½ cup dry white wine 4 cups chicken or vegetable broth 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 2 tbsp unsalted butter ½ cup freshly grated Parmesan cheese Salt and freshly ground black pepper, 1 tbsp chopped fresh parsley (optional, for garnish)
Mushroom mixture: 1 cup enoki mushrooms, trimmed 1 cup shiitake mushrooms, sliced … Read more »
https://thetriangle.org.au/wp-content/uploads/2024/05/Open-Sauce-P-1-risotto.jpg12001200Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2024-05-29 13:42:302024-05-29 13:42:30Mushroom and truffle risotto from Il Passaggio in Bermagui
https://thetriangle.org.au/wp-content/uploads/2024/04/Open-Sauce-lentil-and-bean-stew-with-gremolata.jpeg500750Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2024-04-30 12:26:462024-04-30 12:28:08Lentil and bean stew with gremolata
This delicious dish from the New YorkTimes is quick and easy to prepare. Yield: 4 servings Ingredients: 2 tablespoons vegetable oil 1 medium red onion, halved and thickly sliced (about 2 cups) 1 (25 mm) piece fresh ginger, minced (about 2 tablespoons) 3 garlic cloves, thinly sliced Kosher salt and black pepper ¼ cup white miso ½ cup unsweetened, full-fat canned coconut milk 1 (450-680 grams) salmon fillet, cut into 5 cm pieces 140 grams baby spinach leaves … Read more »
by Steve Williams This Anglo-Indian recipe is a good way to use leftovers. 500 grams pre-cooked lamb, beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat. 250 grams diced potatoes 2 tbsp oil or ghee 1 onion, thinly sliced 1 red or green diced capsicum 4 garlic cloves, sliced 1.5 tsps cumin seed 1.5 tbsp of … Read more »
Mushroom and truffle risotto from Il Passaggio in Bermagui
/in Mains, Recipes /by Debbie Worgan4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper,
1 tbsp chopped fresh parsley (optional, for garnish)
Mushroom mixture: … Read more »
1 cup enoki mushrooms, trimmed
1 cup shiitake mushrooms, sliced
Chicken liver pâté
/in Recipes, Starters, Uncategorized /by Debbie WorganIngredients:
225 grams chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Sea salt flakes
1/2 cup water
170 grams unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted bread, for serving
Directions:
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,
thyme and 1/2 … Read more »
Lentil and bean stew with gremolata
/in Mains, Recipes /by Debbie WorganIngredients:
1 cup extra-virgin olive oil, divided
1 medium-sized brown onion, chopped (about 2 cups)
5 medium carrots, cut into 12 mm pieces (about 2 cups)
5 celery stalks, cut into 12 mm pieces (about 2 cups)
1 400 gm can diced tomatoes, undrained
6 garlic cloves, finely chopped, divided
1/2 cups dried French green lentils
2 fresh or dried bay leaves
2 rosemary sprigs
5 cups water, … Read more »
Coconut-Miso Salmon Curry
/in Mains, Recipes /by Debbie WorganYield: 4 servings
Ingredients:
2 tablespoons vegetable oil
1 medium red onion, halved and thickly sliced (about 2 cups)
1 (25 mm) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (450-680 grams) salmon fillet, cut into 5 cm pieces
140 grams baby spinach leaves … Read more »
Chilli con carne
/in Mains, Recipes /by Debbie WorganIngredients
2 tbsp oil
150 to 200 grams diced bacon or chorizo sausage
1 large onion, finely sliced
4 garlic cloves, sliced
1 fresh red capsicum
1.5 tsps whole cumin seed
1 or 2 large dried red chillies
500 grams 4/5 star minced beef, diced beef or plant-based mince
1 tbsp smoky chipotle sauce (optional)
1 tbsp each ground coriander, cumin and sweet paprika
1 … Read more »
Jalfrezi
/in Mains, Recipes, Uncategorized /by Debbie WorganThis Anglo-Indian recipe is a good way to use leftovers.
500 grams pre-cooked lamb,
beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat.
250 grams diced potatoes
2 tbsp oil or ghee
1 onion, thinly sliced
1 red or green diced capsicum
4 garlic cloves, sliced
1.5 tsps cumin seed
1.5 tbsp of … Read more »