January 23, 2013

Rigatoni with Slow-Cooked Beef and Peas

Rigatoni with Slow-Cooked Beef and Peas

You're sure to find a new family favourite with this ultimate pasta recipe.

Ingredients (serves 6):
  • 800g piece chuck steak, quartered
  • 1 each carrot and onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, finely chopped
  • 2 sprigs rosemary
  • 5 juniper berries, bruised
  • 4 cloves
  • 750ml bottle dry red wine
  • 2 tbs olive oil
  • 400g can chopped tomatoes
  • 1/2 cup (375ml) beef stock
  • 10g dried porcini mushrooms (see note), soaked in 1 cup boiling water for 10 minutes
  • 500g rigatoni
  • 1 cup frozen peas, blanched, refreshed
  • 50g unsalted butter

Directions: 

  1. Place beef, carrot, onion, celery, garlic, rosemary and spices in a large bowl. Pour over wine, then cover and marinate in the fridge overnight. 
  2.  The next day, preheat the oven to 170°C. Drain the beef and vegetables, reserving marinade. Heat oil in a large flameproof casserole over medium-high heat. In batches, brown the beef all over, turning, for 3-4 minutes. Remove the beef and set aside.
  3. Add the vegetables and cook, stirring, for 2-3 minutes until softened. Return beef to the pan with reserved marinade, then simmer over medium-low heat for 5 minutes. 
  4. Add tomatoes, stock, chopped porcini and soaking liquid. Season well with salt and pepper, then cover and cook in the oven for 3 hours or until beef is very tender.
  5. Remove the beef from pan and roughly shred using two forks. Place the casserole over medium-high heat and simmer for 5 minutes or until the sauce has reduced. Return shredded meat to pan. Keep warm. 
  6. Meanwhile, cook pasta in a large pan of boiling salted water to packet instructions. Drain, then toss the pasta with the sauce and peas. 
  7. Divide among bowls and serve topped with a small knob of butter.

January 06, 2013

Warm Scallop and Fettuccine Salad

Warm Scallop and Fettuccine Salad

Try this seafood fettuccine salad during weekend with your family.

Ingredients (serves 4):
  • 1 375g pkt fresh fettuccine
  • 3 tbs extra virgin olive oil
  • 400g fresh scallops without roe, dark vein removed
  • 1 lemon, rind finely grated
  • 1 large garlic clove, crushed
  • 60ml (1/4 cup) fresh lemon juice
  • Salt & freshly ground black pepper
  • 200g feta, crumbled
  • 1/2 large bunch (50g) rocket, ends trimmed, washed, cut into 3cm lengths
  • 1 bunch chives, snipped into 2cm lengths
  • 2 fresh red birdseye chillies, finely chopped

Directions:

1. Cook the fettuccine in a large saucepan of salted boiling water for 3 minutes or according to packet directions until al dente. 

2. Drain well and rinse under cold running water. Transfer to a large bowl and add 2 tbs of the oil. Toss to coat.

3. While fettuccine is cooking, place scallops, lemon rind and garlic in a bowl. Toss to combine. Heat remaining oil in a medium frying pan over high heat. Add the scallop mixture and cook, tossing occasionally, for 1-1 1/2 minutes or until scallops are light golden and flesh turns white. 

4. Remove pan from heat and add the lemon juice. Season well with salt and pepper.

5. Add feta, rocket, chives, chillies and scallop mixture to fettuccine. Use 2 large spoons or tongs to gently toss until combined. Serve immediately.


 

December 16, 2012

Turkey Macaroni Bake

Turkey Macaroni Bake

Is your fridge still full of turkey? Never fear, you can transform leftovers into this delicious holiday dish.
 
Ingredients (serves 4):
  • 75g unsalted butter, plus extra knobs to bake
  • 50g plain flour
  • 850ml turkey or chicken stock
  • 1/2 tsp grated nutmeg
  • 300ml thick cream
  • 2 tsp lemon zest
  • 150g dried macaroni
  • 1/2 tbs olive oil
  • 200g sliced Swiss brown mushrooms
  • 60ml (1/4 cup) dry marsala or white wine
  • 1/2 lemon, juiced
  • 700g cooked turkey meat, diced
  • 2 tsp chopped fresh thyme
  • 50g flaked almonds, roasted
  • 50g grated parmesan

Directions:

1. Melt 50g of butter in a saucepan over low heat, then add the flour and cook for two minutes, stirring, to prevent it from catching. Whisk in the stock. Bring to the boil, then reduce heat and cook for five minutes, stirring. Add nutmeg, cream and lemon zest and season well. Allow to simmer for five minutes.


2. Meanwhile, cook the pasta in a pan of boiling salted water following packet directions. Drain and refresh. Stir through oil to prevent it from sticking.


3. Heat remaining butter in a pan over a medium heat. When it is sizzling, add mushrooms and cook, stirring, for 1-2 minutes. (Add two cups of washed baby spinach for the last minute of cooking mushrooms, if desired.) Add marsala and lemon juice and cook for a further minute.

4. Combine sauce, turkey, thyme, pasta, mushrooms and cooking juices in a bowl. Transfer into a 2-litre baking dish and sprinkle with almonds, parmesan and extra butter. Bake for 30 minutes and then serve.