Claire's World

How To Make Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice.

Prep time: 20 minutes
Cooking time: 45 minutes

Serves 4

Ingredients:

• 500g chestnut mushrooms, thickly sliced
• 1 x 85g bag watercress
• 1 medium onion, finely sliced
• 2 cloves garlic, finely chopped
• 1 tsp smoked paprika
• 1 tsp chilli powder
• 50ml dry white wine
• 2 tbsp tomato puree
• 100ml hot vegetable stock
• 100ml double cream
• 1 knob butter
• 1 tbsp vegetable oil
• 250g giant wild rice
• Salt and black pepper

Method:

1. First cook the wild rice according to packet instructions. If giant wild rice is not available, then you can substitute with Basmati or long grain rice instead.
2. Heat the oil in a large pan and add in the butter. Once the butter is foaming add in the onions and a good pinch of salt, frying on a medium heat for 5 minutes. Add in the mushrooms and garlic, continuing to fry until the mushrooms are cooked and the onions are softened.
3. Add in the paprika, chilli powder, and white wine, then bring to a simmer. Stir in the tomato puree, vegetable stock, and cream, then continue to simmer for 10 minutes, or until liquid has reduced by a third.
4. Once the rice is cooked, take a handful of the watercress, roughly chop and stir through the rice. Stir the remaining watercress into the stroganoff. Taste the sauce, then add salt and pepper if needed. Serve along with the giant wild rice.

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Kids’ Layered Lunch Pots: Back to School with Watercress: Kids’ Layered Lunch Pots: Fancy making some of these Kids’ Layered Lunch Pots? Back to School with Watercress.
Baked Pumpkin and Watercress Fondue: Autumn comfort foods with Watercress. Baked Pumpkin and Watercress Fondue.

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Baked Pumpkin and Watercress Fondue. Autumn comfort foods with Watercress.
We may have said goodbye to summer, packed away our shorts, and come to realise that winter is just around the corner, but there’s no reason to feel gloomy about what’s on the menu at this time of year.

Autumn is often cited as the best season for food, with its abundance of produce and fresh flavours. So, enjoy Autumn, and fall for the taste of watercress with these wonderfully warming recipes; they’re simple and speedy to make, packed full of vitamins and minerals and bursting with flavour.

Autumn is also a time to be preparing for winter and protecting our bodies from the colds and flus that are rife. Foods rich in Vitamin C, Vitamin E and Vitamin B6 help to boost the immune system and guess what, gram for gram watercress contains more Vitamin C than oranges and more Vitamin E than broccoli (as well as more calcium than milk and more folate than banana!).

Enjoying these recipes won’t just be a treat for the taste buds but will help to keep you healthy going into winter too!

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Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween.
We couldn’t resist adding just one sweet recipe, but we think you’ll be pleased we did! Don’t worry too much about getting rid of all those seeds. Once cooked the roasted pumpkin is pushed through a sieve, to make a silky smooth, spiced filling. You could also use butternut squash and enjoy ‘pumpkin’ pie all year round.

Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween:

Serves 12

Prep time: 20 mins
Cook time: 1hr 40 mins

For The Filling:

• 500g pumpkin or squash flesh - skinned
• 2 large eggs
• 75g golden caster sugar
• 2 tbsp plain flour
• 100ml double cream
• 100ml Belvoir Ginger Cordial
• 1 tsp ground cinnamon
• a little freshly grated nutmeg

For The Pastry:

• 250g plain flour
• 125g cold butter, cubed
• 4 tbsp Belvoir Ginger Cordial

To Finish:

• 200ml double cream
• 2 tbsp Belvoir Ginger Cordial
• a few green pumpkin seeds and a pinch of cinnamon

Method:

1. Preheat the oven to 200˚c/180˚c (fan)/Gas Mark 6. Roughly chop the pumpkin or squash flesh and place in a large roasting tray, add a splash of water, cover with foil and bake for 40 mins until really soft. Remove the foil for the last 10 mins. Cool for 10 mins

2. While this bakes, make the pastry: place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the ginger cordial and pulse again until the mixture forms a dough. Wrap and chill for 10 mins.

3. Roll out the pastry on a lightly floured surface and use to line a 23cm fluted flan tin. Prick the base and fill with paper and baking beans. Stand the tin on a baking tray and bake for 15 mins. Remove paper and beans and bake for a further 5 mins until the pastry looks dry.

4. Reduce the oven temperature to 160˚C/140˚c (fan)/Gas Mark 3. Push the pumpkin flesh though a nylon sieve to make a thick puree. Use a wire whisk to beat the eggs with the sugar and flour, Add the puree, then the cream, cordial and spices. Mix well. Pour into the pastry case and bake for 40 mins or until the filling has set. Remove from the oven, cool, then chill.

5. To decorate whip the cream and cordial in a medium bowl until it forms soft peaks. Heap spoonfuls around the edge of the pie, finally scatter with pumpkin seeds and a little ground cinnamon.


Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween recipe courtesy of Belvoir Fruit Farms.

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How To Make Salmon with Sticky Ginger Sauce. How tasty does this sound?
The ginger cordial makes a great base for a teriyaki sauce and served with simply stir-fried broccoli and carrots make a really tasty family meal that’s healthy too.

How To Make Salmon with Sticky Ginger Sauce:
Serves 4

Prep time: 10 mins + marinating
Cook time: 15 mins

For The Salmon:

• 4 tbsp Belvoir Ginger Cordial
• 4 tbsp dark soy sauce
• 1 tbsp sesame oil
• 2 tsp sesame seeds
• 4 skinless boneless salmon fillets

For The Vegetables:

• 2 tbsp vegetable oil
• 1 small red onion, sliced
• 2 carrots, cut into batons
• 250g purple sprouting broccoli, trimmed
• 1 clove garlic, crushed
• 2 tbsp Belvoir Ginger Cordial
• cooked wholegrain rice to serve

Method:

1. Preheat the oven to 200˚C/ 180˚c (fan)/Gas Mark 6. Take a medium ovenproof dish, add the cordial, soy, sesame oil and seeds and mix together. Add the salmon fillets and turn to coat. Marinate for 10 mins.

2. Turn over the salmon fillets then bake uncovered in the oven for 10 mins. Spoon the sauce over the fish and bake for a further 5 mins. Remove from the oven and keep warm.

3. Cook the vegetables: heat the oil in a wok, add the onion, carrots and stir fry for 2 mins. Stir in the broccoli and garlic and mix well. Add the cordial and 4 tbsp water, cover the wok and steam the vegetables for 4 mins.

4. Serve the salmon and vegetables on brown rice, spooning the cooking juices from the salmon over the top.

How To Make Salmon with Sticky Ginger Saucerecipe courtesy of Belvoir Fruit Farms.

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Chicken with Lime And Lemongrass Sauce. As the temperature drops, the leaves change colour and the nights draw in, take comfort from some NEW, deliciously warming autumnal dishes, from Belvoir Fruit Farms. Belvoir is adding a splash of late summer sunshine to your meals as you prepare for the nights to draw in.
The poet Keats described autumn as the ‘Season of mists and mellow fruitfulness’ and there’s no denying that the fruitfulness and mellow spiciness in these new recipes come from the addition of Belvoir’s range of cordials. So always have a bottle or two on hand in the kitchen pantry – it’s a versatile ingredient and can be used in a range of recipes, as well as to make fabulously refreshing drinks.


Serves 4

Prep time: 5 mins + marinating
Cook time: 25 mins

For The Chicken:

• 15g fresh coriander
• 6 tbsp Belvoir Lime & Lemongrass Cordial
• 1 clove garlic, crushed
• zest and juice 1 lime
• 4 skinless, boneless chicken breasts
• 2 tbsp vegetable oil
• 150ml chicken stock
• 150ml half fat creme fraiche
• salt and ground black pepper to season
• cooked wholegrain rice and sugar snap peas to serve

Method:

1. Remove the stalks from the coriander and finely chop, put in a medium shallow dish. Add the cordial, garlic, lime zest and mix together with seasoning. Add the chicken and turn to coat in the marinade. Cover and marinate for at least 1 hour. Finely chop the coriander leaves and reserve.

2. Heat the oil in a non-stick frying pan, lift the chicken from the marinade and cook in the hot oil for 10mins, turning once until golden brown on both sides.

3. Add the marinade and stock, cover and simmer for 10 mins until the chicken is cooked through and the juices run clear. Transfer the chicken to a warm plate and keep warm.

4. Add the lime juice and creme fraiche to the pan and bring to the boil then simmer, string until a smooth slightly thickened sauce forms. Stir in the chopped coriander leaves, taste and adjust the seasoning. Serve the chicken with the rice and sugar snap peas, with the sauce spooned over.
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You Can Find Me Here Too:Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.
Let’s Get Social: Twitter | Facebook | Pinterest | YouTube | Instagram |

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