Apr 19, 2016
Thai-Style Chicken & Mushroom Skewers
Ingredients
4 garlic cloves, chopped
2 long red chillies, deseeded, roughly chopped
2 small red birds eye chillies, (seeds in) roughly chopped
2 tbs grated palm sugar or brown sugar
2 large limes, juiced
1/4 cup fish sauce
1/4 cup tap water
24 medium button mushrooms, trimmed
3 chicken breast fillets, trimmed, cut into 2.5cm pieces
24 kaffir lime leaves, optional
2 limes, cut into wedges
Directions
Combine garlic, chillies, sugar and 1/3 cup of lime juice in a small food processor. Process until well combined. Pour into a jug. Add fish sauce and water. Stir to combine.
Place the mushrooms and chicken in separate bowls. Pour 1/4 cup marinade over the mushrooms and 1/4 cup over the chicken. Cover and refrigerate for 30-60 minutes.
Thread the chicken, lime leaves, mushrooms and lime wedge alternately onto skewers.
Preheat barbecue plate on medium-high. Lightly grease the plate and cook skewers, basting with a little of the remaining marinade, 5-8 minutes, turning until cooked through. Serve with remaining marinade as dipping sauce.
Apr 19, 2016
Mushroom Hoisin Duck Gow Gee
Ingredients
1 tbs peanut oil
300g Cup mushrooms, chopped
100g fresh shiitake mushrooms, chopped
400g cooked duck, roughly chopped (see tip)
1/4 cup salted peanuts
4 green onions, roughly chopped
2 tbs hoisin sauce
40 gow gee wrappers wrapper
Directions
Heat a medium frying pan over high heat until hot. Add the oil and mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are tender. Transfer to a plate lined with paper towel and set aside to cool 15 minutes.
Place the duck in a food processor with the peanuts and green onions and pulse until finely chopped, transfer to a bowl. Drain any excess moister from the mushrooms and process until very finely chopped, add to the duck mixture. Add hoisin and mix until well combined.
Brush half the gow gee lightly with water. Place 1 heaped teaspoon of mushroom duck mixture into the centre of one gow gee then fold in half to form a semicircle. Pinch edges together to seal.
Half fill a large frying pan or wok with hot water & bring to the boil over high heat. Line a large bamboo steamer with baking paper and arrange the gow gee about 2cm apart, in the steamer. Place the steamer over the boiling water, cover with the steamer lid and cook, in batches, for 4 minutes or until pastry is tender. Serve hot with extra hoisin for dipping.
Apr 19, 2016
Button Mushroom & Prawn Japanese Pancake
Ingredients
200g button mushrooms, finely sliced
100g shiitake mushrooms, finely sliced
2 cups finely shredded Chinese cabbage
200g green prawn meat, finely chopped
1½ cups SR flour
2 eggs, lightly beaten
1 cup milk
½ cup cold water
Pinch salt
¼ tsp white pepper
¼ cup olive oil
¼ cup Japanese mayonnaise*
2 tbs salt reduced soy sauce
¼ cup finely sliced green onions (shallots)
*Japanese mayonnaise is available from the Asian grocery section of supermarkets or Asian grocery stores.
Directions
Place mushrooms, cabbage and prawn meat in large bowl.
Sift flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add eggs, milk and water, stir gently to combine. Season with salt and pepper.
Heat barbecue plate to medium-high and drizzle with 2 tbs oil. Scoop ¼ cup measures of mushroom mixture onto the barbecue plate to form eight small pancakes. Barbecue for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture.
To serve, top each pancake with a 1 tsp mayonnaise, drizzle with soy sauce and garnish with green onions.
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