups milk

Method

1. Spray eggplant with oil.  Heat a large frying pan over medium-high heat. Cook eggplant in batches for 3 to 4 minutes on each side or until browned. Transfer to a plate.
2. Heat oil in a large pan over medium heat.  Add onion and garlic and cook, stirring for about 5 minutes or until onion has softened.  Stir in mince and cook, stirring with a wooden spoon to break up mince, for about 6 to 8 minutes or until browned.  Add tomatoes, cinnamon and allspice. Bring to the boil, reduce heat to medium-low and allow to simmer for 30 minutes or until sauce is thick and liquid has evaporated.  Season to taste.
3. Meanwhile, make the white sauce.  Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring constantly, for about a minute or until bubbling. Gradually stir in milk. Bring to the boil then reduce heat to medium. Cook, stirring, for about 5 minutes or until mixture has thickened. Remove from heat.
4. Preheat oven to 180°C/160°C fan-forced. Lightly grease an ovenproof dish.  Cover the base with a layer of eggplant slices, slightly overlapping. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread with white sauce. Sprinkle with cheese and top with breadcrumbs. Bake for about 45 minutes or until golden. Allow to stand for 15 minutes before serving.  Enjoy.

Potato Moussaka

Serves 6
Preparation + cooking time:  1hr 20 mins
Ingredients

• 1/3 cup dried breadcrumbs
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, peeled and finely chopped
• 500gm lamb mince
• 400gm can diced tomatoes
• 1/4 cup fresh oregano
• 1 tsp allspice
• 4 large potatoes, peeled and cut into 5mm slices
• 60gm butter
• 2 tbsp plain flour
• 1½​ cups milk
• 2 egg yolks
• Pinch nutmeg
• ½​ cup grated tasty cheese
• ½​ cup grated parmesan

Method

1. Preheat oven to 180°C.  Grease a 6 cup baking dish and coat with some of the breadcrumbs.
2. Heat 1 tbsp oil in a saucepan and cook onion, garlic and mince for 5 minutes until well browned.  Add tomatoes, oregano and allspice and simmer for 20 minutes.
3. Boil potatoes in salted water until just tender.  Drain and set aside.
4. Melt butter in a small saucepan.  Add flour and cook for 2 minutes.  Gradually whisk in milk until smooth.  Cook until sauce boils and thickens.  Whisk in egg yolks and nutmeg then season to taste.
5. Combine the two cheeses in a bowl.  Arrange one third of the potato slices on the base of the baking dish.  Top with half of the meat sauce and scatter with one third of the cheese and half of the breadcrumbs.  Repeat layers finishing with potato.  Pour white sauce over the top and sprinkle with remaining cheese.
6. Bake for 45 minutes until golden.  Enjoy with a nice Greek salad or veges.  Relax and enjoy.

COQ AU VIN

One word to describe this dish ... HEAVENLY!!
Serves 4 to 6
Preparation + cooking time:  2 hours
Ingredients

• 2 tbsp plain flour
• 8 chicken pieces (about 1.5kg)
• 2 tbsp olive oil
• 4 bacon rashers, rind removed and roughly chopped
• 4 small onions, peeled and roughly chopped
• 2 garlic cloves, crushed
• 375ml (1½​ cups) red wine (eg Pinot Noir or Shiraz)
• 375ml (1½​ cups) chicken stock
• 6 sprigs fresh thyme
• 3 dried bay leaves
• 400gm button mushrooms, quartered
• 2 tbsp tomato paste
• 2 tbsp brandy
• Fresh thyme, extra to serve

Method

1. Place flour in a large plastic bag and season with salt and pepper.  Add chicken and shake until lightly coated.
2. Heat half the oil in a deep frying pan or large saucepan over medium-high heat.  Add half the chicken pieces and cook, turning occasionally for 5 minutes until golden.  Transfer to a plate.  Repeat with remaining oil and chicken.
3. Add bacon, onions and garlic to the pan and cook stirring for 5 minutes or until onions are soft.  Add the wine, stock, thyme and bay leaves and bring to the boil.  Add the chicken then reduce heat to low.  Cover and simmer for 45 minutes or until tender.
4. Transfer chicken to a plate and cover with foil to keep warm.  Add mushrooms and tomato paste to the wine mixture.  Increase heat to medium-high and simmer, uncovered for 20 minutes or until sauce thickens.  Season with salt and pepper.  Return chicken to pan with the brandy then stir to combine.
5. Serve with mashed potatoes and green beans (see recipe below for delicious olive oil mash).

Olive Oil Mash

Perfect side dish for roasts, spare ribs, rissoles ... the list is endless.
Ingredients

• 1½​ kg potatoes, peeled and coarsely chopped
• ½​ cup olive oil

​Method

1. Cook potatoes in boiling salted water for 15 minutes, until tender.
2. Drain and return to pan.  Mash potatoes until smooth.
3. Add oil and stir to combine.  Season with salt and pepper.
4. Serve as desired.

Fig and Date Pudding with Butterscotch Sauce

Ingredients

• 3/4 cup chopped dates
• 3/4 cup chopped dried figs
• 1.25 cups (310ml) boiling water
• 1 tbsp brandy
• 1 tsp bicarb soda
• 2 English breakfast tea bags
• 125gm butter, softened
• 3/4 cup brown sugar
• 3 eggs
• 1½​​ cups self raising flour
• Butterscotch Sauce:
• 50gm butter
• 1 cup brown sugar
• 300ml thickened cream
• Ice cream/strawberries to serve

Method

1. Preheat oven to 160°C​. Grease and line a 20cm springform pan.
2. Combine dates, figs, boiling water, brandy, bicarb soda and tea bags in a medium bowl. Set aside for 15 minutes to soak. Remove and discard tea bags.
3. Beat butter and brown sugar together until pale and creamy. Add eggs one at a time, beating between each addition until just combined. Stir in flour and date mixture, in batches, alternating between each batch. Pour into prepared pan. Bake for approx 45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool slightly.
4. Meanwhile, to make the butterscotch sauce, combine the butter, brown sugar and cream in a medium saucepan and stir over a medium-low heat for 5 minutes or until butter melts, sugar dissolves and sauce thickens slightly.
5. Serve either warm or at room temperature with hot butterscotch sauce, ice cream and berries.

Chicken, Leek AND feta pie

Photo coming soon!
Preparation + cooking time:  1 hour 15 minutes
Serves 8
Ingredients

• 1 tbsp olive oil
• 1kg chicken thigh fillets, chopped
• 2 leeks, washed and sliced
• 1 celery stick, chopped
• 2 tsp thyme
• 1/4 cup plain flour
• 1½​​ cups chicken stock
• 3/4 cup cream
• 400gm potatoes, peeled and chopped
• 1 tsp Dijon mustard
• 200gm Persian or soft feta
• 2 sheets ready-made puff pastry, partially thawed
• 1 egg yolk, lightly beaten
• 2 tsp sesame seeds

Method

1. Heat oil in a deep frying pan over medium heat.  Cook chicken in batches, stirring for 5 minutes or until browned.  Remove from pan.  Add leek, celery thyme to pan.  Cook, stirring for 5 minutes or until celery has softened.
2. Stir in flour then gradually add stock a little at a time.  Add cream and potato.  Bring to boil, reduce heat to medium-low and simmer for 10 to 12 minutes or until potato is tender.  Stir in mustard, feta and chicken.  Allow to cool slightly.
3. Preheat oven to 175°C.  Place chicken mixture into a lightly greased 6 cup casserole dish.  Top with pastry, overlapping where necessary, and trim excess.  Brush pastry with beaten egg and sprinkle with sesame seeds.  Cut two small slits in the pastry.  Bake for about 30 minutes or until pastry is puffed and golden and filling is heated through.  Serve and enjoy.

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Veal Osso Bucco

Ingredients

• 1 tbs olive oil
• 4 large pieces Veal Osso Bucco
• 2 onions, roughly chopped
• 3 garlic cloves, crushed
• 400gm can diced tomatoes
• 1 cup dry white wine
• 1 tbsp tomato paste

Method

1. Preheat oven to 160°C. Heat oil in a casserole dish over a medium heat. Brown veal on all sides. Remove and set aside. Add onion and garlic to dish and cook until onion is soft. Add tomatoes, wine and tomato paste, season with salt and pepper and bring to simmer.
2. Return veal to dish and combine with sauce.  Cover and cook for about 2 hours until veal is tender and falling off the bone. Add seasoning.
3. Serve with mashed potatoes and green beans.

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Creamy Potato Bake with Parmesan and Prosciutto

Preparation + cooking time:  2 hours
Serves 8
Ingredients

• 300ml cream
• ½​ cup milk
• 1kg baby potatoes, peeled and thinly sliced
• 2 onions, halved and thinly sliced
• 100g prosciutto, roughly chopped
• 1 cup grated parmesan cheese
• 2 tbsp finely chopped chives

​Method

1. Preheat oven to 170°C.  Grease a large baking dish. 
2. Combine cream and milk in a saucepan.  Stir over low heat for 2 minutes or until heated through.
3. Arrange half the potato slices over base of prepared dish. Sprinkle with half the onion. Season with salt and pepper. Pour over half of the cream mixture. Repeat layering with the remaining potato, onion, salt and pepper and cream mixture.
4. Cover with foil and place on a baking tray. Bake for about 1 hour or until potato is tender. Toss prosciutto over the potato and sprinkle with parmesan. Bake, uncovered, for a further 25 to 30 minutes or until golden brown.  Sprinkle with chopped chives.  Set aside for 15 minutes to cool.  Serve and enjoy.

Jambalaya

Photo coming soon!
Preparation + cooking time:  30 minutes (approx)
Ingredients

• 3 tbsp vegetable oil
• 225gm long grain rice
• 600ml chicken stock
• 60ml white wine
• 1 bay leaf
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 small green capsicum, chopped
• 1 celery stick, chopped
• 225gm ham, diced
• 500gm cooked prawns, peeled
• 100gm chorizo sausage
• ½ tbsp tomato paste
• ½ tsp dried thyme

Method

1. Fry the rice in 1 tbsp of the oil for 3 minutes then add 500ml of the stock, wine and bay leaf.  Bring to the boil and cook until the rice is almost tender.
2. Meanwhile, fry the onion, garlic, capsicum and celery in the remaining oil until just tender.  Add the ham, prawns and chorizo.  Cook until all ingredients are heated through.
3. Combine the fried ingredients with the rice and add the remaining stock.  Stir in tomato paste and thyme.  Season with salt and pepper to taste.
4. Serve with a green salad and French bread.  Enjoy.

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MUSHROOM and LEEK RISOTTO with TRUFFLE OIL

Ingredients

• 50gm butter
• 1 tbsp olive oil
• 1 onion, finely diced
• 1 garlic clove, crushed
• 1 leek (white part only), finely sliced
• 300gm mushrooms, sliced
• 2 cups Arborio rice
• ½ cup dry white wine
• 1 litre chicken stock
• 60gm parmesan, grated (+ a little extra to garnish)
• 1 tbsp parsley, roughly chopped
• Truffle oil (or olive oil) to serve

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Method

1. Pour chicken stock into a saucepan, bring to boil and reduce heat to a very gentle simmer.
2. In a separate large saucepan melt butter, add olive oil, leek, onion, garlic and cook over medium heat for 2 minutes. Add mushrooms and cook for 3 minutes. Season with salt & pepper. Add the rice and cook for a minute or until the rice is coated in butter mixture. Add wine and stir continually until the wine is absorbed.
3. Add chicken stock, 1/2 cup at a time, making sure all of the liquid is absorbed before adding the next 1/2 cup of stock. Continue until stock is gone, rice is tender and the risotto has a creamy texture. 
4. Remove from heat and stir through grated parmesan and most of parsley. Spoon into dishes, sprinkle with extra parmesan and parsley.  Drizzle with oil and serve.

Pan Fried Salmon with Mushroom Risotto

Serves 4
Ingredients

• 2 long salmon fillets (skin on)
• 1 tbsp olive oil
• Sea salt and ground black pepper

Risotto

• 1 tbsp oil
• 80gm butter
• 350gm chopped mushrooms
• 2 cups arborio rice
• ½ cup white wine
• 1½ litres chicken or vegetable stock

To serve

• Fresh herbs (eg parsley, chives) finely chopped
• Flavour infused olive oil (garlic or truffle is perfect)
• 1/4 cup parmesan cheese, finely grated (or pecorino)

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Method

1. Place chicken stock in saucepan.  Bring to boil then reduce heat to low to keep warm.  Melt 60gm of the butter in large frying pan and gently fry mushrooms on a medium heat until soft.  Add rice and stir for 1 minute until well coated.  Stir in wine.  Reduce heat to a gentle simmer.  Add chicken stock one ladle at a time, stirring continuously until liquid is almost absorbed before adding the next ladle-full.  Continue stirring and cooking until stock is absorbed, rice is cooked and it is a thick consistency. Add remaining butter and season with salt and pepper to taste.  Cover with foil and keep warm.
2. Cut salmon in half lengthwise.  Rub salmon in olive oil and season with salt and pepper.  Heat olive oil in frying pan over high heat.  Place salmon in hot pan (skin side down).  It must sizzle to make the skin crispy.  Leave to cook in oil on high heat for approx 4 minutes until skin is browned and crispy.  Flip salmon and cook for a further  2 to 3 minutes (or until cooked to your taste).
3. Place a serving of risotto on warm plates.  Top with pan salmon.  Sprinkle lightly with grated parmesan, drizzle with your choice of infused olive oil and garnish with chopped herbs.

Moroccan Lamb Meatballs 

Serves 4
Preparation + cooking time:  70 minutes
Ingredients

• 500gm lamb mince
• 1/3 cup fresh breadcrumbs
• ½ cup coriander, chopped
• 2 tbsp Moroccan spice mix
• 5 eggs
• 2 tsp olive oil
• 1 onion, finely chopped
• 2 x 400gm diced tomatoes
• 2 tbsp honey
• Couscous to serve

Method

1. Place mince, breadcrumbs, half the coriander, 1 tablespoon of spice mix and 1 egg in a large bowl.  Season well with salt and pepper.  Mix until well combined.  Roll tablespoons of mixture into 20 meatballs.  Place on a large plate.  Cover and refrigerate for 20 minutes.
2. Heat non-stick frying pan over high heat.  Cook meatballs in 2 batches, turning often for 5 minutes or until browned.  Transfer to a large plate.  Drain excess fat from pan.
3. Heat oil in pan over medium high heat.  Add onion and cook for about 3 minutes until softened.  Add other tablespoon of spice mix, tomatoes and honey.  Bring to a simmer.  Return meatballs to pan.  Reduce heat to low.  Simmer, uncovered for 20 minutes or until meatballs are tender and sauce has thickened.
4. Make 4 holes in tomato mixture.  Crack remaining eggs into each hole.  Cover and cook for about 8 minutes or until eggs are set.  Sprinkle with remaining coriander.  Serve immediately with couscous.

Steak AND Kidney Pie

A good, old-fashioned recipe from The Australian Women's Weekly magazine (September 1990) and it is absolutely delicious.
Photo coming soon ...
Ingredients

• 250gm ox kidney, fat and skin removed
• 1kg chuck steak, cubed
• 2 onions, chopped
• 1 tbsp soy sauce
• 2 cups beef stock
• 1/3 cup plain flour
• ½​​ cup water
• 2 tbsp chopped parsley
• 375gm ready-made puff pastry sheets, thawed
• 1 egg yolk, beaten​

​Method

1. Chop kidney into 2cm cubes.  Combine kidney, steak, onions, soy sauce and beef stock in a large saucepan.  Bring to boil then reduce heat and simmer, covered, for about 2 hours, or until meat is tender.
2. Combine plain flour and water.  Stir into beef mixture then stir over medium-high heat for about 3 minutes until mixture boils and thickens.  Stir in parsley then simmer, uncovered, for a further three minutes.  Allow to cool.
3. Preheat oven to 175 degrees.  Spoon beef mixture into a lightly greased 6 cup capacity pie dish.
4. Cut thin strips of pastry and place around edge of pie dish then brush with water.  Cut pastry sheets to fit top of pie (enough to cover strips around edges).  Cut 1cm nicks through both layers of pastry around the rim of the dish, pressing edges to seal.  Cut 4 small slits in top of pie.  Decorate with pastry trimmings if desired.
5. Brush pastry with beaten egg yolk.  Bake for about 30 minutes or until pastry is puffed and golden and filling is heated through.  Serve and enjoy.

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Shepherd's Pie with Creamy Rice Topping

Photo coming soon!
Serves 6 to 8
Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, crushed
• 200gm button mushrooms, sliced
• 1 kg lamb mince
• 1/4 cup tomato paste
• 400gm can diced tomatoes
• 2 tbsp Worcestershire sauce
• ½​ cup beef stock
• 300gm can corn kernels, drained
• 2 tbsp parsley, chopped
• 2 tbsp thyme, chopped

Creamy Rice Topping

• 40gm butter
• 1½​ cups rice
• 2½​ cups water
• 1 cup grated tasty cheese
• ½​​ cup cream

Method

1. Preheat oven to 200°C.  Heat oil in a large pan, add onions, garlic and mushrooms.  Cook, stirring until onions are soft.  Add lamb and cook, stirring until browned,  Stir in tomato paste, undrained diced tomatoes, Worcestershire sauce and beef stock.  Simmer uncovered for about 20 minutes or until thickened.   Stir in corn and herbs.  Season to taste.  Transfer mince to a 12 cup (3 litre) ovenproof dish. 
2. Prepare Creamy Rice Topping.  Heat butter in a medium pan, add rice and stir to coat then.  Stir in water.  Bring to boil and simmer, uncovered, for about 10 minutes or until tender, stirring occasionally.  Stir in grated cheese and cream.  Spread rice mixture over lamb mince and place in oven until golden.

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manu's easy oven baked risotto

This is the dish from the TV commercial I filmed with Manu Feildel for Campbell's Real Stock.  It is a delicious, comforting dish.  Here is a link to the recipe:

http://www.campbellskitchen.com.au/Recipes/Easy-Oven-Baked-Chicken-Mushroom-Risotto/

Mmmmm.  Enjoy :D

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