Monday, 27 February 2012

Delicious Mushroom Stroganoff

If you haven't already noticed, I love mushrooms!! So this dish is a bit different to the original Beef Stroganoff.

For this you'll need:
  • Olive oil,
  • 1 onion, chopped finely,
  • 1 table spoon paprika,
  • 2 garlic cloves, crushed,
  • Lots & lots of mushrooms (any/all types!),
  • 300ml vegetable stock,
  • 1 table spoon Worcestershire sauce,
  • 4 table spoons of soured cream (half fat or full fat).

Heat the oil in a pan and add the onions and garlic until they are softened. Add the paprika and fry for about 1 minute.

Next step is to add the mushrooms and cook on a high heat, stirring often for a few minutes.

Pour in the stock and the Worcestershire sauce. Bring to the boil, bubble for 5 minutes until the sauce thickens, then take off the heat and stir in the sour cream.

Make sure you stir through well so that the sour cream is mixed in well.

Have with some steamed/boiled rice!

Happy eating!

Monday, 13 February 2012

Chicken Lasagne

This is lasagne with a twist!

It is made with chicken....

You'll need:
  • Mushrooms
  • Garlic
  • Onions
  • Ground nutmeg (adds a little bit extra to the taste)
  • Ready to cook lasagne sheets
  • Mince chicken / or strips of chicken
  • Butter
  • Salt & pepper
  • Chopped tomato
  • Grated Parmesan

For the bechamel sauce:
  • Butter
  • Flour
  • Milk

The first thing to do is get all the chopping out of the way. Chop all the mushrooms, onions and garlic.
Add some butter into a large pan/pot and add the onion and butter. Fry on a medium heat until the onion and garlic are soft. Then add all the mushrooms and fry.

After the mushrooms have shrunk and become soft, add the mine chicken, season with salt & pepper to taste and add about half a teaspoon of nutmeg. Mix well and allow the chicken to cook.

Once the chicken has been cooked through, add 2 tins of chopped tomatoes.

Leave the chicken and mushroom filling on a low heat and make the bechamel sauce now.

Add some butter to a sauce pan and add some flour. Keep mixing and stirring until everything is combined.

After the mix has come together, start adding milk a little at a time and mix thoroughly. Once you get a cream like consistency, the sauce is ready.

Now you can start layering the lasagne.

Start with the chicken and mushroom mix, then add the bechamel sauce, some grated parmesan and then the lasagne sheets.

Keep layering and finish with the bechamel sauce topped with cheese!

Happy eating!!