Ingredients
2 tablespoons olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
600g pumpkin, peeled,chopped
1 potato,chopped
2 carrots,chopped
1 leek,chopped
1/2 teaspoons ground nutmeg
3 cups(750ml) Campbell's Real Stock Chicken
1/2 cup(125ml) pure(thin)cream
Instructions
Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
Wednesday, May 18, 2016
Monday, May 16, 2016
Slow-cooked beef with parmesan & herb dumplings
Winter Menu: Plum and rosemary lamb shanks
Ingredients
2 tablespoons olive oil
1.8 kg gravy beef, excess fat trimmed, cut into 3cm pieces
400g button mushrooms, halved
5 (about 250g) bacon rashers, rind removed, coarsely chopped
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
1 x 400g can diced tomatoes
375ml (1 1/2 cups) Campbell's Real Stock beef
125ml(1/2 cup) red wine
3 sprigs fresh rosemary
90g (1/3 cup ) tomato paste
1 egg, lightly whisked
Instructions
Heat 1 tablespoon of oil in a stockpot over medium-high heat. Add half the beef and cook for 2-3 minutes each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.
Heat remaining oil in the pan over medium heat. Add mushroom, bacon, onion and garlic. Cook, stirring, for 4-5 minutes or until onion is soft. Add the beef, tomato, stock, wine and rosemary. Stir to combine. Cover and reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours or until the beef is tender. Stir in the tomato paste. Season with salt and pepper. Increase heat to medium-high. Cook, uncovered, for 30 minutes.
Parmesan & herb dumplings
Ingredients
300g (2 cups) self raising flour
80g chilled butter, chopped
1/4 cup chopped fresh continental parsley
60g(3/4 cup) shredded parmesan
185ml (3/4 cup) milk
Instructions
Meanwhile, to make the parmesan & herb dumplings, place flour in a large bowl and use your fingertips to rub butter into flour. Stir in the parsley and 40g (1/2 cup) of the parmesan. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Divide the mixture evenly into 18 portions and roll each portion into a ball.
Preheat oven to 220°C. Transfer the beef mixture to a 4L (16-cup) capacity ovenproof dish. Place dumplings on top. Brush with egg. Sprinkle with remaining parmesan. Bake for 15-20 minutes or until dumplings are golden.
Alternative to Parmesan & herb dumplings
Cheese and potato dumplings
2 large(about 400g) desiree potatoes, peeled
185ml (3/4) milk
60g butter
225(1 1/2 cups) self raising flour
65g(3/4 cup) coarsely chopped fresh continental parsley
Pinch of salt
Instructions
Meanwhile, to make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.
Remove casserole from oven. Use a 60ml (1/4-cup) capacity measuring cup to shape potato mixture into 6 dumplings. Arrange over casserole. Cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.
2 tablespoons olive oil
1.8 kg gravy beef, excess fat trimmed, cut into 3cm pieces
400g button mushrooms, halved
5 (about 250g) bacon rashers, rind removed, coarsely chopped
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
1 x 400g can diced tomatoes
375ml (1 1/2 cups) Campbell's Real Stock beef
125ml(1/2 cup) red wine
3 sprigs fresh rosemary
90g (1/3 cup ) tomato paste
1 egg, lightly whisked
Instructions
Heat 1 tablespoon of oil in a stockpot over medium-high heat. Add half the beef and cook for 2-3 minutes each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.
Heat remaining oil in the pan over medium heat. Add mushroom, bacon, onion and garlic. Cook, stirring, for 4-5 minutes or until onion is soft. Add the beef, tomato, stock, wine and rosemary. Stir to combine. Cover and reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours or until the beef is tender. Stir in the tomato paste. Season with salt and pepper. Increase heat to medium-high. Cook, uncovered, for 30 minutes.
Parmesan & herb dumplings
Ingredients
300g (2 cups) self raising flour
80g chilled butter, chopped
1/4 cup chopped fresh continental parsley
60g(3/4 cup) shredded parmesan
185ml (3/4 cup) milk
Instructions
Meanwhile, to make the parmesan & herb dumplings, place flour in a large bowl and use your fingertips to rub butter into flour. Stir in the parsley and 40g (1/2 cup) of the parmesan. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Divide the mixture evenly into 18 portions and roll each portion into a ball.
Preheat oven to 220°C. Transfer the beef mixture to a 4L (16-cup) capacity ovenproof dish. Place dumplings on top. Brush with egg. Sprinkle with remaining parmesan. Bake for 15-20 minutes or until dumplings are golden.
Alternative to Parmesan & herb dumplings
Cheese and potato dumplings
2 large(about 400g) desiree potatoes, peeled
185ml (3/4) milk
60g butter
225(1 1/2 cups) self raising flour
65g(3/4 cup) coarsely chopped fresh continental parsley
Pinch of salt
Instructions
Meanwhile, to make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.
Remove casserole from oven. Use a 60ml (1/4-cup) capacity measuring cup to shape potato mixture into 6 dumplings. Arrange over casserole. Cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.
Braised oxtail with basil dumplings
Winter Menu: Braised oxtail with basil dumplings
Ingredients
2 tbsp. plain flour
2 oxtail, jointed and cut into pieces
4tbsp sunflower oil, for frying
2 onions, chopped
3 carrots, cut into small chunks
2 celery sticks, cut into small chunks
2 garlic clove, chopped
2 tbsp. tomato puree
bay leaves and thyme sprigs, tied together
1 bottle full bodied red wine
Instructions
Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.
Basil Dumplings
Ingredients
300g (2 cups) self-raising flour
80g chilled butter, chopped
1/4 cup chopped fresh basil
60g (3/4 cup) shredded parmesan
185ml (3/4 cup) milk
olive oil
Instructions
Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
Make a well in the centre and pour in the milk, basil and parmesan. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon).
Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean.
To serve, remove the dumplings with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
http://www.bbcgoodfood.com/recipes/5534/braised-oxtail-with-basil-dumplings
Ingredients
2 tbsp. plain flour
2 oxtail, jointed and cut into pieces
4tbsp sunflower oil, for frying
2 onions, chopped
3 carrots, cut into small chunks
2 celery sticks, cut into small chunks
2 garlic clove, chopped
2 tbsp. tomato puree
bay leaves and thyme sprigs, tied together
1 bottle full bodied red wine
Instructions
Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.
Basil Dumplings
Ingredients
300g (2 cups) self-raising flour
80g chilled butter, chopped
1/4 cup chopped fresh basil
60g (3/4 cup) shredded parmesan
185ml (3/4 cup) milk
olive oil
Instructions
Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
Make a well in the centre and pour in the milk, basil and parmesan. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon).
Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean.
To serve, remove the dumplings with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
http://www.bbcgoodfood.com/recipes/5534/braised-oxtail-with-basil-dumplings
Plum and rosemary lamb shanks
Winter Menu: Plum and rosemary lamb shanks
Ingredients
2 tablespoons plain flour
8 small French trimmed lamb shanks
1 1/2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1/4 cup fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 cup red wine
1 1/2 cups Campbell's Real Sock Chicken
2 tablespoons Worcestershire sauce
1 cup plum jam
mashed potato and steamed green beans, to serve
Instructions
Preheat oven to 200'c fan forced. Placed flour and shanks in a bowl and toss to coat. Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning in batches for 4-5 minutes or until browned. Transferred to plate.
Reduce heat to medium high and heat the remanning oil in casserole. Add onion, rosemary and thyme and cook for 3-4 minutes or until the onion is tender. Add wine and simmer for 1 minute. Stir in the stock, sauce and jam. Season with pepper. Next, add shanks and bring to boil and cover the dish and transfer the dish to oven.
Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered, for 30-40 minutes or until meat is tender and falling from the bone. Serve with mash and beans.
http://www.taste.com.au/recipes/19730/plum+and+rosemary+lamb+shanks
Mashed Potato
Ingredients
2 tablespoons plain flour
8 small French trimmed lamb shanks
1 1/2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1/4 cup fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 cup red wine
1 1/2 cups Campbell's Real Sock Chicken
2 tablespoons Worcestershire sauce
1 cup plum jam
mashed potato and steamed green beans, to serve
Preheat oven to 200'c fan forced. Placed flour and shanks in a bowl and toss to coat. Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning in batches for 4-5 minutes or until browned. Transferred to plate.
http://www.taste.com.au/recipes/19730/plum+and+rosemary+lamb+shanks
9 to 12-ounces all-purpose potatoes, per person
Subscribe to:
Posts (Atom)