Southern View: July 22, 2021
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10 Thursday <strong>July</strong> <strong>22</strong> <strong>2021</strong><br />
Latest Canterbury news at starnews.co.nz<br />
SOUTHERN VIEW<br />
Stews and casseroles are tasty winter fare<br />
Do you have spare<br />
sausages? If so,<br />
why not try them<br />
in this tasty turnip<br />
casserole<br />
Sausage and turnip<br />
casserole<br />
Serves 3-4<br />
Ingredients<br />
tender and lightly golden.<br />
Stir in paprika, chilli powder<br />
and mushrooms.<br />
Stir for about two minutes<br />
then slowly pour in stock.<br />
Simmer for about 10 minutes,<br />
stirring occasionally, until<br />
reduced.<br />
Remove from heat and rest<br />
for about 2 minutes. Swirl in<br />
yoghurt. Excellent topped with<br />
finely grated lemon rind and<br />
chopped parsley and served on<br />
rice or whole wheat pasta.<br />
Coconut oil<br />
Butter for greasing<br />
2 sausages<br />
3 turnips, peeled (or two swedes,<br />
or 1 large potato)<br />
3 green shallots, chopped<br />
4 eggs, beaten<br />
Directions<br />
Preheat the oven to 190 deg C<br />
and grease a small glass or ceramic<br />
baking dish.<br />
Grate the turnips, using a<br />
food processor if you have one.<br />
Remove the sausage meat from<br />
the casings.<br />
Brown the meat with a little oil<br />
in a large hot frying pan until not<br />
quite cooked through, breaking it<br />
up into small pieces with a spoon<br />
or spatula.<br />
Toss in the rest of the ingredients<br />
and stir, then spoon into the<br />
baking dish.<br />
Bake for 45min. Let it stand for<br />
a few minutes so the casserole sets<br />
before you cut into it.<br />
Thai-style<br />
seafood stew<br />
Serves 4<br />
Ingredients<br />
1-2 tbsp Thai red curry paste<br />
400gm can light coconut milk<br />
1/2 cup water<br />
1 and 1/2 cups thinly sliced<br />
green beans<br />
500gm assorted seafood –<br />
shelled raw prawns, squid, diced<br />
white fish, mussels<br />
1-2 tbsp each – lime or lemon<br />
juice, fish sauce<br />
Mushrooms are always plentiful, try them in a low-fat stroganoff.<br />
1/2 cup each – mint leaves, coriander<br />
leaves<br />
Directions<br />
Put curry paste in a large saucepan.<br />
Whisk in 1/2 a cup of the<br />
coconut milk and slowly bring to<br />
boil. Stir in remaining coconut<br />
milk and water.<br />
Add beans and heat through for<br />
three minutes.<br />
Chuck steak is the basis for this stew, it is affordable and<br />
goes a long way. Don’t spare the vegetables and serve<br />
with bread.<br />
Add seafood and gently simmer<br />
for three minutes until cooked.<br />
Add citrus juice, fish sauce,<br />
mint and coriander. Serve on<br />
steamed rice.<br />
Low-fat mushroom<br />
stroganoff<br />
Serves 4<br />
Ingredients<br />
4 tbsp extra virgin oil<br />
1 large onion, thinly sliced<br />
2 tsp paprika<br />
pinch chilli powder<br />
500gm button mushrooms,<br />
sliced (white and brown)<br />
1 cup vegetable stock<br />
Freshly ground black pepper to<br />
taste<br />
1/2 cup plain low-fat Greek<br />
yoghurt, mixed with 1 tbsp<br />
cornflour<br />
Directions<br />
Heat oil in a large frying pan.<br />
Add onion and saute until<br />
Chuck steak stew<br />
Serves 4<br />
Ingredients<br />
2 tbsp olive oil<br />
1.5kg beef chuck steak, diced<br />
6 small onions<br />
2 leeks, white part only,<br />
sliced<br />
2 garlic cloves, crushed<br />
4 sticks celery, trimmed,<br />
sliced<br />
2 large carrots, peeled, cut into<br />
3cm pieces<br />
2 x 425gm cans chopped<br />
tomatoes<br />
1/4 cup red wine<br />
1 cup beef stock<br />
Mashed potato, to serve<br />
Parsley leaves, to serve<br />
Directions<br />
Heat one tablespoon of oil<br />
in a large saucepan over high<br />
heat. Cook beef, stirring, until<br />
browned. Transfer to a plate.<br />
Reduce heat to medium. Add<br />
remaining oil, onions, leeks,<br />
garlic, celery and carrots to pan.<br />
Cook, stirring often, for five<br />
minutes.<br />
Return beef to pan with<br />
tomatoes, wine and stock. Bring<br />
to the boil. Reduce heat to low<br />
and simmer, covered, for one<br />
hour. Uncover and simmer gently,<br />
stirring occasionally, for 30min or<br />
until beef is tender.<br />
Divide half the casserole<br />
between four plates. Serve with<br />
mashed potato sprinkled with<br />
parsley leaves.<br />
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