TEFAL_EG8_EP28_Tamarind Beef and Broccoli Stir-Fry

 

WOK PAN Tamarind, Beef and Broccolini Stir-Fry

You can’t go wrong with a quick, easy and delicious stir-fry whipped up in under 20-minutes. The best things about a stiry-fry is you can add in as many veggies as you like and if you’re a vegetarian, this recipe works well with tofu as well. Try is out tonight!

Chef: Justine Schofield

Serves: 2

Time: 20 minutes

Ingredients:

2 tbsp vegetable oil

200g piece of beef fillet, very thinly sliced

3 cloves garlic, finely sliced

1 tsp freshly cracked pepper

1 bunch of broccolini, stalks trimmed

Black pepper

400g Vietnamese fresh rice noodles (Banh Pho)

Sauce

1 tbsp tamarind puree, mixed into ¼ cup of warm water

2 tbsp dark soy sauce

1 tbsp caster sugar

½ tbsp fish sauce

Method:

Whisk the sauce ingredients together.

Heat a large wok over a high heat. Add half the oil and then the meat and fry off for a few minutes just to seal. Remove from the pan and place on a plate. Now add the garlic with the remaining oil and cook until it just starts to change colour. Add the broccolini, toss to coat, and cook for 30 seconds before adding the sauce. Return the sealed meat and any juices on the plate to the wok and bring to boil then season well with cracked black pepper. Add the noodles. Toss for a further minute to ensure the sauce thickens and all the noodles are coated. Serve immediately.

This recipes was cooked with the Character Wok Pan. Discover more on that product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 28/07.

 

TEFAL_EG8_EP27_Japanese Scattered Rice Bowl

TEFAL – Japanese Scattered Rice Bowl

Like most Aussies battling the winter chill,  your timeline is filled with friends and family, holidaying in picturesque destinations, gouging on exotic foods and here you are rugged up, contemplating your $5 latte. To beat your FOMO, Justine has the perfect cure. The Japanese Scattered Rice Bowl, also known as Chriashi Scattered Rice Bowl is packed with flavour, taking your palette on a flight straight to Japan. Watch the video below:

Chef: Justine Schofield

Serves: 4

Time: 40 minutes

Ingredients

1 ½ cups (325g) sushi rice, rinsed well

80ml (⅓ cup) rice wine vinegar or mirin

2cm piece fresh ginger, thinly sliced

1 ½ cups (200g) frozen edamame beans, blanched, podded

20g dried wakame, rehydrated in boiling water for 2 minutes, drained

1 avocado, thinly sliced

4 radishes, thinly sliced

200g skinless sashimi-grade fish (your choice of salmon, tuna and kingfish), thinly sliced

8 cooked prawns, peeled, deveined, tails on

Pickled ginger, to serve

Shiso leaves, to serve

Dressing

2 tbsp whole egg mayonnaise

1-2 tsp wasabi

1 tsp light soy sauce

Zest and juice of ½ lemon

Method 

Place rice and 500ml (2 cups) cold water in a medium saucepan over medium-high heat. Bring to the boil, then reduce heat to low, cover with lid and simmer for 10 minutes or until liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. Remove lid, add rice wine vinegar/mirin and ginger slices and cover with a lid. Set aside to cool slightly.

Meanwhile, to make the dressing, combine mayonnaise, wasabi, light soy sauce, lemon zest and juice and whisk together. Adjust seasoning as required and set aside.

Discard the ginger slices and gently stir the rice with a wooden spoon. Divide cooked rice between plates. Scatter edamame, wakame, avocado and radishes over the top. Add your choice of fish and prawns and drizzle with a little dressing. Sprinkle with pickled ginger, shiso and sesame seeds. Serve with remaining wasabi dressing

This recipe was cooked using the Ingenio 10 piece set. Discover more on the product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 17/07.

 

 

TEFAL_EG8_EP23_Calabrian Polenta Lasagne

 

TEFAL – Calabrian Polenta Lasagna

School holidays are in full swing, Moana is playing for the 14th time and your kids are still bored. Don’t pull your hair out just yet, we have the perfect meal to distract and nourish the family at the same time. Plus it’s delicious!!

Chef: Justine Schofield

Serves: 4

Time: 1½  hours

Ingredients:

1 large onion

3 cloves garlic

1 tsp chilli flakes

2 tbsp olive oil

4 thick Italian pork and fennel sausages, casings removed

500g beef mince

1 x 400g can crushed tomatoes

700ml tomato passata

3 sprigs of basil, leaves picked

3 leaves of kale, stalk removed and shredded

1.8L water

400g fine polenta

1 cup grated Parmesan

50g butter

2 balls of buffalo mozzarella, torn into small pieces

Method:

Chop the onions, garlic and chilli with the ultra blade. Replace with mixer blade and add oil in a large and salt and cook over for 6-8 minutes or until the onions are very soft but not coloured. Now add meat the and cook until browned. Add the tomatoes and basil and season with salt and pepper. Slow cook for 50 minutes. 20 minutes into cooking the sauce, add the kale.

Bring the water to the boil in the bowl of the cuisine companion (or pot). If using the cuisine companion, insert the whisk attachment and then rain in the polenta (if not just whisk in the polenta). Add the salt and cook for 30 minutes at 80C on the lowest speed. Or if cooking in a traditional pot cook for the same time, whisking every 5 minutes.

Once the polenta is cooked, fold through butter and ½ a cup of Parmesan and reserve for later. The polenta will firm up a little this is ok.

Preheat the oven to 180°C. Brush a little oil in a 35cm x 25cm (approx.) lasagne baking dish. Spread one third of the polenta in the base of the dish. Spoon over a third of the meat sauce and sprinkle with a little of the Parmesan and some torn pieces of mozzarella. Repeat the process, finishing with the meat sauce and Parmesan.

Bake in the oven at 180°C for 35-40 minutes. Once it is cooked rest for 10 minutes before serving.

This recipe was cooked with the Cuisine Companion with shredder/slicer. Discover more on the product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 11/07.

 

 

TEFAL_EG8_EP22_Spinach, Pea and Gorgonzola Risotto

Spinach, Pea and Gorgonzola Risotto

Food Fact: over 9 in 10 Aussie adults had inadequate vegetable consumption.

While its normal to eat more than the recommended in take on some days or less than other days, what matters is that you eat close to the recommended amount (5 – 6 servings for adult male and females between the ages of 19 – 50 y/o). Justine Schofield brings to you a delicious vege filled risotto, perfect to start off the week.

Chef: Justine Schofield

Serves: 2-4

Time: 40 minutes

Ingredients:

1 bunch of English spinach, stalks trimmed and washed well

1 cup of frozen baby peas

2 tbsp extra virgin olive oil

1 onion, finely chopped

150g risotto rice (I like carnaroli)

⅓ cup of white wine

600ml vegetable or chicken stock, warmed

30g butter

50g Parmesan, freshly grated

150g Gorgonzola dolce, crumbled

Method:

Bring a large pot of salted water to the boil and have a large bowl of iced water on standby. Add the peas, followed by the spinach. Bring back to the boil and then drain and refresh in the iced water. Once completely cool place into a food processor and puree for 1-2 minutes until very smooth.

In a large sauté pan, heat the extra virgin olive oil and add the onion to sweat down until very soft. Now add the rice and stir to coat in the onion mixture. Add the wine and allow the rice to completely absorb the liquid.

Ladle by ladle add the warm stock, allowing the rice to absorb the liquid each time over a medium heat. Stir each time after adding the liquid. This process should take about 20 minutes. Once cooked turn off the heat and stir in the butter, followed by the Parmesan and 100g of the blue cheese. Season with salt and finally fold through the pea and spinach puree. Portion and garnish with a little extra Gorgonzola.

This recipe was cooked using the Ingenio 10 piece set. Discover more on the product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 10/07.

 

TEFAL_EG8_EP20_Gluten Free Carrot Pancakes

TEFAL-Gluten-Free Carrot Pancakes

We may have missed National Pancake Day (Yes, this is a real day, celebrated on the 19th of February), but we don’t need a special day to eat pancakes. Using the Cuisine Companion, these gluten free carrot pancakes are quick and easy, without the guilt. Enjoy!

Chef: Justine Schofield

Serves: 2

Time: 15 minutes

Ingredients:

2 carrots, coarsely grated

2 tbsp rice malt syrup or honey

1 egg

½ cup ricotta

½ cup of chickpea flour or gluten-free cornflour

3 tbsp extra virgin olive oil

Salt and pepper

Sauce

1 cup of Greek yoghurt

1 tsp hot chilli sauce

4 rashers of bacon

2 spring onions, white part only, finely chopped

2 eggs, soft boiled for 6 minutes

1 tsp coriander, leaves picked

Method:

Place the carrot, rice malt syrup, egg and ricotta in a food processor and pulse 6-7 times to just bind. Add a pinch of salt and the chickpea flour and mix again until combined.

Heat oil in a non-stick pan over a medium-high heat. Fry approx. ½ cup of the carrot mixture for 1-2 minutes then turn over and cook for a further 1-2 minutes. Repeat the process to cook the remaining carrot pancakes.

Fry the bacon in a separate pan until crispy.

To make the sauce, combine the yoghurt and hot chilli sauce in a small bowl.

To serve, spoon and spread the sauce on the plates, top with pancakes, a soft-boiled egg and crispy bacon, spring onions and coriander.

This recipe was cooked with the Cuisine Companion with shredder/slicer. Discover more on the product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 06/07.

 

TEFAL_EG8_EP17_Char-grilled Squid with Miso Mayonnaise

TEFAL – Char-Grilled Squid with Miso Mayonnaise

We get it! Sometimes mid-week dinners can be a mixture of stress and rummaging around the fridge for a quick fix. This Char-grilled Squid with Miso Mayo is a ripper of a dish, made using unique flavors and best of all, it takes under 30 mins! Check out the recipe below and be sure to tag @tefalaustralia to show off your fav Everyday Gourmet recipe.

Chef: Justine Schofield

Serves: 4

Time: 25 minutes

Ingredients:

4 small-medium squid

1 tbsp olive oil

Zest of 1 lemon

1 tbsp white miso paste

4 pieces of pickled ginger, finely chopped, and 2 tsp. ginger pickling liquid

¾ cup of whole egg mayonnaise

Juice of ½ lemon

2 sprigs of mint

1 tbsp sesame seeds, toasted

Salt and pepper

Method:

Clean the squid thoroughly and remove the insides and squid ink. Reserve the tentacles and wings.

Place the squid in a bowl with the lemon zest, salt, pepper and extra virgin olive oil. Coat well and set aside to marinate for 10-15 minutes.

For the sauce, whisk together the miso and ginger pickling liquid, followed by the finely chopped ginger mayonnaise. Check seasoning and if a little more acidity is required add a squeeze of lemon juice. If the sauce is too thick add 1 teaspoon of hot water.

Preheat an optigrill +XL, a grill pan or barbeque. Place the squid hoods on first, follow by the tentacles and wings. If using an optigrill, close the lid and let cook for 5 minutes. If on a barbeque or griddle pan, turn the squid over after 3 minutes and cook the other side.

Chop the squid roughly into 3cm pieces and drizzle with a little extra virgin olive oil and lemon juice.

Spread the sauce on a platter and arrange the squid on top. Sprinkle with sesame seeds and torn mint leaves. Serve immediately.

 

This recipes was cooked with the Optigrill+ X. Discover more on that product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 03/07.

 

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