20090322 Super-quick Fish Curry

(SOURCE: BBC EasyCook Magazine)

This is best served with garlic nan. (Unfortunately, the photo failed as there was not enough light.)

INGREDIENTS
1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
2 tbsp Madras curry paste
400g can tomatoes
200ml vegetable stock
600g white fish, cut into big chunks

METHOD
1. Heat the oil in a deep pan and gently fry the onion and garlic for about 5 minutes until soft. Add the curry paste and stir fry for 2 minutes, then tip in the tomatoes and stock.
2. Bring to a simmer, then add the fish. Gently cook for 5 minutes until the fish flakes easily.

20090319 Baked Mushrooms with Ricotta and Pesto

(SOURCE: BBC EasyCook Magazine)

You may want to put the dish under a hot grill for just a few minutes to give it a little more color.

INGREDIENTS
5 tbsp olive oil
16 medium chestnut mushrooms
250g ricotta
2 tbsp green pesto
2 garlic cloves, finely chopped
25g grated parmesan

METHOD
1. Heat the oven to 180 degree C. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generouly brush it with 1 tbsp of the oil.
2. Trim the mushroom stalks level with their caps, then put the mushrooms, stalk-side up, in the dish. Mix the ricotta, pesto and garlic and spoon some into each mushroom. Sprinkle over the parmesan and drizzle over the rest of the oil.
3. Bake for 25 minutes, or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If the mushrooms have released a lot of juice during baking, drain it off before serving.
4. Serve with a little more pesto and scattered with parsley.

20090314 Mushroom Pasta Ragu

(SOURCE: BBC EasyCook Magazine)

I think it is best to leave the dish under the grill for a little longer, so the dish is piping hot!

INGREDIENTS
350g conchiglioni shells, cooked and drained
2 tbsp olive oil
250g mushrooms
300g minced beef
1 onion, chopped
2 garlic cloves, crushed
150ml beef stock
2 tbsp tomato puree
2 tsp dried oregano
150ml slagroom
125g mozzarella cheese, torn
2 tbsp freshly grated parmesan

METHOD
1. Heat half the oil in a large fying pan, add the mushrooms and saute over a high heat for about 6 minutes, stirring occasionally until browned. Transfer to a plate.
2. Add the remaining oil to the pan, add the mince, onion and garlic and cook over a high heat for 5 minutes until browned. Add the stock, tomato puree, oregano and plenty of seasoning, then bring to the boil, stirring well. Simmer for 4 minutes. Add the slagroom and mushrooms and simmer for another 5 minutes.
3. Spoon the mincce over the pasta shells, then stir well. Scatter over the cheeses and place under a hot grill. Cook for 10 minutes, or until the top is golden brown.