Apr 15, 2016
Mushroom Korma Curry
Ingredients
1 tbs ghee or vegetable oil
1 brown onion, finely chopped
3 tsp garam masala
400g button mushrooms, trimmed
2/3 cup korma curry paste
½ small (about 350g) cauliflower, trimmed, chopped
1 small (about 400g) orange sweet potato, peeled, chopped
2 cups vegetable stock
400ml can coconut milk
125g green beans, trimmed, cut in half
Roasted cashews, fresh coriander leaves & steamed basmati rice, to serve
Directions
Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms. Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant.
Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid. Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid. Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice.
Apr 14, 2016
Mushroom & Kale Soup
Ingredients
3 tbs olive oil
1 brown onion, finely chopped
1 long red chilli, deseeded, very finely chopped
2cm piece fresh ginger, peeled, finely grated
400g flat mushrooms, chopped
2 tbs plain flour
4 cups (1 litre) chicken stock
2 dried or 3 fresh bay leaves
200g cup mushrooms, trimmed, sliced
4 (100g) kale leaves, stalks removed, leaves washed & shredded
2 tbs cooking cream, optional
Toasted sourdough bread, to serve
Directions
Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, chilli and ginger. Cook, stirring occasionally, for 5 minutes, or until soft. Add flat mushrooms. Cook, stirring occasionally, over a high heat for about 8 minutes, or until mushrooms are tender.
Sprinkle flour over mushrooms. Cook, stirring for 2 minutes. Remove the pan from heat. Gradually add stock, stirring constantly. Add bay leaves. Return the pan to a medium-high heat. Bring to the boil. Simmer, uncovered, stirring occasionally, over medium-low heat for about 10 minutes, or until thickened slightly. Remove from the heat. Remove and discard bay leaves. Cool slightly.
Blend until smooth. Return to same saucepan. Meanwhile, heat remaining oil in a large frying pan over a high heat. Add cup mushrooms. Cook, stirring occasionally for 4 minutes or until tender. Add kale. Stir until wilted. Add mushroom mixture to soup, then stir in cream if using. Stir over low heat until combined. Season. Serve with toasted sourdough bread.
Apr 14, 2016
Ginger Mushrooms & Fish Stir-fry
Ingredients
500g boneless skinless white fish fillets (we used Bream)
3 tbs Chinese rice wine
1½ tbs cornflour
3 tbs grapeseed oil
2cm piece ginger, grated
¼ tsp white pepper
250g button mushrooms, quartered
150g oyster mushrooms, halved
1 bunch baby bok choy, quartered lengthways
2 tsp sesame oil
6 green onions*, thinly sliced
Thinly sliced red chili & cooked brown rice, to serve
Directions
Cut fish crossways into thin slices. Place in a large shallow bowl with 1 tablespoon each of the rice wine, cornflour and oil. Stir to coat. Combine remaining rice wine and cornflour with 2 tablespoons water, ginger, white pepper and salt to taste. Set aside.
Heat a large wok over high heat until hot. Add 1 tablespoon remaining oil and half the fish mixture. Cook without stirring for 20 seconds. Stir-fry gently for 1 minute or until just cooked through. Transfer to a large plate. Repeat with remaining fish mixture.
Reheat the wok until hot. Add the remaining oil. Add mushrooms. Stir-fry for 1 minute. Add bok choy and sesame oil and stir-fry for 1 minute. Return fish to wok, add ginger mixture and bring to the boil. Stir-fry to combine.
Spoon onto a serving plate, scatter with green onions. Serve with chili and rice.
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