Matty Newell’s Recipes
Creamy Mushroom Risotto
1L Chicken Stock
2tbs Olive Oil
1 Brown Onion, chopped
1 ½ cups Arborio
½ cup Dry White Wine
3 garlic cloves, minced
500g Mushrooms, coarsely chopped
2 tbs chopped parsley
1 cup finely grated parmesan cheese
- Heat the stock over a high heat until almost boiling. Remove from the heat and cover to keep warm
- Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook the onion, stirring for a few minutes until tender. Stir in the rice and coat well with the onion mixture. Stir in the wine and cook for 1 minute or until the wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed into the rice. Repeat with the remaining stock mixture until the rice is tender but slightly al dente.
- Heat remaining oil in a large frying pan over medium-high heat. Cook the garlic, stirring for 3-4 minutes or until golden. Use a slotted spoon to transfer aside. Increase heat to high and cook the mushrooms in the butter in batches, stirring for 5 minutes until golden and tender.
- Transfer to another plate. Return a quarter of the mushroom to the pan. Add the garlic and parsley. Season with salt & pepper and toss to combine. Reserve to garnish the risotto with.
- Stir the plain mushrooms and parmesan into the risotto and let sit for a few minutes while the cheese melts. Serve with reserved mushroom mixture to garnish.
One pot chicken with pesto
1 tbsp. butter 2 large handfuls of spinach
1 onion, sliced 2 bunches basil
500g skinless chicken breasts, 1 bunch of parsley
seasoned with salt & pepper 1 cup macadamias (or cashews)
1 litre Chicken Stock 6tbs olive oil (plus extra)
4 sprigs thyme Salt & pepper to taste
2 sticks of celery, chopped 2tbs lemon juice
2 carrots, chopped
Fresh ground pepper to taste
1 sweet potato, cut into rounds
250g kale, shredded
1 spring onion, sliced
2 fresh chilli’s, chopped (optional)
- To make the pesto, blend all ingredients for the pesto together in a food processor until a thick paste forms. If required, add more oil to make a runnier mixture. Set aside.
- Heat a large pan to a medium heat. Cook onions until soft. Add the chicken and fry until the chicken is lightly browned, then add the stock, thyme, celery, carrot and pepper. Bring to the boil, cover, reduce heat and simmer for 10 minutes.
- Add the sweet potato and simmer for a further 10 minutes, or until the chicken is cooked and the sweet potato is cooked.
- Stir through the kale, peas, spring onion and chilli. Bring back to the boil, then cover and cook for a further 5 minutes. Divide between 2 bowls, stir 1 tablespoon of pesto into each bowl, and serve.
Hearty Butternut Pumpkin Soup
1 Medium Brown Onions
1 Red Capsicum, chopped
4 crushed garlic cloves
1 Large Butternut Pumpkin
450 grams fresh corn kernels
1 litre Chicken Stock
2 cans mixed beans
2 cans diced tomatoes
Salt & Pepper to taste
- In a large pot, cook chopped onion and capsicum over a medium heat until onion is tender. Add the crushed garlic and continue cooking for another minute. Remove from the pot and set aside.
- Add chopped Butternut Pumpkin to the pot, ¾ of the corn kernels, and chicken stock, bringing to the boil. Reduce the heat and simmer, covered for 15-20 minutes or until the pumpkin is tender.
- Remove the soup from the stove, and blend with a stick mixer or blender until smooth. Return to the heat. Add beans, tomatoes, salt, pepper, cooked onion and capsicum mixture and the remaining fresh corn kernels.
- Serve with some fresh cream if desired and freshly chopped parsley.
Caramelised Chicken Breast with Cauliflower Puree
4 Chicken Breasts
1 Small Cauliflower
2 Dutch Cream Potatoes
1 Garlic Clove
1 Onion (finely diced)
Bunch of Coriander
- Preheat the oven to 200 degrees C.
- Chop the cauliflower and peeled potatoes, and boil until completely soft.
- Heat a large frypan until extremely hot. Season the 4 chicken breasts with salt & pepper, drizzle a little olive oil in the hot pan and place the chicken breasts in the pan. Cook on both sides until caramelising into a rich brown colour. (They will still be raw in the middle at this point)
- Caramelise the onion with the garlic in the pan until translucent and browned.
- Wrap each chicken breast in 2 layers of foil, along with 3 pieces of sliced lemon, the onion mixture and a little chopped coriander.
- Seal the foil pouches and cook the chicken breasts in the oven for 15 mins (approx.). Test with a skewer, if the juices run clear then the chicken is cooked.
- While the chicken is cooking, transfer the cooked cauliflower and potatoes to a food processor with some salt, pepper, parmesan cheese and a little butter. Blend till smoth.
- Serve the oven cooked chicken breasts atop the cauliflower puree and serve with the juices from the foil pouches.
Beef, Mushroom and caramelised onion pie
60ml olive oil
700g lean beef mince
2 large brown onions, thinly sliced
2 tsp brown sugar
2 tsp balsamic vinegar
200g sliced brown or Portobello mushrooms
1 large zucchini, diced
1 tbs plain flour
375ml beef stock
2 tsp Worcestershire sauce
1 sheet puff pastry
1 egg, lightly whisked
- Preheat oven to 200C fan forced. Heat 2 tsp of the oil in a non-stick fry pan over medium-high heat. Add mince. Cook, stirring for 3-4 minutes or until browned. Transfer to a bowl.
- Heat 2 tbs of the remaining oil in a pan over medium heat. Add onion. Cook, stirring for 5 minutes or until caramelised. Transfer to a bowl.
- Heat the remaining oil in a pan over medium-high heat. Add mushroom and zucchini. Cook, stirring occasionally for 3 minutes or until soft. Return mince and onion mixture to pan. Sprinkle with flour. Cook, stirring for 1 minute. Slowly add the stock, stirring constantly until smooth. Stir in Worcestershire sauce. Bring to the boil. Simmer for 2 minutes or until thickened slightly. Transfer to a 2L baking dish. Top with pastry. Brush with egg. Cut a small slit in the centre of the pastry.
- Bake for 25 minutes or until puffed and golden.
2 tsp Olive Oil
500g lamb shoulder steaks, cut into pieces
1 brown onion, finely chopped
2 crushed garlic cloves
½ cup pearl barley
1 sprig of rosemary
1 litre of chicken stock
1 peeled parsnip
1 sweet potato
1 diced zucchini
1 butternut pumpkin, diced
- Heat 1 teaspoon oil in a saucepan over high heat. Add lamb. Cook, stirring for 5 to 7 minutes or until browned. Transfer to plate.
- Reduce heat to medium-high. Add remaining oil to pan, Add onion and garlic. Cook, stirring for 3 minutes or until softened. Add lamb, barley, rosemary, stock and 1 ½ cups of cold water. Cover and bring to the boil. Reduce heat and simmer, uncovered for 1 hour or until the lamb is tender.
- Add the parsnip, potato, zucchini and pumpkin. Simmer, covered for about 15 to 20 minutes or until the vegetables are tender. Season with salt and pepper before serving.
Berry Eton Mess
40g raw caster sugar
Juice of half a lemon
50ml of cold water
300ml of double cream
6 large egg whites
225g of caster sugar (for meringue)
- Preheat oven to 150 degrees C. Line a large baking tray with baking paper.
- For the meringues, whisk the egg whites until soft peaks form; gradually add the caster sugar until a thick and glossy mixture is formed.
- Drop 12 large spoonful’s of the meringue mixture on to the baking sheet, spaced well apart. Reduce oven temperature to 130 degrees and bake for one and three quarter hours until the meringues are crisp.
- To make the berry puree, place half the berries in a small pan with the raw caster sugar, lemon juice and water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until the fruit is very soft, stirring occasionally. Remove from the heat and puree with a stick mixer.
- To assemble the Eton Mess, whip the cream until soft peaks form. Roughly break up the meringues in a large bowl.
- Very loosely fold through the cream and remaining berries, add the berry puree over the top to serve. You can add your own spin to this one and use any fruit that you choose.
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