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Beef, Mushroom and Guinness Pie
My other pie experiment went incredibly well, I froze these for later and they didn’t last too long.  Forget making your own pastry, just get store bought, it wasn’t worth it.
Ingredients:
500g beef (I used an angus roast I got on sale), cut in 1 inch cubes)
1 tin of Guinness
1 large red onion, diced
2 tbsp flour
2 tbsp butter
3 portabello mushrooms, diced
1 carrot, diced
1/8 cup diced rosemary leaves
Olive oil
Salt, pepper and flour
Frozen shortcrust and puff pastry
In a bit of olive oil, season the meat with salt and pepper then sear the beef until brown on all sides.  Add in the carrots and mushroom and cook until soft.
In another pan, soften the onions in the butter, adding the rosemary towards the end.  Mix in the flour.
Toss it all in the slow cooker with the Guinness and let it cook for about 6-8 hours until the meat comes apart with a fork (or 30 minutes in the pressure cooker).  Season to taste with salt and pepper, and perhaps a bit more rosemary if you’d like.  Pull apart the meat slightly with forks so it’s a bit shredded, and reduce the Guinness until it forms a thicker gravy.  If it’s not working, or you’re getting impatient, mash together a bit of butter and flour then mix that in.  Bingo.
Cool completely, and fill individual pie tins with shortcrust pastry on the bottom, and top with puff pastry.  Seal well and freeze.  To reheat, bake for 45 minutes on high heat, until the sauce is bubbling out and the pastry is golden brown.

Beef, Mushroom and Guinness Pie

My other pie experiment went incredibly well, I froze these for later and they didn’t last too long.  Forget making your own pastry, just get store bought, it wasn’t worth it.

Ingredients:

  • 500g beef (I used an angus roast I got on sale), cut in 1 inch cubes)
  • 1 tin of Guinness
  • 1 large red onion, diced
  • 2 tbsp flour
  • 2 tbsp butter
  • 3 portabello mushrooms, diced
  • 1 carrot, diced
  • 1/8 cup diced rosemary leaves
  • Olive oil
  • Salt, pepper and flour
  • Frozen shortcrust and puff pastry

In a bit of olive oil, season the meat with salt and pepper then sear the beef until brown on all sides.  Add in the carrots and mushroom and cook until soft.

In another pan, soften the onions in the butter, adding the rosemary towards the end.  Mix in the flour.

Toss it all in the slow cooker with the Guinness and let it cook for about 6-8 hours until the meat comes apart with a fork (or 30 minutes in the pressure cooker).  Season to taste with salt and pepper, and perhaps a bit more rosemary if you’d like.  Pull apart the meat slightly with forks so it’s a bit shredded, and reduce the Guinness until it forms a thicker gravy.  If it’s not working, or you’re getting impatient, mash together a bit of butter and flour then mix that in.  Bingo.

Cool completely, and fill individual pie tins with shortcrust pastry on the bottom, and top with puff pastry.  Seal well and freeze.  To reheat, bake for 45 minutes on high heat, until the sauce is bubbling out and the pastry is golden brown.

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Bacon, Thyme and Mushroom Stuffing
We’re now two steps removed from the original recipe I based last years stuffing recipe off of.  I forgot how different the types of things you can get in New York are, but this is ‘same same but different’.  Crispy salty meat, mushrooms, and herbs.
Ingredients:
10 cooked American bacon strips, broken into pieces
1 big loaf of ciabatta, cut into half in cubes
1 cup of chicken stock
3 tablespoons chopped dried chanterelle mushrooms, soaked in the stock
2 cups chopped baby bella mushrooms
2 carrots, diced
2 celery sticks, diced
1 onion, diced
1/4 cup chopped thyme
2 sticks of butter
Salt and pepper
Melt a stick of butter, and soften the onions in it.  Add the carrots, celery, and baby bella mushrooms.  Cook until soft and season with the thyme, salt and pepper.  Melt in the other stick of butter, then add the bread and toss to coat.  Pour over the stock with the dried mushrooms.  Mix well, add the bacon, and stir through.  Pop into a casserole dish, and bake for 20-30 minutes at 200C / 375F.

Bacon, Thyme and Mushroom Stuffing

We’re now two steps removed from the original recipe I based last years stuffing recipe off of.  I forgot how different the types of things you can get in New York are, but this is ‘same same but different’.  Crispy salty meat, mushrooms, and herbs.

Ingredients:

  • 10 cooked American bacon strips, broken into pieces
  • 1 big loaf of ciabatta, cut into half in cubes
  • 1 cup of chicken stock
  • 3 tablespoons chopped dried chanterelle mushrooms, soaked in the stock
  • 2 cups chopped baby bella mushrooms
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 onion, diced
  • 1/4 cup chopped thyme
  • 2 sticks of butter
  • Salt and pepper

Melt a stick of butter, and soften the onions in it.  Add the carrots, celery, and baby bella mushrooms.  Cook until soft and season with the thyme, salt and pepper.  Melt in the other stick of butter, then add the bread and toss to coat.  Pour over the stock with the dried mushrooms.  Mix well, add the bacon, and stir through.  Pop into a casserole dish, and bake for 20-30 minutes at 200C / 375F.

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Master Stock Duck and Mushroom Ragu with Pappardelle
The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.
I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.
Ingredients:
1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
Cooked pappardelle (pasta), 1 handful per serve
1 onion, diced
1-2 carrots, diced
1-2 celery stalks, diced
2 large portobello mushrooms, sliced
1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
1 cup red wine
2 tins of chopped tomatoes
1/2 cup of chicken stock
Olive oil, salt and pepper
Parmesan, to serve
In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.
Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

Master Stock Duck and Mushroom Ragu with Pappardelle

The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.

I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.

Ingredients:

  • 1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
  • Cooked pappardelle (pasta), 1 handful per serve
  • 1 onion, diced
  • 1-2 carrots, diced
  • 1-2 celery stalks, diced
  • 2 large portobello mushrooms, sliced
  • 1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
  • 1 cup red wine
  • 2 tins of chopped tomatoes
  • 1/2 cup of chicken stock
  • Olive oil, salt and pepper
  • Parmesan, to serve

In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.

Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

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Balsamic and Pomegranate Short Ribs with Bacon, Mushroom and Sun-Dried Tomato Trofil One of the best things I’ve made.  The ribs fell apart, they were so tender, and the pasta kept really well for leftovers.
Ingredients (short ribs):
1 cup diced onion
2 tbsp brown sugar
2 cups red wine
2 cups chicken stock
1 cup balsamic vinegar
1 cup pomegranate juice
2 sprigs rosemary
Salt, pepper, and olive oil
Approximately 6 short ribs, in 2 rows
Season the rows of ribs with salt and pepper, and brown well in the olive oil.  Remove the ribs and add the onions, sauté for 3 minutes, scraping up the brown bits from the pan, and then add the brown sugar.  Cook for 3 minutes more.  Add the remaining ingredients, bring to a simmer, and add the ribs back in.  Cover and cook on low heat for 3-4 hours. Remove the ribs and place under a heavy pan or plate in the fridge for at least 2 hours to press (or overnight).  Strain and refrigerate the liquid. To finish, remove the layer of fat from the top of the liquid, and reduce until you have a thick sauce.  Slice the ribs apart into individual pieces and grill for 2-3 minutes on each side.  Serve with a drizzle of sauce. Ingredients (trofil):
1/4 cup chopped raw bacon
1/2 cup diced onion
1.5 cups sliced oyster mushrooms
1/4 cup sliced sun dried tomatoes
1/2 bunch of fresh thyme leaves
Olive oil, salt, pepper
Parmesan to serve
2 cups cooked trofil or other pasta
Sauté the bacon and onion in a bit of olive oil.  Add the tomatoes, thyme, and mushrooms once the onion has turned translucent, and cook for about 5 minutes. Season with salt and pepper, and toss with the freshly cooked pasta.  Top with Parmesan to serve.

Balsamic and Pomegranate Short Ribs with Bacon, Mushroom and Sun-Dried Tomato Trofil

One of the best things I’ve made.  The ribs fell apart, they were so tender, and the pasta kept really well for leftovers.

Ingredients (short ribs):

  • 1 cup diced onion
  • 2 tbsp brown sugar
  • 2 cups red wine
  • 2 cups chicken stock
  • 1 cup balsamic vinegar
  • 1 cup pomegranate juice
  • 2 sprigs rosemary
  • Salt, pepper, and olive oil
  • Approximately 6 short ribs, in 2 rows

Season the rows of ribs with salt and pepper, and brown well in the olive oil.  Remove the ribs and add the onions, sauté for 3 minutes, scraping up the brown bits from the pan, and then add the brown sugar.  Cook for 3 minutes more.  Add the remaining ingredients, bring to a simmer, and add the ribs back in.  Cover and cook on low heat for 3-4 hours.

Remove the ribs and place under a heavy pan or plate in the fridge for at least 2 hours to press (or overnight).  Strain and refrigerate the liquid.

To finish, remove the layer of fat from the top of the liquid, and reduce until you have a thick sauce.  Slice the ribs apart into individual pieces and grill for 2-3 minutes on each side.  Serve with a drizzle of sauce.

Ingredients (trofil):

  • 1/4 cup chopped raw bacon
  • 1/2 cup diced onion
  • 1.5 cups sliced oyster mushrooms
  • 1/4 cup sliced sun dried tomatoes
  • 1/2 bunch of fresh thyme leaves
  • Olive oil, salt, pepper
  • Parmesan to serve
  • 2 cups cooked trofil or other pasta

Sauté the bacon and onion in a bit of olive oil.  Add the tomatoes, thyme, and mushrooms once the onion has turned translucent, and cook for about 5 minutes. Season with salt and pepper, and toss with the freshly cooked pasta.  Top with Parmesan to serve.

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Cabbage and Mushroom “Lasagna”
Every now and then I’ll Google ingredients I have around the house to find a recipe.  I had potato, cabbage, and mushroom, which is fairly unusual for me to have around, but this recipe from the NY Times came up and I didn’t have much hope for it.  I don’t really “love” cabbage.  But, desperate times, or something.  So here I was, making this dish.
It was amazing.  I added pancetta, didn’t assemble it properly, and didn’t cook it enough (I was starving), but it was amazing.  I’d make it again any time.

Cabbage and Mushroom “Lasagna”

Every now and then I’ll Google ingredients I have around the house to find a recipe.  I had potato, cabbage, and mushroom, which is fairly unusual for me to have around, but this recipe from the NY Times came up and I didn’t have much hope for it.  I don’t really “love” cabbage.  But, desperate times, or something.  So here I was, making this dish.

It was amazing.  I added pancetta, didn’t assemble it properly, and didn’t cook it enough (I was starving), but it was amazing.  I’d make it again any time.

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Eggy Crumpets with “Roasted” Tomatoes and Mushrooms
Last weekend I was looking breakfast with limited ingredients and limited time.  I had some tomatoes that needed eating but had overdosed on fresh ones, but there wasn’t enough time to roast them in the oven.  This method worked well enough and cut the time down significantly.
Ingredients (serves 2):
4 crumpets
2-3 eggs (depending on size)
1/2 cup milk
Chili, salt and pepper
Olive oil
2 cups quartered mushrooms
3 tbsp fresh thyme leaves
1 tomato, cut in half
In a bowl, mix the eggs and milk, and season with chili flakes, salt and pepper.  Submerge the crumpets, coating them, and set aside while you prepare the rest.
In a large skillet with a splash of olive oil, saute the mushrooms, sprinkled with 2 tbsp of the thyme leaves, in one half of the pan until they’re soft.  Season the inside of each tomato half with salt, pepper, and the remaining thyme, place in the other half of the pan.  Cook on medium high for about 5-7 minutes on each side.
In another skillet with a touch of oil, after making sure the crumpets have soaked up maximum egg mixture (press the center and when you release it will suck more in), remove from the mixture and cook for 4-5 minutes on each side.

Eggy Crumpets with “Roasted” Tomatoes and Mushrooms

Last weekend I was looking breakfast with limited ingredients and limited time.  I had some tomatoes that needed eating but had overdosed on fresh ones, but there wasn’t enough time to roast them in the oven.  This method worked well enough and cut the time down significantly.

Ingredients (serves 2):

  • 4 crumpets
  • 2-3 eggs (depending on size)
  • 1/2 cup milk
  • Chili, salt and pepper
  • Olive oil
  • 2 cups quartered mushrooms
  • 3 tbsp fresh thyme leaves
  • 1 tomato, cut in half

In a bowl, mix the eggs and milk, and season with chili flakes, salt and pepper.  Submerge the crumpets, coating them, and set aside while you prepare the rest.

In a large skillet with a splash of olive oil, saute the mushrooms, sprinkled with 2 tbsp of the thyme leaves, in one half of the pan until they’re soft.  Season the inside of each tomato half with salt, pepper, and the remaining thyme, place in the other half of the pan.  Cook on medium high for about 5-7 minutes on each side.

In another skillet with a touch of oil, after making sure the crumpets have soaked up maximum egg mixture (press the center and when you release it will suck more in), remove from the mixture and cook for 4-5 minutes on each side.

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Rosemary and Pancetta Scotch Fillet Roast, with Roasted Mushrooms and Garlic
If you buy this roast pre-tied, this is dead easy to make.  You could tie it yourself, but why bother.
Ingredients:
1 scotch fillet roast, 1kg
7-8 pancetta strips (enough to cover the outside)
1/4 bunch of rosemary
4 tbsp butter
1 packet of oyster mushrooms
Half a bulb of garlic, woody ends chopped off but skins on and separated
Olive oil, salt and pepper
Preheat the oven to 200C / 375F.  Rub the meat with olive oil, salt, and pepper.  Remove leaves off all but one sprig of rosemary, and rub into the meat as well.  Slip the pancetta in a single layer over the top and sides of the meat, containing the rosemary underneath.
In an oven proof dish, toss the garlic and mushrooms with a bit of olive oil, salt and pepper.  Place 2 tbsp butter in the center of the pan, the roast on top, the last sprig of rosemary, and then the last 2 tbsp butter on that.  Bake for 30 minutes, and remove from oven for about 5-10 minutes and let rest in the pan.  This produced a medium roast, so adjust to your liking.

Rosemary and Pancetta Scotch Fillet Roast, with Roasted Mushrooms and Garlic

If you buy this roast pre-tied, this is dead easy to make.  You could tie it yourself, but why bother.

Ingredients:

  • 1 scotch fillet roast, 1kg
  • 7-8 pancetta strips (enough to cover the outside)
  • 1/4 bunch of rosemary
  • 4 tbsp butter
  • 1 packet of oyster mushrooms
  • Half a bulb of garlic, woody ends chopped off but skins on and separated
  • Olive oil, salt and pepper

Preheat the oven to 200C / 375F.  Rub the meat with olive oil, salt, and pepper.  Remove leaves off all but one sprig of rosemary, and rub into the meat as well.  Slip the pancetta in a single layer over the top and sides of the meat, containing the rosemary underneath.

In an oven proof dish, toss the garlic and mushrooms with a bit of olive oil, salt and pepper.  Place 2 tbsp butter in the center of the pan, the roast on top, the last sprig of rosemary, and then the last 2 tbsp butter on that.  Bake for 30 minutes, and remove from oven for about 5-10 minutes and let rest in the pan.  This produced a medium roast, so adjust to your liking.

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Heirloom Tomato, Oyster Mushroom, Prosciutto and Mozzarella Pizza with an Orange Sauce
This is what happens when a few things go wrong with your pizza dough.  I didn’t preheat the pizza stone enough, and I thawed the frozen dough in the refrigerator instead of the counter.  It didn’t quite rise again and it was too thin and came apart.  I also tried to make an orange sauce for a sweet base, which was tasty but the recipe wasn’t quite right.  All up it was a nice idea for a pizza, but I’ll take a rain check on posting a recipe until I’ve figured out how to make a nice orange base.

Heirloom Tomato, Oyster Mushroom, Prosciutto and Mozzarella Pizza with an Orange Sauce

This is what happens when a few things go wrong with your pizza dough.  I didn’t preheat the pizza stone enough, and I thawed the frozen dough in the refrigerator instead of the counter.  It didn’t quite rise again and it was too thin and came apart.  I also tried to make an orange sauce for a sweet base, which was tasty but the recipe wasn’t quite right.  All up it was a nice idea for a pizza, but I’ll take a rain check on posting a recipe until I’ve figured out how to make a nice orange base.

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Dukkah Chicken with White Wine Barley and Mushrooms, and Red Cabbage
Ingredients (chicken and mushrooms):
2 chicken marylands
2 tbsp dukkah
Juice of 1 lemon
1 cup of white wine (you can use half verjuice if you have it)
1/2 cup barley
1 cup water
2 cups roughly chopped mushrooms (any kind)
Salt, pepper and olive oil
2-3 garlic cloves, diced
In an oven proof pan, saute the garlic a bit in some olive oil.  Add the mushrooms, mix, then the barley.  Top with the wine and get warm, then add the water.  Season with salt and pepper.  Put the chicken, skin side up, on top.  Rub the chicken with olive oil, the lemon juice, salt and pepper.  Sprinkle the whole dish with dukkah, and put in the oven for about 30 minutes at 200C until the chicken is crispy and the liquid has absorbed.
The red cabbage is a variation of this one; I ran out of dried fruit and used cilantro instead of dill, but it was really nice with this dish.

Dukkah Chicken with White Wine Barley and Mushrooms, and Red Cabbage

Ingredients (chicken and mushrooms):

  • 2 chicken marylands
  • 2 tbsp dukkah
  • Juice of 1 lemon
  • 1 cup of white wine (you can use half verjuice if you have it)
  • 1/2 cup barley
  • 1 cup water
  • 2 cups roughly chopped mushrooms (any kind)
  • Salt, pepper and olive oil
  • 2-3 garlic cloves, diced

In an oven proof pan, saute the garlic a bit in some olive oil.  Add the mushrooms, mix, then the barley.  Top with the wine and get warm, then add the water.  Season with salt and pepper.  Put the chicken, skin side up, on top.  Rub the chicken with olive oil, the lemon juice, salt and pepper.  Sprinkle the whole dish with dukkah, and put in the oven for about 30 minutes at 200C until the chicken is crispy and the liquid has absorbed.

The red cabbage is a variation of this one; I ran out of dried fruit and used cilantro instead of dill, but it was really nice with this dish.

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Chorizo, Mushroom, Potato, Feta and Pesto Pizza
I love potato on pizzas, especially with this since the flavors are so strong.  I used my trusty pizza base recipe and made a quick pesto.
Ingredients:
1 bunch of basil
1 garlic clove
Olive oil, salt and pepper
1 piece of smoked chorizo, sliced
2-3 portabello mushrooms, sliced and sauteed
1/2 cup crumbled feta
1 potato, finely sliced, in a bowl with 2 cups of boiling water for 5-10 minutes
Blend the basil, garlic, olive oil, salt and pepper.  On a pizza base, layer on the pesto, potato, mushroom, chorizo and feta, and season a bit with salt and pepper before baking at 220C / 425F for 15 or so minutes.

Chorizo, Mushroom, Potato, Feta and Pesto Pizza

I love potato on pizzas, especially with this since the flavors are so strong.  I used my trusty pizza base recipe and made a quick pesto.

Ingredients:

  • 1 bunch of basil
  • 1 garlic clove
  • Olive oil, salt and pepper
  • 1 piece of smoked chorizo, sliced
  • 2-3 portabello mushrooms, sliced and sauteed
  • 1/2 cup crumbled feta
  • 1 potato, finely sliced, in a bowl with 2 cups of boiling water for 5-10 minutes

Blend the basil, garlic, olive oil, salt and pepper.  On a pizza base, layer on the pesto, potato, mushroom, chorizo and feta, and season a bit with salt and pepper before baking at 220C / 425F for 15 or so minutes.

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