Apr 15, 2016
24 Makes
2 tbs olive oil
400g Cup mushrooms, finely diced
400g chicken mince
1 cup tasty grated cheese
6 green shallots, thinly sliced
2 eggs
1 cup fresh breadcrumbs
1/4 cup finely chopped flat leaf parsley
3 sheet ready rolled puff pastry, partially thawed
2 tbs sesame seeds
sweet chilli sauce, to serve
Preheat oven 200°C fan forced. Line 2 baking trays with baking paper. Heat a large non-stick frying pan over high heat. Add oil and mushrooms, cook, stirring occasionally for 6 minutes until all moisture evaporates. Set aside to cool.
Drain excess moisture from mushrooms and transfer to a large bowl. Add chicken mince, cheese, shallots, 1 egg, breadcrumbs and parsley. Season with salt and pepper and mix until well combined.
Lightly whisk the remaining egg. Cut the pastry in half. Spoon chicken and mushroom mince mixture along one long edge; brush the opposite edge of a pastry sheet with beaten egg. Roll up to form a sausage. Press pastry to secure. Repeat with remaining mixture and pastry.
Brush the top each roll with beaten egg and sprinkle with sesame seeds. Cut each roll into 4 or 6 smaller ones. Place onto baking trays pastry seem side down. Bake for 18-20 minutes or until pastry is golden and filling cooked through. Serve hot with sweet chilli sauce.
Tip: For Halloween, cut out pastry shapes like spiders or ghosts and place onto of the rolls before baking.
Apr 15, 2016
Mushroom Bruschetta Avocado & Soft-Boiled Egg
Ingredients
2 tbs extra virgin olive oil
4 slices sourdough bread
4 large flat mushrooms, stalks removed
4 free range eggs, at room temperature
1 ripe avocado, mashed
2 green onions, finely chopped
1 tbs lemon juice
100g labneh*
2 tsp finely grated lemon rind
Micro-cress, to garnish
Directions
Preheat a barbecue grill or char-grill pan over a high heat. Brush both sides of bread and mushrooms with oil. Char-grill bread for 2 minutes each side then char-grill mushrooms for 3 minutes on each side or until tender. Remove.
Meanwhile, bring a medium saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 ½ minutes for soft-boiled eggs, or until cooked to your liking. Drain and refresh under cold water. Gently crack shells and peel.
Combine avocado, onions and lemon juice. Season. Mix well. Spread labneh over bread. Top with mushrooms. Spoon over avocado.Break eggs in half and arrange on top. Sprinkle with lemon rind and micro-cress. Serve.
Apr 14, 2016
Chicken, Leek & Mushroom Pies
Ingredients
400g button, cup or flat mushrooms
1 tbs olive oil
1 leek, halved lengthways, washed, finely chopped
400g chicken mince
3 tsp fresh thyme
100g butter, chopped
1/2 cup plain flour
2 cups milk
1/2 cup finely grated parmesan
4 sheets frozen ready-rolled puff pastry, defrosted
Directions
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
Heat oil in a saucepan over medium heat. Add leek, cook for 3-4 minutes until softened. Add mushrooms, increase heat to high and cook for 5 minutes or until moisture has almost evaporated. Add mince and thyme, cook, breaking up mince with wooden spoon, until mince changes colour. Remove from heat.
Melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring for 2 minutes. Remove from heat, gradually add milk, whisking constantly to prevent lumps forming. Return to heat and bring to boil, whisking constantly. Add parmesan, chicken and mushroom mixture. Season and stir to combine. Set aside to cool.
Preheat oven to 220°C fan-forced. Lightly grease 4 x 2-cup capacity heatproof ramekins or bowls. Spoon chicken and mushroom mixture among bowls. Place a sheet of pastry over each ramekin, trim excess pastry. Cut a cross in the centre of each pie. Brush tops with water and season. Place pies onto a tray and bake for 25-30 minutes until pastry is puffed and golden. Serve.
Apr 14, 2016
Mushroom Chilli Con Carne
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
400g lean beef mince
400g cup mushrooms, chopped
2 cups tomato passata sauce
400g can red kidney beans, drained, rinsed
Warm tortillas, diced avocado & low-fat yoghurt, to serve
Directions
Preheat oven to 130°C fan forced. Heat oil in a flameproof casserole dish over medium-low heat. Add the onion, garlic, chilli, cumin, coriander and cinnamon and cook, stirring often for 8 minutes or until onion is soft.
Increase the heat to high, add mince and cook, stirring to break up the lumps, for 10 minutes until brown. Add the mushrooms and cook a further 5 minutes.
Stir in the passata, season with a little salt and pepper and bring to the boil. Cover and place into the oven, cook for 11/2 hours. Stir in the beans, return to the oven and cook uncovered for further 20-30 minutes or until beans warmed through.
Serve with warm tortillas, avocado and yoghurt.
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