recipes_Australia_June_2017

JUNE 2017 recipes+ 15

BUDGET

WINNER

$3.

A SERVE

family mains

PHOTOGRAPHY

RODNEY MACUJA

STYLING

OLIVIA BLACKMORE

FOOD PREPARATION

SARAH MURPHY

Beef Casserole with

Dumplings

SERVES 4 PREP 20 minutes COOK 2 hours

COST $3.50 a serve

2 tablespoons plain flour

1kg beef chuck steak, cut into 3cm pieces

1 tablespoon vegetable or olive oil

1 onion, finely chopped

200g button mushrooms, sliced

150g bacon rashers, rind removed,

chopped

2½ cups boiling water

2 large beef stock cubes

2 tablespoons Worcestershire sauce

1 quantity Dumpling Dough (recipe, below)

1 Preheat oven to 180ºC/160ºC fan-forced.

Combine flour and beef in a bowl. Heat oil

in a large heavy-based ovenproof frying

pan over moderate heat. Cook beef, in

batches, for 3 minutes or until browned.

Transfer to a heatproof plate.

2 Add onion, mushroom and bacon to pan;

cook and stir for 10 minutes or until browned.

Add the boiling water, crumbled stock cubes

and sauce. Bring to the boil. Return beef

to pan; stir to combine. Bake, covered, for

1 hour 15 minutes or until beef is very tender.

3 Spoon tablespoon quantities of the

Dumpling Dough over hot beef mixture.

Bake for 20 minutes or until dumplings

are golden brown and sound hollow

when lightly tapped.

Dumpling Dough

MAKES 1 quantity PREP 5 minutes

1¼ cups self-raising flour

60g butter, chopped

40g grated tasty cheese

¼ cup coarsely chopped flat-leaf parsley

½ cup milk

Place the flour in a large bowl. Using

fingertips, rub in butter to make fine

crumbs. Add cheese, parsley and milk.

Using a round-bladed knife in a cutting

motion, mix to form a soft dough.

Ham & Lentil Soup

SERVES 4 PREP 15 minutes COOK 2 hours

+ MAKE AHEAD You can make soup up to

3 days ahead. Store in an airtight container

in the fridge, or label, date and freeze for up

to 3 months. Thaw in the fridge overnight.

1 tablespoon light olive oil,

plus 1 tablespoon extra

850g ham hock

1 onion, finely chopped

2 cloves garlic, crushed

2 carrots, finely chopped

3 celery stalks, finely chopped

1 teaspoon dried Italian herbs

2.5 litres (10 cups) boiling water

4 large chicken stock cubes

375g packet French-style lentils

¼ cup coarsely chopped flat-leaf parsley

1 Heat oil in a large heavy-based saucepan

over moderate heat. Add the ham; cook and

turn for 10 minutes or until browned.

Transfer to a heatproof plate.

2 Add extra oil to pan; cook and stir the

onion, garlic, carrot, celery and Italian herbs

for 10 minutes or until soft. Stir in the boiling

water and crumbled stock cubes. Bring to

the boil. Return ham to pan. Reduce heat;

simmer, covered, for 45 minutes.

3 Stir lentils through ham mixture. Simmer,

covered, for a further 45 minutes or until

lentils are tender. Remove from heat.

Transfer ham to a chopping board.

Carefully remove and discard skin. Remove

ham from bone; shred meat. Return

shredded ham meat to soup. Bring to the

boil. Reduce heat; simmer for 5 minutes.

Sprinkle soup with parsley to serve.