Apr 20, 2016
Tandoori roasted cup mushrooms
Ingredients
1 cup Greek-style natural yoghurt
5 tbs tandoori paste
1 tsp ground cumin
500g cup mushrooms
Coriander leaves, yoghurt, naan bread & lemon wedges, to serve
Directions
Preheat oven to 250°C or 230°C fan forced. Combine yoghurt, tandoori paste and cumin in a large bowl. Add mushrooms and stir to coat.
Place mushrooms onto a well-greased baking tray. Roast for 10-12 minutes until lightly charred and tender.
Top with coriander leaves and serve with yoghurt, naan bread and lemon wedges.
Apr 19, 2016
Thai-Style Chicken & Mushroom Skewers
Ingredients
4 garlic cloves, chopped
2 long red chillies, deseeded, roughly chopped
2 small red birds eye chillies, (seeds in) roughly chopped
2 tbs grated palm sugar or brown sugar
2 large limes, juiced
1/4 cup fish sauce
1/4 cup tap water
24 medium button mushrooms, trimmed
3 chicken breast fillets, trimmed, cut into 2.5cm pieces
24 kaffir lime leaves, optional
2 limes, cut into wedges
Directions
Combine garlic, chillies, sugar and 1/3 cup of lime juice in a small food processor. Process until well combined. Pour into a jug. Add fish sauce and water. Stir to combine.
Place the mushrooms and chicken in separate bowls. Pour 1/4 cup marinade over the mushrooms and 1/4 cup over the chicken. Cover and refrigerate for 30-60 minutes.
Thread the chicken, lime leaves, mushrooms and lime wedge alternately onto skewers.
Preheat barbecue plate on medium-high. Lightly grease the plate and cook skewers, basting with a little of the remaining marinade, 5-8 minutes, turning until cooked through. Serve with remaining marinade as dipping sauce.
Recent Comments