Apr 20, 2016
Mushroom with Herb Couscous & Lamb
Ingredients
2 tsp ground cumin
2 tsp paprika
2 garlic cloves, crushed
1 tbs Worcestershire sauce
1 large orange, juiced
2 tbs olive oil
2 x 450g lamb loin fillets
400g Portobello mushrooms, trimmed
1 ½ cups couscous
½ cup chopped flat-leaf parsley
½ cup Greek-style yoghurt
Directions
Combine cumin, paprika, garlic, Worcestershire sauce, 2 tablespoons of orange juice and half the oil in a screw-top jar. Season to taste, shake well. Divide the dressing between two shallow dishes, place lamb in one dish and mushrooms in the other and turn to coat in dressing. Cover and marinate in the fridge for 30 minutes.
Put couscous in a heatproof bowl, pour over 1½ cups boiling water. Cover and stand for 5 minutes. Add the parsley, remaining oil and orange juice, season to taste and stir with a fork to separate the grains.
Preheat barbecue plate on medium-high. For rare lamb barbecue 3-4 minutes on each side, or cook to your liking. Set aside in a warm place to rest for 10 minutes. While lamb is resting barbecue the mushrooms for 3-4 minutes each side until tender.
Thickly slice the lamb and mushrooms, drizzle with yoghurt and serve with couscous.
Apr 19, 2016
Risoni Mushroom & Hazelnut Salad
Ingredients
1kg butternut pumpkin, cut into 2cm pieces
200g Swiss brown mushrooms, trimmed
200g button mushrooms, trimmed
2 tbs maple syrup
1/3 cup olive oil
11/4 cups risoni pasta
1 lemon, juiced
1 tsp Dijon mustard
400g can chickpeas, rinsed, drained
150g rocket
¼ cup roasted hazelnuts, chopped
Directions
Preheat oven to 250°C fan forced. Lightly grease 2 roasting pans. Place the pumpkin and mushrooms in separate bowls.
Combine the maple syrup and 3 tablespoons oil in a jug. Season with salt and pepper. Pour half over the pumpkin and half over the mushrooms. Stir to coat. Spread pumpkin over the base of 1 pan and mushrooms over the other. Place pumpkin on top shelf of the oven and the mushroom below. Roast for 15 minutes.
Remove the mushrooms and set side. Turn the pumpkin over and roast for a further 5–10 minutes or until golden and tender. Set aside 10 minutes.
Meanwhile, cook the risoni in a saucepan of boiling salted water, following packet directions. Drain and transfer to a large bowl. Combine the lemon juice, mustard, remaining oil and salt and pepper and pour over the warm risoni, stir to combine.
Add the pumpkin, mushrooms, chickpeas, rocket and hazelnuts. Taste, adjust the seasoning and toss to combine. Serve warm or at room temperature.
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