Apr 15, 2016
4 Servings
400g beef fillet, trimmed
2 Asian eshalots, peeled, quartered
2 large garlic cloves, crushed
1 long green chilli, chopped
3 tbs peanut oil
100g dried rice stick noodles
400g cup mushrooms, thickly sliced
1 red capsicum, cut into thin strips
100g green beans, trimmed, cut 6cm lengths
2 tbs hoisin sauce
2 cups Thai basil leaves
1/4 cup roasted peanuts, chopped
Thinly slice the beef across the grain. Combine the eshalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook.
Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well.
Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef.
Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry 1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.
Apr 15, 2016
4 Servings
350g fresh chow mein noodles
1 tbs peanut oil
2 eggs, lightly beaten
400g cup mushrooms, sliced
2 garlic cloves, crushed
4 green onions, thinly sliced
1/4 cup chicken stock
2 tbs soy sauce
2 tbs oyster sauce
1/2 small Chinese cabbage (wombok), shredded
1 cup bean sprouts, trimmed
Prepare the noodles following packet directions. Drain well and set aside.
Heat a wok over medium heat. Add 1 tsp oil and swirl to coat. Add egg and swirl to form a thin omelette. Cook for 30 seconds or until almost set, the top should be a little bit sticky. Slide omelette onto a chopping board. Roll up and thinly slice crossways.
Heat remaining oil in the wok over high heat. Add mushrooms, garlic and green onions. Stir-fry for 3 minutes until mushrooms are tender.
Combine stock, soy sauce and oyster sauce and add to the wok, stir-fry to coat the mushrooms then bring to the boil. Add noodles and cabbage. Stir-fry for 1 minute. Add bean sprouts and omelette. Toss to combine. Serve.
Apr 15, 2016
Mushroom & Chicken Yakitori
Ingredients
1/4 cup dark soy sauce
2 tbs mirin
1 tbs finely grated ginger
2 tbs caster sugar
Pinch ground white pepper
2 tbs sake or sweet sherry (optional)
500g chicken thigh fillets, trimmed, cut into pieces
400g button mushrooms
1 bunch green onions, cut into 3cm lengths
Sesame cabbage salad & steamed rice, to serve
Directions
Combine the soy sauce, mirin, ginger, sugar, pepper and sake in a small saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 3-5 minutes until marinade thickens slightly. Set aside to cool.
Place the chicken and mushrooms into separate bowls then pour 2 tbs of the soy marinade over the chicken and the remaining over mushrooms, stir to coat. Cover and refrigerate for 1 hour or longer if time permits.
Drain the chicken, discarding the marinade. Thread the chicken, mushrooms and green onions onto skewers.
Preheat a barbecue grill or plate on medium heat. Cook the skewers, turning and basting occasionally with marinade from mushrooms for 12-15 minutes or until chicken is cooked through.
Serve with cabbage salad and/or rice.
Apr 15, 2016
Mushroom, Sweet Potato & Chickpea Salad
Ingredients
100ml olive oil
1 tbs lemon juice
2 tsp honey
200g button mushrooms
200g Swiss brown mushrooms
1 large orange sweet potato, peeled, cut into 2.5cm pieces
1 tsp each ground cumin & coriander
400g can chickpeas, rinsed & well drained
1 cup almond kernels
100g beans, trimmed
100g baby spinach
Directions
Preheat oven to 240°C or 220°C fan forced. Whisk ¼ cup oil, lemon juice and honey in a large bowl, season to taste. Add mushrooms and stir to coat. Cover and refrigerate for 1 hour to marinate.
Line 2 roasting pans with baking paper. Arrange sweet potato in one pan, drizzle with ½ the remaining oil, season to taste. Cook for 20 minutes. In a large bowl combine remaining oil with cumin, coriander, chickpeas and almonds and stir to coat. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under sweet potato and cook a further 12-15 minutes or until sweet potato is golden and almonds roasted. Cool to room temperature.
Blanch beans in a saucepan of boiling water until bright green. Drain and refresh in iced water. Pat dry and cut into 3cm lengths.
Spoon the marinated mushrooms onto a large platter. Add sweet potato, chickpeas, almonds, beans and spinach. Toss gently to combine and serve.
Apr 15, 2016
Beef & Mushroom Meatloaf
Ingredients
3 tbs olive oil
200g button mushrooms, thinly sliced
200g Swiss brown mushrooms, thinly sliced
700g regular beef mince
250g packet microwaverice and quinoa (pre-cooked)
4 green onions, finely chopped
1 medium carrot, peeled, grated
1 medium zucchini, grated
100g (½ cup) roasted or char-grilled capsicum, chopped
½ cup finely grated parmesan
1 tbs fresh thyme leaves
250g cherry truss tomatoes
Directions
Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan.
Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until mushrooms are softened. Transfer to a large bowl. Set aside to cool. Drain off any liquid.Transfer½ cup of mushrooms to a bowl and set aside.
Add mince, precooked rice and quinoa, green onions, carrot, zucchini, capsicum and half the parmesan and half the thyme to mushrooms in the pan. Season. Mix with clean hands until well combined. Pressmixture into prepared pan. Smooth surface. Sprinkle over reserved mushrooms and remaining thyme, gently pressing them into the meatloaf. Bake for about 40-45 minutes, or until cooked when tested with a skewer. Stand for 15 minutes.
Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season.Roast for about 5 minutes, or until skins start to split.Turn meatloaf onto a tray, thenturn upright. Sprinkle over remaining parmesan, slice and serve with roasted tomatoes.
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