Another birthday today! Happy birthday uncle Colin! Wishing you an amazing day today!!!
For our Friday blog we have Viggo Mortensen in the spotlight.
Viggo Peter Mortensen, Jr. Born October 20, 1958; is an American-born Danish actor, poet, musician, photographer and painter. He made his film debut in Peter Weir's 1985 thriller Witness, and subsequently appeared in many notable films of the 1990s, including The Indian Runner Carlito's Way, Crimson Tide, Daylight, The Portrait of a Lady, G.I. Jane, A Perfect Murder, A Walk on the Moon and 28 Days
Mortensen's career rose to new heights in the early 2000s with his role as Aragorn in the epic film trilogy The Lord of the Rings. As far as research goes; it seems his favourite food is vegetables so for today let's get our aprons on and make two gorgeous veggie dishes fit for a king - pun intended, lol. Here we go!
Tuscan Vegetarian Pasta (food.com)
2 cups cremini mushrooms
1 cup broccoli floret
1 cup spinach, fresh leaf, tightly packed
2 red bell peppers, julienned
1 large onion, chopped
1 cup mozzarella cheese, shredded
1 cup tomato sauce
2/3 lb pasta (fettuccine or penne works well)
1/3 cup parmesan cheese, grated
3 tablespoons herbes de provence
2 tablespoons extra virgin olive oil
1 tablespoon salt
1/2 tablespoon pepper
Mix mushrooms, broccoli, spinach, pepper, and onion.
Spread on baking sheet.
Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
Bake vegetables at 450 for ten minutes.
Boil pasta until "al dente".
Mix with mozzarella, vegetables, and sauce and transfer to casserole.
Drizzle remaining olive oil on top and coat top with Parmesan.
Bake at 450 for approximately 20 minutes.
Wild Mushroom and Chestnut Cottage Pie (bbcgoodfood.com)
2 tbsp vegetable oil
2 carrots , chopped
½ swede , chopped
12 pearl onions , peeled and left whole
1 garlic clove , crushed
1 rosemary sprig
1 tsp tomato purée
1 tsp yeast extract, such as Marmite
200g can chopped tomatoes
50ml white wine
175ml vegetable stock
500g fresh penny buns/ceps or mixed wild mushrooms , roughly chopped
200g vacumn-packed chestnuts , halved
FOR THE TOPPING
3 potatoes , diced
2 parsnips , diced
2 carrots , diced
300g celeriac , diced
Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for 8 mins. Add the garlic, rosemary, tomato purée and yeast extract, and cook for a further 5 mins. Add the tomatoes and white wine and scrape all the goodness off the bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, then simmer for 8 mins until the sauce is reduced and thickened. Remove from the heat and allow to cool slightly.
Heat oven to 190C/170C fan/gas 5. Pile the mushroom mixture into an ovenproof dish, top with the mash, then cook for 30 mins until golden and bubbling. Serve with some buttered greens, if you like.
So yummy right?! Let's hope Viggo enjoys it too. Have an awesome weekend peeps and join me on Monday for some good news and a good chat about colic.
Ciao for now!
Chef Shants xxxxx