Aug 14, 2017
BBQ Mushroom Skewers with Rosemary Gremolata
Ingredients
2 large bunches rosemary
500g Button Mushrooms, cleaned, stems removed
1 garlic clove
2 tbsp olive oil
1 lemon, zest finely grated
10g butter
Salt and pepper, to season
Directions
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
Sep 2, 2016
BBQ Mushroom Caprese Salad
Ingredients
2 vine ripened tomatoes, thickly sliced (approx. 1cm)
1 small red onion, cut into rings
¼ cup (10g) basil leaves
2 tbsp balsamic glaze
20g butter, melted
1 garlic clove, crushed
4 (60g each) Portobello or BBQ Flat Mushrooms, stems removed
220g tub bocconcini, drained and torn
Directions
Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.
Apr 20, 2016
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.
Apr 20, 2016
Mushroom with Herb Couscous & Lamb
Ingredients
2 tsp ground cumin
2 tsp paprika
2 garlic cloves, crushed
1 tbs Worcestershire sauce
1 large orange, juiced
2 tbs olive oil
2 x 450g lamb loin fillets
400g Portobello mushrooms, trimmed
1 ½ cups couscous
½ cup chopped flat-leaf parsley
½ cup Greek-style yoghurt
Directions
Combine cumin, paprika, garlic, Worcestershire sauce, 2 tablespoons of orange juice and half the oil in a screw-top jar. Season to taste, shake well. Divide the dressing between two shallow dishes, place lamb in one dish and mushrooms in the other and turn to coat in dressing. Cover and marinate in the fridge for 30 minutes.
Put couscous in a heatproof bowl, pour over 1½ cups boiling water. Cover and stand for 5 minutes. Add the parsley, remaining oil and orange juice, season to taste and stir with a fork to separate the grains.
Preheat barbecue plate on medium-high. For rare lamb barbecue 3-4 minutes on each side, or cook to your liking. Set aside in a warm place to rest for 10 minutes. While lamb is resting barbecue the mushrooms for 3-4 minutes each side until tender.
Thickly slice the lamb and mushrooms, drizzle with yoghurt and serve with couscous.
Apr 19, 2016
Thai-Style Chicken & Mushroom Skewers
Ingredients
4 garlic cloves, chopped
2 long red chillies, deseeded, roughly chopped
2 small red birds eye chillies, (seeds in) roughly chopped
2 tbs grated palm sugar or brown sugar
2 large limes, juiced
1/4 cup fish sauce
1/4 cup tap water
24 medium button mushrooms, trimmed
3 chicken breast fillets, trimmed, cut into 2.5cm pieces
24 kaffir lime leaves, optional
2 limes, cut into wedges
Directions
Combine garlic, chillies, sugar and 1/3 cup of lime juice in a small food processor. Process until well combined. Pour into a jug. Add fish sauce and water. Stir to combine.
Place the mushrooms and chicken in separate bowls. Pour 1/4 cup marinade over the mushrooms and 1/4 cup over the chicken. Cover and refrigerate for 30-60 minutes.
Thread the chicken, lime leaves, mushrooms and lime wedge alternately onto skewers.
Preheat barbecue plate on medium-high. Lightly grease the plate and cook skewers, basting with a little of the remaining marinade, 5-8 minutes, turning until cooked through. Serve with remaining marinade as dipping sauce.
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