1pinchsalt and freshly ground black pepper to taste
1teaspoonfresh thyme leaves for garnishor to taste
Chopped parsley to serve
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Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few mushroom slices for garnish later.
Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves or chopped parsley.
In a large bowl, combine the flour, black pepper, garlic powder, onion powder, and salt. Lightly dredge each piece of beef in the flour mixture. Shake off excess flour. Set aside pieces until all are dredged.
Preheat oven to 160C. In a Dutch oven, or ovenproof saucepan over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef.
Put last Tablespoon of olive oil into the pan. Add in the onions and garlic. Saute for about 2-3 minutes to soften onions.
Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of pot. Add in the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Place cover on pot and place in the oven. Center rack is best.
Let braise for about 2 1/2 hours. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon corn flour, combine well. Add back into the beef mixture.
Check the beef, should be tender. Add another half hour of cooking, if needed. Remove Bouquet Garni and discard. Check seasoning, adjust if needed.
If using a 25 - 30cm pie dish. Put the beef mixture into the pie pan. Lay puff pastry sheet on top of the pie. Make a few slits in the pastry to release stem. Brush with the egg wash. Bake on middle rack for about 15-20 minutes. Check at 15 minutes. Pastry should be golden. Serve immediately.
1headcauliflowerleaves removed and stem trimmed so cauliflower lays flat, but still intact
1 250gpack frozen spinachthawed, water squeezed out and chopped
4spring onions(white part) thinly sliced
115gcream cheesesoftened and cubed
500gthinly sliced bacon rindless bacon rashers
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Preheat oven to 220c. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot.
Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the centre, about 12 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking tray. Let cool.
Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 2cm tip.
Position cooled cauliflower stem side up on baking tray. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
Season the meat with salt and pepper on all sides and preheat the oven to 180C.
In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
Serve over a Creamy Parmesan Polenta and enjoy!
To make the polenta
In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.
1inred onionremove ends and papery skin, cuthalf and slice
1red capsicumremove seeds and stem, and chop flesh
1green capsicumremove seeds and stem, and chop flesh
2tablespoonsno added salt tomato paste
1cupsalt reduced beef stock
250gpacket 2-minute brown and wild rice blend
1avocadoremove stone and skin, dice flesh
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Heat oil in a frying pan over a medium-high heat, add onions and cook, stirring occasionally, for 5 minutes or until starting to brown.
Add garlic and cook for 30 seconds.
Add mince and cook, breaking up with a wooden spoon for 6- 8 minutes or until brown.
Add tomato paste, stock and ½ a cup of water and bring to a simmer.
Add rice, reduce heat to medium-low and cook uncovered for 8-10 minutes or until all the liquid is absorbed.
Place in a bowl and top with avocado.
For extra spice and flavour add smoked paprika, dried oregano and ground cumin to the onions when they are brown. You could also try topping with some fresh coriander, lime and red chill and a dollop of sour cream when serving.