Beef and Mushroom Casserole

I don't eat red meat so I can say how this tastes - my husband was happy with it though. I actually did this in the slow cooker and would do it again as an easy winter dish for my husband but I wouldn't do it for guests as it wouldn't have a 'wow' factor.

Ingredients

• 1 tbsp oil
• 500g diced beef
• 1 onion, diced
• 2 cloves garlic, crushed
• 250g mushrooms, sliced
• 2 large carrots, diced
• 1 tsp dried mixed herbs
• 4 tbsp tomato paste
• 500ml pack Campbell’s Real Stock - Beef
• 2 tsp cornflour

Method

Prep Time: 15 mins

Cook Time: 45 mins

Serves 4

1. Heat oil in a saucepan over high heat. Cook beef, in batches, until browned. Remove set aside.
2. Add onion & garlic, cook for 2 mins. Add mushrooms & beef to pan. Cook for 3 mins until mushrooms have softened.
3. Add carrots, herbs, tomato paste & 1 ½ cups stock. Bring to the boil, stirring. Reduce heat & cook for 35 mins, stirring occasionally.
4. In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture.
5. Bring to the boil, stirring constantly. Cook for 5 mins, stirring occasionally, until sauce has thickened. Serve with mash & steamed green beans.

Fish and Mushroom Curry

Ingredients

·         275 ml Coconut milk

·         Curry Paste of your choice (I used Massaman)

·         Vegetable stock paste

·         2 thick pieces of fish (I used salmon) cut into pieces

·         1 red capsicum, sliced

·         2 lge handfuls Baby spinach

·         400g mushrooms

·         4 shallots, finely chopped

·         Corriander

Method

1.       Heat a deep, large frying pan over high heat. Add a little oil and all the mushrooms. Cook till softened and transfer to a bowl

2.       Seal the fish on all sides

3.       Reduce heat and add the coconut milk (at most it should be lightly bubbling)

4.       Stir in curry paste to taste (I used 2 tbsp)

5.       Add vegetable paste to balance the flavour (I used 1 tbsp)

6.       After fish is almost cooked, (about 5 mins) add mushrooms, baby spinach, shallots and capsicum. Cover and check after 5 minutes. It is ready if the capsicum has softened. If not cover and cook in sets of 2 mins till the capsicum is cooked.

7.       Scatter coriander over

8.       Service with rice

Greek Fish Stew

What a great easy winter recipe!

Ingredients

2 carrots, chopped

1 medium onion, chopped

1 red potato, diced

4 celery stalks, sliced

2 garlic cloves, crushed

1 can whole tomatoes in juice

2 cups cabbage, chopped

1 cup green beans, chopped

500ml veggie or fish stock 

1 tsp sea salt

1 tsp black pepper, ground

1 zucchinis, sliced into half-moons

2 cups baby spinach leaves

200g white, skinless fish fillets, cut into 3cm pieces

1 tbsp fresh dill, chopped

2 tbsp feta, crumbled

Method

In a soup pot heat the oil then add the carrots, zucchinis, onions, potato, celery, garlic, tomatoes and stock. Sauté gently until veggies soften. Next add the cabbage, beans, stock and bring to the boil then drop to a simmer for 10 min. Now add the spinach and cook for another 10 minutes. Now add the fish and reduce the heat. Cover and simmer 3 minutes or until fish turns opaque. Lastly, sprinkle over the feta and dill.           

Source: http://www.goodchefbadchef.com.au/recipes/39

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