THREE COMFORTING SELF

ree delicious self-isolation meals to make for dinner, freeze for later or drop o at the door of an elderly neighbour

BEEF AND MUSHROOM STEW WITH CHEESE Serves 6

2 tbsp olive oil 600g | 4 cups beef mince 1 large onion, finely chopped 2 large carrots, peeled and diced 3 celery stalks, diced 2 cloves garlic, minced 300g | 4 cups mixed mushrooms, cleaned and quartered 400g | 2 cups tinned chopped tomatoes 250ml reduced-salt beef stock 2 bay leaves 1 dash Worcestershire sauce 6 - 8 slices wholemeal bread 2 tbsp butter, cubed 100g | 1 cup Parmesan, grated 100g | 1 cup Mozzarella, grated 1 handful thyme, torn salt freshly ground black pepper

1. Preheat the oven to 180°C. 2. Heat the oil in a casserole dish set over a moderate heat. Add the beef mince and a pinch of salt, breaking the beef up with a spoon and cooking until no longer pink. 3. Stir in the onion, carrot, celery, and another pinch of salt, cooking and stirring over a medium heat until softened, about 8-10 min. 4. Stir in the garlic and mushrooms, cooking and stirring for 5 min. Add the tomatoes, stock, tomatoes, bay leaves, and Worcestershire sauce, stirring well. 5. Bring to the boil and then reduce to a simmer until slightly thickened, about 10 min. Season to taste with salt and pepper. 6. Cover the surface of the stew with bread slices, tearing them to fit as needed. Top with the butter and grated cheeses. 7. Bake in the oven until the bread is toasted and golden-brown, and the cheeses are melted and bubbling, about 35-45 min. 8. Remove from the oven and let stand for 5 min. Garnish with thyme before serving. CHICKEN SALTIMBOCCA WITH TOMATO SAUCE Serves 4

600g | 4 cups baby potatoes 4 tbsp olive oil, divided 4 large skinless chicken breasts 2 large red peppers, cored, seeded, and sliced 2 cloves garlic, minced 1 tbsp paprika 2 tsp dried oregano 1 tsp dried basil 300g | 2 cups cherry tomatoes 1 handful oregano leaves salt freshly ground black pepper

1. Preheat the oven to 190°C. 2. Parboil the potatoes in a large saucepan of salted, boiling water until just tender to the tip of a knife, about 10-12 min. 3. In the meantime, make three or four deep slashes in each chicken breast, opening them up and stuffing them with pepper slices; you may not use all the pepper slices. 4. Stir 2 tbsp olive oil with the paprika, dried herbs, 1 tsp salt, and ½ tsp pepper in a small bowl or ramekin. Smear the mixture onto the chicken breasts. 5. Drain the potatoes when ready and toss them with the cherry tomatoes, remaining 2 tbsp olive oil, and some salt and pepper to taste in a roasting tray. Arrange the chicken and any remaining pepper slices amongst the potatoes. 6. Roast until the chicken is cooked through and the potatoes are golden-brown and crisp at the edges, about 35-40 min. 7. Remove from the oven and let stand for 5 min before serving with a garnish of oregano leaves.

CHICKEN SALTIMBOCCA WITH TOMATO SAUCE

PASTA WITH OSSO BUCCO RAGOUT Serves 4

1 2/5kg veal shanks, trimmed and cut into slices 60g | ½ cup plain flour, for dusting 4 tbsp olive oil, divided 1 large onion, chopped 3 cloves garlic, finely chopped 4 celery stalks, sliced 4 carrots, peeled and sliced 250ml dry red wine, preferably Italian 600g | 3 cups tinned chopped tomatoes 400ml beef stock, plus extra as needed 2 bay leaves 1 handful thyme sprigs salt freshly ground black pepper 450g | 6 cups penne 250g fresh Mozzarella, drained and divided 4 tbsp basil pesto

1. For the ragout: Dust the veal with some flour, coating them evenly. Shake off any excess before seasoning with salt and pepper. 2. Heat 3 tbsp olive oil in a large casserole dish set over a moderate heat until hot. Brown the veal in the hot oil, working in batches, removing to a plate when ready. 3. Add the remaining 1 tbsp olive oil and reduce the heat to medium. Stir in the onion, garlic, celery, carrots, and a generous pinch of salt. 4. Sweat until softened, about 8-10 min. Deglaze with the red wine, scraping the base of the dish with a spoon to loosen any stuck-on fond. 5. Let the wine reduce by half before stirring in the tomatoes, stock, bay leaves, and thyme. Preheat the oven to 150°C. 6. Bring to a simmer, cover with a lid, and then transfer to the oven, cooking until the meat is starting to come away from the bones, about 2½ -3 hours; stir from time to time. 7. Remove from the oven and shred the veal using two forks. Bring the ragout to a simmer over a medium heat, letting it reduce until thickened to your liking. Season to taste with salt and pepper as needed. 8. To serve: Cook the penne in a large saucepan of salted, boiling water until 'al dente', about 10-12 min usually. 9. Drain well and divide between bowls. Top with the ragout, Mozzarella, and some pesto before serving.

PASTA WITH OSSO BUCCO RAGOUT

Morgenster’s Extra Virgin Olive Oil was awarded 99% in the internationally acclaimed Flos Olei Guide 2020—the most established international olive oil publication.

This is the highest score ever achieved by a South African producer and places Morgenster among the best in the world.

Morgenster has also been producing award-winning Bordeaux-style blends for over 20 years and produces small volumes of Italian grape varietals, such as the featured Tosca 2013.

To sample and purchase Morgenster’s Extra Virgin Olive Oil and our award-winning wines, join us at our beautiful estate’s tasting room, open seven days a week.

Vergelegen Av enue (Off Lo urensf o rd Rd) | So merset West bookings +27 21 852 1738 o r ta stingroo m@ mo rgenster.c o .z a

For more information about the estate, visit www.morgenster.co.za