Jerseys are out of storage, extra blankets are being aired, the mornings are crisp and cool and family-favourite comfort food is suddenly all you can think about, right? Well what could be nicer than Mushroom Stew with Soft Turmeric Maize Meal http://bit.ly/2tpkvOF – nourishing, warming and locally inspired! Oh, and you can make it ahead and just reheat for easy-eating in front of the tele. #autumn #Easter #humanrightsday #fingerfood #familyandfriends #smilesallround
Mushroom Stew with Soft Turmeric Maize Meal
45ml vegetable oil
1 onion, cut into slices
1 clove garlic, finely chopped
1 red chilli, seeded and finely chopped
500g button mushrooms, wipe clean
300ml vegetable stock
75ml white wine
2,5ml ground black pepper
salt to taste
15ml white wine vinegar
4 tomatoes, briefly blanched in boiling water, peeled and chopped
30ml fresh parsley, finely chopped
SOFT TURMERIC MAIZE MEAL
salt to taste
200ml maize meal
125ml cream (optional)
1 Heat the oil in a large frying pan. Add the onions and brown gently over low heat. Add the garlic, chilli and the mushrooms, stir and fry gently until the mushrooms soften and the juices begin to run. Transfer to a large saucepan.
2 Add the vegetable stock, wine and black pepper. Simmer for 20 minutes. Add the vinegar and correct the seasoning with salt if needed. Cool and refrigerate until ready to serve.
3 Heat the mushroom stew. Add the tomatoes and sprinkle with finely chopped parsley. Serve with the soft turmeric maize meal.
4 To make the soft turmeric maize meal, bring the water to the boil and add the turmeric and salt. Slowly stir in the maize meal. Cook over low heat for 5 minutes, stirring frequently. Stir in the cream, if using, and then cover the saucepan and set aside for 1 hour to thicken.