Waitrose & Partners Weekend Issue 628

19 8 DECEMBER 2022 Serves 2 Prepare 10 minutes Cook 15 minutes 2 tbsp olive oil 15g Essential Butter 2 shallots, thinly sliced 2 cloves garlic, thinly sliced 250g pack chestnut mushrooms, caps and stalks sliced 1 tsp smoked paprika 50ml chicken stock (or water) 50ml white wine ½ x 500g pack tagliatelle 150g Pentland Brig kale, stems removed, leaves torn 300g Essential British Beef Frying Steak, trimmed and cut into 2cm strips 100ml Essential Soured Cream ½ x 25g pack at leaf parsley, chopped 1 Heat 1 tbsp oil with the butter in a large, deep frying pan or sauté pan, until foaming. Add the shallots and garlic and cook gently for 5 minutes, until softened. Turn up the heat, add the mushrooms and paprika, season generously and cook, stirring, for a couple of minutes until the mushrooms are just browned. Add the stock (or water) and wine, then boil until reduced by ½. Tip into a dish and keep warm. 2 Cook the pasta according to pack instructions, adding the kale to the pan in the nal minute of cooking to wilt. Meanwhile, heat the remaining oil in the frying pan and add the beef strips. Fry for 2-3 minutes over a high heat to cook on all sides, leaving the centre pink. 3 Return the mushrooms and juices to the pan and reheat gently. Stir in the soured cream, but don’t let it boil. Check the seasoning, then scatter with the parsley. Drain the pasta and kale, then serve with the strogano . Per serving 3754kJ/897kcals/40g fat/15g saturated fat/ 73g carbs/6.3g sugars/8.5g bre/52g protein/0.4g salt Beef &mushroom stroganoff Serves 4 Prepare 15 minutes Cook 30 minutes 2 tbsp vegetable oil 1 large onion, chopped 2-3 cloves garlic, nely chopped 2cm piece ginger, nely grated 2 tbsp Cooks’ Ingredients Medium Curry Powder 300g sweet potatoes, scrubbed and cut into 3cm cubes 400g can Essential Chopped Tomatoes 2 x 400g cans Essential Chickpeas, 1 drained, 1 undrained 450g Essential Spinach, washed and shredded (or use 225g frozen whole leaf spinach) ½ tsp garam masala 1 Heat the oil in a large saucepan, add the onion, garlic and ginger and fry gently for 5 minutes, until soft and lightly browned. Stir in the curry powder and cook for 1 minute more. Add the sweet potato, stir to coat in the spices, then tip in the tomatoes and bring to a gentle boil. Simmer, stirring occasionally, for 5 minutes. 2 Add the drained and undrained chickpeas, then season and bring back to a simmer. Cover and cook gently for 15 minutes, until the sweet potato is almost tender, adding 100ml water if it’s looking a little dry. (Prepare the recipe up to this stage, cool, then nish the nal step just before you need it, if liked.) 3 Stir in the spinach, turn up the heat, cover and cook for 3-5 minutes, until tender and the liquid has almost evaporated. Stir in the garam masala, check the seasoning and serve with rice and chutney of your choice, if liked. V Per serving (excluding rice and chutney) 1600kJ/ 381kcals/11g fat/1g saturated fat/48g carbs/12g sugars/ 15g bre/16g protein/0.6g salt/4 of your 5 a day/vegan/ gluten free Spiced greens, sweet potato & chickpea curry COOK’S TIP To make your own curry powder, mix 1 tbsp ground coriander with 2 tsp ground cumin, 1 tsp ground turmeric and ½ tsp cayenne. You can swap the sweet potato for squash or pumpkin and use any green leafy vegetable such as kale, shredded Savoy cabbage or chard instead of the spinach. Freeze in individual portions for up to 3 months, then defrost and reheat gently until piping hot. COOK’S TIP To freeze, make the recipe up to the end of step 2, leaving out the pasta and greens. Brown the beef for 1 or 2 minutes, then add to the mushrooms. Cool quickly and freeze in a rigid container. Defrost, then reheat thoroughly but quickly, until piping hot. Stir in the soured cream, nish with parsley and serve with freshly cooked pasta and kale. Food&Drink Oil (olive or vegetable) Butter Milk Honey Sugar White wine vinegar or malt vinegar Stock cubes Flour (tbsp) Salt Black pepper Garlic Dried mixed herbs Chilli akes Tomato ketchup Tomato purée Wholegrain mustard Soy sauce Curry powder STORECUPBOARD ESSENTIALS Keep these staples to hand as the base for easy weeknight meals You can now add ingredients to your trolley direct from our online recipe pages. Simply sign in to your account, book a delivery slot and add what you need from the ‘Shop this recipe’ section further down the page. SCAN THI S CODE FOR EASYTO SHOP RECI PES