Thai green curry and broccoli soup
1 large head broccoli
2 tablespoons Thai green curry paste
2 1/2 cups chicken stock
2 potatoes, peeled, chopped
400ml can coconut milk
150g dried rice stick noodles
2 tablespoons lime juice
Fresh coriander leaves and sliced green onion, to serve
Remove stems from broccoli and thinly slice. Cut broccoli into small florets.
Heat a large heavy-based saucepan over medium-high heat. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually stir in stock until combined. Add 2 cups cold water, potato, broccoli stems and 1/2 the broccoli florets. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until potato is tender.
Blend or process until smooth. Return to pan over medium heat. Add remaining broccoli, coconut milk and noodles. Season with salt and pepper. Simmer, uncovered, until noodles are tender. Stir in lime juice.
Serve soup topped with coriander and green onion.
Spicy black bean and corn soup with chilli
20g (1 cup) dried black beans, rinsed, drained
2 teaspoons extra virgin olive oil
1 large brown onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons sweet paprika
1/2 teaspoon Chilli Flakes
400g can crushed tomatoes
1.25L (5 cups) water
300g sweet potato, peeled, chopped
1 large sweet corn cob, kernels removed
2 tablespoons fresh coriander leaves, chopped
1 long fresh green chilli, deseeded, finely chopped
Lime wedges, to serve
Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over medium high heat. Cook for 10 minutes. Drain well.
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.
Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until potato is tender and soup is thick. Season.
Combine coriander and green chilli in a bowl. Divide soup among bowls. Top with coriander mixture. Serve with lime.
African vegetable stew with sweet potato and peanuts
2 teaspoons olive oil
1 large brown onion, thinly sliced
2 celery sticks, finely chopped
1 large carrot, peeled, finely chopped
2 garlic cloves, crushed
1 tablespoon curry powder
800g sweet potato, peeled, cut into 2cm pieces
400g can no-added-salt diced tomatoes
250ml (1 cup) water
185ml (3/4 cup) light coconut milk
1/2 teaspoon caster sugar
40g (1/4 cup) roasted unsalted peanuts
1 bunch spinach, trimmed, leaves coarsely chopped
2 cups steamed Basmati Rice, to serve
Heat the oil in a large saucepan over medium heat. Add the onion, celery and carrot and stir for 6-7 minutes or until soft. Add the garlic and curry powder and stir for 1-2 minutes or until aromatic. Add the sweet potato. Stir until combined.
Stir in tomato, water and coconut milk. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 20 minutes or until sweet potato is just tender. Stir in sugar and half the peanuts. Cook, stirring occasionally, for 3-4 minutes to develop the flavours.
Stir in the spinach. Cook for 1-2 minutes or until the spinach just wilts. Divide the stew and rice among bowls. Top with remaining peanuts.
Beef, mushroom and caramelised onion pie
60ml (1/4 cup) olive oil
700g lean beef mince
2 large brown onions, halved, thinly sliced
2 teaspoons brown sugar
2 teaspoons balsamic vinegar
200g packet sliced brown mushrooms
1 large zucchini, cut into 1cm pieces
2 tablespoons plain flour
375ml (1 1/2 cups) beef stock
2 teaspoons Worcestershire sauce
1 sheet puff pastry, partially thawed
1 egg, lightly whisked
Preheat oven to 220C/200C fan forced. Heat 2 tsp of the oil in a non-stick frying pan over medium-high heat. Add mince. Cook, stirring, for 3-4 minutes or until browned. Transfer to bowl.
Heat 2 tbs of remaining oil in pan over medium heat. Add onion. Season. Cook, stirring occasionally, for 6 minutes or until soft. Add sugar and vinegar. Cook, stirring, for 5 minutes or until caramelised. Transfer to a bowl.
Heat remaining oil in pan over medium-high heat. Add mushroom and zucchini. Cook, stirring occasionally, for 3 minutes or until soft. Return mince and onion mixture to pan. Sprinkle with flour. Cook, stirring, for 1 minute. Slowly add stock, stirring constantly until smooth. Stir in Worcestershire sauce. Bring to boil. Simmer for 2 minutes or until thickened slightly. Transfer to a 2L (8 cup) baking dish. Top with pastry. Brush with egg. Cut a small slit in centre of pastry. Bake for 25 minutes or until puffed and golden.
Beef bourguignon
2 1/2 tablespoons olive oil
1.5kg beef chuck steak, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
200g shortcut rindless bacon, halved lengthways, cut into 1cm strips
2 garlic cloves, finely chopped
1 cup red wine
1/2 cup beef stock
1 tablespoon tomato paste
16 small pickling onions, peeled
400g small button mushrooms
Green beans, to serve
Mashed potato, to serve
Salt, to season
Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened. Add garlic. Cook for 1 minute. Return beef and juices to pan. Add wine. Bring to the boil. Add stock and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions and mushrooms.
Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper. Serve.
Teacup berry crumble
600g mixed frozen berries
1/3 cup caster sugar
vanilla ice-cream or cream, to serve
Crumble topping
1/3 cup brown sugar
1/2 cup self-raising flour
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
60g butter, chopped
Preheat oven to 180°C. Lightly grease four 1-cup capacity ovenproof teacups or ramekins.
Make crumble topping Combine sugar, flour, oats and cinnamon in a bowl. Rub in butter until combined.
Combine berries and sugar in a bowl. Divide berry mixture between teacups. Top evenly with crumble mixture. Place on a baking tray and bake for 30 to 35 minutes or until crumble is golden. Serve with ice-cream.
Mixed apple & berry sponge pudding
3 Granny Smith apples, peeled, chopped
2 tablespoons lemon juice, plus 2 teaspoons grated lemon zest
1 1/2 cups (330g) caster sugar
500g frozen mixed berries
2 eggs
1/2 cup (125ml) milk
2 tablespoons whisky
1 teaspoon vanilla extract
1 cup (150g) plain flour, sifted
1 teaspoon baking powder, sifted
Icing sugar, to dust
Thick cream mixed with 1 teaspoon ground cinnamon, to serve
Preheat oven to 160C. Place the apple, juice and 1 cup (220g) sugar in a small pan and cook over low heat, stirring, for 3 minutes or until the sugar dissolves. Cook for a further 3-4 minutes, stirring occasionally, until apple softens slightly. Cool, then stir through berries. Transfer to a 1.25 litre baking dish. Set aside.
Whisk eggs, milk, whisky, lemon zest and vanilla in a bowl until combined. Set aside. Place fl our, baking powder and remaining sugar in a bowl. Pour egg mixture into dry ingredients, whisking well to form a smooth batter. Pour over fruit, then bake for 30-35 minutes until golden and firm to the touch.
Dust with icing sugar and serve warm with cinnamon cream.
Mulled Wine
1/4 cup firmly packed brown sugar
2 cinnamon sticks
4 whole cloves
4 thick strips orange rind
1 vanilla bean, halved lengthways
750ml bottle red wine
2 tablespoons orange liqueur (optional – Orange liqueurs include Grand Marnier, Cointreau and triple sec.)
Combine 1 cup cold water, sugar, cinnamon, cloves, orange rind and vanilla bean in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until fragrant.
Add wine. Increase heat to medium-high. Bring to the boil. Remove from heat. Stir in liqueur (if using). Strain into heatproof glasses. Serve.
~ All recipes courtesy Taste.au
