Chilli, lime fish and mushroom parcels
Chilli, lime fish and mushroom parcels
Ingredients
olive oil cooking spray
4 x 150g salmon or ocean trout fillets, skin on
100g enoki mushrooms, trimmed
200g button or oyster mushrooms, sliced
½ cup coriander leaves, chopped
3 green onions, thinly sliced
1½ tablespoons grated palm sugar or brown sugar
2 teaspoons fish sauce 2 limes, juiced
2 tablespoons sweet chilli sauce
coriander sprigs, jasmine rice and lime wedges, to serve
Directions
Preheat a barbecue plate on medium heat. Lightly spray four 30cm x 40cm sheets of baking paper with oil. Place 1 piece of fish on each piece of paper. Top with the mushrooms, chopped coriander and green onions.
Combine the sugar, fish sauce, ¼ cup lime juice and sweet chilli sauce in a small jug. Spoon sauce mixture over the fish.
Bring the long sides of the paper together and fold over to secure. Fold the short sides up to form a parcel. Place parcels, seam-side up, on the barbecue plate. Cover with a hood or a large roasting pan. Barbecue for 10–12 minutes or until fish is cooked to your liking.
Open parcels. Top with coriander sprigs. Serve with rice and lime wedges.
Mushroom & Lemongrass Chicken Stir-fry
Ingredients
Directions
Tandoori roasted cup mushrooms
Tandoori roasted cup mushrooms
Ingredients
1 cup Greek-style natural yoghurt
5 tbs tandoori paste
1 tsp ground cumin
500g cup mushrooms
Coriander leaves, yoghurt, naan bread & lemon wedges, to serve
Directions
Preheat oven to 250°C or 230°C fan forced. Combine yoghurt, tandoori paste and cumin in a large bowl. Add mushrooms and stir to coat.
Place mushrooms onto a well-greased baking tray. Roast for 10-12 minutes until lightly charred and tender.
Top with coriander leaves and serve with yoghurt, naan bread and lemon wedges.
Mushroom, Beef & Cashew Stir-fry
Mushroom, Beef & Cashew Stir-fry
Ingredients
2 tbs salt reduced soy
1 tbs sweet chilli sauce
400g cup mushrooms, thickly sliced
1/2 cup roasted unsalted cashew nuts
2 tbs peanut oil
400g beef fillet or rump, trimmed, thinly sliced across the grain
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
1 bunch choy sum, leaves separated & chopped, stems chopped
1 red capsicum, quartered, seeds removed, thinly sliced
Steamed Basmati rice, to serve
Directions
Combine the soy and chilli sauce in a large bowl. Add mushrooms and stir to coat. Cover and set aside 15 minutes to absorb marinade if time permits.
Place cashews into wok and heat over high heat, tossing cashews until warmed through. Remove cashews to a plate. Add 2 tsp oil and swirl to coat wok. Add half the beef and stir-fry 1 minute until sealed, remove to a plate, repeat with oil and remaining beef.
Add remaining oil to the hot wok with onion and garlic and stir-fry 1-2 minutes until softened. Add the mushrooms and marinade in the bowl and stir-fry 3 minutes until mushrooms are almost tender. Add choy sum stems, stir-fry a further 1 minute.
Add the capsicum and return the beef and any juices, stir-fry 1-2 minutes until beef is warmed through. Shred the choy sum leaves, add to the wok with cashews and stir-fry to combine. Remove from the heat and serve with steamed Basmati rice.
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