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Looking for some fresh ideas to add to your recipe book? We are proud to be associated with Ina Paarman's Kitchen and to share her amazing recipes with you!
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Super Creamy Mushroom Risotto
YOU WILL NEED
1 x 200 ml Ina Paarman's Ready to Serve Mushroom Sauce
4 cups (1 litre) boiling water
3 x 25 g Ina Paarman’s Liquid Beef Stock
2 T (30 ml) butter
2 T (30 ml) olive oil
1 medium onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
1 cup (250 ml) Arborio rice (or short grain rice)
½ cup (125 ml) dry white wine
250 g punnet mushrooms, sliced (portobellini are best)
2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
Topping
2 t (10 ml) lemon rind, grated
3 T (45 ml) fresh chives or parsley, finely sliced
1 clove garlic, crushed
METHOD
Mix the Mushroom Sauce, boiling water and Beef Stock in a jug and keep on the side. Melt the butter and oil in a medium/large heavy based saucepan, add the onion, seasoned with Green Onion Seasoning, and sauté over medium heat until the onion is wilted and golden. Add all the rice at once and, over high heat, stir-fry for 2 – 3 minutes until the rice has absorbed the butter and starts discolouring.
Add the wine and boil fast until reduced out. Add all the mushrooms and stir for 1 minute only. Season with Garlic Pepper Seasoning. Now start adding the sauce/stock mixture, a soup ladle full at a time. Keep stirring gently, over medium heat, until the stock is absorbed, before adding the next ladle, continue like this until all the stock has been absorbed. It takes about 12 – 15 minutes.
Switch off the stove and cover the saucepan with a lid. Mix together the lemon rind, chives and garlic. Dish the risotto into soup bowls, sprinkle with chive topping and serve. I always like to have a salad on the table, dressed with our Classic Balsamic Vinaigrette, to eat with or after the risotto. A fruity white wine, well chilled, turns this simple meal into a special occasion.
Mushroom Garnish
Sauté 1 punnet of medium sized brown mushrooms in 3 T (45 ml) butter and season with a little of our Garlic Pepper Seasoning. Serve on the risotto, sprinkled with the Topping.
1 x 200 ml Ina Paarman's Ready to Serve Mushroom Sauce
4 cups (1 litre) boiling water
3 x 25 g Ina Paarman’s Liquid Beef Stock
2 T (30 ml) butter
2 T (30 ml) olive oil
1 medium onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
1 cup (250 ml) Arborio rice (or short grain rice)
½ cup (125 ml) dry white wine
250 g punnet mushrooms, sliced (portobellini are best)
2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
Topping
2 t (10 ml) lemon rind, grated
3 T (45 ml) fresh chives or parsley, finely sliced
1 clove garlic, crushed
METHOD
Mix the Mushroom Sauce, boiling water and Beef Stock in a jug and keep on the side. Melt the butter and oil in a medium/large heavy based saucepan, add the onion, seasoned with Green Onion Seasoning, and sauté over medium heat until the onion is wilted and golden. Add all the rice at once and, over high heat, stir-fry for 2 – 3 minutes until the rice has absorbed the butter and starts discolouring.
Add the wine and boil fast until reduced out. Add all the mushrooms and stir for 1 minute only. Season with Garlic Pepper Seasoning. Now start adding the sauce/stock mixture, a soup ladle full at a time. Keep stirring gently, over medium heat, until the stock is absorbed, before adding the next ladle, continue like this until all the stock has been absorbed. It takes about 12 – 15 minutes.
Switch off the stove and cover the saucepan with a lid. Mix together the lemon rind, chives and garlic. Dish the risotto into soup bowls, sprinkle with chive topping and serve. I always like to have a salad on the table, dressed with our Classic Balsamic Vinaigrette, to eat with or after the risotto. A fruity white wine, well chilled, turns this simple meal into a special occasion.
Mushroom Garnish
Sauté 1 punnet of medium sized brown mushrooms in 3 T (45 ml) butter and season with a little of our Garlic Pepper Seasoning. Serve on the risotto, sprinkled with the Topping.
Mushroom Meatballs
YOU WILL NEED
2 slices of bread, cubed to make 1 cup (250 ml) of fresh breadcrumbs
½ cup (125 ml) water
2 x 25 g Ina Paarman’s Liquid Beef Stock
500 g lean mince OR 700 g chuck, gristle and fat removed and cubed
3 cloves of garlic, sliced
⅓ cup (80 ml) chopped fresh herbs e.g. parsley, thyme and/or basil
125 g button mushrooms
1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
1 extra large egg
¼ cup (60 ml) grated cheese
olive oil
Ina Paarman’s Roast Mushroom OR Mushroom & Parmesan OR Roast Pepper Pasta Sauce
¼ cup (60 ml) water
fresh basil, parsley or rocket for garnish
METHOD
Mixing of Cubed Chuck. If you prefer to mince your own meat, buy a little extra because all the fat and gristle must be cut away. The cubed meat recipe can be mixed in a food processor from start to finish.
Slowly add the cubed bread to the processor while it is running.
Process until fine breadcrumbs stage. Shake the breadcrumbs out of the processor into a large mixing bowl in which you have measured the water and Beef Stock.
Stir and leave breadcrumbs to soak.
Adjust the oven rack to the middle position and preheat the oven to 190°C.
With processor motor running add the meat cubes, garlic and parsley.
Chop until the meat is roughly cut up but not finely minced.
Add mushrooms, Garlic Pepper Seasoning, egg, breadcrumb mixture and cheese. Pulse until combined.
Scrape meat mixture out of the processor bowl into the bowl used for the breadcrumbs.
Mixing of Minced Meat
Already minced meat can be mixed by hand in the same order as above. Just chop up the mushrooms.
Shaping and Baking Meatballs
With your hands, shape the meat mixture into meatballs about 4 cm in diameter. Place them in an oiled ovenproof dish that will hold them in a single layer. Drizzle with a little olive oil. Can be made up to this stage and refrigerated overnight.
Roast the meatballs until they are nicely browned, ± 25 minutes.
Remove from the oven and pour the Mushroom Sauce over, add the water to the jar and shake to remove every bit of sauce, pour that over as well.
Bake for a final 15 minutes. Garnish with basil.
Serve with spaghetti OR Creamy Polenta.
Spaghetti
Boil 500 g spaghetti according to pack instructions. Drain and reserve ½ cup (125 ml) of spaghetti water.
Return spaghetti to the saucepan.
Add 2 T (30 ml) olive oil, 2 T (30 ml) butter, ¼ cup (60 ml) of grated Italian-style cheese and the reserved pasta water.
Season to taste with our Pasta Spice.
Reheat in the pot while stirring lightly, just before serving.
2 slices of bread, cubed to make 1 cup (250 ml) of fresh breadcrumbs
½ cup (125 ml) water
2 x 25 g Ina Paarman’s Liquid Beef Stock
500 g lean mince OR 700 g chuck, gristle and fat removed and cubed
3 cloves of garlic, sliced
⅓ cup (80 ml) chopped fresh herbs e.g. parsley, thyme and/or basil
125 g button mushrooms
1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
1 extra large egg
¼ cup (60 ml) grated cheese
olive oil
Ina Paarman’s Roast Mushroom OR Mushroom & Parmesan OR Roast Pepper Pasta Sauce
¼ cup (60 ml) water
fresh basil, parsley or rocket for garnish
METHOD
Mixing of Cubed Chuck. If you prefer to mince your own meat, buy a little extra because all the fat and gristle must be cut away. The cubed meat recipe can be mixed in a food processor from start to finish.
Slowly add the cubed bread to the processor while it is running.
Process until fine breadcrumbs stage. Shake the breadcrumbs out of the processor into a large mixing bowl in which you have measured the water and Beef Stock.
Stir and leave breadcrumbs to soak.
Adjust the oven rack to the middle position and preheat the oven to 190°C.
With processor motor running add the meat cubes, garlic and parsley.
Chop until the meat is roughly cut up but not finely minced.
Add mushrooms, Garlic Pepper Seasoning, egg, breadcrumb mixture and cheese. Pulse until combined.
Scrape meat mixture out of the processor bowl into the bowl used for the breadcrumbs.
Mixing of Minced Meat
Already minced meat can be mixed by hand in the same order as above. Just chop up the mushrooms.
Shaping and Baking Meatballs
With your hands, shape the meat mixture into meatballs about 4 cm in diameter. Place them in an oiled ovenproof dish that will hold them in a single layer. Drizzle with a little olive oil. Can be made up to this stage and refrigerated overnight.
Roast the meatballs until they are nicely browned, ± 25 minutes.
Remove from the oven and pour the Mushroom Sauce over, add the water to the jar and shake to remove every bit of sauce, pour that over as well.
Bake for a final 15 minutes. Garnish with basil.
Serve with spaghetti OR Creamy Polenta.
Spaghetti
Boil 500 g spaghetti according to pack instructions. Drain and reserve ½ cup (125 ml) of spaghetti water.
Return spaghetti to the saucepan.
Add 2 T (30 ml) olive oil, 2 T (30 ml) butter, ¼ cup (60 ml) of grated Italian-style cheese and the reserved pasta water.
Season to taste with our Pasta Spice.
Reheat in the pot while stirring lightly, just before serving.
Mini Mushroom Tarts
Pastry Adjust the oven rack to the middle position. Preheat the oven to 200°C. Great Tip! Roll out the pastry very thinly and drape it over the underside of a mini-muffin pan. Push the pastry down between the raised areas with the handle of a wooden spoon. Leave to relax for 20 minutes before cutting
Makes 12 - 18
YOU WILL NEED
½ quantity of Sour Cream Pastry or store bought flaky pastry made with butter
1 T (15 ml) butter
2 T (30 ml) olive oil
200 g portabellini mushrooms, sliced
200 g button mushrooms, sliced
1 x 25 g Ina Paarman’s Liquid Beef Stock
1 T (15 ml) Ina Paarman's White Sauce Powder
METHOD
Pastry
Adjust the oven rack to the middle position. Preheat the oven to 200°C.
Great Tip! Roll out the pastry very thinly and drape it over the underside of a mini-muffin pan. Push the pastry down between the raised areas with the handle of a wooden spoon. Leave to relax for 20 minutes before cutting with a pastry cutter so that each little ‘hill’ is crowned with pastry. Carefully lift away the extra pastry between the cut-outs. Pierce the top of each pastry case three times with a fork. Place a lightweight pan on top of the pastry cut-outs to keep the bottoms flat while baking.
Bake for ± 10 minutes until lightly browned. Allow to cool and store in an airtight container between layers of greaseproof paper until needed. Can be made 2 to 3 days in advance.
Mushroom filling
Heat a frying pan. Add the butter. When butter foams and starts to brown, add oil and the mushrooms. Stir-fry over high heat until mushrooms just begin to draw water. Stir through the Beef Stock. Add White Sauce Powder and stir in to bind juices. Taste for seasoning.
Arrange cooked pastry cases on an ovenproof platter. Fill with heaped teaspoons of mushroom filling. Bake for about 5 – 10 minutes to warm through before serving.
Smoked Sausage and Mushroom Pasta
YOU WILL NEED
45 ml olive oil
250 g sliced smoked sausage
1 punnet sliced brown mushrooms
1 t (5 ml) salt
1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
1 t (5 ml) brown sugar
1 cup (250 ml) Ina Paarman's Roast Mushroom Pasta Sauce
2 T (30 ml) tomato sauce
2 T (30 ml) chilli sauce
3 T (45 ml) fresh parsley
1 t (5 ml) dried parsley
METHOD
Heat the oil in a frying pan.
Add in the sliced smoked sausage. Cook until the sausage is browned well.
Add in the mushrooms. Cook until mushrooms are cooked through.
Add in salt, Lemon & Black Pepper Seasoning, Garlic Pepper Seasoning and brown sugar. Give it a stir. Then add in the Roast Mushroom Pasta Sauce, tomato sauce, mustard sauce and chilli sauce. Bring to a simmer.
Chop in the fresh parsley and add in 1 the dried parsley.
Toss in boiled pasta.
Taste and adjust seasoning if required.
Top with shavings of white cheese and serve hot.