Tutorwood Cooks – Veal Tortellini with Mushroom and Spinach Sauce.

It’s Easter Sunday and after a productive day drawing, writing and general odds and ends, its time to think about dinner. Tonight will be a simple dish using a supermarket pre-made tortellini but pairing it with a homemade, mushroom, spinach and parmesan cream sauce

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Fresh Portobello Mushrooms

The secret is to slow cook the mushrooms in a mix of beef stock, garlic, onion, butter and paprika for 45 minutes to an hour to draw as much flavour out of the mushrooms as possible.

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Mushrooms, Onion, Garlic, Chilli’s simmering in beef stock with Paprika

When you’ve cooked the mushrooms, the dish will be ready to serve less than 1/2 an hour. You can skip slow cooking the mushrooms is you want to save time, then the plate will travel from stove-top to just on thirty minutes.

Right then, pour yourself a glass of wine, or in my case a bourbon and cola, and let’s get cooking.

Ingredients;

Portobello or Brown

Mushrooms,                                 1 kg sliced

Brown Onions                              2 sliced

Red Chilli                                       1 sliced

Green Chilli                                   1 sliced

Garlic Powder                              1 tablespoon

Paprika                                          2 teaspoons

Beef Stock                                      2 cups

Parmesan Cheese                         200 gram

Cooking Cream                             2 x 300ml tubs

Dijon Mustard                              1 teaspoon

Green Spinach                             1 x 120-gram pack

Veal tortellini                               1 x 600-gram pack

Method;

  1. Slice the mushrooms, chillies, and onion and simmer in a large skillet with the garlic, stock and paprika. Bring to a boil and simmer for 30 to 45 minutes, stirring occasionally.
  2. Bring a saucepan with 6 litres of salted water to the boil in preparation for the pasta.
  3. To the mushroom, mix pour in the cream and parmesan and simmer on low heat for 6 minutes
  4. Add the tortellini to the boiling water and cook for 6 minutes or until cooked to your preference.
  5. Just before the pasta is ready, add the spinach leaves to the sauce and stir well.

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    Fresh Spinach added to the Sauce
  6. Use a slotted spoon to remove the tortellini from the saucepan and let simmer for 5 minutes before serving.

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    Adding the Pasta to the sauce
  7. Serve with garlic bread and a green salad.

I hope you enjoy this recipe and remember to play with the ingredients to make this recipe your own.

Have fun and cook on!!!

Cheers

Bryan

Tutorwood Cooks – Chicken with Spinach, Parmesan and Ricotta Rice

Tonight’s recipe falls into the “I’ve had a bugger of a day so, let’s get this done quickly” category. We’re pairing pan-fried seasoned chicken breast with an off the shelf packet rice, but by adding a few tweaks, we’ll elevate from the ordinary to the extraordinary. Hopefully, we’ll knock this over in about half an hour. 

 

Let’s get started.

 

Ingredients;

Skinless Chicken Breast – 600 gram

Garlic powder – 2 Tablespoons

Paprika – 1 teaspoon 

Tarragon – 2 tablespoons

Salt – 1/2 teaspoon

Black Pepper – 1 teaspoon

Red Pepper (capsicum) sliced – 1 large

Brown Onion – 1 medium

Zucchini sliced – 1 medium

Continental Spinach ricotta and

parmesan rice – 3 x 105gram Pack

Butter – 2 tablespoons

Olive oil – 2 tablespoon

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Method; 

 

  1. Mix the herbs in a small stainless steel bowl and dredge the chicken breasts until well coated. Don’t be afraid to add more herbs if needed, be sure you’ve got everything well covered. 
  2. While the chicken is marinating, slice the onion, capsicum, chilli and zucchini.
  3. Add one tablespoon of butter and one tablespoon of oil to a heavy skillet, cover, and pan-fry the chicken for about 6 minutes each side until the chicken’s cooked to your liking. 
  4. Remove the chicken from the pan, leaving the juices, and place on a plate to rest covered in foil.
  5. Add the remaining oil and butter in the skillet and stir fry the vegetables for about 5 minutes or until cooked to your liking.
  6. Remove the vegetables from the pan and place in a bowl covered with foil to keep warm.
  7. Following the packet directions, add 3 cups of water and a dash of oil to the skillet, add the rice mix, and when boiling cover, reduce the heat and simmer for about eight minutes.
  8. Slice the chicken into bite-sized pieces while the rice is cooking then add to the vegetables.
  9. When the rice is ready, stir through the chicken and vegetable mix then remove from heat, cover and rest for 5 minutes before serving.
  10. Enjoy!!

This recipe serves four adults and has plenty of taste and veggies to satisfy nearly everyone. We had it for dinner on Monday night. The meal went down very well judging by the absence of leftovers.

 

As always don’t be afraid to experiment and substitute ingredients that are more readily available in your part of the world. Drop me a line to let me know what you’ve done to make this recipe your own.

Questions and comments are always appreciated.

 

Have Fun and Happy Cooking

 

Bryan

 

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