Apr 14, 2016
Chicken & Mushroom Nachos
Ingredients
250g button, cup or flat mushrooms
2 tsp olive oil
1 brown onion, finely chopped
40g sachet fajita seasoning
250g chicken mince
300g jar Mexican tomato salsa
230g bag Mission brand tortilla strips
1 cup grated tasty cheese
Mashed avocado, sour cream, chopped pickled jalapeno & chopped coriander leaves, to serve
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 onion and fajita seasoning, cook until softened. Increase heat to high, add mushrooms and mince, cook, breaking up mince with a wooden spoon, for 8-10 minutes until browned. Add tomato salsa and bring to a simmer. Reduce heat to low, a simmer for 15 minutes or until sauce thickens.
Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Arrange tortilla strips over base of tray. Sprinkle three-quarters of cheese over tortilla strips. Top with mince mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until cheese has melted and tortilla strips heated through. Top with mashed avocado, sour cream, chopped pickled jalapeno & chopped fresh coriander leaves. Serve.
Apr 14, 2016
Mushroom & Chicken Green Curry
Ingredients
400g chicken breast fillets, trimmed, thinly sliced
2 tbs vegetable oil
400g button mushrooms, sliced
1 red onion, cut into thin wedges
2-3 tbs green curry paste
400ml can coconut milk
200g snow peas, trimmed, shredded
2tbs lime juice
3 tsp fish sauce
1 tbs grated palm sugar
150g baby spinach leaves
50g bean sprouts, trimmed
Coriander leaves, thinly sliced red chilli & steamed jasmine rice, to serve
Directions
Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add one-quarter of chicken. Stir-fry for 1-2 minutes or until golden. Remove to a plate. Repeat in three batches using remaining oil and chicken.
Add 2 tsp oil and mushrooms to wok, stir-fry for 3 minutes until tender. Remove to a bowl. Reduce heat to medium-high. Add remaining oil and onions to wok, stir-fry for 1-2 minutes or until onion softens slightly. Add curry paste and cook, stirring, for 30 seconds or until aromatic.
Add coconut milk and bring to the boil. Reduce heat to low, return chicken and mushrooms and any juices to the wok. Simmer for 10 minutes or until chicken is cooked through.
Add snow peas. Combine lime juice, fish sauce and palm sugar and stir into curry. Remove from heat, stir in spinach until just wilted then toss through bean sprouts. Spoon rice into bowls, ladle over curry, top with coriander leaves and chilli, to 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 & Chicken Taco
Ingredients
400g button, cup or flat mushrooms
3 tsp olive oil
4 green onions, finely chopped
30g sachet taco seasoning
400g chicken mince
3/4 cup tomato salsa
10 mini flour tortillas
2 cups coleslaw
Directions
Finely chop the mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat the oil in a saucepan over medium heat. Add three-quarters of green onion and seasoning, cook for 1 minute. Increase heat to high, add mushrooms and mince, cook, stirring, for 8-10 minutes until browned.
Add tomato salsa and bring to a simmer. Reduce heat to low, simmer 10 minutes or until the sauce thickens.
Warm the tortillas following packet directions. Divide mushroom mince mixture and coleslaw evenly between tortillas. Sprinkle with remaining green onions. Serve.
Apr 13, 2016
Mushroom Fried Rice
Ingredients
2 long-grain rice, rinsed
2 tbsp kecap manis
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1.50 tbsp peanut oil
2 eggs, lightly beaten
1 brown onion, thinly sliced
3 garlic cloves, finely chopped
400 g mixed mushrooms (we used button and Swiss brown), thinly sliced
1 small chicken breast fillet, chopped
250 g green prawns, peeled, deveined, roughly chopped 4 green onions, thinly sliced
0.25 small Chinese cabbage, finely shredded
0.25 cup fried shallots (see tip)
1 red chilli, thinly sliced, to serve
Directions
Cook rice following the absorption method on the packet. Drain. Spread over a baking tray, separating the rice garins with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see note).
Combine the kecap manis, soy sauce and sweet chilli sauce in a jug. Heat a wok over high heat until hot. Add 2 teaspoons of the oil and swirl to coat the wok surface. Add the egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide omelette onto a board. Roll up and thinly slice crossways.
Heat the remaining oil in wok over high heat. Add the onion, garlic and mushrooms. Stir-fry for 2 minutes or until mushrooms are tender. Add the chicken. Stir-fry for 1–2 minutes or until sealed. Add the prawns. Stir-fry for 2 minutes or until prawns turn pink.
Add the rice, green onions, cabbage and soy mixture to the wok. Stir-fry for 4-5 minutes or until rice is heated through. Stir in the sliced omelette. Sprinkle with shallots and chopped chilli, if desired. Serve.
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