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.
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 pkt 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.
30-minute beef bourguignon
8 spring onion
2 tablespoons olive oil
20g unsalted butter
500g beef eye fillet, cut into 4cm pieces
4 thick slices flat pancetta, rind removed, chopped
250g small Swiss brown mushrooms
2 garlic cloves, crushed
2 bay leaves
2 fresh thyme sprigs, leaves chopped
2 teaspoons tomato paste
2 teaspoons plain flour
1/2 cup (125ml) red wine
1 1/2 cups (375ml) beef stock
Mashed potato and wild rocket leaves, to serve
Fill a saucepan with water and bring to the boil over high heat. Blanch the eschalots for 5 minutes or until just tender, then drain and set aside.
Heat 1 tablespoon oil in a large deep frypan over medium-high heat. Cook the eschalots, turning, for 2-3 minutes until golden. Remove from pan and set aside.
Add the butter and remaining 1 tablespoon oil to the pan. Add the beef, in batches and cook, turning, for 3-4 minutes until browned all over. Remove from pan and set aside.
Reduce heat to medium, add the pancetta, mushrooms, garlic, bay leaves and thyme, and cook, stirring, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then add the flour and cook for a further 1 minute or until combined. Stir in the wine and cook for 2 minutes or until slightly thickened. Add the stock, whisking to combine, then return the eschalots to the pan. Cook for 6-8 minutes until slightly reduced and thickened. Return the beef to the pan and simmer for a further 2 minutes or until warmed through.
Serve with mashed potato and garnished with rocket leaves.
Teacup berry crumble
600g mixed frozen berries
1/3 cup caster sugar
vanilla ice-cream or cream, to serve
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.
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