Dec 20, 2023
Thai Basil Beef & Mushroom Bowls
Ingredients
Thai basil beef and mushroom
23 tbsp extra virgin olive oil
500 g Swiss Brown and Button mushrooms, finely diced
500 g beef mince
5 cloves garlic, finely sliced
2 tbsp ginger, freshly finely grated
1 pinch chilli flakes, optional
2 tbsp tamari
1 tbsp fish sauce
1 tbsp rice wine vinegar
1 ½ tbsp honey
1 pinch freshly cracked black pepper
1 bunch fresh Thai basil, leaves only
1 fresh basil, leaves only
Salad
1 large carrot, peeled into ribbons or very thinly sliced
2 small Lebanese cucumbers, peeled into ribbons or very thinly sliced
4 spring onions/scallions, thinly sliced
1 Small handful of fresh basil leaves (from the bunch above)
1 Small handful of fresh Thai basil leaves (from the bunch above)
1 tsp toasted sesame oil
1 tbsp rice wine vinegar
1 pinch sea salt to taste
To serve
1 Steamed jasmine rice
1 Roasted peanuts (optional)
Directions
Place a large fry pan over medium to high heat.
Add the finely chopped mushrooms and sauté in 1–2 tablespoons of olive oil with a generous pinch of salt..
Once cooked and slightly golden, remove from the pan into a bowl and set aside.
In the same pan, add a little extra olive oil and the beef mince.
Sauté on medium to high heat until almost cooked; when almost cooked, add the garlic, ginger, and chili (if using).
Sauté until the beef mince is cooked through.
Turn the heat down to medium-low, add the cooked mushrooms back in and stir to combine.
Now add the tamari, fish sauce, rice wine vinegar, honey, and a generous amount of freshly cracked black pepper; stir to combine.
Add the fresh Thai basil and basil leaves; once the herbs are just wilted, remove from the heat.
Salad
Combine the carrot, cucumber, spring onions, fresh Thai basil, and basil together in a medium-sized bowl.
Just before serving, add a pinch of salt, toasted sesame oil, and rice wine vinegar.
Toss to combine and serve immediately.
To serve
Serve the Thai basil beef and mushroom mixture over steamed jasmine rice with a pile of fresh salad on the side. Top with roasted peanuts (optional) and enjoy!
Notes
This dish also works well with ground chicken or turkey if you prefer them over beef mince. Any remaining beef and mushroom mixture can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it freezes exceptionally well, making it ideal for meal prepping. I’ve combined Thai basil and basil leaves for this recipe, but if Thai basil is unavailable, regular basil works just as well, providing a similar flavour.
Dec 6, 2023
There’s nothing like a summer BBQ! This dish will be a crowd pleaser with you and your family.
Ingredients
Creamy herb dressing
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
1 Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch Sea salt, to taste
1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
6 Portobello mushrooms, halved
1 handful of Swiss Brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
23 tablespoons extra virgin olive oil
1 tbsp teaspoon sea salt
1 pinch Freshly cracked black pepper
Directions
Creamy herb dressing
In a small serving bowl, combine the creamy herb dressing ingredients.
Taste for seasoning and adjust as necessary.
Stir the ingredients together until well combined.
Set aside until ready to use.
BBQ vegetables
Preheat your BBQ to high heat.
Arrange all the vegetables on a tray.
Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.
Toss the vegetables to coat evenly.
Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.
Arrange the BBQ’d vegetables on a platter.
Serve alongside the creamy herb dressing for people to help themselves.
Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.
Serve immediately and enjoy!
NOTES
Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.
Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they’re hot and maintain their crunchiness.
Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.
Dec 6, 2023
Beautifully creamy and delicious, you’ll want to make this creamy balsamic mushroom spaghetti ASAP!
Ingredients
1 tbsp fresh thyme leaves
500 g Portobello and Swiss Brown mushrooms, thinly sliced
2 tbsp extra virgin olive oil
5 cloves fresh garlic, finely sliced
3 tbsp balsamic vinegar
⅓ cup pure cream
400 g dried spaghetti
½ cup fresh finely grated Parmigiano Reggiano or Grana Padano
¼ cup fresh finely chopped parsley
1 pinch Sea salt
1 pinch Freshly cracked black pepper
Directions
Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
Serve immediately and enjoy!
NOTES
Feel free to use any of your favourite mushroom varieties for this recipe, whether it’s a mix of different kinds or just one type.
The key to enhancing the mushrooms’ flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it’s worth the wait.
For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it’s a luxurious addition.
Nov 13, 2023
With the weather warming up, this delicious salad will be your go-to!
Ingredients
2 tbsp harissa
2 tbsp honey
¼ cup olive oil
Salt, pepper
6 portobello mushrooms
2 x 400g tins cooked lentils
1 punnet grape tomatoes, halved
⅓ cup pitted green olives, halved
Handful each of mint, flat-leaf parsley and dill, roughly chopped
¼ cup pepita seeds
¼ cup toasted almonds, crushed
1 lemon, zest & juice
2 tbsp extra virgin olive oil
1 small red onion, finely sliced into rounds
1 tsp sumac
Juice 1/2 lemon
⅓ cup marinated feta
Handful basil leaves
Directions
Preheat the oven to 210°C.
In a bowl combine the harissa, honey, olive oil and a little salt to make a marinade.
Lay the mushrooms, cup side up, onto a baking tray and spoon the marinade evenly over them. Season with a little salt, pepper and roast for 8–10 minutes. You want to see juices just pooling in the cup but do not dry out the mushrooms. Allow these to sit on the tray undisturbed to let some juice soak back into the mushrooms. Save all the juices on the tray as a dressing.
In a bowl, combine the lentils, tomatoes, olives, herbs, seeds, almonds, lemon zest and juice, and olive oil. Season to taste.
In a small bowl, combine the onion, sumac, lemon juice and a pinch of salt. Set aside.
Spoon the lentil salad over a large platter or individual plates, top with mushrooms, then spoon over any tray juices and finish with the feta, red onion & basil.
Sep 28, 2023
This recipe packs a texture and flavour punch that will leave you wanting more.
Ingredients
400 g button mushrooms
500 g green beans
4 tbsp olive oil
1 tsp garlic paste or 1 large garlic clove, crushed
1 tbsp dark soy sauce
3 tbsp oyster sauce
½ red long chilli, deseeded and chopped finely
To serve (optional)
Cooked white rice
Fish, steak or chicken
Directions
Finely chop or process mushrooms in a food processor. Trim beans and cut into 2-inch pieces. If you prefer more-tender beans, place them in a microwave-safe bowl with ¼ cup water, cover and microwave for 2 minutes. Drain well and pat dry with a paper towel before proceeding with the method below.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the beans and cook, stirring for 5 minutes until lightly charred. Transfer to a bowl or container and cover to steam gently.
Return pan to heat, add remaining oil and chopped / processed mushrooms and cook for 2–3 minutes, stirring for the mushrooms to release the water. Add garlic, dark soy sauce, oyster sauce and chilli, and stir to combine. Cook for 2 minutes, for the water to evaporate and the mixture to thicken into a paste. Return beans to pan and mix through to heat and coat with the mushroom sauce.
Serve the dish on its own, with rice, steak, chicken or fish. Leftovers will keep in an airtight container in the fridge for 4–5 days and can be reheated as needed.
Note:
Serves 4 as a main and 6–8 as a side. Leftovers keep well in the fridge for 4–5 days.
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