Tag: mushroom

Gordon Ramsay’s Grilled Salmon with Garlic Mushroom and Lentil Salad

.Reading time 3 minutes.

Serves: 4

This blog has never been about anything but obtainability and this recipe is proof of that.

Nat offered a late mid-week lunch (with a Champagne) if I crunched a tonne of work in the morning (and then again post-lunch) and who was I disagree with the offer to good to refuse.

I initially thought I was up to cook, so headed straight to Gourmet Traveller: I am after all a kid of the 80s.

Nat of course headed straight to Gordon: she’s a kid from the less cooler 90s.

Though turns out I’m the less cooler one.

This is just such a bloody wonderful, obtainable, sorry not-sorry, simple dish.

It well crosses the line of effort and sophistication to smash the boring Chef’s salads I so often serve up on a Saturday after kids’ sport and shopping.

One hat, no. You won, yes.

(And yes: don’t eat farmed salmon. Wild caught salmon is out there and your kids will thank you for it.)

Ingredients

200gm Puy lentils
1 bay leaf
2 thyme sprigs
800ml vegetable stock
1 tbsp olive oil
200gm chestnuts mushrooms, cut into eights
200gm Portobello mushrooms, sliced
2 garlic cloves, peeled and finely chopped
4 x 100gm wild salmon fillets
100gm rocket leaves
Sea salt and freshly ground black pepper

For the dressing

1 garlic clove, peeled and crushed
2 tbsp white wine vinegar
1 tsp wholegrain mustard
1 tsp runny honey
1 tbsp extra virgin olive oil
1 tbsp water

Method

  1. Put the lentils into a saucepan along with the bay leaf, thyme and stock. Bring to the boil over a medium-high heat, then reduce to a simmer. Simmer for 15 – 20 minutes until tender.
  2. In the meantime, heat a large-based frypan over a medium-high heat and add the olive oil. Once hot, add the mushrooms with a pinch of salt and cook in the pan for 6 – 8 minutes stirring now and again, until soft and caramelised on the edges.
  3. Add the chopped garlic and continue to cook for 2 minutes, then remove from the heat.
  4. Once the lentils are tender, drain well and discard the herbs. Put the lentils into a large mixing bowl and add the mushrooms. Mix together gently to avoid breaking up the lentils too much.
  5. To make the dressing, put all the ingredients into a clean jar with a punch of salt and pepper. Close the jar, shake until the dressing comes together and emulsifies.
  6. Preheat the grill to high: grill the salmon for 6 – 8 minutes to your liking.
  7. Pout half the dressing over the warm lentils and toss gently to get everything coated. Fold in the rocket, place the salmon on top and pour over the remaining dressing. Serve immediately.

Bordelaise Sauce with Mushrooms

.Reading time 2 minutes.

Serves: 8

A few years ago, I typed up this absolutely brilliant and iconic Thomas Keller dish, the “Yabba Dabba Do“. It is served with a classic Bordelaise sauce and this really is the finest of the juses.

One of our favourite dishes at what was an excellent, local French restaurant – before it closed – was a rib eye, bone-in served smothered with braised mushrooms.

So why not combine the two?

I adjusted this recipe to separate the mushrooms from the Bordelaise sauce and then to reduce the sauce, ready to serve at the side.

My mother joined us from a wonder, late-Autumn French lunch and the tomahawk I cooked over charcoal, with these mushrooms and the Bordelaise sauce was an absolute highlight.

For the rare occasions we do eat beef, this is unquestionably a recipe we will return to.

So rich. So satisfying. Classy!

Ingredients

1 tbsp butter
2 tbsp shallot, minced
1 tsp minced garlic
3 tbsp butter
2 cups, sliced assorted mushrooms
1 c beef broth
1/3 c red wine
1 tbsp Worcestershire sauce
1 bay leaf
1/4 tsp chopped fresh thyme
Salt and pepper to taste
1 tbsp cornstarch
2 tbsp cold water

Method

  1. Melt 1 tbsp of butter in a skillet over a medium heat. Stir in the garlic and shallot and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tbsp of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  2. Pour in the beef broth, wine and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over a medium-high heat. Once simmering, season to taste, reduce the heat to medium-low and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
  3. Strain the mushrooms and solids, and set aside, retaining the sauce.
  4. Continuing on a medium-low heat, continue to simmer the sauce for another few minutes. Dissolve the cornstarch in the cold waer and stir into the simmering sauce until thickened.
  5. Serve the mushrooms along the Bordelaise sauce, ready to pour.

Rodney Dunn’s Mushroom Cannelloni

.Reading time 5 minutes.

Serves: 6 -8

Nat and I did a cooking class with Rodney Dunn a few years ago when we spent a week in Hobart.

It was an awesome afternoon; true paddock to plate stuff, where every ingredient came from his farm. We cooked in his large country kitchen and then ate lunch in a wonderful dining room surrounded by cookbooks and sampling some amazing Tasmanian pinots.

An afternoon that Nat and I still talk about.

Rodney Dunn’s food is about body, flavour and honesty.

This salad of his is a great example.

This mushroom cannelloni is an amazing example.

We’ve slightly adapted the recipe by blitzing the mushrooms and combining them with the ricotta and I think this made a textural improvement on keeping the mushrooms whole.

Though its the flavours that cannot be doubted.

Absoluely beautiful.

The homemade pasta is so good, you’re eating something elevated far above a cannelloni with tubes from the shops. (If making your own pasta, we always use this amazing Kitchenaid pasta dough recipe and suggest you do too!)

And the filling and the Béchamel!

This would be a signature dish in a good Italian restaurant.

Hitting a pasta homerun is my favourite thing and hands-down this pasta is a homerun.

Ingredients

580gm ricotta, drained
2 eggs, lightly beaten
100gm Parmesan, finely grated
1/4 c extra virgin olive oil, plus extra for drizzling
4 garic cloves, thinly sliced
3 spring onions (white part only), thinly sliced
300gm Swiss brown mushhrooms, coarsely chopped
250gm large flat mushrooms, coarsely chopped
6 sage leaves, thinly sliced
1 tsp thyme leaves
30gm dried porcini mushrooms, soaked in 200ml warm water for 10 minutes, drained and soaking liquid reserved

Pasta dough

1 1/2 c plain flour
1/2 c coarse semolina
2 eggs
For drizzling: olive oil

Béchamel sauce

100gm butter, coarsely chopped
1/3 c plain flour
550ml warm milk
1/4 c finely grated Parmesan
Pinch of finely grated nutmeg, or to taste

Method

  1. For pasta dough, pulse flour and semolina in a food processor until combined. With motor running, add eggs, then gradually add 20ml iced water and process until mixture just comes together. Remove dough, knead until smooth (5 – 7 minutes), wrap in plastic wrap and res at room temperature (1 hour). Divide pasta into four, then using a pasta roller, roll until ou have pasta 2mm in thickness. Cut pasta into ten 12cm x 15cm pieces. Cook in a large saucepan of boiling salted water over high heat until al dente (1 minute), drain and refresh, drizzle with a little oil, set aside.
  2. Preheat oven to 180c. Press ricotta through a fine sieve into a large bowl, then combine with eggs and 75gm Parmesan, season to taste and set aside.
  3. Heat extra virgin olive oil in a large frying pan over medium heat, add garlic and spring onion, sauté until starting to soften (2 – 3 minutes). Add the mushrooms and herbs and sauté until tender (8 – 10 minutes). Add prorcini and soaking liquid, simmer until liquid has been reduced (7 – 10 minutes), season to taste and set aside to cool. When cool, blitz in a food processor until consistency of mince and stir in with the ricotta mixture.
  4. For béchamel, heat butter in a saucepan over medium heat until foaming (1-2 minutes), add flour and stir until mixture is light brown in colour (2-3 minutes). Whisk in warm milk, a little at a time, and stir until beginning to bubble (2-3 minutes), remove from heat, add parmesan, season to taste with salt, freshly ground black pepper and nutmeg, set aside.
  5. Spoon ricotta into a piping bag fitted with a 2cm-plain nozzle, pipe across the middle of each piece of pasta, top with mushrooms and roll to enclose. Arrange cannelloni in a 25cm x 35cm buttered baking dish. Spoon béchamel on top, scatter with remaining parmesan and bake until golden and warmed through (30-40 minutes). 

Bianca Zapatka’s Spinach Ravioli with Mushrooms

.Reading time 3 minutes.

Serves: 4 – 6

This is probably one of the most comfortable pastas I have ever eaten, though calling it comfortable is an understatement.

It’s simplicity is its sophistication.

This is 2-hat sort of stuff. And yet, so simple.

Nat served this as the first course of a slow, Sunday afternoon of pastas and wow.

She adapted the dough slightly and I cooked the mushrooms for longer because mushrooms only improve with time in the pan.

We discovered some time ago that pasta assembly is best accompanied with a few flutes of good Champagne. A celebration of sorts that you have hit the final straight!

As the first course for a late autumn lunch, people would be blown away. A crisp Pinot Grigio, a fire and some good music and here you have all the pieces to start a very good afternoon.

Well done Nat.

Ingredients

For the Ravioli

1 3/4 cups plain flour
1/2 00 flour
1/4 semolina flour
1/2 tsp salt
3/4 c water
2 tsp extra virgin olive oil

For the Spinach Filling

225gm frozen spinach, thawed
125gm cream cheese
5 tbsp Parmesan Cheese, grated
Salt and pepper to taste

For the Mushrooms

2 garlic cloves, roughly chopped
1 tbsp extra virgin olive oil
300gm brown mushrooms, sliced
3 tbsp soy sauce
Salt and pepper to taste
Fresh herbs and/or grated Parmesan to serve

Method

Pasta Dough

  1. Mix the flours, semolina and salt. Heap into a pile and press a well into the centre. Pour in water and olive oil and knead to a smooth dough. (We used the dough hook on a KitchenAid.)
  2. Shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.

Spinach filling

  1. Squeeze the spinach to remove all excess water and chop.
  2. Add the Parmesan, cream cheese, season and mix until combined.

To make the Ravioli

  1. Roll out the prepared pasta dough thinly on a lightly floured surface. (We used a pasta roller down to setting 2.)
  2. Cut out 7cm circles with a round form.
  3. Place approximately 1 tbsp of the spinach filling in the centre of each circle. Brush the sides with a bit of water and fold over the filling into semicircles. Carefully seal with your finer and then press down lightly with a fork.
  4. Bring salted water to the boil in a large pot. Let the ravioli slide in a simmer for 3 – 4 minutes until they have floated to the surface.
  5. Remove with a slotted spoon and drain.

Fried Mushrooms

  1. Heat the olive oil in a pan and fry the mushrooms until browned and all the liquid has evaporated.
  2. Add the chopped garlic and sauté for a few minutes. Deglaze with the soy sauce and sauté for at least a few more minutes.
  3. Serve with the drained ravioli. Season and garnish with fresh herbs and/or grated Parmesan.

Gretta Anna’s Coulibiac (Russian Salmon Pie)

.Reading time 4 minutes.

Serves: 8

This is one hell of a decadent – and very pleasantly unusual – pie.

Something that Tsar’s no doubt enjoyed a hundred years back.

Scan the ingredients and you would have to agree.

There is a bit of effort in it – thanks Nat – and the handling of the filo pastry was touch and go; make sure you reduce the smoked salmon and mushroom mixtures until well thickened.

Also, we agreed that using fresh salmon might lighten the pie slightly, though the smoked salmon is subtle and the whole point of this pie is to live the good life.

Lobster or prawn bisque can be found at good delis and fishmongers.

Otherwise, I commend the Coulibiac to you. It is such a classic.

Ingredients

10 sheets filo pastry
100gm butter, melted
2 c walnuts, chopped
Beaten egg, for brushing
350gm sour cream (optional)
3 spring onions, finely diced (optional)
Sea salt and freshly ground black pepper

Rice Mixture

1/2 c medium-grain white rice
Sea salt and freshly ground black pepper
4 tbsp chopped dill
4 golden shallots, chopped
2 tbsp toasted pine nuts

Mushroom Mixture

400gm mushrooms, chopped
90gm butter
Sea salt and freshly ground black pepper
200ml pure cream
2 tsp cornflour mixed with 2 tbsp water
1 1/2 tbsp chopped marjoram

Smoked salmon mixture

1 x 400gm tin prawn or lobster bisque
400 ml pure cream
170gm smoked salmon, chopped
1 x 185gm tin crabmeat, drained and chopped
Sea salt and freshly ground black pepper
3 hard-boiled eggs, chopped

Method

  1. To make the rice mixture, cook the rice until tender. Season with salt and pepper, then mix in the dill, shallots and pine nuts. Place in the refridgerator until required.
  2. To make the mushroom mixture, sauté the mushrooms in the butter in a frying pan until soft, then season with salt and pepper and add the cream. Stir in the cornflour mixture to thicken, then add the majoram. Place in the refridgerator until required.
  3. To make the smoked salmon mixture, place the bisque into a saucepan with the cream and and bring to the boil, whisking until it thickens. Add the salmon and crabmeat and season with salt and pepper. Add the boiled egg. Place in the refridgerator until needed.
  4. Preheat the oven to 190c and grease an overnproof serving dish.
  5. Place 2 sheets of filo pastry on the bench top with 2 further sheets alongside the first two. Brush the top sheet of each set of filo pastry sheets with melted butter and chopped walnuts. Add 2 more sheets of the follow to each set and add more melted butter and chopped walnuts. Add the last 2 sheets of filo, one on top of each set.
  6. Leaving a 5cm space top and bottom (to allow for tuck-in when rolling), place a 10cm band of each of the three mixtures (using half of each mixture), one on top of the other, down one set of pastry. Brush the pastry edges with beaten egg and fold the pastry over the top and bottom. Fold the pastry in on both sides of the mixture to form a roll, tucking in both tops and bottoms as they are rolled.
  7. Repeat with the other set of pastry and remaining filling.
  8. Place the two rolls in the prepared serving dish and brush with melted butter. Sprinkle with remaining chopped walnuts and bake for about 40 minutes until crisp and golden
  9. Combine the sour cream with the spring onions and season with salt and pepper. Serve the coulibiac in slices with the sour cream, or leave it unsauced.

Sixpenny’s Mushroom Lasagne

.Reading time 4 minutes.

Serves: 8 – 10

Sixpenny is a Sydney institution – 3 hats no less – and their head chef Dan Puskas is clearly a genius.

We have only eaten there once, though it was an entirely memorable and particularly impressive meal.

So when the head of Sixpenny puts out a lasagne recipe and it is based on mushrooms with a celeriac thrown in, time to listen up.

Simply put, this is mushroom greatness.

Yes, being a lasagne helps, though the mushroom is is the clincher. It is so moorish, so satisfying, so endless, it’s as I said, mushroom greatness.

I was wrong footed on the porcini powder, though simple blitz dried porcini mushrooms in a spice grinder and voila.

Also, I used instant lasagne sheets which seems to me a fine cheat. No doubt, fresh would be even better and the next time I do this dish, I’ll make the effort.

Live like they do at Sixpenny and mushroom it up the next cold Saturday night you can.

Ingredients

50gm dried porcini mushrooms, broken into small pieces
1kg button mushrooms, finely chopped
2/3 cup olive oil
100gm butter
1 medium celeriac, peeled, coarsely grated
1 celery stalk, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 tbsp coarsely chopped sage
1/3 c porcini powder
100gm tomato paste
200ml red wine
4 c vegetable stock
Lasagne sheets

Béchamel sauce

125gm butter
125gm plain flour
5 c milk
165gm Parmesan, finely grated
1 1/4 tsp white pepper
1 1/4 tsp ground nutmeg

Method

  1. Soak porcini mushrooms in 3 cups boiling water until soft (30 minutes); drain, reserving liquid.
  2. Meanwhile, working in batches, use a food processor to finely chop the button mushrooms.
  3. Heat half the olive oil in a deep frying pan over a high heat. Cook half the button and porcini mushrooms, stirring until browned and tender; transfer to a bowl. Repeat with the remaining oil and mushrooms. Set aside with the cooked mushrooms.
  4. Add butter to the pan, reduce heat to medium and use a wooden spoon to scrape the pan of any caramelised bits. Add celeriac, celery, carrot, onion, sage and porcini powder; cook, stirring until softened. Add the tomato paste and mushrooms and mix well. Add wine and simmer until almost evaporated.
  5. Add the reserved porcini liquid and 2 cups of the stock. Simmer, stirring occasionally, until well reduced. Add remaining stock and simmer until the consistency of a meat sauce.
  6. To make the béchamel sauce, melt butter in a saucepan over a medium heat. Add flour and stir until bubbling. Remove from the heat, gradually whisk in milk until combined. Simmer over a low heat stirring until thick and smooth. Add 125gm of the Parmesan, pepper and nutmeg. Season with salt. Set aside until needed.
  7. Preheat oven to 180C. Great a large ovenproof dish. Spread 1/4 of the mushroom mixture in base of the dish. Top with pasta sheets and then a layer of béchamel. Repeat, finishing with béchamel. Sprinkle with Parmesan. Bake until golden and bubbling.

Antonio Carluccio’s Salsa di Funghi (Mushroom Sauce)

.Reading time 2 minutes.

Serves: 4

How good is Northern Italian food?

And how good is simplicity?

Which when combined, begs the question, just how good was Antonio Carluccio?

I absolutely love mushrooms and cooked down slowly, with just a bit of olive oil and rosemary; the addition of the porcini stock, butter and then Parmesan. My word.

Toast me something and pile those mushrooms on that! Polenta equally so!

Again, it’s simple, though cook those mushrooms as slowly as possible and live the Northern Italian life.

(We did the white sauce… which is not what you might expect.)

Ingredients

25gm dried porcini mushrooms
150ml water
8 tbsp extra virgin olive oil
1 sprig fresh rosemary
1 garlic clove, finely chopped
400gm fresh mushrooms (mix it up!)
Sea salt and freshly ground black pepper
Parmesan to serve

For white sauce

15 butter

For red sauce

2 – 3 tbsp extra virgin olive oil
4 tbsp tomato pulp (passata)
1 tbsp tomato paste

  1. Soak the dried porcini in tepid water for 30 minutes and squeeze dry, reserving the soaking liquor.
  2. Heat the oil and fry the rosemary and garlic for 20 seconds. If you are making the red sauce, add the extra virgin olive oil at this point. Add the fresh mushrooms and soaked dried mushrooms and continue to slowly cook for no less than 15 minutes, stirring from time to time. (I cooked for 45 minutes and wow!)
  3. Cook your pasta, reserving a small amount of pasta water for the sauce.
  4. For the white sauce, stir in the soaking liquor and the butter and cook for another 15 minutes. Add some of the pasta water and check the seasoning.
  5. Serve with the pasta and a good amount of Parmesan.

Method

Gowing’s Veal Schnitzel with Egg and Mushroom

.Reading time 3 minutes.

Serves: 4

Gowings at its best, is a loud, brash and great Friday-afternoon steak joint in the middle of Sydney.

I mean, its food won’t win any awards, though that is sort of the point: t is just a bloody comfortable place to be after a bottle of red!

Nat and I had one memorable lunch where she ordered a veal schnitzel with a mushroom paste and a poached egg on top. My goodness, it was great.

Accompanying it was this cracker of an iceberg salad with ranch dressing.

This veal recipe isn’t their recipe though it is our recreation of it. I promise, it is absolutely on point.

Decant a good bottle of red and enjoy.

(And yes, the recipe does ask for a poached egg and the photo above is of a fried egg, though we were preparing a several courses for a Mexican-themed feast the next day, so mea culpa!)

Ingredients

For the veal

1/2 cup extra virgin olive oil
4 veal schnitzels
1 cup panko crumb
1/2 cup flour
3 eggs, beaten with 1 tbsp milk
Sea salt and freshly ground black pepper
4 eggs
1 tbsp white vinegar
Lemon wedges to serve

For the mushroom paste

3 tbsp butter
750 mixed mushrooms
20gm porcinis
1/2 cup red wine
4 garlic, finely chopped
5 sprigs majoram, leaves finely chopped
Sea salt and freshly ground black pepper

Method

  1. Commence the mushrooms: put the porcinis in a bowl and cover with boiling water. Allow to soak for 30 minutes. Draining, reserving the liquid.
  2. Meanwhile, remove the stalks from the mushrooms and pulse in a food processor toegther with the porcinis until well ground.
  3. Heat two tablespoons of butter over a medium heat in a heavy saucepan and add the mushrooms. Sauted for 10 minutes and then add the red wine and reserved porcini liquid.
  4. In a small saucepan, heat 1tbsp of butter over a low heat and then add the garlic. Fry until soft and then add the majoram and cook together until the garlic starts to golden. Add the garlic mixture to the mushrooms and season.
  5. Continue to cook the mushroom mixture, stirring regularly until almost all of the liquid as evaporated and you are left with a think, mushroom paste. Season.
  6. For the veal: Place flour, panko crumb and egg/milk mixture in three separate bowls. Season the panko. Flour the first veal schnitzel, then into the egg/milk wash and then finally into the panko crumb, ensuring that it is well coated. Repeat with the remaining veal schnitzel.
  7. Heat a pot with water until boiling and add the white vinegar: this is for poaching the eggs.
  8. Heat the olive oil in a heavy pan over a medium-high heat: you want to flash fry the veal rather than cooking it slowly. Commence pacohing the eggs as you cook the veal until golden on both sides.
  9. Plate the veal, pasting a think layer of the mushroom paste on top and finishing with the poached egg.

Thomas Keller’s “Yabba Dabba Do”

.Reading time 8 minutes.

Serves: 2 – 3

Yabba Dabba Do: Roasted Rib Steak with Golden Chanterelles, Pommes Anna and Bordelaise Sauce

For me at least, nothing beats a beautiful piece of standing rib steak and some amazing potatoes.

It’s almost a primal thing.

This Thomas Keller dish – one I have cooked a few times – is just wonderful and turns any Saturday or Sunday lunch into a long afternoon of wine, laughter and smiles. You just know something magic is going to happen when someone serves you an enormous standing rib!

A few points before you start:

  • The recipe asks for veal stock. I know I should invest the time and make a veal stock, though I so rarely use it. You will struggle to find veal stock so try and find veal glaze or veal jus and add a little bit and then water until you get the flavour of stock.
  • The recipe asks for Yukon Gold potatoes. A fruit-and-veg friend of Nat’s (I am serious) told her that this variety of potato is uncommon in Australia and to substitute… white potatoes.
  • The recipe asks for Chanterelle Mushrooms. Not only are these apparently the most expensive mushroom you can buy (not withstanding truffles), you can’t buy them. Well, you can’t buy them easily in Australia. We used portobellos and they were fine. It is after all the beef, potatoes and the sauce you came for.

Ingredients

Cote de Boeuf (Beef Rib)

1 double-cut rib steak (about 1kg or so)
Sea salt and freshly cracked pepper
Canola oil
4 tbsp unsalted butter

Bordelaise Sauce

1 cup red wine, such as a Cabernet Sauvignon
1/3 cup sliced shallots (French onions)
1/2 cup sliced carrots
1/4 cup sliced mushrooms
10 sprigs Italian parsley
2 sprigs thyme
1 bay leaf
2 tbsp sliced garlic
6 black peppercorns
1 cup Veal Stock

Pommes Anna

10 pitted prunes
1 cup Chicken Stock
1 tbsp minced shallots (French onions)
Sea salt and freshly cracked black pepper
1 kg Yukon Gold potatoes
6 tablespoons Clarified Butter (we used ghee)

Chanterelle Mushrooms

1 tbsp unsalted butter
1 generous cup chanterelle mushrooms, washed, stems peeled and cut into 3cm pieces
Sea salt and freshly cracked black pepper

Thyme sprigs
A green vegetable: we did broccolini sautéed with garlic

Method

  1. Sprinkle all sides of the beef liberally with salt and pepper. Place on a plate and refrigerate for 1 day to allow the flavours to develop.
  2. One hour before cooking, remove the beef from the refrigerator to bring it to room temperature.

For the Bordelaise Sauce

  1. In a medium saucepan, bring the wine, vegetables, parsley, thyme, bay leaf and garlic to a simmer and simmer until almost all of the liquid has evaporated. Add the peppercorns and veal stock and simmer for another 10 – 15 minutes or until the stock is reduced to a sauce consistency (abut 1/2 cup).
  2. Strain the sauce through a fine-mesh strainer into a small saucepan.

For the Pommes Anna

  1. Place the prunes and chicken stock in a small saucepan; the prunes should just be covered with liquid.
  2. Bring to a simmer and cook for about 20 minutes or until the liquid has evaporated and the prunes are very soft. Remove the prunes to a chopping board and finely chop them. Add the shallots and salt to taste.
  3. Preheat the oven to 180c.
  4. Peel the potatoes and trim into cylinders that are 5cm in diameter. Using a mandoline, cut the potatoes into 1mm slices and place the slices in a bowl of cold water for a minute to remove some of the starch. Drain and dry on paper towel.
  5. Put 2 tbsp of the clarified butter in a 20cm ovenproof non-stick skillet. Place a slice of potato in the center of the pan; lay more potato slices around the edge of the pan, overlapping them by half, until you have completely circled the pan. Continue with another overlapping circle inside the first. When the entire pan is circled by potato, season and repeat again with another layer of circled potato.
  6. Spread half the prune mixture over the potatoes leaving a 2cm border at the edges. Make 2 more circled layers of potato, spread the remaining prune mixture and then 2 more circled layers of potato.
  7. Pour the remaining 1/4 cup clarified butter over the potatoes and place the skillet over a medium-low heat.
  8. Once the butter begins to bubble, cook for 3 – 4 minutes, shaking the pan occasionally to ensure the potatoes are not sticking.
  9. Transfer the pan to the oven and bake for around 30 minutes or until the potatoes are well browned and crisp.
  10. When ready to serve, invert the pan onto a board and cut into wedges.

For the steak

  1. Whilst the potatoes are cooking, pat the steak dry and wrap the bones in aluminium foil to prevent from burning.
  2. Heat the 3 tbsp of the canola oil in a heavy ovenproof pan over a high heat. Add the steak and sear it for 4 to 5 minutes to until it is dark brown and crusty on the bottom. Flip the steak and brown the second side for 2 – 3 minutes.
  3. Pour off most of the oil and add the butter to the pan. Place the pan in the oven and roast for 5 minutes. Baste the meat with the butter and pan juices, turn the steak over, sprinkle with salt and continue to cook, basting every 5 minutes for about 20 – 25 minute or until a thermometer reads 40c.
  4. Remove from the oven and let the meat rest in the pan for 10 minutes.

For the Chanterelle Mushrooms

  1. Heat the butter in a skillet over a medium heat.
  2. Add the mushrooms, season and cook for about 5 minutes or until the mushrooms are tender and any liquid has evaporated.

To complete

  1. Rewarm the sauce over a low heat.
  2. Remove the string from the steak and cut the meat against the grain into 1 – 2cm slices.
  3. Plate the steak on a plate, arrange the mushrooms over the steak, spoon over some of the sauce and garnish with thyme sprigs and the mushroom at the side.

Adam Liaw’s Chicken Veloute Stew

.Reading time 3 minutes.

Serves: 4

I am a big fan of Adam Liaw.

Since Masterchef fame, he has stepped it up big-time.

His Twitter account is very funny, he writes recipes for Fairfax Media and others, he travels extensively to cook and he serves up some really good dishes.

His food is obtainable and he writes ordinarily (in a good way) about it so that mugs like us can really feel his sentiment towards it… and the background to it.

This recipe is a really comfortable one and you only need to glance down the ingredients to know why.

You keep layering the vegetables and in the end, you have a whole dinner, starting with your chicken and ending with your broccoli and beans.

It is a Sunday-night sort of thing and with a bottle of red, some music and the lights down, it really is a great way to end the weekend.

Nat and I speak from experience!

(Note: the original recipe called for chicken wings… we are a breast and thigh family only, so I have updated the instructions below to reflect how we did it. Plus a few small changes to how the vegetables were prepped.)

Ingredients

8 chicken thighs, sliced
100gm butter
2 cups button mushrooms, halved
4 thick rasher bacon, cut into lardons
1 brown onion, sliced
1/2 cup flour
1/2 cup white wine
1 1/2 liters chicken stocks
2 bay leaves
4 sprigs thyme
1/2 small cabbage, roughly shredded
3 carrots, chopped
1/2 head broccoli, separated into florets
Handful of green beans, tailed
100ml pouring cream

Method

  1. Heat a little of the butter in a large saucepan over a medium-heat. Fry the chicken thighs until well browned though not yet cooked through; set aside. In the same saucepan, fry the mushrooms until well browned and set aside.
  2. Add the bacon and fry until browned, then add the onion and remaining butter and cook until the onions soften.
  3. Add the flour and cook, stirring for 3 minutes until a roux forms. Add the wine and chicken stock, a little at a time, stirring constantly to remove any lumps from the roux until you have a thick sauce. Season with salt and (white) pepper. Add the bay leaves, thyme, cabbage and carrots, reduce the heat to a simmer, then cover and cook for 20 minutes.
  4. Add the sliced chicken thighs to one section of the pot. Add the mushrooms to another section. Simmer for 5 minutes, then add the broccoli and beans in their own sections. Simmer for a further minute and then taste and adjust for seasoning.
  5. Pour the cream over the stew and serve.