Coq Au Vin with a Difference

This is a take on the original coq au vin, I think this dish as is, is wonderful, but this is just a different way of preparing it, that adds that something a little bit special for a romantic evening in. I have only changed a few things but I think it adds such a wonderful flavour, so enjoy.

I made this for 2 so if you want to make it for a dinner party just adjust amounts accordingly. You will not have to adjust sauce ingredients much as the ingredients listed below would easily be enough for 3 and if you wanted to make it for 4 add more mushrooms, one more slice of bacon, extra stock and liquid.

Ingredients

2 Chicken breasts (of a good size.)
1 Tablespoon truffle oil
21/2 Tablespoons shallots, finely chopped
7 Cloves garlic, crushed
2 Slices bacon, chopped finely
30-35g Butter
200g Mixed mushrooms, chopped (chantrelles, button, Swiss brown, pieds etc.. whatever is in season, chopped and sliced in different ways.)
11/2 Cups dry red wine
1 Tablespoon tomato paste
4 Sprigs rosemary
3 Bay leaves
3 Teaspoons chicken stock
11/2 Cups water
2 Teaspoons grain mustard
Pepper to taste
3 Teaspoons cornflour
2 Tablespoons Cream
11/2-2 Tablespoons chives
truffle oil (extra)


Method

1. In a pan heat some olive oil, add chicken breasts and cook to brown both sides, about 3-4 min's a side. (You want a nice colour on the outside.) Remove and set to one side.

2. Heat truffle oil in a pan, add shallots, garlic and bacon, cook until it all starts to brown. Add butter, melt, add mushrooms cook until mushrooms start to brown.

3. Add tomato paste, again until it starts to brown slightly, add wine, rosemary and bay leaves, simmer until wine has reduced by half 15-20 Min's.

4. Add chicken stock and water, stir until stock has dissolved, add mustard and pepper to taste, stir to combine.

5. Return chicken to pan and simmer for 20-30 Min's until chicken is cooked through. (Do not turn chicken rather cover with lid for a little of the cooking time. If you turn you will end up with a very red breast from the wine and it is not that attractive.) Remove chicken from pan once cooked and keep warm.

6. Mix cornflour with a little water add to sauce a little at time, (you may not need all of it depending on how much the liquid has reduced by.) Add until mixture thickens.

7. Stir in cream and chopped chives. Serve sauce over chicken and drizzle extra truffle oil over the top.

I served mine over creamy polenta but serve over regular mash or wild rice whatever you like.

To Serve: Place a mound of polenta in the centre of the plate, slice the chicken into slices arrange on top of the polenta pour sauce over the top, drizzle with truffle oil. Garnish with chives.

All photo's taken by me unless otherwise stated.

Ostrich Steaks with Prawns and a Roasted Garlic Sauce

I thought I would have a go at another new invention, I think this turned out really well and everyone enjoyed it. The steaks were thick and juicy and the sauce was awesome and went really well with the Ostrich and Prawns. I served on a bed of mushrooms and made asparagus wrapped in bacon and topped with prawns.

Ingredients

4 Ostrich Steaks (250-300g each steak)
8 Jumbo prawns

Sauce

1 Small red onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon chicken stock Powder
15-20 Cloves garlic
1 Cup cream
1/2 Teaspoon cornflour
Pepper to taste


Mushrooms

500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc.. whatever is available.)
2 Tablespoons Butter
1 Clove garlic, crushed
2 Tablespoons dry white wine
11/2 Tablespoons fresh thyme leaves
11/2 Tablespoons fresh parsley, finely chopped


Method

Roast Garlic

1. Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min's)

2. Remove and set aside to cool.

Mushrooms

1. In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.

Mushrooms can be made ahead and reheated in the microwave.

Sauce

1. Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.

2. Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.)

3. Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.

Serve over Ostrich


Ostrich Steaks

1. BBQ, Grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.

2. While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.

To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.

I topped mine with asparagus spears as well, if you want to make these they are very easy.

I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min's.


Al photo's taken by me unless otherwise stated.

Zurich Veal with Smashed Potatoes

I made a whole dish the other night by two zaar members. I did not make the veal exactly as stated, as the recipe did call for veal and pork and for it to be cut into strips. I live in Switzerland and I have seen a dish like this, it is usually served over rosti, which is great. I had some veal scalappine slices of meat to use and since I knew the sauce would work with them I made this as a sauce to top meat. It was really delicious and myself and my husband thoroughly enjoyed it, I served it with another members recipe of smashed potatoes which were awesome. I will list the links to view these recipes or to see more reviews or photo's, under each persons recipe.

Ingredients

1/2 lb Veal, cut into strips (I had thin veal steaks which I used.)
1/2 lb pork, cut into strips (I did not use pork.)
3 Cups sliced mushrooms
3 Tablespoons oil
Salt and pepper
2 Tablespoons butter
2 Tablespoons chopped shallots
1/2 Cup white wine
1/2 Cup chicken broth
1 Tablespoon chives
1 Tablespoon parsley
1 Tablespoon tarragon
2 Cups sour cream


Method

1. saute veal and pork in oil, set aside.

2. saute mushrooms, until brown, add to veal.

3. heat butter in skillet, add shallots.

4. add wine, reduce to almost gone, add chicken broth and meat drippings.

5. cook down by 1/3, add spices and sour cream.

6. add meat and mushrooms back to pan to heat through.

7. serve with noodles.


I served mine with smashed potato recipe listed below it was delicious.

To link to this recipe click here.


Smashed Potatoes

Ingredients

16 Small potatoes, washed
1 Tablespoon olive oil, more if desired
1 Tablespoon caraway seeds or cumin or fennel seeds (example)
1 Tablespoon thyme or rosemary, chopped (example)
Salt and pepper, to taste


Method

1. Preheat oven to 250°C.

2. Don't peel the potatoes but bring them to the boil in a pot of salted water.

3. Boil until tender.

4. Drain and transfer to a lightly greased baking tray.

5. Use a potato masher to squash each potato flat, until it is twice its original diameter.

6. Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.

7. Bake the potatoes for 20-25 minutes until crisp and golden.

These were great to read more reviews click here.

To serve: Place steak on plate top with sauce and serve potatoes on the side.

Delicious!!!

All photo's taken by me unless otherwise stated.

Goats Cheese and Mushroom Stuffed Chicken Breast with a Morel Sauce

Another experiment that was absolutely wonderful, both myself and hubby loved this. I love it when as a cook you go completely off the wall wondering whether a recipe will come together in the end and for me this did. I have made so many that are experiments but you kinda know the ingredients will work, I wasn't sure with this one but it was lovely.

Ingredients

Olive oil
2 Chicken breasts

Stuffing

1/2-3/4 Cup chopped Swiss brown mushrooms ( I used just over 1/2 a cup.)
250g soft goats cheese, rind removed
2 Tablespoons butter
1/2 Tablespoon fresh thyme leaves
1/2 Tablespoon fresh parsley, chopped finely

Sauce

1 Tablespoon butter
1 Shallot, finely chopped
1/2 Cup dry white wine
1/2 Cup water
1/2 Cup cream
11/2 Teaspoons cornflour
2-2/12 Tablespoons Morels ( I used dried as I couldn't get fresh so you will have to adjust amount for fresh.)
Pepper to taste

Method

1. Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.

2. Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string.

3. Heat a small amount of olive oil in a pan and brown chicken breasts on both sides.

4. Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min's or until chicken is cooked through.


For The Sauce

1. Melt butter in a pan, add shallot and cook until softened.

2. Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don't worry if it seems to thick as you still have the cream to add.)

3. Add cream and chopped morels and stir until heated through serve over chicken.


To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.

All photo's taken by me unless otherwise stated.

Japanese Mum's Chicken

I haven't made a zaar members recipe in awhile so I tried another new one last night. It was very good and oh so easy to throw together and cook. The sauce takes about 40-50 Min's to form a sticky glaze and don't concern yourself with how the drumsticks look during the beginning of cooking. They are quite unattractive but as the sauce thickens, it does coat them and give them a beautiful colour. I did also add a little more sugar than listed. There are a bunch of reviews on this recipe and photo's too, if you would like to view these click here.


Ingredients

8 Chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 Cup water
1/2 Cup balsamic vinegar
1/3 Cup soy sauce
2 1/2 Tablespoons sugar (I probably used more like 3)
1 Garlic clove, peeled and bruised (I used 2 cloves)
1 Small hot chili pepper, slit open, seeds removed (I used 2 Chili peppers)


Method

1. Place all the ingredients in a saucepan over a high heat.

2. Bring to the boil, then reduce to a simmer for about 20 minutes.

3. Remove any scum that rises to the surface.

4. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.

5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.


I served mine with spicy leek and mushrooms with rice parsley chive timbales.


Recipe for spicy leeks and mushrooms

40g Butter
4 Small leeks, sliced
250g Swiss brown mushrooms, quartered
4 Tablespoons dry white wine
1/2 Teaspoon onion powder
1/4 Teaspoon chili flakes
1/4 Teaspoon cayenne pepper

Method

1. Heat butter in a pan, add leeks and mushrooms, cook stirring until vegetables are tender.

2. Stir in wine, onion powder, chili flakes and cayenne, stir over heat for 1-2 minutes and serve.

4 Servings

Be sure to check out my competitions page which I have just started this year. I will be running a new competition each month with different prizes.


All photo's taken by me unless otherwise stated.

Marinated Bison/Buffalo Steaks with a Peppercorn Sauce

I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.


Ingredients

4 Bison steak fillet (could use a less expensive cut.)

Marinade

1 330ml bottle brown beer
1/2 cup (packed) dark brown sugar
5 tablespoons lime juice, fresh
1 red onion, coarsely chopped
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1/2 teaspoon Tabasco brand pepper sauce

For the Sauce

1/2 cup white wine
2 shallots, finely chopped
1 tablespoons coarse ground black pepper (Makes the sauce very peppery, add less if you want.)
21/2 Cups water
1 Teaspoon chicken stock granules
1 Teaspoon beef stock granules
1 Heaped teaspoon cornflour
1/2 cup whipping cream


Method

1. Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.

2. Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.

3.Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.

4. Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare, If grilling move the wrack further away from the heat than you would have it for steak and if BBQ'ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.

If you want to serve it over mushrooms, here are the amounts you will need.

500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc.. whatever is available.)
2 Tablespoons Butter
1 Clove garlic, crushed
11/2 Tablespoons fresh parsley, finely chopped.

In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.

To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.


All photo's taken by me unless otherwise stated.

Ostrich Steak with Mushroom, Vanilla sauce and Wild Rice with Asparagus Tips

Here is a recipe I have seen on a few sites, some have all the same ingredients, some vary. I have adapted the recipe for what Ingredients I can get in my part of the world and also for personal taste. It sounds like there are a lot of ingredients, with a lot to do to make it. It is not as a big as it sounds and the end result is gorgeous, with all the flavours really coming together to create a wonderful dish.


Ingredients

4 Ostrich steaks (200g each approx)

Seasoned Rub

1 1/2 tb Pumpkin seeds (mine were salted you may want to add a little salt to rub if yours are plain.)
1 Inch of cinnamon stick
1/4 Teaspoon black peppercorns
1/2 Teaspoon ground coriander
3 Cloves garlic, quartered
2 Teaspoons Sugar
2 Tablespoons Dark roasted coffee, freshly ground

Sauce

2 Tablespoons Butter, unsalted
2 Tablespoons Shallots, finely chopped
1 Clove garlic, crushed
200g Mushrooms, sliced
2 Cups water
2 Teaspoons Chicken stock granuales
1 vanilla bean, split
1 Teaspoon cornflour
1/2 Cup cream


Wild Rice with Asparagus

250g Wild rice
2 Teaspoons vegetable stock granuels
Water to boil rice
500g Asparagus
2 Tablespoon fresh parsley, finely chopped
2 Tablespoons grated parmesan


Method

1. Place pumpkin seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown.

2. Remove and grind in a food processor or blender with remaining rub ingredients. Grind to a fine powder.

3. Rub the mixture onto steaks and refrigerate 2 to 4 hours.

4. Approximately thirty minutes before serving, melt butter in a pan. Add shallots, garlic and sliced mushrooms and stir over medium heat until shallots and mushrooms soften about 10 minutes. Add water, stock and vanilla bean and bring to a boil over high heat. Continue to boil the mixture until it has reduced slightly, about 1/2 - 3/4 of a cup. Mix a little water with cornflour add to sauce until it thickens, remove the vanilla bean. Split bean in half and scrape insides into the sauce.

5. While sauce is reducing, Heat grill or pan to medium high heat. Add steaks, Grill on both sides, I had very thick steaks so I cut them in half to make cooking time quick. I only cooked them a few min's per side. Ostrich meat is very low in fat and toughens quickly and is best cooked no longer than necessary.

6. Finally add cream to sauce and stir over heat until sauce is warm. Serve immediately over steaks.


Method for Wild Rice with Asparagus Tips


Asparagus is not the cheapest vegetable, and it is quite a waste to just use the tips. I do this for presentation if I am just cooking this for my family, I chop the useable part of the stems and use that as well as the tips. If you do this you will not need as many grams I would say 250-300g max. Also a tip if making for a dinner party or special occassion and you want to just use the tips so it looks nicer, I plan on making asparagus soup or quiche or any recipe that you can use asparagus in. So I use the stems the next day so as not to just waste them.

1. Fill saucepan with enough water to boil rice in, add chicken stock and bring to boil. Add rice and boil until tender, drain.

2. Boil, steam or microwave asparagus until just tender, stir asparagus and parsley into rice.


To Serve: Place steaks on plates pour sauce over the top, serve rice on the side sprinkle a little parmesan cheese over rice.


All photo's taken by me unless otherwise stated.

Marinated Steaks with Asparagus Topped with Garlic Breadcrumbs and Egg

Here is a wonderful steak marinade, Tastes great and is super easy to do. I top steaks with a large mushroom and caramelised onion. On the side fresh asparagus topped with garlic breadcrumbs and chopped eggs.

Ingredients

4 Beef fillets, 200-300g each
Marinade
1/2 Cup dry red wine
1 Tablespoon balsamic vinegar
1 Dessertspoon Worcestershire sauce
3 Cloves garlic, crushed
2 Tablespoons basil, finely chopped

For the Mushrooms
4 Large flat mushrooms
11/2 Tablespoons olive oil
1 Teaspoon garlic powder (approximate amount enough to sprinkle over mushrooms.)
1 Teaspoon lemon pepper seasoning (Again approximate amount.)

Onions
20g Butter
5-6 Small red onions, sliced thinly
50ml Red wine vinegar
2-3 Tablespoons brown sugar

Asparagus

50g butter
500g Asparagus, ends trimmed
2 Cloves garlic, crushed
2 Tablespoons honey
1/2 Cup breadcrumbs
2 Hard boiled eggs, chopped finely
2 Tablespoons parsley, finely chopped


Method

1. Combine all the marinade ingredients, add steaks cover and refrigerate several hours or overnight. Preferably overnight turning occasionally.

2. Preheat oven to 200c

3. Place mushrooms in baking dish drizzle with oil, sprinkle with garlic and lemon pepper. Bake, uncovered for about 25 Min's or until tender.

4. Melt the butter in a pan and cook onion until soft and browned slightly. Cook stirring occasionally about 20 Min's or until onions are browned and mixture has thickened.

5. Cook the steaks on the BBQ, Under the grill of in a large pan until desired doneness. Depending on thickness cooking time will vary, generally, sear each steak 1-2 min's a side, then cook for a further 4-5 min's a side for medium rare.

To serve: Top each steak with a mushroom and a little caramelised onion with asparagus on the side.


Method for the Asparagus

1. Melt half the butter and honey in a pan, add garlic and breadcrumbs, cook stirring until breadcrumbs are crisp.

2. Boil, Steam or microwave asparagus until just tender, drain.

3. Serve asparagus drizzled with remaining melted butter and honey, scatter breadcrumb mixture, chopped egg and parsley over the top.


All photo's taken by me unless otherwise stated.

Portobello Smothered Pork Tenderloin Stuffed with Parmesan Broccoli

Here is another pork recipe by a recipezaar member that I tried last night. My hubby found it delicious, I thought it could have done with a little more liquid left after cooking to pour over pork.

The overall flavour was very good and it all worked really well together the pork came out very tender. I will definitely be making again but I think next time I will add a little more wine and perhaps some water.

I also only cooked at 190c instead of 200c and for less time, this is because I had a pork tenderloin of far less weight as it was only for 2. I served mine with twice baked parsnip mash and apricot glazed carrots. If you enjoyed this recipe or would like to see other recipes by this chef click http://www.recipezaar.com/32187


Ingredients

1 1/2-2 1/2 lbs pork tenderloins, butterflied
2 lbs portabella mushrooms, sliced
1 tablespoon butter or olive oil
1/2 cup white wine
1/4 cup fresh cilantro leaves, chopped
2 cloves garlic, smashed,divided
salt and pepper
1/2 lb broccoli florets, chopped
1/4 lb Parmesan cheese, shaved about 1/8 inch thick
2 teaspoons butter or olive oil



Method

1. Lay out butterflied pork tenderloin, inside up. Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.

2. Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.

3. Dot with butter or sprinkle over olive oil.

4. Sprinkle with salt and pepper to taste.

5. Cover all with another layer of shaved Parmesan.

6. Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.

7. In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.

Sauce

1. Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.

2. Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.

3. Reduce heat and simmer about 5 minutes until slightly thickened.

4. Pour a quarter of the sauce over the roast.

5. Preheat oven to 400f degrees, cook roast uncovered for about 45 minutes.

6. Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.

7. Remove tenderloin to platter, let stand for 10 minutes, then carve into half inch slices and spoon all mushroom sauce from roaster over roast slices.

Garnish with sprigs of cilantro.

All photo's taken by me unless otherwise stated.

Chicken Avocado and Mushroom Vol-au-Vents

Vol-au-vents are pastry cases that can be filled with just about any filling you want. They come in various sizes from large cases for meals to quite small cases for canapes.

They are very good, although a little naughty because of the pastry. Here is a recipe I came up with a few years ago and it works really well and is also delicious.

Ingredients

Olive oil
4 Seasoned chicken breasts ( I sprinkle both sides of the breasts with garlic, paprika and parsley)
1 Onion, chopped finely
1 Clove garlic, crushed
250g Mushrooms, sliced
1 Avocado, chopped
4 large vol-au-vent cases (about 13cm in diameter)

For the sauce

1 Cup milk
11/2 Teaspoons concentrated chicken stock (powder, cubes, paste etc.. My stock is quite dense so adjust quantity for taste with what you use.)
2 Teaspoons cornflour
1/2 Cup dry white wine
1 Teaspoon Dijon mustard
1/2 Cup light cream
1 Tablespoon fresh thyme leaves
Pinch cayenne


Method

Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.

1. Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.

2. Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.

3. Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.

4. Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens. Return mushrooms, onion and chicken to cream mixture, add the thyme and stir. Keep hot until serving.

5. Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through.

To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

All photo's taken by me unless other wise stated.

Braised Steak with Buttery Mushrooms

This is another easy recipe to do, it is another great one for winter. The best thing about this recipe is, it is one of those recipes you can make for 4 people or 10, all the ingredients just get thrown in together and cooked.

Ingredients

Olive oil
1kg Rolled beef topside
1 Onion, sliced
4 Cloves garlic, crushed
4 Sprigs fresh thyme
2 sprigs fresh oregano
2 Bay leaves
1/2 Cup dry red wine
11/2 Cups water
1 Teaspoon beef stock (concentrated, I use quite a dense paste, so you may want to use more if using powder, just adjust for taste.)
1/4 Cup dry red wine, extra
21/2 Teaspoons cornflour



Mixed Buttery mushrooms
500-600g mixed mushrooms (Whatever is in season Swiss brown, button, shitake, oyster, chanterelles etc..)
70g Butter
1 Tablespoons fresh thyme, finely chopped
1 Tablespoons fresh parsley, finely chopped



Method

1. Heat a couple of tablespoons of olive oil in a pan, add beef and cook, turning until browned all over. Remove beef from pan and set aside, wipe pan clean add about a tablespoon more of oil, add onions and garlic and cooked until onions are soft.

2. Add herbs, red wine, water and stock, stir, return beef to pan cook covered, turning beef once for two hours or until beef is tender.

3. Discard herbs, strain liquid into sauce pan, keep onions to one side. Turn heat up to medium high, add extra wine, mix a little water to cornflour and pour into sauce. Stir until sauce boils and thickens.


Buttery Mushrooms

I cut the mushrooms in different ways for presentation at the end. For example Button mushrooms-halved, Swiss brown quartered, Shitake-sliced, oyster-halved, chanterelles-chopped. So adjust for what you can buy at the time.

1. Heat butter in a pan, add mushrooms, stir until tender, stir in herbs.

To serve slice beef and place on serving platter with mushrooms and reserved onions.

I made this just for 2 and I bought a half a kilo of beef we are quite piggy with steak. This recipe will serve 4-5 depending on appetites. I also bought beef fillet as it is not expensive where I live, so the photo does look different, as it is thinner round than rolled topside.

All photo's taken by me unless otherwise stated.

Chicken Casserole

Here's another great winter warmer, I posted a recipe for beef stew about a week ago so I thought I would do one for chicken. It is another of those simple recipes that once everything is in the pot you can just leave, to finish cooking and there isn't loads of time taken in preparation and fuss. Plus my son and hubby love this one so I thought I would share it.




Ingredients

Olive oil
5 Whole skinless chicken breasts (approx 150g-175g a breast)
2 leeks, sliced
4 Cloves garlic, crushed
200g Button mushrooms, some halved and some quartered (I use brown button mushrooms as I prefer them but regular are fine.)
1/2 Cup dry white wine
1 Cup water
3 Teaspoons Dijon mustard
11/4 Teaspoon chicken stock ( concentrated, I use a very dense chicken stock paste so if using powder you may need to add a little more.)
2 medium carrots
100g sugar snap peas
1 Tablespoon fresh thyme leaves
1 Tablespoon fresh parsley, finely chopped
1 Cup of cream
2 Teaspoons cornflour
pepper to taste


Method

I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them.

1. Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean

2. Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's.

3. I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.

4. Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through.

5. Boil or microwave carrots and sugar snap peas until tender.

6. Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens.

Serve with either boiled new potatoes, mash or rice.

Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.


All photo's taken by me unless otherwise stated.

Mushroom Stuffed Lamb fillets

I love a good leg of lamb there is nothing better on a cold winters day. I also enjoy stuffed lamb which you usually associate with legs, de-boned, stuffed and rolled. However there is only 3 in our family and while I do make roast leg of lamb, sometimes I don't want to be eating leftover lamb for days, or I just want to make it for myself and my husband. So I came up with this adaptation so you can enjoy stuffed lamb in a smaller quantity. The recipe below is just for 2 if you want to make it for 4 just double the ingredients.


Ingredients

2 Whole Lamb fillets
11/2 Tablespoons of olive oil
1 Tablespoon butter
2 Garlic cloves, crushed
1 Tablespoon onion, finely chopped
3 Tablespoons wild mushrooms, chopped (whatever is in season black, chantrelles, brown etc..)
11/2 Tablespoon Worcestershire sauce
11/2 Teaspoon thyme
1 Teaspoon rosemary
1 Teaspoon parsley
Pepper to taste
11/2 tablespoon double cream
1/4 cup breadcrumbs
50g veal mince (you could use lamb mince also)
1 egg yolk



Method

1. Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft.

2. Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat.

3. Place mixture in a separate bowl and add egg and veal mince stirring until well combined.

4. Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top secure well with toothpicks.

5. Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min's (cook time depending on whether you like your meat rarer or more well done.) Remove from oven and rest for 5 Min's, slice in two.


Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.

All pictures taken by me unless otherwise stated.

Goats cheese stuffed chicken breast with a creamy mushroom sauce

There are many ingredients you can use to stuff chicken with and I will be posting more recipes of the different things I do with chicken over time. I am starting with this one not because it is the best but because I made it last night and was able to take a photo. I don't know about you but I always like to be able to see what a dish looks like as opposed to just reading the ingredients. This recipe used to be my son's favourite until I tried making a crab stuffing for the chicken breast, with a hollandaise sauce and that has now gone to the top of his list.

Stuffed Chicken Breast

4 chicken breasts for stuffing
5 Green onions, chopped
3 Tablespoons of chopped fresh basil
300g Creamy soft goats cheese
8 slices of Prosciutto ham

1. Pound chicken breasts with meat mallet to flatten slightly.

2. Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.

2. Pre-Heat oven to 180c and bake for 50mins.


Mushroom Sauce

60g Butter
250g Button mushrooms
1 Clove of garlic
4 Tablespoons of dry white wine
3/4 Teaspoon of whole grain mustard
21/2 Teaspoon of Dijon
3/4 Teaspoon chicken stock
3/4 Cup of cream
11/2 Tablespoon of fresh chives,chopped

1. Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.

2. Add wine, both mustard's and stock stir until combined.

3. Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chives and serve immediately.

To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.

Photo's taken by me unless otherwise stated