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Meat Free Week Recipe: Braised mushrooms by Rowie Dillon

<p><strong>Serves</strong>: 4</p> <p><strong>Prep time</strong>: 5 minutes,</p> <p><strong>Cook time</strong>: 15 minutes</p> <p><span style="font-weight: 400;">These gorgeous braised mushrooms are especially delicious when served with creamy polenta. They’re an all year round winner! </span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">3 tbsp extra virgin olive oil</span></li> <li><span style="font-weight: 400;">680g mixed wild mushrooms or shittake, trimmed</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ tbsp marsala (optional)</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">125 ml water </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Sea salt</span></li> </ul> <p><strong>Method:</strong></p> <p><span style="font-weight: 400;">In a large braise pan, heat 1 tbsp of olive oil over medium heat. Add ⅓ of the mushrooms, pressing down firmly to sear them. Add marsala if desired. </span></p> <p><span style="font-weight: 400;">Transfer to a plate and repeat with the next tablespoon of oil and mushrooms and then repeat again. </span></p> <p><span style="font-weight: 400;">Return all the mushrooms to the pan, add the water, reduce heat, over and simmer until tender. Season with salt and serve with creamy polenta.</span></p> <p><em><span style="font-weight: 400;">This recipe was supplied by Rowie Dillon for Meat Free Week 2019. The campaign runs from 23-29 September in support of Bowel Cancer Australia. See </span><a href="https://www.meatfreeweek.org/"><span style="font-weight: 400;">meatfreeweek.org</span></a><span style="font-weight: 400;"> to sign up. </span></em></p>

Food & Wine

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Chicken braised in white wine and herbs

<p>“My mum came on my show Everyday Gourmet to make this quintessential French dish. It was so popular that I had to share it again. It’s brilliant because it’s so simple to make and can either be a fast mid-week dinner for the family (that’s how Mum serves it) or served to impress guests dining at your home,” writes Justine Schofield in her latest cookbook Simple Every Day.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>6 tarragon sprigs, plus extra handful of finely chopped leaves to serve</li> <li>2 flat-leaf parsley sprigs, plus extra handful of finely chopped leaves to serve</li> <li>30 g butter</li> <li>1 tablespoon olive oil</li> <li>1 x 1.5 kg chicken, cut into 8 pieces</li> <li>1½ tablespoons cognac (or brandy)</li> <li>2 French shallots, finely chopped</li> <li>150 ml white wine, such as riesling</li> <li>salt flakes and freshly ground black pepper</li> <li>2 egg yolks</li> <li>100 g crème fraiche</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 180°C.</li> <li>Remove the tarragon and parsley leaves from the stalks and finely chop the leaves. Reserve the stalks.</li> <li>Heat the butter and oil in a heavy-based ovenproof sauté pan until foaming. Add the chicken pieces and sauté for 2 minutes on each side until they are golden brown all over. Add the cognac and flambé by igniting with a match and then waiting for the flames to subside. Remove the chicken from the pan and place on a plate.</li> <li>Add the shallot and reserved herb stalks to the pan and stir for 1–2 minutes until the shallot is golden. Pour in the wine and bring to the boil. Return the chicken pieces to the pan and add a good pinch of salt and pepper. Cover with the lid and bake for 35 minutes until the meat falls easily from the bone.</li> <li>Remove the chicken pieces from the pan and place in a warm serving dish. Cover with foil and keep warm. Place the pan over medium heat, bring the pan juices to the boil and cook until reduced by one-quarter. Remove the herb stalks.</li> <li>Mix the egg yolks and crème fraiche until smooth.</li> <li>Remove the pan from the heat and whisk in the egg yolk mixture and chopped herbs until the sauce is smooth and coats the back of a spoon. Pour the sauce over the chicken and serve with the remaining chopped tarragon and parsley.</li> </ol> <p><em><img width="139" height="182" src="https://oversixtydev.blob.core.windows.net/media/7265047/image__139x182.jpg" alt="Image_ (36)" style="float: right;"/>Recipe courtesy of</em> Simple Every Day <em>by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Braised Turkish pork with cumquats and white beans

<p>Forget expensive plane tickets and hotel rooms – you can go on an exotic journey without even leaving the house thanks to this delicious braised Turkish pork recipe that’s perfect for winter.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1.2 – 1.5kg pork scotch roast</li> <li>50g Turkish seasoning</li> <li>2 tablespoons oil</li> <li>1 cup mandarin juice</li> <li>1 cup sugar</li> <li>200g cumquats</li> <li>20g small onions, peeled</li> <li>400g white beans</li> <li>3 cloves roasted garlic</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 170⁰C.</li> <li>Trim roast and roll in the Turkish spices evenly to coat.</li> <li>Heat oil in a large deep pan over a medium-high heat for 2 minutes. Brown the roast well on all sides.</li> <li>Combine the mandarin juice and sugar together and pour over the roast and bring to the boil.</li> <li>Add the cumquats to the pan along with the onions. Cover with the lid and place in the preheated oven at 170⁰C for 1½ hours.</li> <li>Cook the beans in salted water until soft and drain. Blend with the garlic and butter until smooth.</li> <li>Remove roast and rest. Place the liquid back onto the heat and reduce.</li> <li>Serve roast sliced on a bed of bean puree and serve with cumquats and onions and drizzle with sauce.</li> </ol> <p>NOTE: Mandarin juice may be replaced with orange juice or apple juice.</p> <p><em>Recipe courtesy of <a rel="noopener" href="http://www.pork.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork</span></strong></a>. </em></p>

Food & Wine

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Braised beef cheeks

<p>These beef cheeks have a rich sauce that is transformed by the cacao powder.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 beef cheeks (around 500g each)</li> <li>Ghee or butter for frying</li> <li>1 large carrot, cut into small chunks</li> <li>1 onion, chopped</li> <li>1 stick celery, chopped</li> <li>4 cloves garlic, finely chopped</li> <li>1 teaspoon cacao or cocoa powder</li> <li>750ml bottle red wine, chianti or shiraz</li> <li>2 cups beef bone broth or stock</li> <li>1 sprig each rosemary and thyme</li> </ul> <p><em>For the mash</em></p> <ul> <li>½ whole bulb of garlic</li> <li>1 bay leaf</li> <li>2 sprigs thyme</li> <li>Olive oil for drizzling</li> <li>5 large carrots, peeled and chopped</li> <li>½ celeriac, peeled and chopped</li> <li>½ swede, peeled and chopped</li> <li>1 parsnip, peeled and chopped</li> <li>60g butter</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Season beef cheeks with salt and pepper. Heat a knob of ghee or butter in a large, heavy-based pan and sear beef until well browned all over. Remove from pan.</li> <li>Add carrot, onion, celery and garlic to pan and sauté 8-10 minutes until softened and golden. Add cacao or cocoa and stir for a minute then remove vegetables from pan.</li> <li>Add half the wine to the pan, scrape the bottom to loosen all the goodness, then add remaining wine and simmer until reduced by almost half.</li> <li>Add stock and herb sprigs, beef cheeks and sautéed vegetables. Cover and simmer over low heat for 4-5 hours. The beef is done when you can push a fork into the meat and it breaks apart easily. Remove from pan and blitz remaining stock and vegetables with a stick blender to make a smooth gravy. For a thicker consistency, simmer until reduced. Serve beef cheeks with the gravy and root vegetable mash.</li> </ol> <p><em>For the mash</em></p> <ul> <li>Heat oven to 200°C. Wrap garlic in tinfoil with bay leaf, a few thyme leaves and a little olive oil. Roast 40 minutes or until soft.</li> <li>Cook carrots, celeriac, swede and parsnip in boiling water until soft. Drain and mash with roasted garlic (squeezed from skins), butter and remaining chopped thyme. Season to taste.</li> </ul> <p><em>Written by Andrew McKenna. First appeared on <strong><a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>. Image credit: Stuff.co.nz / Rachel McKenna.</em></p>

Food & Wine

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Braised beef shin

<p>This satisfying and nourishing dish is wonderful in the winter months. Braised beef shin is an excellent source of protein, iron and zinc which are important for a well-functioning immune system and wound healing.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 14</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>100g Extra Virgin Olive Oil</li> <li>430g brown onions, roughly chopped</li> <li>20g fresh garlic, chopped</li> <li>10g fresh rosemary, stripped and chopped</li> <li>1.7kg Beef Shin, bone less, cut approx. 4cm slices</li> <li>1 ½ tbsp. salt</li> <li>500ml Chicken Stock</li> <li>5 sprigs fresh thyme</li> <li>2 fresh bay leaves</li> <li>¼ tsp. ground star anise</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Pre-heat a fan forced oven to 140°C.</li> <li>Place the Extra Virgin Olive Oil into a heavy based non-stick fry pan and once hot, sauté off the onions for 5 to 6 minutes or until golden brown.</li> <li>Add the garlic and rosemary and continue to sauté for another 3 to 4 minutes. Remove from the pan and place onto a baking tray.</li> <li>Season the pieces of beef shin with salt. In the same fry pan, brown off each piece of shin on both sides until golden brown. You will need to do this on batches so that you do not over crowd the frying pan.</li> <li>Place the sealed pieces of meat into the baking tray along with the onions. Pour over the Chicken Stock then add the thyme, bay leaves &amp; star anise.</li> <li>Cover with foil and place into the pre-heated oven and cook for 7 hours.</li> </ol> <p>Do you have a warming winter recipe to share with us? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/beef-noodles-edamame-mushroom/"><em><strong><span style="text-decoration: underline;">Beef and noodles with edamame and mushroom</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/spicy-beef-curry-with-cauliflower-rice/"><em><strong><span style="text-decoration: underline;">Spicy beef curry with cauliflower rice</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/beef-ragu-and-pasta/"><em><strong><span style="text-decoration: underline;">Rich beef ragu and pasta</span></strong></em></a></p>

Food & Wine

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Slow-cooked braised beef short ribs

<p>Perfect for a chilly night, these braised beef short ribs will pull apart with a fork and melt in your mouth.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>5 beef short ribs, with excess fat removed, but the bone on</li> <li>1 1/2 cups of dry red wine</li> <li>3 cups of beef stock</li> <li>2 carrots, sliced</li> <li>1 handful of shiitake mushrooms, soaked in hot water for 30 minutes</li> <li>5 white button mushrooms, cut into quarters</li> <li>5 Swiss brown mushrooms, cut into quarters</li> <li>2 rosemary sprigs</li> <li>2 thyme sprigs</li> <li>2 bay leaves</li> <li>5 shallots, sliced</li> <li>1 brown onion, sliced</li> <li>1 red onion, sliced</li> <li>Half a bulb of garlic, lightly crushed</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Salt and pepper the short ribs generously. Sear the short ribs over high heat until golden on all sides. Set the ribs aside on a plate.</p> <p>2. Add a little oil and fry the carrots, shallots, onions and garlic until golden.</p> <p>3. Put half of the carrot mixture into the slow cooker and set the ribs (bone side down) on top. Cover with the rest of the mixture.</p> <p>4. De-glaze the pan with the red wine and add beef stock. Add all mushrooms and simmer for 15 minutes.</p> <p>5. Add the mushroom mix to the slow cooker. Add the rosemary, thyme and bay leaves to the slow cooker. Leave them whole.</p> <p>6. Cook for 8 hours on low or 4 hours on high. For best results, leave the lid off the slow cooker for the last hour of cooking time. This will make the sauce thicken.</p> <p>7. Serve short rib on top of mash potato. Ladle over the sauce with lots of mushrooms and carrots.</p> <p><em>Written by Tony Breeze. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/lemon-herb-chicken-schnitzel/"><em><strong><span style="text-decoration: underline;">Lemon and herb chicken schnitzel</span></strong></em></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/cauliflower-pizza/"><em><strong><span style="text-decoration: underline;">Cauliflower pizza</span></strong></em></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/tomato-and-chicken-pasta-bake/"><strong><em><span style="text-decoration: underline;">Tomato and chicken cheesy pasta bake</span></em></strong></a></p>

Food & Wine