The Australian Women’s Weekly New Zealand Edition — May 2017

130 MAY 2017

Mushroom stroganoff
SERVES 4 PREP AND COOK TIME30 MINUTES

¼ cup (60ml) vegetable oil
1kg flat mushrooms, sliced into
5mm slices
3 cloves garlic, finely chopped
¼ cup (70g) tomato paste
2 teaspoons smoked sweet paprika
⅓ cup (50g) plain flour
1 cup (250ml) beef stock
2 tablespoons Worcestershire sauce
300ml sour cream
chives, fettuccine and green beans, to serve

1 In a large, non-stick chef’s pan or low-
sided saucepan, heat the oil over high
heat until very hot. Place the mushrooms

into the pan; cook, stirring occasionally,

for about 18 minutes or until golden

brown. The mushrooms will first wilt

and release moisture, so keep cooking

until the moisture evaporates and the

mushrooms are browned.

2 Reduce heat to medium-high. Add garlic

and cook for 1 minute, then stir through

tomato paste and paprika. Sprinkle flour

over pan; stir to combine. Gradually add

the stock, Worcestershire sauce and

sour cream to pan; cook, stirring, for about

2 minutes or until the mixture thickens.

Taste and season with salt and pepper.

3 Sprinkle withchopped chives. Serve

with fettuccine and steamed green

beans, if desired.

Not suitable to freeze or microwave.

Mushroom

stroganoff

FOOD PREPARATION BY NICK BANBURY.

Lemon and spinach risotto

SERVES 4 PREP AND COOK TIME40 MINUTES

1 litre (4 cups) chicken stock

1 lemon, rind finely grated

25g butter

1 tablespoon extra virgin olive oil

1 large (300g) brown onion,

chopped finely

2 cloves garlic, crushed

1½ cups (300g) Arborio rice

½ cup (125ml) white wine

½ cup (40g) finely grated parmesan

cheese

50g baby spinach leaves

1 lemon, extra, halved

1 Combine stock, 1 cup (250ml water) and

lemon rind in a medium saucepan over

high heat. Bring just to the boil. Reduce

heat to very low; simmer gently.

2 Heat butter and oil in a medium

heavy-based frying pan over medium

heat. Add onion and garlic; cook, stirring,

for 5 minutes or until soft and translucent.

3 Add the rice and stir for 1 minute or until

grains appear slightly translucent. Add

the wine; cook, stirring constantly, until

the liquid is completely absorbed.

4 Add a ladleful (about ½ cup) of hot stock.

Stir very gently. Continue adding stock,

a ladleful at a time, stirring constantly

and allowing the liquid to be absorbed

before adding thenext ladleful. Cook for

20 minutes or until the rice is tender yet

firm to the bite, and the risotto is creamy.

5 Remove from the heat. Stir through the

parmesan, spinach and a squeeze of

lemon juice to taste. Season with salt and

freshly ground pepper.

Suitable to freeze. Not suitable

to microwave.

For more great recipes

searchbudgeton

TOLOVE.CO.NZ