Black Russian

This decadent coffee-flavoured cocktail has plenty of kick. 

Preparation Time

5 minutes

Makes

2

Ingredients

• 1 lime, quartered
• 80ml Tia Maria liqueur
• 40ml Absolut vanilla vodka
• Ice cubes, to serve
• Cola, chilled, to serve

 

Method

1. Squeeze half the lime wedges into a serving glass. Repeat with another serving glass and the remaining lime wedges. Divide the squeezed lime wedges between glasses.
2. Divide the Tia Maria and vodka among the glasses and combine. Add ice cubes. Top with cola and serve immediately.

Heirloom tomato salad

'Heirloom' tomato varieties (grown from seed passed down for hundreds of years) come in many colours, shapes and sizes, and have great flavour compared to many commerical varieties. Look out for tomatoes such as ox-heart, Black Russian, and Chef's Choice at growers' markets and some greengrocers, or pay a visit to the nursery and grow them yourself over summer. 

Ingredients (serves 6)

• 1kg mixed heirloom tomatoes, sliced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbs red wine vinegar
• Pinch of caster sugar
• Small basil leaves, to garnish

 

Method

1. Lightly whish the olive oil, vinegar and sugar. Season well with salt and pepper. Lay tomatoes on a platter, drizzle the dressing over and scatter with basil.

Beef and mushroom stroganoff

High in protein and a good source of fibre, iron, zinc and niacin, this beef & mushroom stroganoff mades a tasty winter's meal. 

Ingredients (serves 4)

• 500g lean beef stir-fry strips
• 1 tsp sweet paprika
• 1 tbs olive oil
• 1 onion, thinly sliced
• 250g button mushrooms, halved
• 1 cup (250ml) salt-reduced beef stock
• 1 tbs Worcestershire sauce
• 3/4 cup (180g) light sour cream
• 200g green beans, topped
• 2 tbs chopped chives
• 4 slices wholegrain toast, to serve (optional)

 

Method

1. Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
2. Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.
3. Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.

Salmon coulibiac

Our twist on the classic Russian fish pie is good for entertaining or a casual, comforting midweek meal. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 16 sheets filo pastry
• Olive oil
• 250g pkt Uncle Ben’s Express Chinese Style Rice
• 400g pkt Woolworths Fresh Traditional Stir-Fry Vegetables
• 4 (about 200g each) skinless salmon fillets

 

Method

1. Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
2. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with oil. Top with another filo sheet. Brush with oil. Repeat with another 2 filo sheets and oil to make a 4-sheet stack.
3. Place one-quarter of rice in centre of filo stack. Top with one-quarter of the vegetables. Top with the salmon. Season with salt and pepper. Fold in the sides to enclose. Place, seam-side down, on prepared tray. Repeat with oil and remaining filo, rice, vegetables and salmon to make 4 parcels.
4. Brush with oil. Bake for 30 minutes or until golden and crisp.

Russian iced tea

Here's a tea-licious way to wind down, sip back and take it easy! 

Ingredients (serves 4)

• 3 lady grey tea bags
• 1 cinnamon stick
• 4cm piece fresh ginger, sliced
• 2 whole cloves
• 4 cups boiling water
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice
• Lemon slices and ice cubes, to serve

 

Method

1. Place tea bags, cinnamon, ginger and cloves in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove tea bags. Cool.
2. Strain into a jug. Stir in sugar and lemon juice until sugar has dissolved. Place ice cubes in 4 glasses. Top with tea mixture. Serve with lemon slices.