Recipes
Red Wine, Beef, Mushroom and Thyme Stew
Serves 8
3 tablespoons olive oil
6 large eschallots, peeled, sliced
3 cloves garlic, minced
40g butter
8 rindless bacon slices 1kg chuck steak, diced
2 teaspoons brown sugar
2 tablespoons tomato paste
400g button mushrooms, washed 350ml dry red wine
1000ml beef stock 1 sprig of thyme 1 bay leaf
1.Preheat oil on the high sauté setting and then sauté onion and garlic until golden brown, about 6 minutes.
2.Add the butter, bacon and beef and cook until meat is sealed, about 8 minutes.
3.Stir through the sugar and tomato paste and stir for 1 minute. Add the mushrooms, wine, stock, thyme and bay leaf, stir until combined and place onto ‘SLOW COOK’ for 8 hours.
4.Serve over mashed potato.
Leek and Three Cheese
Potato Bake
Serves 8
1 tablespoon olive oil
40g butter
2 medium leeks, sliced thinly, washed
1500g potatoes, peeled, thinly sliced
3 sprigs lemon thyme, shredded
1 cup pure cream
½cup milk
½cup low fat ricotta cheese
50g packet French onion soup mix
½cup parmesan cheese, grated
½cup vintage cheddar cheese. Grated
1.Preheat oil and butter on the high sauté setting and then sauté the leek until golden brown, about 6 minutes. Remove from the bowl.
2.Layer a 1⁄3 of the potato slices on the base of the
3.In a 1 litre jug, whisk together the thyme, cream, milk, ricotta and soup mix. Pour over the potato and leek.
4.Top with parmesan and cheddar cheeses and place onto ‘SLOW COOK’ for 8 hours.
5.Serve over baby spinach or as an accompaniment to another meal.
18
KMC200_IB_D11_FA.indd 18 | 18/08/11 3:06 PM |
