Apr 15, 2016
Moroccan Style Mushroom & Lamb
Ingredients
400g button, cup or flat mushrooms
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tbs Moroccan spice mix
400g lamb mince
2 vine-ripened tomatoes, diced
1/2 cup tomato passata
1 cup can chickpeas, rinsed, well drained
1/3 cup chopped pitted dates
1 pomegranate, seeds removed, reserve juice
1/4 cup pistachio kernels, toasted, roughly chopped
Labneh*, mint, coriander & flatbread, to serve
Directions
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
Heat oil in a large saucepan over medium heat. Add onion, garlic and spice mix, cook for 5 minutes or until softened. Add mushrooms, increase heat to high, and cook for 5 minutes or until moisture has almost evaporated. Add lamb mince, cook, breaking up mince with wooden spoon, until mince is evenly browned. Stir in tomatoes, tomato passata and chickpeas. Bring to a simmer, then simmer, uncovered for 10 minutes or until thickened. Stir in dates, simmer for a further 3 minutes. Stir in pomegranate juice, taste and season.
Transfer the mince mixture to a serving platter. Scatter pomegranate seeds and pistachios. Top with labneh, mint and coriander. Serve with flatbread.
Apr 14, 2016
Mushroom & Chicken Green Curry
Ingredients
400g chicken breast fillets, trimmed, thinly sliced
2 tbs vegetable oil
400g button mushrooms, sliced
1 red onion, cut into thin wedges
2-3 tbs green curry paste
400ml can coconut milk
200g snow peas, trimmed, shredded
2tbs lime juice
3 tsp fish sauce
1 tbs grated palm sugar
150g baby spinach leaves
50g bean sprouts, trimmed
Coriander leaves, thinly sliced red chilli & steamed jasmine rice, to serve
Directions
Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add one-quarter of chicken. Stir-fry for 1-2 minutes or until golden. Remove to a plate. Repeat in three batches using remaining oil and chicken.
Add 2 tsp oil and mushrooms to wok, stir-fry for 3 minutes until tender. Remove to a bowl. Reduce heat to medium-high. Add remaining oil and onions to wok, stir-fry for 1-2 minutes or until onion softens slightly. Add curry paste and cook, stirring, for 30 seconds or until aromatic.
Add coconut milk and bring to the boil. Reduce heat to low, return chicken and mushrooms and any juices to the wok. Simmer for 10 minutes or until chicken is cooked through.
Add snow peas. Combine lime juice, fish sauce and palm sugar and stir into curry. Remove from heat, stir in spinach until just wilted then toss through bean sprouts. Spoon rice into bowls, ladle over curry, top with coriander leaves and chilli, to serve.
Apr 14, 2016
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.
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