Lamb & Mushroom Kofta
Ingredients
Directions
Shichimi-Dusted Swiss Brown Mushrooms with Goma-Ae Spinach
Shichimi-Dusted Swiss Brown Mushrooms with Goma-Ae Spinach
Ingredients
500g English spinach leaves (about 2 big bunches)
¼ cup toasted sesame seeds
2 tsp caster sugar
2 tbs salt reduced soy sauce
2 tsp sesame oil
12 large Swiss Brown mushrooms
2 tbs peanut oil
1 tsp salt
1 tbs Japanese shichimi powder*
*Japanese shichimi powder is a red pepper, sesame and spice mixture available asian grocers stores.
Directions
Blanch spinach leaves in a large saucepan of boiling water, then refresh in iced water. Squeeze well to remove excess water then chop finely. Set aside. Pound sesame seeds with sugar until pasty. Mix in soy sauce and sesame oil, then toss with spinach. Set aside.
Preheat a lightly greased barbecue grill on medium-high heat. Toss mushrooms in oil and sprinkle with salt. Arrange mushrooms on barbecue grill and cook for 3 minutes on each side, until just tender. Transfer to a board and cut into thick slices. Arrange spinach on serving plates, top with sliced mushrooms and sprinkle with shichimi powder and serve.
Greek-style Mushrooms with Haloumi
Greek-style Mushrooms with Haloumi
Ingredients
1/3 cup olive oil
1 large lemon, juiced
2 garlic cloves, crushed
3 tsp dried Greek oregano
1 small red chilli, finely chopped
400g haloumi, drained, sliced (see tip)
400g cup mushrooms, thickly sliced
2/3 cup semi-dried tomatoes, roughly chopped
100g baby spinach leaves
Extra virgin olive oil & crusty bread barbecued, to serve
Directions
Combine the olive oil, lemon juice, garlic, oregano, chilli and salt and pepper in a bowl. Whisk until well combined. Use a little of the marinade to brush over both sides of the haloumi. Add the mushrooms to the remaining marinade and stir to coat all the mushrooms. Cover and refrigerate both the mushrooms and haloumi for 30 minutes.
Preheat a greased barbecue plate on medium-high. Barbecue the mushrooms for 5 minutes, turning occasionally until just tender. Remove to a large bowl. Barbecue the haloumi for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.
Add the tomatoes and spinach to the mushrooms and cheese, toss gently to combine. Arrange on serving plates, drizzle with a little extra virgin olive oil and serve with barbecued bread.
Barbecue Mushroom Salad
Barbecue Mushroom Salad
Ingredients
1/4 cup olive oil
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tsp caster sugar
400g cup mushrooms, thickly sliced
1 bunch asparagus, ends trimmed
150g mixed salad leaves
1 avocado, peeled & diced
100g roasted red capsicum, cut into strips
100g bocconcini, torn in half
Extra virgin olive oil, to serve
Directions
Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes.
Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and barbecue for 3-4 minutes or until light golden and just tender. Remove to a bowl. Add the asparagus, barbecue 2-3 minutes, turning until tender and just charred. Remove to a plate.
Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with barbecue steak, chicken or lamb.
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