Apr 20, 2016
Mushroom with Herb Couscous & Lamb
Ingredients
2 tsp ground cumin
2 tsp paprika
2 garlic cloves, crushed
1 tbs Worcestershire sauce
1 large orange, juiced
2 tbs olive oil
2 x 450g lamb loin fillets
400g Portobello mushrooms, trimmed
1 ½ cups couscous
½ cup chopped flat-leaf parsley
½ cup Greek-style yoghurt
Directions
Combine cumin, paprika, garlic, Worcestershire sauce, 2 tablespoons of orange juice and half the oil in a screw-top jar. Season to taste, shake well. Divide the dressing between two shallow dishes, place lamb in one dish and mushrooms in the other and turn to coat in dressing. Cover and marinate in the fridge for 30 minutes.
Put couscous in a heatproof bowl, pour over 1½ cups boiling water. Cover and stand for 5 minutes. Add the parsley, remaining oil and orange juice, season to taste and stir with a fork to separate the grains.
Preheat barbecue plate on medium-high. For rare lamb barbecue 3-4 minutes on each side, or cook to your liking. Set aside in a warm place to rest for 10 minutes. While lamb is resting barbecue the mushrooms for 3-4 minutes each side until tender.
Thickly slice the lamb and mushrooms, drizzle with yoghurt and serve with couscous.
Apr 19, 2016
Chicken & Mushroom Pilaf
Ingredients
1½ cups long grain rice, rinsed
¼ cup olive oil
400g button mushrooms, thinly sliced
6 green onions, thinly sliced
100g dried dessert figs, chopped (see tip)
2 oranges, rind finely grated, juiced
1½ cups shredded cooked chicken
1 cup roasted salted cashews
½ cup flat-leaf parsley leaves, chopped
Directions
Cook rice following the absorption method on the packet (for a quick microwave method, see tip below). Rinse under cold water then drain well. Spread the cool rice out onto a baking tray. Cover and refrigerate 1 hour, if time permits.
Heat 1½ tablespoons oil in a large non-stick frying pan over medium-high heat. Add mushrooms and green onions. Cook, stirring occasionally, for 3 minutes or until mushrooms are tender. Add the figs, orange rind and 2 tablespoons orange juice. Cook for 1 minute.
Reduce heat to medium. Add the rice, chicken and cashews. Cook, tossing gently, for 3–4 minutes or until heated through.
Whisk together remaining 1½ tablespoons oil, 1/3 cup orange juice, parsley and salt and pepper until well combined. Pour the dressing over the pilaf and stir to combine. Serve warm or at room temperature.
Apr 19, 2016
Mushroom, Beef & Cashew Stir-fry
Ingredients
2 tbs salt reduced soy
1 tbs sweet chilli sauce
400g cup mushrooms, thickly sliced
1/2 cup roasted unsalted cashew nuts
2 tbs peanut oil
400g beef fillet or rump, trimmed, thinly sliced across the grain
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
1 bunch choy sum, leaves separated & chopped, stems chopped
1 red capsicum, quartered, seeds removed, thinly sliced
Steamed Basmati rice, to serve
Directions
Combine the soy and chilli sauce in a large bowl. Add mushrooms and stir to coat. Cover and set aside 15 minutes to absorb marinade if time permits.
Place cashews into wok and heat over high heat, tossing cashews until warmed through. Remove cashews to a plate. Add 2 tsp oil and swirl to coat wok. Add half the beef and stir-fry 1 minute until sealed, remove to a plate, repeat with oil and remaining beef.
Add remaining oil to the hot wok with onion and garlic and stir-fry 1-2 minutes until softened. Add the mushrooms and marinade in the bowl and stir-fry 3 minutes until mushrooms are almost tender. Add choy sum stems, stir-fry a further 1 minute.
Add the capsicum and return the beef and any juices, stir-fry 1-2 minutes until beef is warmed through. Shred the choy sum leaves, add to the wok with cashews and stir-fry to combine. Remove from the heat and serve with steamed Basmati rice.
Apr 19, 2016
Button Mushrooms with Chicken Leg & Sausage Braise
Ingredients
½ cup plain flour
1 tsp dried rosemary or oregano
12 chicken drumsticks
1kg Italian sausages
20g packet dried porcini mushrooms
½ cup warm water
¼ cup extra-virgin olive oil
250ml red wine
1 tbs tomato paste
500g cup mushrooms, quartered
Chopped tomato & fresh basil leaves, to serve
Directions
Season the flour with salt and pepper. Place into a plastic bag with dried herbs, add the chicken legs and shake to coat. Remove the sausage meat from the casing and break into chunks using wet fingertips. Discard the casings. Preheat oven 160°C fan-forced.
Put dried mushrooms in a bowl, pour over the warm water and stand for 15 minutes or until soft. Strain the mushrooms, reserving the liquid. Roughly chop the mushrooms.
Heat a large frying pan over medium-high heat. Add 1 tablespoon of the oil, add half the chicken and cook, turning oven, for 5 minutes turning until golden. Remove chicken to a roasting pan. Repeat with oil and remaining chicken.
Add remaining oil to the pan with the sausage meat and cook for 8-10 minutes until light golden. Add 200ml of the wine, bring to the boil and cook until wine has evaporated. Combine the remaining wine with tomato paste then add to the pan with the cup and porcini mushrooms. Simmer for 3 minutes then pour over the chicken.
Carefully pour the porcini water over the chicken, being careful to leave sediment on base behind. Cover loosely with foil and bake 30 minutes or until chicken legs are cooked through. Scatter over the tomato and basil and serve with pasta if desired.
Apr 19, 2016
Mushroom & Sausage Baguette
Ingredients
400g cup mushrooms, sliced
2 tbs olive oil
2 garlic cloves, crushed
1/4 cup oyster sauce
1/4 cup ketcup manis
6 thick lean beef or pork sausages, pierced with a fork
2x32cm baguette rolls, cut in thirds crossways
Mixed salad leaves, to serve
Directions
Place the mushrooms in a shallow dish. Combine the oil, garlic, oyster sauce and ketcup manis in a bowl, mix well to combine. Pour the marinade over the mushrooms and stir to coat. Cover and set aside for 10 minutes.
Preheat a greased barbecue plate or non-stick frying pan on medium. Cook the sausages, turning frequently, for 10 minutes or until golden and cooked through. Remove to a plate, cover to keep warm.
Increase the heat to high and add the marinated mushrooms. Cook, tossing frequently for 3-4 minutes or until mushrooms are tender.
Cut the baguette and sausages in half lengthways. Top the baguette with salad leaves, a sausage and a heaped spoonful of mushrooms. Serve immediately.
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