Balsamic Mushrooms on Toast

500g large field mushrooms

2T olive oil

1T aged balsamic vinegar

½ c cream

sea salt and freshly ground black pepper

4 bagels halved and toasted or 8 slices toast

2T chopped fresh parsley

Thickly slice mushrooms or leave whole if preferred.  Heat a frying pan, add oil and mushrooms and stir-fry for 3-5 minutes to lightly brown.  Add balsamic vinegar and cook briefly, then add cream.  Simmer for a few minutes to reduce and thicken cream sauce.  Season with salt and pepper to taste.  Spoon over toast or toasted bagels, sprinkle with parsley and serve immediately.

Roast Potato and Artichoke Hash

4-6 small to medium-sized potatoes, washed

1 onion, peeled

4-5 cloves garlic, crushed and not peeled

2-3 tblsp olive oil

4 marinated artichokes, halved

6 sundried red peppers or tomatoes, sliced (optional)

2 tablespoons each chopped fresh rosemary and marjoram (latter optional)

1. Cut the potatoes into large 3cm chunks and cut the onion into eighths and toss with the garlic in the oil. Season if wished.  Roast at 200C until done – around 40 mins.

2. Add the artichokes and red peppers or tomatoes to the potatoes and return to the oven for 5 minutes to heat through. Season well with pepper and salt and add the marjoram and rosemary before serving. Serves 4.  Good with lamb.

Spinach Tortellini with Bacon, Mushrooms and Sweet Chilli Sauce

250g fresh ricotta-stuffed spinach tortellini (1 pkt of Pasta Fresca brand)

4-6 crispy cooked bacon rashers, chopped into little pieces

1 cup approx sliced button mushrooms, sauted

1/4 - 1/2 cup cream

Sweet chilli sauce to taste (I like a lot!)

Salt and lots of freshly ground black pepper

Small handful chopped parsley

Boil pasta in lots of salted water until tender. Drain, remove pasta and toss the chopped cooked bacon, mushrooms, sweet chilli sauce and cream into the hot saucepan. Cook for 2 minutes, season with salt and pepper.  Return pasta to the saucepan and add the parsley. Mix well and serve immediately (ideally with a green salad).  Can reheat leftovers for lunch or snacks – sometimes need to add more cream.  1 pkt serves 2 with a little leftover depending on how greedy you are.

Jo Seagar.

Roast Leg of Lamb with Oranges, Red Onions and Mint

500g (2 medium) red onions, peeled and thinly sliced

2 oranges (thinly sliced into rounds with skin on)

1.5-2kg leg of lamb, at room temperature

45ml (3T) olive oil

45ml (3T) freshly squeezed orange juice

1 handful mint (chopped)

Maldon sea salt and freshly ground black pepper

250ml (1 cup) freshly squeezed orange juice

mint sprigs

Preheat oven to 250ºC.  Place onion in a roasting pan and top with ½ of the orange slices.  Place lamb on top of onion and orange.  Mix olive oil and first measure of orange juice and brush over lamb and sprinkle with mint, salt and pepper.  Place remaining orange slices on lamb.  Roast lamb for 10 minutes and then reduce heat to 220ºC.  Roast lamb for a further 45-50 mins or until it is cooked medium rare.  Remove lamb from roasting pan and rest covered for at least 15 mins but ideally for 30 mins.  With a slotted spoon remove onions and oranges to a serving platter.  Put the roasting pan with meat juices onto a high heat on stove-top and add second measure of orange juice.  Season to taste.  Carve lamb and place on serving platter.  Drizzle with a little sauce and garnish with mint sprigs.  Serve a jug of sauce separately.  A dash of balsamic vinegar can make the sauce even more delicious. 

Thai Pumpkin Soup

Thai Pumpkin Soup

 

2T olive oil

1 onion, finely chopped

1T brown sugar

2 cloves garlic, crushed

1 medium pumpkin around 1.2 kg, peeled and diced (microwave for 10 mins to soften to make it easier to cut up)

2C water

1 x 400 ml can coconut milk

1-2 fresh or dried chillies, finely chopped

1T lemongrass, minced, or ½ t finely grated lemon rind

1T fish sauce

salt and ground black pepper

¼ c fresh coriander or parsley, chopped

 

Heat oil in a big pot and gently cook onion, sugar and garlic until softened, 8-10 mins.  Add all other ingredients except coriander and simmer until tender, about 20 mins.  Mash roughly, adjust seasoning to taste and mix through coriander.  Serves 4.  Freezes.  Annabel Langbein.

Red Wine and Shallot Sauce

250ml (1 cup) red wine

300g (1 1/2 cups) brown sugar

200-250g whole shallots

4 cloves garlic (finely chopped)

Sea salt and freshly ground black pepper

 

Into a small pot combine wine and sugar.  Place over a medium heat and stir until sugar is dissolved.  Add shallots and garlic and simmer over a medium heat until shallots are cooked and wine has reduced to a syrupy consistency (approximately 30 minutes). Add seasoning to taste.  (yields 1 1/2 cups / 375ml). Can make ahead and reheat.  To accompany steak.

Chicken Tagine with Dates and Honey

9 (1kg) chicken thigh fillets

2 tbsp olive oil

2 medium (300g) onions, finely sliced

4 cloves garlic, crushed

1 tsp cumin seeds

1 tsp ground coriander

1 tsp ground ginger

1 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp chilli powder

1/4 tsp ground nutmeg

1 1/2 cups (375ml) chicken stock

1 cup (250ml) water

1/2 cup (85g) seedless dates, halved

1/4 cup (60ml) honey

1/2 cup (80g) blanched almonds, toasted

1 tbsp chopped fresh coriander leaves

 

Cut chicken into 3 cm strips. Heat 1 tbsp of the oil in the pan, add chicken in batches, cook, stirring, until browned; drain on absorbent paper.  Heat remaining oil in same pan, add onions, garlic and spices, cook, stirring, until onions are soft.

Return chicken to pan with stock and water, simmer, covered, 1 hour. Remove lid, simmer about 30 minutes or until mixture is thickened slightly and chicken is tender. Stir in dates, honey and nuts; sprinkle with fresh coriander. Serves 4 to 6.  Can be made 3 hours ahead.  Store covered in refrigerator.  Tagine suitable to freeze without nuts and coriander.  Not suitable to microwave.  Serve with couscous and a green salad.

 

Penny Oliver.

Aubergine Salad

Preheat oven to 200C.

Place aubergine rounds circa 1.5 cms each on baking paper on a tray.  Brush both sides with oil and cook for 15-20 minutes until golden.

Pour over, while hot, a marinade of  caramelized balsamic vinegar, garlic, oil, 1/2 t ground cumin and 1/2 ground coriander.  Put in fridge for minimum 2 hours.

Alternatively pour over Pepler's pomegranate vinagrette with ginger.

Serve with yoghurt and pomegranate seeds or chopped yellow and red cherry tomatoes.

Pizza Dough

200ml warm water
2t salt
2t sugar
1.5 T oil
320 grams flour
2t yeast (not big ones)

Use in order appropriate to breadmaker.  Divide into two or three, roll out extremely thinly and cook for about 10 minutes at 200C.