Sauteed Mushrooms with Thyme

·         2 ½ cup mixed mushrooms

·         3 tbsp butter

·         2 tbsp olive oil

·         1 tbsp tarragon leaves

·         4 sprigs of thyme

·         1 garlic clove, sliced

·         2 tbsp lemon juice

1.       Use a damp cloth to wipe away any dirt from the mushrooms; then slice.

2.       Place the butter and oil in a large frying pan over a medium heat. Add mushrooms and cook for 10 – 12 minutes; or until tender and beginning to brown.

3.       Add herbs, garlic and lemon juice and cook for 1 – 2 minutes. Season well with salt and pepper. Drizzle with balsamic and serve warm with crusty bread.

Thai Beef Salad

·         3 cloves garlic, finely chopped

·         4 coriander roots, finely chopped

·         ½ tsp black pepper

·         3 tbsp oil

·         400g rump or sirloin steak

·         1 small soft leaf lettuce, leaves separated

·         200g cherry tomatoes, halved

·         1 lebanese cucumber, thickly sliced

·         4 spring onions, sliced diagonally

·         ½ cup fresh coriander leaves

Dressing

·         2 tbsp fish sauce

·         2 tbsp lime juice

·         1 tbsp soy sauce

·         2 tsp red chilli, finely chopped

·         2 tsp soft brown sugar

1.       Finely grind the chopped garlic, coriander roots, black pepper and 2 tbsp of the oil in a mortar and pestle, food processor or blender. Spread evenly over the steak.

2.       Heat the remaining oil in a large heavy based pan or wok over a high heat. Add the steak to the pan and cook for about 4 minutes each side (for medium) turning once only during the cooking time. Remove and allow to cool.

3.       Meanwhile, combine the lettuce, cherry tomatoes, cucumber and spring onions on a serving plate.

4.       To make the dressing, stir together the fish sauce, lime juice, soy sauce, chopped red chilli and brown sugar until the sugar has dissolved.

5.       Cut the steak into thin strips. Arrange over the salad and toss together gently. Drizzle with the dressing and scatter the coriander over the top.

Peanut Beef Stir-fry

·         200g dried rice stick noodles

·         1 tbsp peanut oil

·         3 cloves garlic, crushed

·         2 tsp grated fresh ginger

·         550g beef mince

·         ¼ cup ketjap manis

·         2 tbsp soy sauce

·         1 tbsp sweet chilli sauce

·         1 bunch baby bok choy, chopped

·         4 green onions, thinly sliced diagonally

·         ¼ cup finely chopped peanuts

1.       Soak noodles in boiling water in a large heatproof bowl for 5 minutes, stirring to separate strands. Drain. Rinse under cold water. Drain.

2.       Heat oil in a wok or large frying pan over high heat. Add garlic and ginger; stir-fry for 1 minute. Add mince, stir-fry, breaking up lumps, for 5 minutes or until browned.

3.       Combine sauces in a small jug. Add a third of the sauce mixture to mince; stir-fry for 1 minute. Add bok choy and green onion; stir-fry for 1 minute or until tender. Add noodles to wok with remaining sauce mixture; stir-fry for 2 minutes or until heated. Spoon into serving bowls.

Almond, Pea and Coriander Pilaf with Chicken

·         2 tbsp olive oil

·         4 chicken breasts, bite sized pieces

·         1 onion, finely chopped

·         1 tbsp finely chopped garlic

·         1 fresh long green chilli, seeded & chopped

·         2 tsp ground coriander

·         1 tsp cumin

·         8 curry leaves

·         1 ½ cups basmati rice

·         2 ¾ cups chicken stock

·         1 ½ cups peas

·         1 ½ cups toasted slithered almonds

1.       Heat half the oil in a saucepan over high heat. Add half the chicken and cook, turning occasionally for 2 – 3 minutes, or until golden brown. Transfer to a bowl. Repeat with the remaining chicken.

2.       Heat the remaining oil in a large saucepan over a medium heat. Add onion, ginger, garlic and chilli and cook, stirring for 5 minutes or until onion softens. Add ground coriander, cumin and curry leaves and cook, stirring for 1 minute or until aromatic. Add chicken stock; bring to the boil. Reduce to a low heat and cook, covered for 12 minutes or until all liquid is absorbed and the rice is tender. Remove from the heat; sprinkle with peas, cover and set aside for 10 minutes.

3.       Add the almonds and use a fork to fluff the rice, stir the almonds and peas through.

Mandarin and Walnut Tart with Chocolate Glaze

·         1 quantity sour crème pastry

·         250g walnuts

·         1 tsp ground cumin

·         2 tbsp brandy

·         125g unsalted butter, softened

Candied Mandarins

·         10 small imperial mandarins

·         440g caster sugar

Chocolate Glaze

·         175g dark chocolate (70%)

·         60ml pouring cream

·         50g unsalted butter

·         1 tbsp brandy

1.       To make candied mandarins, cut 6 mandarins into 8 wedges each (leaving skin on). Remove pith from the inner edges of the wedges. Juice remaining 4 mandarins. Place sugar in a saucepan over a medium heat and stir until sugar dissolves. Add mandarin wedges and simmer over low – medium heat for 1 hour and 10 minutes or until syrup is thick and mandarins are slightly translucent. Cool slightly. Reserve 125ml of syrup for filling and 1½ tbsp syrup for the chocolate glaze. Roughly chop 4 mandarin wedges and reserve for filling. Place remaining mandarin wedges and syrup in an airtight container in the fridge until needed, or for up to weeks.

2.       Meanwhile, preheat oven to 200c. Roll out pastry on a lightly floured surface until 3mm thick and use to line a 24cm tart pan with removable base. Trim edge to extend 1cm beyond the rim. Using a fork prick base, then freeze for 10 minutes.

3.       Line the frozen tart shell with baking paper then fill with dried beans or rice. Bake for 15 minutes or until the pastry is dry and lightly golden. Set aside to cool.

4.       To make filling, place walnuts on a baking tray and roast for 5 minutes or until lightly browned. Cool, then process in a food processor until finely chopped. Reduce oven temperature to 180c. Combine walnuts, cinnamon and reserved chopped mandarins in a bowl, then stir in brandy, butter and reserved 125ml of syrup. Spoon mixture into tart shell, spreading evenly, then bake for 25 minutes or until dark golden. Cool for 15 minutes.

5.       To make chocolate glaze, place all ingredients and reserved 1½ tbsp syrup into a heatproof bowl over a saucepan of simmering water. Turn off heat and stir gently until chocolate melts and mixture is smooth. Cool for 5 minutes, then pour glaze over the top of the tart and leave to set at room temperature. Serve with remaining candied mandarins.  

Maggie Beer Recipe

Turkish Lamb Pilaf

·         400g lamb mince

·         2 tbsp breadcrumbs, dried

·         ¼ cup rice bran oil (peanut oil)

·         1 medium onion, finely chopped

·         ½ eggplant, cut into 1cm pieces

·         2 garlic cloves, crushed

·         1 tsp ground cinnamon

·         2 tsp ground cumin

·         1 ½ cup basmati rice

·         3 cups chicken stock

·         ½ cup currents

·         ½ cup shelled and roughly chopped pistachios

·         ½ cup Greek style natural yoghurt

·         1 ½ tbsp tahini

·         ¾ cup chopped coriander

·         1 medium tomato, finely chopped

1.       Combine mince and breadcrumbs in a medium bowl. Season with salt and pepper and shape mixture into 16 meatballs. Heat 2 tbsp oil in a large saucepan over moderate heat. Cook meatballs, in batches, for 4 – 5 minutes or until brown and cooked. Transfer to a heatproof plate and cover.

2.       Heat remaining oil in a pan. Increase heat to moderately high. Add onion and eggplant; cook and stir for 3 – 4 minutes or until golden. Add garlic and spices and cook; stir for 30 seconds or until fragrant. Add rice; cook and stir for 1 minute or until coated in spices. Add stock; bring to the boil, reduce heat to low; cook covered for 10 – 12 minutes or until stock is absorbed. Remove from heat.

3.       Add half the meatballs, currents and pistachio to the rice, mix well. Stand covered for 10 minutes.

4.       Whisk yoghurt and tahini in a small bowl. Add ½ cup of coriander to the rice; stir to combine. Serve pilaf topped with remaining meatballs and tahini yoghurt. Garnish with remaining coriander and tomato.

Korean Style Beef

·         500g beef strips, trimmed

·         4 cloves garlic, crushed

·         2 tsp freshly grated ginger

·         2 tbsp sesame oil

·         2 tsp sugar

·         ¼ cup sherry

·         ¼ cup reduced salt soy sauce

·         2 tbsp cooking oil

·         200g snow peas, halved

·         200g sugar snap peas

·         1 tbsp sesame seeds, toasted

·         4 spring onions, finely sliced

·         1 small red chilli, sliced

1.       In a bowl, combine beef strips with garlic, ginger, sesame oil, sugar, sherry and soy sauce.  Marinate for 30 minutes. Drain beef, but retain the marinade. Coat drained beef with half the cooking oil.

2.       Heat wok. Stir-fry beef strips in 3 batches, reserving each cooked batch. Reheat wok between each batch.

3.       Add remaining oil and heat, and then add snow peas and sugar snap peas. Stir-fry for 1 – 2 minutes.

4.       Return beef to the wok, pour reserved marinade over all ingredients and toss to combine.

5.       Add sesame seeds, spring onions and chilli. Serve with fluffy rice.