Kev's Cookbook

Mushroom Stroganoff – Russia

Ingredients

Serves: 4

  • 1kg sliced (oyster / chestnut / button) mushrooms
  • 500g finely diced onions
  • 600ml double cream
  • 2-3 tsp of paprika
  • Lemon juice
  • Salt and pepper to taste
  • Oil and butter for frying

Method

Preparation time: 15 minutes, cooking time: 30 minutes

  • Fry off the onions in a little oil in a large pan.
  • Remove onions from the pan saving all the juices.
  • Sauté the mushrooms in a little butter.
  • Return the onions to the pan and add paprika to taste.
  • Add the double cream; bring to the boil then turn down to simmer until the sauce is thickened.
  • Add the lemon juice a little at a time and season with salt and pepper to taste

Chicken Supreme – France

Ingredients

Serves: 4

  • 4 chicken breasts, diced
  • 1 large onion, sliced
  • 500g button mushrooms (optional)
  • 375ml white wine
  • 1l milk
  • 100g margarine
  • 100g flour
  • 3 tsp of chopped fresh or dried parsley
  • Salt and pepper to taste
  • 3 tbsp of oil for frying

Method

Preparation time: 15 minutes, cooking time: 30 minutes

  • Pour the milk into a pan and gently heat.
  • Fry the sliced onion in a large pan until soft.
  • Add the diced chicken and lightly brown,
  • Drain off any excess oil.
  • Add the wine and flame to burn off alcohol.
  • Add the muchrooms and reduce the heat.
  • Melt the margarine in another pan.
  • Stir in the flour and heat for a few minutes on a gentle heat to make a roux.
  • Gradually stir in the warm milk until smooth and thick.
  • Add this béchamel sauce to the chicken and stir well.
  • Add a little salt and pepper to taste
  • Sprinkle with chopped parsley and serve

Beef Chilli – Mexico

Ingredients

Serves: 4

  • 500g lean minced beef
  • 2 medium onions
  • 3 garlic cloves, finely chopped
  • 150ml red wine
  • 300ml beef stock
  • 400g tinned tomatoes, chopped
  • 400g red kidney beans, drained and rinsed
  • 3 tbsp tomato puree
  • Hot chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp plain flour
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • Flaked sea salt and fresh ground black pepper to taste

Method

Preparation time: 15 minutes, cooking time: 50 minutes

  • Cook the minced beef and onions in a large non-stick pan for 5 minutes.
  • Add the garlic, hot chilli powder to your taste, cumin and coriander and fry for 2 more minutes.
  • Stir in the plain flour.
  • Slowly add the red wine and stock, stirring constantly.
  • Add the tomatoes, kidney beans, tomato puree, caster sugar, oregano and bay leaf.
  • Season with a pinch of salt and plenty of fresh ground black pepper.
  • Simmer gently for 45 minutes, stirring occasionally, until the mince is tender and the sauce thickens.

Lamb Tagine – Morocco

Ingredients

Serves: 4

  • 1.1kg shoulder of lamb, trimmed and cubed
  • 2 large onions, grated
  • 3 garlic cloves, crushed
  • 800g tinned tomatoes, chopped
  • 115g dried apricots, halved
  • 55g dates, halved
  • 55g sultanas/raisins
  • 85g flaked almonds
  • 570ml tomato juice
  • 600ml lamb stock
  • 1 tbsp clear honey
  • 2 tbsp olive oil2tbsp argan oil
  • 1 tsp cayenne pepper
  • 2 tsp ground black pepper
  • 1½ tbsp paprika
  • 1½ tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp ground cinnamon
  • 1 tsp saffron stamens, soaked in cold water
  • 2 tbsp coriander, chopped
  • 2 tbsp flat leaf parsley, chopped

Method

Preparation time: 15 minutes, cooking time: 2 hours 40 minutes

  • Mix the cayenne, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl.
  • Place the cubed lamb into a large bowl, toss together with half the spice mix and refrigerate overnight.
  • Preheat the oven to 300°F / 180°C / Gas Mark 4.
  • Heat 1tbsp of olive and argan oil in a large casserole dish.
  • Add the onions and remaining spice mix and soften over a gentle heat for 7 minutes.
  • Add the garlic and heat for 3 more minutes.
  • Brown the cubed lamb in 1tbsp olive and argan oil in a frying pan, then add to the casserole dish.
  • Deglaze a frying pan with 140ml tomato juice and add to the casserole dish.
  • Add remaining tomato juice, chopped tomatoes, halved apricots and dates, sultanas/raisins, flaked almonds, saffron stamens, lamb stock and honey to the casserole dish and bring to the boil.
  • Cover casserole dish and cook in the oven for 2 to 2 hours 30 minutes or until the lamb is tender.