mushrooms

Meat Free Monday’s Mushroom Macaroni

Yudhika's Meat Free Monday Mushroom Macaroni

Yudhika’s Meat Free Monday Mushroom Macaroni

I am a carnivore!  I love all things good and meaty.  With food inserts being filmed and the Post recipe page, I have to put my food wishes aside and put together a balanced recipe offering.

 

My daughter, Hetal almost 15 now…and going on 55 surprises me Sometimes they are pleasant, sometimes they are shocking!  But she has suddenly developed a love for vegetarian food.  How did she get through 14 years without me knowing that she loves paneer?

 

Sundays are busy days with the Mela food insert – you can find recipes after the show on the Mela Facebook page or get onto their twitter page too. I got into the kitchen quite early so I could clear my arvie for the Sunday dose of the show!  If you missed the food mela, click here, https://www.youtube.com/watch?v=s7d-b10Pu_s

 

I took a time capsule back to Std 6 Home Economics and decided to re-create the old Macaroni and Cheese by turning it into a gratin for Hetal yesterday.  Do you remember Home Economics from the good old days?  I almost expected her to say that she would prefer chicken…another surprise…she polished off the macaroni and went back for seconds.

 

I tasted some and although I am not a huge fan of vegetarian food, it was delicious…slightly creamy with fresh thyme to delicately flavour the sauce….then topped with a layer of golden melted cheese!  Just a word on the sauce, I added egg yolks to the sauce to add a little richness.  If you are strictly vegetarian, omit the eggs from the recipe.

Mushrooms in the AMC 28cm Chef's Pan

Mushrooms in the AMC 28cm Chef’s Pan

There are four easy steps to making up this dish, first the pasta and while that is on, I get going with the basic sauce and while that is cooling slightly, I saute the mushrooms.  Assemble and bake!  The ‘Big Mac’ just got a makeover!

 

For more pasta recipes, don’t forget to check out the Post Newspaper this week and you can also enter the AMC cookware competition!

 

All baked and ready for lunch...

All baked and ready for lunch…

Mushroom Macaroni Gratin

Serves 4

 

Ingredients

350g macaroni

Butter, to grease baking dish

45ml sunflower oil

400g button mushrooms, sliced

4 sprigs fresh thyme

5ml crushed garlic

Salt, to season

10ml Curry me Home Magic Masala or crushed chilli flakes

Black pepper, to season

100g cheddar, grated

 

 

For the sauce:

 

75g butter

50g cake flour

750ml full cream milk

1 bay leaf

100ml fresh cream

2 egg yolks, optional

50g cheddar, grated

Salt to season

 

Here’s how:

Cook the macaroni with salt and a little oil in a large AMC pot with boiling water. Check the packaging for the cooking time.

Grease the baking dish with butter.

Heat the sunflower oil in a 28cm AMC chef’s pan and add the mushrooms. Sauté the mushrooms on high and add the fresh thyme.

Once the mushrooms are golden brown, add the crushed garlic and chilli flakes or Magic Masala.

Toss the mushrooms and season with salt – leave aside.

 

Heat the butter in an AMC saucepan on medium. Once the butter melts, stir in the cake flour and use a wooden spoon to mix until smooth.

Add the milk gradually and whisk well between each addition, making sure the sauce is smooth. Add the bay leaf and simmer until the sauce coats the back of a spoon. Stir the cheese into the sauce and whisk until smooth. Add the fresh cream and leave the sauce to cool slightly.

Beat the egg yolks in a mixing bowl. Pour the sauce into the beaten eggs and whisk until combined.

Stir the cooked mushrooms into the macaroni, add half the sauce and mix gently to combine. Check the seasoning and add more salt if necessary.

Scoop the mixture into the prepared oven dish and pour the remaining sauce over the macaroni. Sprinkle with grated cheese.

Bake in a pre-heated oven at 220°C for 25 minutes or until the cheese is golden brown.

 

 

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Layered Lamb and Mushrooms

Layered Lamb and Mushrooms

I am just loving my new AMC gourmet cookware units!  I prepared the mince, covered the pan with foil and popped it straight into the oven!

Layered Lamb and Mushrooms

Serves 4
Ingredients:

60ml sunflower oil
2 sticks cinnamon
1 bay leaf
2 cloves
2 cardamom pods
5ml cumin seeds
1 large onion, finely chopped
7,5ml – 10ml coarse salt
15ml crushed ginger
10ml crushed garlic
30ml mixed masala – I used my very own Nan’s Lazy Day Masala
1kg lamb mince
2 sprigs curry leaves
250ml frozen peas
1000ml cooked Basmati Rice
50ml melted butter
150ml boiling water
400g button mushrooms, sliced
Sunflower oil, to saute mushrooms
4 spring onions, finely sliced
Fresh coriander, to garnish

Here’s how:

Heat oil in a thick bottomed pot.
Add the cinnamon stick and bay leaves.
When the spices are fragrant, add the cloves, cardamom pods and cumin seeds.
Saute until the seeds begin to splutter and then add the chopped onion.
Stir the salt into the onions and saute until the onions are light golden brown.
Add the crushed ginger and garlic.
Stir for a few seconds and then stir in the mixed masala.
Mix the masala with the onions taking care not to burn the spices.
Stir in the lamb mince and continue stir frying.
Use the back of a spoon to break down the lumps in the mince.
Stir the mince until browned and then stir in the curry leaves.
Remove the cardamom pods from the mince.
Check the seasoning and add more salt if necessary.
Place the mince in a casserole dish and then scatter the frozen peas over.
Layer the cooked rice over the peas and pour the melted butter over.
Pour the boiling water over the rice and then cover with foil.
Bake in a preheated oven at 180 degrees for 30 minutes or until the rice has steamed through.
Heat a skillet and then pour in a little sunflower oil.
Saute the mushrooms in batches until golden brown.
Season the mushrooms with salt.
Layer the cooked mushrooms over the rice.
Garnish with sliced spring onion and coriander.

Yudhika’s tips:

The cooked rice must be cold for this recipe.
I use an AMC gourmet cookware unit which can be used from the stove top to the oven.
Cook the mushrooms in batches to prevent them from stewing in the pan.
Cooked brown lentils can be used instead of frozen peas.