Apr 15, 2016
Pasta Bolognese
Ingredients
400g button mushrooms
1 zucchini, roughly chopped
1 brown onion, roughly chopped
1 large carrot, roughly chopped
2 sticks celery, roughly chopped
2 tbs olive oil
2 garlic cloves, crushed
400g beef mince
1 tsp dried oregano
¼ cup tomato sauce
800g can chopped tomatoes
400g large pasta shells (see tip)
Finely grated tasty cheese, to serve
Directions
Place mushrooms and zucchini in a food processor, use pulse button to finely chop. Transfer to a bowl. Repeat with onion, carrot and celery.
Heat olive oil in a large saucepan over medium heat. Add onion, mushroom mixture, and garlic. Cook, stirring 5-8 minutes or until soft.
Add mince, increase heat to medium-high and cook, stirring, for 5 minutes until browned all over. Add oregano and cook a further 3 minutes. Add tomato sauce and tomatoes and bring to a simmer. Season to taste. Reduce heat to low and simmer 30 minutes or until the sauce thickens.
Cook pasta shells in a saucepan of boiling salted water following packet instructions. Drain and set aside.
Combine pasta and sauce, mix well. Scatter with cheeseand serve.
Apr 15, 2016
Mushroom & Chicken Burgers
Ingredients
3 tbs olive oil
350g large button mushrooms, sliced
400g chicken mince
6 green onions, finely chopped
1 egg, beaten
1 cup fresh breadcrumbs, made from day old bread
1/4 cup chopped flat leaf parsley
4 hamburger buns, split, toasted
1/3 cup Dijonnaise
2 ripe tomatoes, thinly sliced
50 mixed baby salad leaves
Directions
Heat half the oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until the moisture evaporates. Set aside to cool for 10 minutes.
Combine mushrooms, chicken mince, green onions, egg, breadcrumbs and parsley in a bowl. Season well with salt and plenty of pepper, mix well to combine. Shape the mixture into 4 patties.
Heat remaining oil in a large non-stick frying pan over medium heat, alternately preheat barbecue flat plate on medium. Add the patties and cook, for 4 minutes on each side or until just cooked through.
Spread the bun bases with dijonnaise, top with tomato, salad leaves and chicken pattie. Serve.
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
Balsamic Mushrooms with Lime
Ingredients
1 cup walnut halves, chopped
1 /3cup olive oil
2 garlic cloves, crushed
1 small red chilli, deseeded & finely chopped
500g button mushrooms, trimmed
2 tsp brown sugar
1 tbs balsamic vinegar
2 tbs lime juice
steamed jasmine rice, to serve
Directions
Heat a wok over high heat. Add the walnuts & cook, stirring constantly, for 2-3 minutes or until hot. Remove & set aside.
Add oil, garlic & chilli to the wok & stir-fry for 30 seconds. Add the mushrooms & stir-fry for 2-3 minutes or until the mushrooms are just tender.
Combine the balsamic vinegar & brown sugar, add to the mushrooms & stir-fry 30 seconds or until well coated.
Remove from the heat, stir in the walnuts & lime juice. Serve with steamed jasmine rice.
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