Mushroom & Lemongrass Chicken Stir-fry
Ingredients
Directions
Chicken & Mushroom Pilaf
Chicken & Mushroom Pilaf
Ingredients
1½ cups long grain rice, rinsed
¼ cup olive oil
400g button mushrooms, thinly sliced
6 green onions, thinly sliced
100g dried dessert figs, chopped (see tip)
2 oranges, rind finely grated, juiced
1½ cups shredded cooked chicken
1 cup roasted salted cashews
½ cup flat-leaf parsley leaves, chopped
Directions
Cook rice following the absorption method on the packet (for a quick microwave method, see tip below). Rinse under cold water then drain well. Spread the cool rice out onto a baking tray. Cover and refrigerate 1 hour, if time permits.
Heat 1½ tablespoons oil in a large non-stick frying pan over medium-high heat. Add mushrooms and green onions. Cook, stirring occasionally, for 3 minutes or until mushrooms are tender. Add the figs, orange rind and 2 tablespoons orange juice. Cook for 1 minute.
Reduce heat to medium. Add the rice, chicken and cashews. Cook, tossing gently, for 3–4 minutes or until heated through.
Whisk together remaining 1½ tablespoons oil, 1/3 cup orange juice, parsley and salt and pepper until well combined. Pour the dressing over the pilaf and stir to combine. Serve warm or at room temperature.
Button Mushrooms with Chicken Leg & Sausage Braise
Button Mushrooms with Chicken Leg & Sausage Braise
Ingredients
½ cup plain flour
1 tsp dried rosemary or oregano
12 chicken drumsticks
1kg Italian sausages
20g packet dried porcini mushrooms
½ cup warm water
¼ cup extra-virgin olive oil
250ml red wine
1 tbs tomato paste
500g cup mushrooms, quartered
Chopped tomato & fresh basil leaves, to serve
Directions
Season the flour with salt and pepper. Place into a plastic bag with dried herbs, add the chicken legs and shake to coat. Remove the sausage meat from the casing and break into chunks using wet fingertips. Discard the casings. Preheat oven 160°C fan-forced.
Put dried mushrooms in a bowl, pour over the warm water and stand for 15 minutes or until soft. Strain the mushrooms, reserving the liquid. Roughly chop the mushrooms.
Heat a large frying pan over medium-high heat. Add 1 tablespoon of the oil, add half the chicken and cook, turning oven, for 5 minutes turning until golden. Remove chicken to a roasting pan. Repeat with oil and remaining chicken.
Add remaining oil to the pan with the sausage meat and cook for 8-10 minutes until light golden. Add 200ml of the wine, bring to the boil and cook until wine has evaporated. Combine the remaining wine with tomato paste then add to the pan with the cup and porcini mushrooms. Simmer for 3 minutes then pour over the chicken.
Carefully pour the porcini water over the chicken, being careful to leave sediment on base behind. Cover loosely with foil and bake 30 minutes or until chicken legs are cooked through. Scatter over the tomato and basil and serve with pasta if desired.
Thai-Style Chicken & Mushroom Skewers
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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