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.
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.
Mushroom, Beef & Cashew Stir-fry
Mushroom, Beef & Cashew Stir-fry
Ingredients
2 tbs salt reduced soy
1 tbs sweet chilli sauce
400g cup mushrooms, thickly sliced
1/2 cup roasted unsalted cashew nuts
2 tbs peanut oil
400g beef fillet or rump, trimmed, thinly sliced across the grain
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
1 bunch choy sum, leaves separated & chopped, stems chopped
1 red capsicum, quartered, seeds removed, thinly sliced
Steamed Basmati rice, to serve
Directions
Combine the soy and chilli sauce in a large bowl. Add mushrooms and stir to coat. Cover and set aside 15 minutes to absorb marinade if time permits.
Place cashews into wok and heat over high heat, tossing cashews until warmed through. Remove cashews to a plate. Add 2 tsp oil and swirl to coat wok. Add half the beef and stir-fry 1 minute until sealed, remove to a plate, repeat with oil and remaining beef.
Add remaining oil to the hot wok with onion and garlic and stir-fry 1-2 minutes until softened. Add the mushrooms and marinade in the bowl and stir-fry 3 minutes until mushrooms are almost tender. Add choy sum stems, stir-fry a further 1 minute.
Add the capsicum and return the beef and any juices, stir-fry 1-2 minutes until beef is warmed through. Shred the choy sum leaves, add to the wok with cashews and stir-fry to combine. Remove from the heat and serve with steamed Basmati rice.
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