May 13, 2019
Ham, Cheese & Mushroom Pull Apart Pizza
Ingredients
2 x 270g packet garlic bread slices
1 cup pizza sauce
3 green onions, finely chopped
2 cups grated pizza cheese
400g cup or Swiss Brown mushrooms, thickly sliced
150g shaved ham
Directions
Preheat oven 200°C fan forced. Lightly grease two pizza trays. Arrange the bread, buttered side up on the pizza trays.
Spread pizza sauce evenly over top of each bread slice. Top each pizza with green onions, ½ cup cheese, mushrooms, ham then remaining cheese.
Bake for 15 minutes, swapping the trays over after 10 minutes or until cheese is melted and bread is crisp. Serve.
Variation
Spoon bought basil pesto and finely grated parmesan over the pizza at the end step 3.
Dec 4, 2018
Mushroom BBQ Chicken Bombs
Ingredients
4 small red onions
500g chicken mince
200g white cup mushrooms, minced (finely diced or in a food processor)
200g Swiss Brown mushrooms, minced (finely diced or in a food processor)
1 bunch chives, chopped
½ head garlic, minced
¼ cup BBQ sauce
2 tbsp Worcestershire sauce
3 tbsp Dijon mustard
1 green apple, grated
Salt and pepper, to taste
1 egg
100g breadcrumbs, or as required
Tub of cherry bocconcini
250g pancetta or bacon very thinly sliced
Toothpicks/paddlepop sticks
BBQ sauce to baste
Directions
Preheat BBQ to high, or your oven to maximum temperature.
Peel the red onions, removing the top stem and the root from each piece. Cut an incision in the outer three layers of each peeled onion from top to bottom. Carefully remove the onion shells and set aside to wrap meatballs. Finely dice the centre of the onion.
To make the meatball mixture, combine chicken mince, mushroom mince, diced onion centres, chives and garlic in a large mixing bowl.
Season with the BBQ and Worcestershire sauces, mustard, grated apple, salt and pepper.
Add the eggs and the breadcrumbs, mixing until evenly combined. Add more breadcrumbs if mixture is too sticky to shape.
Shape the meatball mixture into golf ball sized balls, stuffing each with one cherry bocconcini.
Wrap each meatball in the onion shell and wrap with a couple of slices of pancetta/bacon. Secure with a toothpick.
Cook the chicken bombs until well browned all over, around 2 minutes each side. Baste with BBQ sauce and close the BBQ hood to cook the meatballs through, approximately 10 minutes. If using the oven, cook for 20 minutes on 180c
Serve on a plate, or use a paddlepop stick or toothpicks to make meatball lollipops.
Sep 13, 2018
Funguy Cottage Pie
Ingredients
300g beef fillet, cut in medallions
2 tbsp plain flour for dusting meat and mushrooms
2 chorizo sausages, thinly sliced
250g button mushrooms
2 tbsp extra virgin olive oil
2 brown onion, diced
2 sticks celery, diced
2 carrots, diced
1 jar passata (700g)
250ml chicken stock
2 tbsp Worcestershire sauce
1/3 bunch thyme, leaves only
2 sweet potatoes, peeled and small dice
25g butter
50ml double cream or milk
Salt & pepper to season
Directions
Dust the meat and mushrooms with flour and season with salt and pepper.
In a large oven proof pan, sear the beef in olive oil until golden brown. Be careful not to burn the flour. Set beef aside.
In the same pan, brown the button mushrooms in the olive oil for about 5 minutes, then add the chorizo, onion, leek, celery and carrots and cook until soft. Add the passata, chicken stock, Worcestershire sauce and thyme. Mix well and bring to a simmer for 8 minutes.
Meanwhile, boil the sweet potato in a separate pot, until soft. Strain and return to the same pot on a low heat. When back on the stove top, mash the sweet potato with butter and cream using a potato masher or a whisk.
To finish the pie, stir the beef through the saucy mixture. Cover with the sweet potato mash using a spatula. Scrape the surface with a fork to create small peaks.
Place in the oven, on grill, for 10 min till caramelised.
Aug 22, 2018
White Bean Sauté
Ingredients
200g button mushrooms (1x punnet)
200g edamame
1 tin lima beans (240g)/butter beans
2 tbsp Dijon mustard
150g thickened cream
1 tbsp lemon juice
Salt and pepper
Parsley, to garnish
Directions
Sauté mushrooms and oil for 2-3 minutes.
Add 1 tbsp of the mushroom butter.
Add the lima and edamame beans, and sauté for a further minute.
Add mustard, cream, lemon juice and chopped parsley.
Stir through until mixed.
Serve the chicken kiev on top of the white bean sauté.
Aug 22, 2018
Mushroom Butter Chicken Kiev
Ingredients
Mushroom Butter
200 g white cup mushrooms (1x punnet), cooked or raw
5 tbsp (75g) butter, room temperature
0.25 lemon, juiced. Save the rest for garnish
2 garlic cloves
Salt and pepper
Chicken Kiev
3 large chicken breasts, skinless
1 tbsp paprika
1 cup plain flour
2 panko crumbs
3 eggs, lightly beaten
Light olive oil for shallow frying
Salt and pepper for seasoning
Directions
In a small food processor, combine all of the mushroom butter ingredients and pulse until they combine into a smooth paste. This is your mushroom butter. Set aside on the bench until step 3.
To make the kiev, slice the breast, lengthwise, in two equal sized halves. Using a smaller knife cut a little pocket sideways (trying to not cut through the chicken) as deep as you can into each half.
In the pocket, place a large tbsp of the mushroom butter and flatten with your hand trying to spread internally as much as possible. Keep the pocket closed using the butter as glue, then season the breast carefully with salt, pepper and paprika.
Use the 1,2,3 breading technique: plate one with 1 cup of flour, plate two with 2 cups of panko and plate three with 3 eggs.
Dredge the breast first in the flour, shaking off any excess, then dip into the eggs. Drip any excess onto a plate and then dunk the breast into the breadcrumbs, squeezing the panko against the breast and making sure it is fully covered and perfectly coated.
In a large frying pan, add enough olive oil to shallow fry the chicken. Cook in separate batches three at a time, 3 minutes per side till golden brown. Allow the chicken to rest on a paper towel for 2 minutes before serving.
Recent Comments