Creamed Onion and Mushrooms with Native Sage
Ingredients
24 small onions
10 fresh swiss brown mushrooms, sliced
4 tablespoons macadamia nut oil
2 tablespoons plain flour
2 cups milk
1 teaspoon salt
2 teaspoons native sage
2 teaspoons lemon zest
2 teaspoons lemon juice
4 tablespoons chopped fresh parsley
2 pinches paprika
Peel onions a trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
Preheat oven to 175 C. Grease one shallow baking dish.
Saute the sliced mushrooms in oil. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
Bake for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.
Great accompaniment to beef or poultry
Minestrone
Ingredients
1 tbsp Macadamia Nut Oil
1 onion, chopped
2 tsp minced Garlic
2 tbsp tomato paste
3 cups tomato pasta sauce (passata)
2 cups reduced salt vegetable stock
2 cups water
1 zucchini, diced
1 celery stalk, diced
1 carrot, diced
150g yellow squash, diced
400g can borlotti beans
½ cup macaroni pasta
1 teaspoon Native Basil
1 teaspoon Native Sage
1 teaspoon Kutjera
1 teaspoon Salt Bush
Artesian Salt & Mountain Pepper to taste
Crusty bread to serve
Heat oil in a large saucepan. Add onion and garlic. Cook for 5 minutes or until tender. Add tomato paste. Cook for 1 minute.
Add tomato pasta sauce, vegetable stock and water. Bring to the boil.
Add zucchini, celery, carrot, yellow squash and borlotti beans. Simmer for 15 minutes.
Add macaroni pasta. Simmer until pasta is tender. Season with Artesian Salt and Mountain Pepper. Add Native Sage, Native Basil, Kutjera and Salt Bush. Stir to combine. Serve minestrone with crusty bread.