Thursday, June 24, 2010

Creamy chicken & mushrooms

Serves 4

Get This -

1 1/2 tbs olive oil
500g chicken thigh fillets
Salt & freshly ground pepper
400g flat mushrooms, sliced
2 garlic cloves, crushed
1 cup (250ml) chicken stock
1 cup (250ml) pouring cream
1 tbs dijon mustard
1 cup frozen peas
rice to serve

Do This -

Heat oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan with mushrooms and garlic.  Stir until chicken is lightly browned.

Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.

Meanwhile, cook rice following packet directions.

Add frozen peas to the chicken.  Simmer until peas are heated through.

Serve over rice.

Saturday, June 12, 2010

Beef & Vegetable Stew

This beef and vegetable stew is easy to make and great for a cold winter night.

(serves 4)

Get This -

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
800g beef chuck steak, trimmed, cubed
2 large carrots, peeled, roughly chopped
2 celery stalks, roughly chopped
1 large potato, peeled and cubed
1/4 cup flat leaf parsley, chopped
1/3 cup red wine
2 tablespoons plain flour
2 tablespoons tomato paste
1 tablespoon dijon mustard
2 x 410g cans diced tomatoes
2 cups beef stock

Do This -

Place beef, flour, salt & pepper in a zip lock bag.  Shake until well coated.

Heat oil in large pot. Add onion. Cook, stirring, for 4 minutes or until onion has softened. Add garlic. Cook for 1 minute. Add beef. Cook for 5 minutes or until browned.

Add carrot, celery , parsley and potato. Cook, stirring, for 3 minutes. Add wine. Bring to the boil. Add tomato paste, tomato and beef stock. Bring to the boil. Cover with lid. Reduce heat to low. Cook for 3 hours.

Serve with crusty bread or dumplings.