chilli flakes Archives

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Basa fish cakes

40 minutes

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Porchetta with Maldon salt

4 hours

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20 minutes

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Grilled baby cabbage with furikake

35 minutes

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15 minutes

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5 minutes

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45 minutes

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Corn chowder

20 minutes

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1 hour

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30 minutes

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Italian recipes

Mushroom ragù

30 minutes

Mushroom ragù

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

olive oil, plus extra
400 g brown mushrooms, torn into 4 pieces
250 g Portabellini mushrooms, halved
2 shallots, chopped
4 cloves garlic, chopped
2 cups Woolworths mushroom stock
1 x 400 g can chopped tomatoes
2 bay leaves
½ t chilli flakes
1 T tomato paste
½ cup white wine
4–6 sprigs fresh thyme
2 sprigs rosemary
1 x 175 g jar Woolworths stir-through mushroom sauce
sea salt and freshly ground black pepper, to taste
1 T balsamic vinegar
pecorino, grated, for serving

Method

1. Preheat the oven to 180°C. Heat half the oil in a very hot ovenproof pan. Fry the mushrooms in batches until golden. Remove from the pan.

2. In the same pan, add an extra glug of oil and cook the shallots until soft over a low heat. Add the garlic and cook for 1 minute.

3. Add the remaining ingredients and the cooked mushrooms, except the stir-through sauce and vinegar. Season, then place in the oven for 30 minutes.

4. Add the mushroom stir-through sauce and heat through. Serve with the vinegar and pecorino.

Find more Italian recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Basa fish cakes

Porchetta with Maldon salt

Kung pao chicken

Grilled baby cabbage with furikake

Herbed parmesan biscuits

Cucumber salad with chilli oil

Ratatouille eggs

Corn chowder

Chicken cacciatore

Chickpea chakalaka

Thai chicken salad

Mushroom ragù

Mushroom ragù

Ingredients

Method