With porcini mushrooms & red wine
“Beautiful meaty mushrooms make this a wonderful veggie alternative to a classic stew –
it’s lovely served with creamy mash. ”
Serves 4 – 6
Cooks In 50 minutes
Difficulty:Not too tricky
Nutrition per serving
Calories 246 12%
Fat 9.6g 14%
Saturates 4g 20%
Protein 6.5g 13%
Carbs 10.5g 4%
Sugars 7.5g 8%
Salt 0.26g 4%
-Of an adult’s reference intake
25 g dried porcini mushrooms
4 portobello mushrooms
120 g shiitake mushrooms
200 g chestnut mushrooms
25 g unsalted butter
2 large carrots
2 cloves of garlic
6 sprigs of fresh thyme
2 fresh bay leaves
500 ml red wine
1 tablespoon tomato purée
Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside.
Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until colored but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside.
Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2cm slices and fry for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
Add the thyme, bay and wine. Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan along with the tomato puree, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through. Season to taste and fish out the thyme stalks and bay leaves.
Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes. Season and serve. Nice with some creamy mash on the side.
With roasted potatoes & cauliflower
Cooks In 1H 10M (10 minutes prep, 1 hour cook)
Difficulty: Not too tricky
800 g potatoes
1 small head of cauliflower (600g)
1 bunch of fresh coriander (30g)
1 x 1.2 kg whole free-range chicken
2 tablespoons tikka curry paste
Preheat the oven to 180ºC/350ºF/gas 4. Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds. Finely slice the coriander stalks (reserving the leaves in a bowl of cold water). In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies. Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices. Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway. Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the tasty juices before dishing up
6 ounces boneless wild-caught salmon
1 cup broccoli florets
½ cup baby carrots
2 cups baby greens
1 ounce slivered almonds
* Heat a medium skillet over medium heat. Rub lemon pepper to taste
into the salmon and cook on both sides until lightly browned and cooked through.
* Meanwhile, steam the broccoli and carrots for 10 minutes. Place in a salad bowl
and cool. Add the greens and almonds, then toss with vinegar and salt to taste.
474 calories, 46 gr. Protein, 18 gr. Carbs ( 8 gr. Fiber ), and no fat.
* You can make this dish more substantial by starting with 10 ounces of salmon.
That adds 66 calories, 24 grams of protein, 5 grams of fat, and no more carbs.
* It becomes a fuel meal with a medium baket potato. That adds 168 calories, with 4.5 grams
of protein, 37 grams of carbs (including 4 grams of fiber )and no more fat.