The Australian Women’s Weekly — August 2017

144 FOODTOLOVE.COM.AUAUGUST 2017

Beef pot roast with mushrooms
SERVES4-6PREP AND COOK TIME2 HOURS
50 MINUTES

¼ cup (60ml) extra virgin olive oil
250g whole button mushrooms
8 brown pickling onions or 16 pearl
onions, peeled
6 cloves garlic, chopped finely
2.2kg rolled beef roast
1 cup (250ml) red wine
2 cups (500ml) beef stock
1 tablespoon fresh thyme leaves
2 bay leaves
mashed potato and steamed green
beans, to serve

1 In a large, heavy-based enamel saucepan
over medium-high heat, heat 1 tablespoon
of the oil. Cook the mushrooms, stirring
occasionally, for about 5 minutes or
until golden brown. Reduce the heat to
medium and add another 1 tablespoon
oftheoil.Cooktheonionsfor5minutes,
stirring occasionally, until the onions
have some golden parts. Add the garlic;
cook, stirring, for 1 minute or until the

garlic is fragrant. Remove mixture from

the pan.

2 Place the remaining oil in the pan and

brown the beef roast on all sides. Return

the mushroom mixture to the pan and

add the wine; bring to the boil. Simmer,

uncovered, for 2 minutes. Add the stock,

thyme and bay leaves. Place the lid on

the pan; reduce the heat to very low. Cook

for 2 hours 30 minutes or until tender,

turning roast two or three times during

cooking. Keep an eye on the liquid in pan;

if it’s drying out, top it up with a little stock.

3 Once cooked, remove the roast from the

pan and rest under foil for 10 minutes.

When ready to eat, carve the beef and

pour the mushrooms and braising liquid

over the beef. Serve with mashed potato

and green beans, if desired.

Not suitable to freeze or microwave.

Sri Lankan chicken curry

SERVES4-6 PREP AND COOK TIME1 HOUR

3 cloves garlic, peeled

2 large (400g) brown onions, halved

5cm piece fresh ginger, peeled, sliced

1.6kg chicken (see Julie’s tips)

¼ cup (60ml) extra virgin olive oil

2 branches curry leaves, stripped

1 tablespoon curry powder

1 teaspoon ground chillies

400g can crushed tomatoes

400ml can coconut milk

1 tablespoon sugar

2 teaspoons salt

steamed rice or rice vermicelli noodles,

Asian greens and lime wedges, to serve

1 Place garlic, onion and ginger in the bowl

of a food processor and process until fine.

2 Cut chicken into 10 pieces using a heavy

knife or kitchen scissors – two drumsticks,

two thighs, two wings and two half breasts

on the bone cut crossways into half each.

3 Heat 1 tablespoon of the oil in a large,

heavy-based enamel pan over medium-

high heat. Cook half the chicken pieces,

skin-side down, until browned. Transfer

to a bowl. Repeat with another 1 tablespoon

of the oil and the remaining chicken.

Transfer to the bowl.

4 Add remaining oil, onion mixture and

curry leaves; cook, stirring, until soft and

fragrant. Add the curry powder and chilli;

cook, stirring, for 1 minute or until well

combined. Return chicken (except breast

pieces) to pan along with any juices in the

bowl. Add tomatoes, coconut milk, sugar

and salt; bring to the boil, then simmer

over medium-low heat for 20 minutes.

Add the breast pieces; simmer for a further

10 minutes or until chicken is cooked to

the bone. Stir regularly so sauce does not

burn on base of pan. Season to taste.

5 Serve curry with steamed rice or rice

vermicelli noodles, Asian greens and

lime wedges, if desired.

Suitable to freeze. Not suitable

to microwave.

Beef pot roast

with mushrooms

Julie’s tips

You can purchase chicken pieces

separately, such as 8 chicken thighs

or thigh cutlets, or 4 thighs and

4 drumsticks, if you prefer.

Julie’s tips

You can also use a chuck, blade or

brisket roast for this recipe, which

will benefit from long slow cooking.