Apr 14, 2016
Mushroom & Haloumi Falafel
Ingredients
400g button, cup or flat mushrooms
1 tbs olive oil, plus extra for cooking
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbs Greek seasoning
400g can chickpeas, rinsed, drained
1 bunch flat-leaf parsley leaves, chopped
150g haloumi, grated
1 egg
¾ cup dried breadcrumbs (packaged ones)
2 tbs tahini
¼ cup sesame seeds
1 cup Greek yoghurt
Lemon wedges and herbs to serve, optional
Directions
Finely chop mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat oil in a non-stick frying pan over high heat. Add mushrooms, onion and garlic, cook, stirring often, for 8 minutes or until all moisture has evaporated. Stir in seasoning, cook 1 minute. Set aside to cool for 10 minutes. Drain any excess moisture and transfer to a bowl. Wipe pan clean.
Meanwhile, process chickpeas, parsley, haloumi, egg, breadcrumbs and half the tahini until almost smooth. Add to mushrooms, season and mix well.
Roll one tablespoonful of mixture into a ball, then roll lightly in sesame seeds. Place on a tray. Repeat to make 30 falafels. Cover and refrigerate 30 minutes if time permits. Mix remaining tahini and yoghurt together. Refrigerate until ready to serve.
Shallow or deep fry falafel in batches, turning often for 5 minutes or until golden. Serve warm or room temperature with tahini yoghurt, lemon and herbs.
Apr 14, 2016
Mushroom & Prawn Pizza Bread Fingers
Ingredients
1 tbs olive oil
500g sliced button or cup mushrooms
3 garlic cloves, crushed
1 large lemon, rind finely grated, cut into wedges
1/3 cup chopped flat-leaf parsley leaves
2/3 cup passatta sauce
2 large pizza bases
750g green prawns, peeled, deveined, halved
50g finely grated parmesan
Directions
Put two trays into the oven. Preheat the oven and trays to 220°C fan-forced.
Heat large frying pan over high heat until hot. Add oil and mushrooms, sauté 5 minutes until light golden. Add garlic, cook for 1 minute. Remove from the heat, add lemon rind and the parsley. Season.
Spread the passatta over the pizza bases. Top with mushrooms then prawns.
Sprinkle with half the parmesan. Put onto hot trays. Bake for 10 minutes or until bases are crisp and prawns cooked through. Scatter with remaining parmesan. Cut into fingers and serve with lemon wedges.
Apr 13, 2016
Thai Mushroom & Chicken Meatballs
Ingredients
400 g button, cup or flat mushrooms
3 tbsp vegetable oil
1 bunch coriander
3 green onions (shallots), roughly chopped
400 g chicken mince
2 tbsp Thai red curry paste
1 egg, beaten
1 cup fresh breadcrumbs
Vegetable oil, for cooking
Iceberg lettuce leaves, sweet chilli sauce & lime wedges, to serve
Directions
Finely chop mushrooms by hand or alternatively, pulse in a food processor to finely chop.
Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean.
Clean and cut two roots from coriander. Place roots into a food processor, add green onions and 1 cup coriander leaves. Pulse until finely chopped. Add coriander mixture, mince, curry paste, egg and breadcrumbs to mushrooms Mix until well combined. Shape 1 tbs of mixture into balls with damp hands. Place onto a tray, cover and refrigerate for 1 hour if time permits (this helps hold meatballs together when cooking).
Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches, shaking pan often, for 8-10 minutes or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges.
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