Creamy Smoked Trout PastaServes 4Ingredients 400g spaghetti or fettuccini 1 tablespoon olive oil 2 cloves crushed garlic 1 cup chopped mushrooms ¼ cup white wine 1 cup cream 6 to 8 spring onions, sliced finely 1 large Rhyll wood smoked trout, flaked Salt and pepper Method ~Cook pasta in salted water until al dente. ~Heat olive oil in a saucepan (preferably non-stick), add garlic and mushrooms, sauté for two minutes. ~Add white wine, cream and spring onions, bringing back to the simmer. ~Stir in the flaked smoked trout – be gentle so that it doesn’t break up too much. ~Season with salt and pepper to your liking. ~Serve with your cooked pasta. Beef Stew with Bush HerbsServes 4Ingredients 1kg diced gravy beef 1 large onion 2 large carrots 1 large potato 1 tablespoon oil 1 tablespoon cornflour 1 teaspoon sugar 2 teaspoons Rhyll Good Tucker pure bush tomato 1-2 teaspoons Rhyll Good Tucker mountain pepper leaf (according to taste-it is fiery!) Method ~Season beef chunks with salt and a small sprinkling of mountain pepper leaf.. ~Heat oil in large pan and brown the meat. ~Remove meat from pan and saute the onion until translucent. ~Add browned meat, mountain pepper, sugar and enough water to cover. ~simmer on very low heat until meat is tender, approximately 3-4 hours. ~Add diced potato and carrot, simmer until cooked. ~Stir in bush tomato. ~Mix cornflour with some water, add to stew and allow to thicken. |
