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.
Aug 9, 2018
Mushroomroni ‘n’ Cheese Muffins
Ingredients
200g macaroni pasta
50g butter (for cheese sauce)
1/3 cup plain flour
500mL milk
250g grated cheese (manchego or parmesan)
200g baby spinach, wilted and roughly chopped
400g swiss brown mushrooms cut in quarters (2 x punnets)
1 tbsp oil plus 1 tbsp butter (to cook mushrooms)
1/4 bunch chives, finely chopped
Directions
Preheat oven to 180C fan forced or 200C convection.
Cook macaroni in a large pot of salted water according to packet instructions.
Sauté mushrooms in a medium saucepan with a splash of oil and a tbsp of butter till golden. Season and set aside (but don’t clean the pan).
Start the cheese sauce by melting the butter in the same pan and add the flour.
Cook, stirring for 1 minute over medium-low heat.
Gradually add the milk, whisking until smooth. Stir gently until mixture comes just to the boil, then reduce heat and simmer for 2 minutes.
Remove from the heat and add grated cheese and stir until melted and smooth.
Meanwhile, in a separate pan, wilt spinach with some olive oil and seasoning for 10-20 seconds. Drain excess water.
Drain pasta and return to the pan. Pour the cheese sauce over the pasta, add mushrooms and spinach and stir until coated.
Season, sprinkle with chives and pour into a lightly greased standard muffin tray. Bake for 10 minutes.
Feb 7, 2018
Mushroom and Haloumi Burger
Ingredients
1 large Portobello or flat mushroom
1 ciabatta roll (or burger bun of your choice!)
½ brown onion, sliced thinly
2 lettuce leaves, chopped roughly
2 tomato slices, sliced thinly
60g haloumi, sliced thinly
¼ tsp chilli flakes
½ tsp chopped parsley
2 tbsp olive oil
1 tbsp whole egg mayonnaise
1 tbsp basil pesto
Salt & pepper, to season
Directions
Cut the stem of the mushroom and brush any excess soil with a damp cloth.
Into a small bowl, add olive oil, parsley, chilli flakes and a small pinch of salt and pepper. Mix thoroughly. Using a basting brush, brush olive oil mixture all over the mushroom, making sure it’s all covered.
On a small nonstick pan, heat over a medium heat. Cook mushroom for 4-6 minutes on each side, covering it with a lid to steam. Whilst this is cooking, on another small nonstick pan, splash a small amount of olive oil and heat on high. Add onions into the pan with a pinch of salt and cook for 5 minutes.
Take onion out of the pan and add haloumi. Cook until lightly golden brown on each side.
Toast the bread under the grill for 2-3 minutes until lightly toasted.
In a small bowl, add pesto and mayonnaise into a bowl and mix.
It’s time to STACK! On the bottom of the burger bun, smear mayonnaise mixture edge to edge. Add mushroom, onions, haloumi, tomato and lettuce leaves and serve.
Jan 30, 2018
Mediterranean Mushroom and Chorizo Skewers
Ingredients
3 tbs extra virgin olive oil
1 lemon, juiced
2 tsp smoked paprika
2 sp brown sugar
24 button mushrroms
3 chorizo sausages
1 red capsicum
1 yellow capsicum
Tossed salad and lemon wedges, to serve
Directions
Combine oil, lemon juice, paprika and sugar in a large bowl, season with salt and pepper and whisk until well combined. Add the mushrooms and stir to coat all the mushrooms.
Cover and refrigerate for 1 hour to marinate.
Cut each chorizo into 8 slices. Cut capsicums into pieces. Thread the chorizo, capsicum and mushrooms alternately onto 8 skewers.
Heat a lightly greased barbecue plate on medium-high. Barbecue the skewers, turning often, for 6-8 minutes or until mushrooms and chorizo are warmed through. Serve with salad and lemon wedges.
Oct 6, 2017
Mushroom Paella
Ingredients
600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice)
250g Spanish rice
250g Flat Mushrooms sliced (3 medium or 2 large)
Chives for garnish
2 Button Mushrooms thinly sliced
2 radishes thinly sliced
50g grated manchego cheese
1 lemon, cut into wedges, to serve
Sofrito
2 large ripe oxheart tomatoes, roughly chopped
2 large roasted red capsicums from jar (piquillo)
3 portobello mushrooms, ripped into pieces
4 cloves garlic, peeled
½ bunch parsley
½ bunch chives
25ml olive oil
1 pinch saffron threads
1 tablespoon smoked paprika
Directions
To make the sofrito: Place all ingredients in a food processor and process to a pesto consistency. Heat a 30cm fry pan or paella pan on high heat.
Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add Flat Mushrooms, Mushroom stock and bring to the boil.
Sprinkle in rice and reduce to a medium heat. Continue cooking for about 16-18 minutes. Do not stir! When rice is tender and liquid has almost fully reduced (there should still be some liquid in the paella-pan), cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).
Season to taste with salt and freshly ground black pepper and garnish with chives, thinly sliced button mushrooms, radish and grated manchego cheese.
Squeeze over lemon juice just before serving.
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