Serves 4
recipe: Jo Seager

Ingredients

• 50 g butter
• 2 medium onions chopped finely
• 2 cloves garlic, crushed
• 250 g medium size button mushrooms, sliced
• 1/4 cup flour
• 2 1/4 cups milk
• 1 1/2 cups chicken beef stock
• 100 g blue cheese (eg blue vein)
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• Sour cream or thick yoghurt for serving plus a little extra blue cheese to garnish

Serves 6

Ingredients

• 2 rashers bacon
• 2 1/2 cups red wine
• 12 pickling size onions
• 6 sprigs parsley
• 24 button mushrooms
• 1 bay leaf
• 3 tablespoons oil
• 1 sprig thyme
• 1/2 cup flour
• 2 cloves garlic
• 1/2 teaspoon salt
• 1 tablespoon flour
• Freshly ground black pepper
• 2 tablespoons water
• 6 whole chicken legs
• 1 tablespoon finely chopped parsley
• 2 tablespoons brandy

Method

Derind the bacon and cut flesh into thin strips. Peel the onions. Wipe and trim the mushrooms. Heat one tablespoon of the oil in a frying pan and cook the bacon. Place in a casserole dish. Add the onions and mushrooms to the frying pan and saute for 5 minutes. Remove from pan and set aside. Mix the flour, salt and pepper together in a plastic bag. Cut the chicken legs at the joint. Toss the chicken pieces in the seasoned flour. Heat the remaining oil in a large frying pan and brown the chicken pieces on all sides. Warm the brandy, pour over the chicken and carefully ignite, using a long taper if possible. When the flames subside, place chicken in a casserole dish. Add wine to brandy in pan.

Stir to remove pan sediment. Pour over chicken.Tie the parsley, bay leaf and thyme together to form a bouquet garni.

Crush, peel and mash garlic. Add bouquet garni, garlic and bacon to the casserole. Cover and cook at 180°C for 1 hour, stirring occasionally. Mix the flour and water together and stir into the chicken. Add the mushroom and onions and cook for a further 30 minutes.Remove the bouquet garni and garlic and discard. Sprinkle casserole with chopped parsley

Gail Todd, Food Writer

Ingredients

• 500 g (2 pkts) Portabello mushrooms
• 6 tablespoons extra virgin olive oil
• 2 tablespoons sweet chilli sauce
• juice of 1 lemon
• 1 tablespoon flaky sea salt
• 3 tablespoons, finely chopped coriander
• filling
• 2 cups grated colby cheese
• 1 small onion, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 tablespoon wholegrain mustard
• 1 teaspoon lemon pepper

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Serves 4
Preparation: 20 minutes

Ingredients

• 200 g dried rice vermicelli noodles
• 1 tablespoon peanut oil
• 400 g Swiss Brown or White Button mushrooms, sliced
• 1/2 cup Malaysian Laksa paste
• 400 ml can coconut milk
• 2 cups fish or chicken stock
• 300 g firm white fish fillets (eg blue eye or ling), skinned and cubed
• 100 g snow peas, trimmed and diagonally sliced
• 75 g bean sprouts, trimmed
• 4 green onions, thinly sliced
• juice of 1 lime

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