Dec 20, 2023
Summer Mushroom San Choy Bow
Ingredients
400 g white button mushrooms, roughly diced
1 tbsp olive oil
1 long red chilli, finely diced
¼ red onion, finely diced
2 garlic cloves, finely diced
1 tbsp finely sliced fresh ginger
1 tbsp coconut aminos, or Tamari
1 tbsp hot sauce
To serve
4 baby gem lettuce, core removed
1 Handful of fresh bean sprouts
¼ cup roughly torn coriander
½ green chilli, thinly sliced
¼ red onion, thinly sliced
1 Juice of a lime
Directions
Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.
To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.
Dec 20, 2023
Thai Basil Beef & Mushroom Bowls
Ingredients
Thai basil beef and mushroom
23 tbsp extra virgin olive oil
500 g Swiss Brown and Button mushrooms, finely diced
500 g beef mince
5 cloves garlic, finely sliced
2 tbsp ginger, freshly finely grated
1 pinch chilli flakes, optional
2 tbsp tamari
1 tbsp fish sauce
1 tbsp rice wine vinegar
1 ½ tbsp honey
1 pinch freshly cracked black pepper
1 bunch fresh Thai basil, leaves only
1 fresh basil, leaves only
Salad
1 large carrot, peeled into ribbons or very thinly sliced
2 small Lebanese cucumbers, peeled into ribbons or very thinly sliced
4 spring onions/scallions, thinly sliced
1 Small handful of fresh basil leaves (from the bunch above)
1 Small handful of fresh Thai basil leaves (from the bunch above)
1 tsp toasted sesame oil
1 tbsp rice wine vinegar
1 pinch sea salt to taste
To serve
1 Steamed jasmine rice
1 Roasted peanuts (optional)
Directions
Place a large fry pan over medium to high heat.
Add the finely chopped mushrooms and sauté in 1–2 tablespoons of olive oil with a generous pinch of salt..
Once cooked and slightly golden, remove from the pan into a bowl and set aside.
In the same pan, add a little extra olive oil and the beef mince.
Sauté on medium to high heat until almost cooked; when almost cooked, add the garlic, ginger, and chili (if using).
Sauté until the beef mince is cooked through.
Turn the heat down to medium-low, add the cooked mushrooms back in and stir to combine.
Now add the tamari, fish sauce, rice wine vinegar, honey, and a generous amount of freshly cracked black pepper; stir to combine.
Add the fresh Thai basil and basil leaves; once the herbs are just wilted, remove from the heat.
Salad
Combine the carrot, cucumber, spring onions, fresh Thai basil, and basil together in a medium-sized bowl.
Just before serving, add a pinch of salt, toasted sesame oil, and rice wine vinegar.
Toss to combine and serve immediately.
To serve
Serve the Thai basil beef and mushroom mixture over steamed jasmine rice with a pile of fresh salad on the side. Top with roasted peanuts (optional) and enjoy!
Notes
This dish also works well with ground chicken or turkey if you prefer them over beef mince. Any remaining beef and mushroom mixture can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it freezes exceptionally well, making it ideal for meal prepping. I’ve combined Thai basil and basil leaves for this recipe, but if Thai basil is unavailable, regular basil works just as well, providing a similar flavour.
Dec 6, 2023
There’s nothing like a summer BBQ! This dish will be a crowd pleaser with you and your family.
Ingredients
Creamy herb dressing
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
1 Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch Sea salt, to taste
1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
6 Portobello mushrooms, halved
1 handful of Swiss Brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
23 tablespoons extra virgin olive oil
1 tbsp teaspoon sea salt
1 pinch Freshly cracked black pepper
Directions
Creamy herb dressing
In a small serving bowl, combine the creamy herb dressing ingredients.
Taste for seasoning and adjust as necessary.
Stir the ingredients together until well combined.
Set aside until ready to use.
BBQ vegetables
Preheat your BBQ to high heat.
Arrange all the vegetables on a tray.
Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.
Toss the vegetables to coat evenly.
Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.
Arrange the BBQ’d vegetables on a platter.
Serve alongside the creamy herb dressing for people to help themselves.
Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.
Serve immediately and enjoy!
NOTES
Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.
Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they’re hot and maintain their crunchiness.
Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.
Dec 6, 2023
Get your mushroom on toast fix with this easy to make recipe!
Ingredients
Tangy roasted mushrooms
500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
1 tbsp Extra virgin olive oil
1 pinch Generous pinch sea salt
1 pinch Freshly cracked black pepper
1 tbsp White wine vinegar
Chunky chive oil
½ cup Finely chopped fresh chives
3 tbsp Extra virgin olive oil
1 Zest of lemon
1 tbsp Lemon juice
1 pinch Sea salt to taste
To assemble
2 Large slices sourdough, toasted
80 g Fresh ricotta
Directions
Tangy roasted mushrooms
Preheat your oven to 220°C.
On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
Roast at 220°C for 30 minutes, tossing them halfway through cooking.
Once cooked, the mushrooms should be crispy-edged and golden.
Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
Set aside until ready to use.
Chunky chive oil
While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
Set aside until ready to use.
To assemble
Thickly spread ricotta over the toasted sourdough.
Pile the tangy roasted mushrooms generously on top.
Drizzle over some of the chunky chive oil. Enjoy!
Notes
While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
Sep 8, 2023
Vibrant, light and tasty, they’ll go down a treat as the weather begins to warm up.
Ingredients
500 g button mushrooms
Dash of olive oil
Satay sauce
2 tbsp peanut butter
1 tbsp soy sauce
1 tsp honey
1 tsp fish sauce
1 garlic clove, minced
1 tsp red curry paste
1 cup coconut milk
Juice of half a lime
Slaw
¼ head of red cabbage, finely sliced
¼ head of green cabbage, finely sliced
½ cup of coriander, roughly chopped
1 spring onion, finely chopped
½ red chilli, finely chopped
1 tbsp red wine vinegar
Juice of 1 lime
1 tbsp mayonnaise
1 tsp sea salt
1 tsp cracked black pepper
To serve
Coriander leaves
Red chilli, finely sliced
Directions
First place the skewers in a bowl of water then set aside.
Next make the satay sauce by placing all ingredients (except the lime juice) in a pot on low heat. Stir continuously. Then once it starts to thicken, add in the lime juice.
Cut the button mushrooms in half, then thread on to the skewers. Brush both sides with the satay sauce. Cook both sides on a griddle pan with a dash of oil, gently pressing down to create that charred flavour.
To make the slaw, place all ingredients into a bowl. Toss to coat.
Lastly, plate up, garnish with more of the satay sauce, coriander leaves and fresh chilli.
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