Barbecued Mushroom, Asparagus & Prawn Salad
Barbecued Mushroom, Asparagus & Prawn Salad
Ingredients
2 lemons
1/4 cup olive oil 2 garlic cloves, crushed
2 tsp caster sugar
400g cup mushrooms, sliced
1 bunch asparagus, ends trimmed, cut into 3cm lengths
16 medium green prawns, peeled with tail intact and deveined
250g cherry tomatoes, halved
150g baby spinach leaves
Extra virgin olive oil and flat bread, to serve
Directions
To make marinade, juice 1 lemon and pour juice into a large bowl. Add oil, garlic and sugar. Season then whisk well. Transfer 1 tbs marinade to a small bowl. Set aside. Add mushrooms to remaining marinade, stir to coat. Cover and stand 15 minutes.
Preheat barbecue plate on medium-high heat. Add mushrooms and asparagus and barbecue 3-4 minutes, turning once, until light golden and just tender. Remove to a bowl. Add prawns to the hot barbecue plate, spoon over reserved marinade and barbecue 2-3 minutes or until cooked through. Transfer to a plate. Half remaining lemon and barbecue halves cut-side down 3-4 minutes, or until golden.
Add tomatoes and prawns to mushrooms and asparagus, toss gently to combine. Spoon onto a large platter, add spinach leaves and season. Drizzle with extra virgin olive oil and juice from barbecued lemons. Toss gently and serve with barbecue ?at bread.
Ginger Mushrooms & Fish Stir-fry
Ginger Mushrooms & Fish Stir-fry
Ingredients
500g boneless skinless white fish fillets (we used Bream)
3 tbs Chinese rice wine
1½ tbs cornflour
3 tbs grapeseed oil
2cm piece ginger, grated
¼ tsp white pepper
250g button mushrooms, quartered
150g oyster mushrooms, halved
1 bunch baby bok choy, quartered lengthways
2 tsp sesame oil
6 green onions*, thinly sliced
Thinly sliced red chili & cooked brown rice, to serve
Directions
Cut fish crossways into thin slices. Place in a large shallow bowl with 1 tablespoon each of the rice wine, cornflour and oil. Stir to coat. Combine remaining rice wine and cornflour with 2 tablespoons water, ginger, white pepper and salt to taste. Set aside.
Heat a large wok over high heat until hot. Add 1 tablespoon remaining oil and half the fish mixture. Cook without stirring for 20 seconds. Stir-fry gently for 1 minute or until just cooked through. Transfer to a large plate. Repeat with remaining fish mixture.
Reheat the wok until hot. Add the remaining oil. Add mushrooms. Stir-fry for 1 minute. Add bok choy and sesame oil and stir-fry for 1 minute. Return fish to wok, add ginger mixture and bring to the boil. Stir-fry to combine.
Spoon onto a serving plate, scatter with green onions. Serve with chili and rice.
Mushroom Chilli Con Carne
Mushroom Chilli Con Carne
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
400g lean beef mince
400g cup mushrooms, chopped
2 cups tomato passata sauce
400g can red kidney beans, drained, rinsed
Warm tortillas, diced avocado & low-fat yoghurt, to serve
Directions
Preheat oven to 130°C fan forced. Heat oil in a flameproof casserole dish over medium-low heat. Add the onion, garlic, chilli, cumin, coriander and cinnamon and cook, stirring often for 8 minutes or until onion is soft.
Increase the heat to high, add mince and cook, stirring to break up the lumps, for 10 minutes until brown. Add the mushrooms and cook a further 5 minutes.
Stir in the passata, season with a little salt and pepper and bring to the boil. Cover and place into the oven, cook for 11/2 hours. Stir in the beans, return to the oven and cook uncovered for further 20-30 minutes or until beans warmed through.
Serve with warm tortillas, avocado and yoghurt.
Mushroom Fried Rice
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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