Chilli, lime fish and mushroom parcels
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.
Mushrooms, Sausage & Spinach Rigatoni
Ingredients
Directions
Mushroom & Lemongrass Chicken Stir-fry
Ingredients
Directions
Mushroom with Herb Couscous & Lamb
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.
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