Posts

Mushroom stroganoff

Mushroom stroganoff

/in , , , /by

Mushroom stroganoff

Swap beef for porcini and flat mushrooms to create a rich vegetarian version that doesn't compromise on flavour.
*This recipe is gluten-free according to industry standards
Print Recipe
Total Time 40 mins
Servings 4
Calories 288 kcal

Ingredients
  

  • 200 g basmati rice
  • 15 g dried porcini mushrooms
  • 1 tbsp vegetable oil
  • 6 flat mushrooms sliced
  • 1 onion thinly sliced
  • 2 cloves garlic crushed
  • 1 tbsp sweet smoked paprika
  • 1 tbsp tomato purée
  • 200 ml half-fat soured cream
  • a handful of leaves flat-leaf parsley chopped

Instructions
 

  • Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes before fluffing up with a fork.
  • Meanwhile, put the porcini mushrooms into a small bowl and pour over 150ml of just-boiled water. Heat the oil in a large non- stick frying pan and fry the flat mushrooms and onion for 10 minutes until all of the water has evaporated and everything is beginning to caramelise.
  • Add the garlic, paprika and tomato purée, and cook for 1 minute. Meanwhile, drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes, adding a splash of water if it’s a little thick. Stir through the soured cream and season.
  • Spoon the rice onto plates, spoon the stroganoff over the top, and scatter with parsley.

Cheese and Spinach Baked Mushrooms

/in , , /by

Make delicious cheesy mushrooms as a vegetarian starter or turn them into a filling main served with brown rice and a side salad

Cheese and Spinach Baked Mushrooms

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 30 ml/2 tbsp olive oil
  • ½ medium onion finely chopped
  • 1 garlic clove finely chopped
  • 75 g basmati rice cooked
  • 150 g fresh baby spinach blanched, drained & chopped
  • Pinch nutmeg
  • 25 g Dolcelatte or any vegetarian blue cheese, crumbled
  • 4 flat mushrooms or portabello mushrooms stalks trimmed

To serve

  • Tomato and lettuce for the salad

Instructions
 

  • Preheat the oven to 190º C/375º F/Gas Mark 5.
  • Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
  • Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
  • Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.

Notes

Serve with a tomato and lettuce salad - we've got a great three tomato salad you could do and just add lettuce to it

Gordon Ramsay’s Vegetable Pilau Rice

/in , , /by

This is the celeb chef’s version of the classic Indian takeaway favourite, vegetable pilau rice, from the Channel 4 series, Gordon’s Great Escape

Gordon Ramsay's Vegetable Pilau Rice

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 400 g basmati rice
  • 1 tbsp vegetable oil
  • 2 tbsp ghee or melted unsalted butter ghee is not suitable for vegetarians
  • 1 cinnamon stick
  • 6 cloves
  • 4 cardamom pods lightly crushed
  • 2 bay leaves
  • 2 star anise
  • 2 onions peeled and finely sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • Sea salt
  • 50 g mushrooms cleaned and roughly chopped
  • 75 g green beans
  • 150 g cauliflower cut into florets
  • 1 large carrot peeled and finely chopped
  • 100 g peas thawed if frozen
  • 850 ml water
  • 30 g raisins
  • 30 g toasted pistachio nuts

Instructions
 

  • Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
  • Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
  • Fry for a minute until they begin to crackle and smell fragrant.
  • Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
  • Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
  • Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
  • Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.
  • This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25, available from Amazon
  • Gordon's Great Escape series starts Monday 18th - 20th January 2010, on Channel 4 at 9pm

Notes

In India, the fragrant rice for a pilau is usually cooked separately from the other ingredients and everything is mixed together at the end, similar to the way in which a biryani is made.

Bean and Pea Rice Stir-Fry

/in , , /by

Fresh fiesty flavour from the Woman’s Weekly kitchen – try this quick and easy vegetarian stir-fry!

Bean and Pea Rice Stir-Fry

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 200 g 7oz wholegrain or plain basmati rice
  • 125 g 4oz each frozen edamame (soya) beans and peas
  • 1 tablespoon grated fresh root ginger
  • ½ - 1 red chilli deseeded and finely sliced
  • 1 clove garlic peeled and finely chopped
  • 3 spring onions trimmed and chopped
  • 3 tablespoons sesame oil
  • Juice of 1 lime
  • 8 baby plum tomatoes quartered
  • 1 tablespoon each pumpkin sunflower and sesame seeds, toasted
  • About 60g 2oz fresh rocket leaves, or baby spinach leaves
  • 3 tablespoons soy sauce

Instructions
 

  • Stir the rice into a large pan of boiling water, bring back to the boil, then cook for 15-20 minutes, until almost tender. Stir in the beans and peas and leave for a couple of minutes, then drain well.
  • Fry the ginger, chilli, garlic and spring onion in a wok with the sesame oil for 2 minutes. Add the drained rice with the beans and peas, and then the lime juice, tomatoes and toasted seeds.
  • Stir in the rocket or spinach leaves, adding the soy sauce.

Notes

Use frozen broad beans or any canned beans as an alternative to edamame.