Jan 30, 2018
Mediterranean Mushroom and Chorizo Skewers
Ingredients
3 tbs extra virgin olive oil
1 lemon, juiced
2 tsp smoked paprika
2 sp brown sugar
24 button mushrroms
3 chorizo sausages
1 red capsicum
1 yellow capsicum
Tossed salad and lemon wedges, to serve
Directions
Combine oil, lemon juice, paprika and sugar in a large bowl, season with salt and pepper and whisk until well combined. Add the mushrooms and stir to coat all the mushrooms.
Cover and refrigerate for 1 hour to marinate.
Cut each chorizo into 8 slices. Cut capsicums into pieces. Thread the chorizo, capsicum and mushrooms alternately onto 8 skewers.
Heat a lightly greased barbecue plate on medium-high. Barbecue the skewers, turning often, for 6-8 minutes or until mushrooms and chorizo are warmed through. Serve with salad and lemon wedges.
May 31, 2016
Spinach, Ricotta & Mushroom Lasagne
Ingredients
Mushroom Bolognese
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
400g pork mince
400g button mushrooms, sliced
2 teaspoons thyme leaves
800g can chopped tomatoes
Ricotta Topping
1¼ cups grated tasty cheese
100g baby spinach leaves
500g ricotta (used Perfect Italiano brand)
1 egg
½ cup finely grated parmesan
Lasagne
4 fresh lasagne sheets
100g baby spinach leaves
Directions
Mushroom Bolognese
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until onion softens. Add tomato paste and cook for 1 minute.
Add mince and increase heat to medium-high and cook for 3-4 minutes until browned. Add mushrooms and thyme and cook for a further 3 minutes.
Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste.
Ricotta topping
In a bowl, combine ricotta, egg, parmesan and remaining tasty cheese. Stir through spinach and season to taste.
Lasagne
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3 litre ovenproof dish.
Spread ½ cup sauce over base of dish. Top with 1 lasagne sheet, trimming to fit. Top with one third of the sauce, ¼ cup tasty cheese and lasagna sheet. Continue layering with remaining sauce, cheese and lasagne sheets.
Blanch spinach in a small pan of boiling water until just wilted. Drain and squeeze out excess moisture. Chop finely.
Spread mixture over lasagne. Bake uncovered for 40-45 minutes until golden. Stand 5 minutes before serving with salad.
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