Fresh https://fresh.co.nz Fresh Recipes & Ideas, Latest Food News & Innovations Fri, 28 Apr 2017 23:39:41 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.4 Chicken Bites https://fresh.co.nz/2017/04/29/chicken-bites/ https://fresh.co.nz/2017/04/29/chicken-bites/#respond Fri, 28 Apr 2017 23:39:41 +0000 https://fresh.co.nz/?p=90803 Irresistible crispy chicken bites coated in Harraways oats. Perfect party food or an easy family dinner. Ingredients: 1/2 cup Harraway’s Scotch Oats 2 free range chicken breasts (we love Waitoa) 1 cup panko breadcrumbs 1/4 teaspoon cayenne pepper 1/2 teaspoon cumin seeds 1 teaspoon paprika 1 teaspoon rock salt 1/4 cup plain flour 1 egg, […]

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Irresistible crispy chicken bites coated in Harraways oats. Perfect party food or an easy family dinner.

Ingredients:

1/2 cup Harraway’s Scotch Oats
2 free range chicken breasts (we love Waitoa)
1 cup panko breadcrumbs
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon rock salt
1/4 cup plain flour
1 egg, beaten with 1 tablespoon water
Oil for shallow frying

Method:

Cut each chicken breast into slices on the diagonal

Mix together the panko crumbs, oats, cayenne pepper, cumin seeds, paprika. Season with the salt.

Dip each chicken piece into the flour to coat, then the egg mixture, then finally the crumb mixture, patting on the crumbs so the chicken pieces are evenly coated.

Cook in a fry pan covered with enough oil to cover the base of the pan. Shallow fry the chicken pieces in batches – about two  minutes each side until golden and cooked through.

Drain on paper towels then serve with a leafy green salad, a wedge of lemon and a side of sweet chilli sauce.

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Specsavers Style Trend Report Autumn/Winter 2017 https://fresh.co.nz/2017/04/29/specsavers-style-trend-report-autumnwinter-2017/ https://fresh.co.nz/2017/04/29/specsavers-style-trend-report-autumnwinter-2017/#respond Fri, 28 Apr 2017 23:30:22 +0000 https://fresh.co.nz/?p=90816 Specsavers is thrilled to share with you the hottest trends in eyewear for Autumn/Winter 2017 with the Specsavers Style Trend Report.  Eco-friendly eyewear is the latest for environmentally conscious, but also stylish spec-wearers, with each frame within the trend constructed from eco-friendly materials. Green frames are this season’s hottest hue, thanks to Pantone’s 2017 Colour […]

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Specsavers is thrilled to share with you the hottest trends in eyewear for Autumn/Winter 2017 with the Specsavers Style Trend Report.

 Eco-friendly eyewear is the latest for environmentally conscious, but also stylish spec-wearers, with each frame within the trend constructed from eco-friendly materials. Green frames are this season’s hottest hue, thanks to Pantone’s 2017 Colour of the Year, Greenery, while aviators make a huge comeback in optical trends from the ‘70s and ‘80s featuring oversized classic wire frames.

Whatever your spec style may be, Specsavers has got it covered for Autumn and Winter with the latest designer collections from Kylie Minogue Eyewear, GANT, Alex Perry, Tommy Hilfiger, ELLERY and more.

The Style Trend Report features the following trends:

  • Greenery–With Greenery announced as 2017’s Pantone Colour of the Year, the Greenery frames will keep you on trend, whatever the occasion may be. Greenery is a revitalising shade that evokes imagery of the great outdoors to keep us grounded. Stay fresh by pairing this season’s hottest hue with neutral and deeper shades for a bold, statement look.

•  Eco-friendly eyewear–Shop sustainably with Specsavers’ new Eco collection, an earth- conscious range, where each frame has been constructed from eco-friendly materials; recycled or biodegradable acetate. With an earthy colour palette and Scandinavian inspired design, each pair is just as stylish as it is ‘green’.

•  Panto–Panto, short for pantoscopic, quite literally means seeing everything. These frames are traditionally a combination of oval and round with a high hinge, providing you with a wide view so you never miss a thing. This timeless shape is available in unique colours such as marmalade tortoiseshell and champagne crystal, appealing to the fashion-forward and traditionalists alike.

•  The evolution of the round eye–This unique shape is perfect for the bold, fearless glasses wearer that lies somewhere within us all. Step out in these metal rimmed frames, guaranteed to add an edge to your everyday style and a statement piece to your wardrobe.

•  Aviators –While the popularity of aviator sunglasses shows no signs of wavering, these old school specs are making a huge comeback from the ‘70s and ‘80s. Featuring a prominent double-bar at the bridge, play it cool in oversized classic metal or choose a bold acetate design for a modern update.

•  Top brow–Reminiscent of styles from the late ‘70s, it’s all about the brow-line in these frames. Angular and razor-edged, these frames have a strong silhouette to ensure maximum impact. Making that first impression really count.

Click here to view full  Autumn/Winter 2017 the Specsavers Style Trend Report

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Chocolate Moose Beer https://fresh.co.nz/2017/04/29/chocolate-moose-beer/ https://fresh.co.nz/2017/04/29/chocolate-moose-beer/#respond Fri, 28 Apr 2017 22:15:08 +0000 https://fresh.co.nz/?p=90794 The public asked, and Boundary Road Brewery delivered. Following a multitude of pleading requests from BRB fans around the country, BRB has brought back the much-loved Chocolate Moose Chocolate Porter to form part of the Brewer’s Cut range. Chocolate Moose was previously part of BRB’s The Originals Range and when packaging changed late last year, […]

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The public asked, and Boundary Road Brewery delivered.

Following a multitude of pleading requests from BRB fans around the country, BRB has brought back the much-loved Chocolate Moose Chocolate Porter to form part of the Brewer’s Cut range.

Chocolate Moose was previously part of BRB’s The Originals Range and when packaging changed late last year, much to the public’s dismay it disappeared off the shelves.

“As soon as the last of the Chocolate Moose 6-packs were leaving store shelves, we had people emailing and Facebook messaging us asking where it had gone and whether we were bringing it back. We were overwhelmed by people’s love of Chocolate Moose, so after a few months of requests we decided we’d better bring back the Moose and keep everyone happy,” says BRB Senior Brand Manager Andy Havill.

Chocolate Moose is a modern twist on a traditional style of Porter beer. It has aromas of chocolate and is a sweeter, full-bodied beer offset with a mild bitterness.

Trevor Rollinson, head brewer at BRB, felt the rightful place for Chocolate Moose upon its return should be the BRB Brewer’s Cut range.

“This is a range of beers that are brewed in smaller batches and are bolder and more complex in flavour. Chocolate Moose has been upsized from a 330ml to a 500ml bottle and the ABV has been pushed up to 5.5% to really allow the silky smooth chocolate flavours to shine through.” says Trevor.

BRB Chocolate Moose is available now in 500ml bottles (RRP $5.99) in all leading supermarkets and liquor outlets.

ABOUT BOUNDARY ROAD BREWERY

Nestled in the foothills of the Hunua Ranges, Boundary Road Brewery filled the fermenters with their first brew in 2011. Led by the ever knowledgeable and highly experienced (both in brewing and drinking said beer) brewing team of Keith Blackwell and Trevor Rollinson, Boundary Road has developed a strong following of its range of accessible craft beers. Keith and Trevor have been doing the ‘beer thing’ for over 25 years and are incredibly passionate about it – selecting only the best ingredients and freshest hops to make their beer. They believe brewing beer is all about quality ingredients, quality brew kit, and a bit of freedom to do what they do best. Don’t take shortcuts and don’t compromise on taste. Easy. The range now includes 330ml and 500ml variants available in a mix of 6-packs, 12-packs and 500ml single bottles. www.brb.co.nz

ABOUT CHOCOLATE MOOSE CHOCOLATE PORTER

Porter is an old style of beer. Chocolate is an old style of chocolate. We’ve combined them for an ale with aromas of toasted malts, notes of cocoa and a finish so silky Oscar Wilde would make his curtains from it. To illustrate its magnificence, we present a mighty forest creature with antlers and a dollop of cream on his head: The Chocolate Moose.

Despite their size, if they don’t want you to see them, you’ll have a hard time seeing a Moose in its natural environment. Some say there are some in the South Island (they were introduced there in 1910), and although an antler was found in 2002, the last confirmed sighting was in 1957. They really are elusive beasts.

Our one disappeared one day last winter and it’s taken us this long to find it. If you were searching for it too, which we know some of you were, we can only apologise. Much like the beer itself, its hide ‘n’ seek skills are second to none. But then one day there it was, sitting in a case in the brewery. Good old Chocolate Moose. Back by popular demand, BRB are proud to reintroduce the sweetest full bodied porter we’ve ever had the pleasure to brew. Take a bow, oh silky smooth one – it’s great to have you back. Available now in all good supermarkets and bottle stores.

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Braised Lamb Shanks https://fresh.co.nz/2017/04/28/braised-lamb-shanks-2/ https://fresh.co.nz/2017/04/28/braised-lamb-shanks-2/#respond Fri, 28 Apr 2017 02:32:41 +0000 https://fresh.co.nz/?p=90751 Tender, succulent lamb shanks that fall away at the bone, this recipe is ideal for cold autumn or winter evenings with a slow cooker option for added convenience. Ingredients: 4 Quality Mark NZ lamb shanks 3 tablespoons seasoned flour 1 large onion, finely chopped 1 teaspoon cumin seeds 1 teaspoon ground coriander 1 red chilli, […]

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Tender, succulent lamb shanks that fall away at the bone, this recipe is ideal for cold autumn or winter evenings with a slow cooker option for added convenience.

Ingredients:

  • 4 Quality Mark NZ lamb shanks
  • 3 tablespoons seasoned flour
  • 1 large onion, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 red chilli, deseeded and finely chopped
  • 1 strip of lemon rind
  • 1 cup vegetable stock (with an extra cup if needed)
  • 400g can chopped tomatoes in juice
  • 1 cup diced bottled char-grilled capsicum
  • 3 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • Good pinch of brown sugar
  • 2 bulbs garlic
  • 1 cup orzo

Method:

Preheat the oven to 160°C.

Heat a dash of oil in a large heavy based frying pan over a medium-high heat. Dust lamb shanks with seasoned flour then brown all over. Transfer to a casserole dish. (If you have a casserole dish that can go from stovetop-to-oven, then use that).

Lower the heat and add the onion and cook until just soft, 5-7 minutes. Add spices, chilli and lemon rind and cook until aromatic, about 1 minute.

Add vegetable stock, tomatoes, capsicum, tomato paste, Worcestershire sauce and brown sugar. Bring to the boil, season and pour over the lamb shanks. The liquid should just cover the lamb shanks. Place on a tight fitting lid and place in the oven to cook for 2 hours. After an hour, slice garlic bulbs in half horizontally and place in a piece of foil. Drizzle with a little oil then wrap up tightly. Place in the oven beside the lamb shanks and roast until the cloves are very soft.

Remove lamb shanks from the oven and add the orzo. Return to the oven and cook for a further half hour. The orzo should be al dente and the meat almost falling off the bone.

To serve:
Give each person a half of roasted garlic to squeeze over their lamb shanks.

Slow cooker option:
Place all ingredients except orzo in slow cooker and cook on low for 8-9 hours (or high for 4 – 4 1/2 hours). Cook orzo separately and add before serving.

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Chicken Mushroom Meatball Soup https://fresh.co.nz/2017/04/28/chicken-mushroom-meatball-soup/ https://fresh.co.nz/2017/04/28/chicken-mushroom-meatball-soup/#respond Fri, 28 Apr 2017 01:50:06 +0000 https://fresh.co.nz/?p=90753 Warm the cockles of your soul with this beautiful, hearty chicken and mushroom meatball soup. Ingredients: Meatballs 1 tablespoon Olivado Extra Virgin Olive Oil 250g punnet Meadow Mushrooms, Chef’s Choice 600g Waitoa chicken mince 1 onion, finely chopped 2 garlic cloves, finely chopped ½ cup parmesan cheese, finely grated 1 egg ½ cup breadcrumbs Cooking Stock […]

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Warm the cockles of your soul with this beautiful, hearty chicken and mushroom meatball soup.

Ingredients:

Meatballs

    • 1 tablespoon Olivado Extra Virgin Olive Oil
    • 250g punnet Meadow Mushrooms, Chef’s Choice
    • 600g Waitoa chicken mince
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • ½ cup parmesan cheese, finely grated
    • 1 egg
    • ½ cup breadcrumbs

    Cooking Stock

    • 1 tablespoon butter
    • 1 celery stalk, chopped
    • 1 bay leaf
    • 2 thyme sprigs
    • 4 cups chicken stock
    • Black pepper
    • Fresh herbs to garnish

Method:

  1. Quickly process the mushrooms until chunky, then add the remaining meatball ingredients to the food processor.
  2. Blitz or process until just combined,
  3. Roll the mixture into small balls and place on a tray. Set aside.
  4. Heat oil in pan and sauté meatballs, turning frequently until browned, then remove from pan. Repeat until all of the meatballs are cooked.
  5. Heat butter in a large pot, add celery stalk and cook for 1 minute. Add the cooked meatballs.
  6. Add chicken stock to cover. Add bay leaf, thyme and pepper. Bring to the boil then reduce heat and simmer 15 minutes to cook through.

Serve in bowls with a little more of the stock and fresh herbs to garnish.

Makes 22-24 meatballs.

Serves 6.

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Cottage Pie https://fresh.co.nz/2017/04/28/cottage-pie/ https://fresh.co.nz/2017/04/28/cottage-pie/#respond Thu, 27 Apr 2017 12:00:00 +0000 http://www.fresh.co.nz/2012/01/17/cottage-pie/ This easy-peasy cottage pie recipe will soon become a family or flat favourite! Just what the so-called NZ recession ordered – a tasty, economical and simple recipe that will impress. Serves 4-6 Cottage Pie, you need: 5 Wilcox Inca Gold potatoes, washed, peeled and in halves 1/4 cup milk 25g salted butter 500g NZ Quality […]

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This easy-peasy cottage pie recipe will soon become a family or flat favourite! Just what the so-called NZ recession ordered – a tasty, economical and simple recipe that will impress.

Serves 4-6

Cottage Pie, you need:

5 Wilcox Inca Gold potatoes, washed, peeled and in halves

1/4 cup milk

25g salted butter
500g NZ Quality Mark beef mince
1 onion, diced
1/4 cup red wine
1 Tbsp crushed garlic
1 Tbsp italian herbs
1 carrot, halved and sliced
1 tin of corn
1 courgette, halved and sliced
1 punnet sliced Meadows Mushrooms
2 Tbsp tomato sauce
400g can chopped tomatoes

1. Boil the potatoes, drain and make into a mash with a bit of milk and butter.
2. Brown the mince in a non-stick frying pan, breaking up the mince into small pieces. Remove from the pan and set aside. Add the onion, red wine, and garlic, then simmer. Transfer to a plate.
3. In the same frying pan, gently cook the carrot, corn, courgette and mushrooms until crisp and tender, but not brown. Increase the heat and add the tomato sauce and cook stirring for 1 minute. Pour over the chopped tomatoes (and 1/2 cup of water if needed) and stir to combine.
4. Stir the meat mixture into the vegetable mixture, stir in the herbs and place in a pie dish. Spoon over the mashed potatoes and if desired, sprinkle cheese on top.
5. Cook at 200° in a fan-bake oven for 10-12 minutes or until hot and golden. Serve with a leafy salad.

“Really good!” Rochelle Schinkelshoek, Belleknowes, Dunedin

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Fresh Start with Nadia Lim https://fresh.co.nz/2017/04/26/fresh-start-nadia-lim/ https://fresh.co.nz/2017/04/26/fresh-start-nadia-lim/#respond Tue, 25 Apr 2017 12:01:43 +0000 https://fresh.co.nz/?p=90692 Successful fresh food delivery service launches new offering to help with weight loss Fresh Start with Nadia is the brand-new product range from My Food Bag designed specifically for people who want to lose and manage their weight. Fresh Start with Nadia combines portion control, healthy eating and cooking techniques with each meal nutritionally balanced […]

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Successful fresh food delivery service launches new offering to help with weight loss Fresh Start with Nadia is the brand-new product range from My Food Bag designed specifically for people who want to lose and manage their weight.

Fresh Start with Nadia combines portion control, healthy eating and cooking techniques with each meal nutritionally balanced and 450 calories or less.

While My Food Bag delivers healthy food and a level of portion control, Nadia Lim says many people are looking for greater levels of control and accountability when it comes to their diet.

“For many Kiwis, managing weight is an endless battle. As we age, we tend to become more health aware in terms of our dietary needs, but it can be a challenge to improve our eating habits and consistently stick to them. As a dietitian, I’m passionate about helping Kiwis to eat better, and this new range takes the guess work out of ingredient shopping, meal preparation and calorie-counting” says the My Food Bag Co-Founder and dietitian.

Fresh Start delivers ingredients for 5 recipes to your door each week, in either 10 portion or 20 portion boxes. The 10-portion box serves two people for dinner or would offer the complete solution for one person wanting dinner and leftovers for lunch the next day. The 20-portion box serves four people for dinner or would provide for two people dinner and leftovers for lunch the next day.

Fresh Start’s meals feature lean proteins, large volumes of seasonal vegetables, lower volumes of carbohydrates focused on wholegrain or vegetable-based sources, and no refined sugar.

“We want our customers to feel like they are part of a community and receiving all the support they need to see the change they want to see,” says Cecilia Robinson, Founder and Co-CEO of My Food Bag.

“We are really excited about this launch following feedback we’ve received from customers which is the driver behind developing this new offering. This isn’t just another fad diet. We’re providing our customers with all the tools – including meal planning, recipes and ingredients – as well as advice and support they need to help them with successfully losing weight and improving their health and wellbeing.”

Fresh Start is available to order from Wednesday 26 April, 2017 with the first deliveries on Sunday 07 May, 2017.

Fresh Start will be available in two options including delivery:

  • Lite 10: 5 recipes x 2 portions per recipe, a total of 10 portions to serve 5 dinners for 2 people, or dinner with leftovers for lunch for 1 person for $159.99 including delivery
  • Lite 20: 5 recipes x 4 portions per recipe, a total of 20 portions to serve 5 dinners for 4 people, or dinner with leftovers for lunch for 2 people for $199.99 including delivery.

About Fresh Start

Fresh Start with Nadia is a new fresh food delivery service brought to you by My Food Bag, which is the brainchild of entrepreneur Cecilia Robinson, who is co-CEO alongside her husband James Robinson. Prominent New Zealand businesswoman Theresa Gattung is involved in the business as an active shareholder, co-founder and director alongside Nadia Lim who is a qualified dietitian and one of NZ’s most loved chefs.

Fresh Start with Nadia recipes are developed by My Food Bag’s team of nutritionists and chefs. All Fresh Start recipes are nutritionally sound and use NZ ingredients wherever possible. Recipes also include nutritional analysis and cooking tips.

Customers order Fresh Start online and receive ingredients for five recipes.

Fresh Start delivery options are weekly or fortnightly and can be cancelled at any time. Deliveries take place on Sundays between 1pm and 9pm.

Fresh Start is available throughout New Zealand from Wednesday 26 April, 2017.

www.freshstartwithnadia.co.nz 

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Party Hotdogs https://fresh.co.nz/2017/04/25/party-hotdogs/ https://fresh.co.nz/2017/04/25/party-hotdogs/#respond Tue, 25 Apr 2017 06:15:08 +0000 https://fresh.co.nz/?p=90313 Perfect party food for the last week of the school holidays. These easy-peasy mini American hotdogs will fill everyone’s tummies. Ingredients: 6 par-baked dinner bread rolls 1/2 cup of grated mozzarella cheese 2 tablespoons Maison Therese tomato relish 3 frankfurters 2 tablespoons Olivado Avocado Oil with garlic Method: Cut the shape of a halved frankfurter into […]

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Perfect party food for the last week of the school holidays. These easy-peasy mini American hotdogs will fill everyone’s tummies.

Ingredients:

6 par-baked dinner bread rolls
1/2 cup of grated mozzarella cheese
2 tablespoons Maison Therese tomato relish
3 frankfurters
2 tablespoons Olivado Avocado Oil with garlic

Method:
Cut the shape of a halved frankfurter into each bread roll.

Place a teaspoon of cheese into each roll, then a dollop of relish.

Add a cut frankfurter into each slot in the roll, add a little more cheese then drizzle with the avocado and garlic oil.

Bake at 200 degrees Celcius for 3-5 minutes.

Serve with more relish for dipping. Perfect party food!

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Lemon White Chocolate Cheesecake https://fresh.co.nz/2017/04/25/lemon-white-chocolate-cheesecake/ https://fresh.co.nz/2017/04/25/lemon-white-chocolate-cheesecake/#respond Tue, 25 Apr 2017 06:10:27 +0000 https://fresh.co.nz/?p=90308 Looking for the perfect dessert? This gorgeous lemon white chocolate cheesecake not only looks amazing, but tastes great too. The zesty citrus flavours of the lemon pairs beautifully with the white chocolate. Ingredients 250g digestive biscuits 100g butter, melted 750g Cream Cheese ¾ cup caster sugar 150ml cream, plus 150ml for whipping 150g white chocolate (we love Whittaker’s) […]

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Looking for the perfect dessert? This gorgeous lemon white chocolate cheesecake not only looks amazing, but tastes great too. The zesty citrus flavours of the lemon pairs beautifully with the white chocolate.

  • 250g digestive biscuits
  • 100g butter, melted
  • 750g Cream Cheese
  • ¾ cup caster sugar
  • 150ml cream, plus 150ml for whipping
  • 150g white chocolate (we love Whittaker’s)
  • Zest and juice 2 lemons
  • 4 eggs, at room temperature
  • Blueberries to decorate
  • Lemon zest to garnish

Method:

Preheat the oven to 120°C.

Lightly grease the base and sides of a 23cm springform tin and line the base with baking paper.

Place the digestive biscuits in a food processor and process into crumbs.

Tip into a bowl, pour in the melted butter and mix to combine.

Press into the tin, cover and refrigerate while making the filling. Place the cream cheese and sugar in a large bowl and beat until smooth (an electric mixer is good to use here), scraping down the sides occasionally.

Place the cream and chocolate in a microwave-proof bowl and microwave on high for 1 minute. Stir gently until smooth. Set aside. Mix lemon zest and juice into the cream cheese mixture.

Beat eggs in, one at a time. Lastly, fold through the cream and chocolate mixture. Remove the base from the refrigerator, pour in the filling and smooth the top. Place in the oven and bake for 1 hour or until the mixture has just about set (it will still be a little wobbly in the centre).

Cool the cheesecake before placing in the refrigerator until firm. Remove cheesecake from its tin and remove baking paper from the base. Place on a serving plate.

Decorate with whipped cream, fresh or freeze-dried blueberries and lemon zest.

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Beef Stroganoff https://fresh.co.nz/2017/04/25/beef-stroganoff/ https://fresh.co.nz/2017/04/25/beef-stroganoff/#respond Tue, 25 Apr 2017 06:00:00 +0000 http://www.fresh.co.nz/2015/12/22/summer-beef-stroganoff/ A true autumn warmer recipe. Try this quick and easy Beef Stroganoff for a fabulous family meal. Ingredients: 250g punnet Meadows Mushrooms Chef’s Choice medley, sliced 400g Quality Mark beef rump 2 tablespoons olive oil Salt and Pepper 1 teaspoon paprika Zest of 1 lemon 1 red onion, finely sliced 2 cloves garlic, crushed ½ cup beef stock ½ […]

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A true autumn warmer recipe. Try this quick and easy Beef Stroganoff for a fabulous family meal.

Ingredients:

  • 250g punnet Meadows Mushrooms Chef’s Choice medley, sliced
  • 400g Quality Mark beef rump
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 1 teaspoon paprika
  • Zest of 1 lemon
  • 1 red onion, finely sliced
  • 2 cloves garlic, crushed
  • ½ cup beef stock
  • ½ cup Tatua crème fraiche
  • 3 tablespoons fresh parsley, chopped

To Serve:

  • Cooked rice – we like Sunrice Basmati
  • Steamed sliced green beans
  • More fresh parsley and lemon zest as garnish

Method:

Slice the mushrooms and set aside.

Cut the beef rump into 5cm x 1cm strips, coat with the olive oil and toss in the paprika, lemon zest and salt and pepper.

Heat olive oil in a large frying pan over a medium heat and add the beef rump strips and cook quickly on both sides. Remove meat from the pan onto a plate.

Reusing the pan with the juices, reduce heat to low and add sliced onion and crushed garlic and cook until the onion is soft.

Increase heat to medium and add the mushrooms and cook until the mushrooms are just tender. Pour in the stock and cook until hot, then return rump strips to pan briefly – no more than one minute.

Season and stir through the crème fraiche. Sprinkle over some of the chopped parsley and lemon zest.

Serve the warm beef stroganoff with, cooked rice, steamed sliced green beans and sprinkle with more chopped parsley and paprika.

Prep 15 mins.
Cook 15 mins.
Serves 4.

Tips:

Exchange the crème fraiche for sour cream or natural yoghurt for a lighter option.

Mashed spuds works well with this saucy dish instead of rice.

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