Sep 2, 2019
Colourful Mushroom Pasta Bake
Ingredients
2 tbsp extra virgin olive oil, for cooking and greasing
120 g Manchego or Pecorino cheese, grated (or use regular grated cheese)
75 g spaghetti, cooked and cooled
200 g white cup mushrooms, thinly sliced (1x punnet)
1 large zucchini, spiralised
1 large beetroot, spiralised
1 large carrot, spiralised
4 large leaves kale ripped in long stripes
Big pinch dried oregano
Salt and pepper, to taste
100 ml double cream
2 large eggs
Directions
Preheat the oven to 185ºC (fan forced)
Using the first tablespoon of olive oil, grease the inside of a 20cm loose bottomed cake tin, then layer with baking paper
Sprinkle a thin layer of cheese over the base and the sides creating a thin layer of cheese
In a large bowl, add the pasta, mushroom and veggies. Mix well with your hands getting them nicely tangled to get a colourful effect
Season with salt, pepper and oregano and sprinkle half of the grated cheese on top. Mix again to combine
Take the pasta, mushroom and veggie mix and press it down gently into the tin, setting the mixture in place
In a small bowl or jug, whisk the cream and eggs together. Pour over the cake tin so it fills any gaps
Bake for 25 minutes, or till crisp and cooked through. Allow the pasta bake to rest for 5 minutes in the tin, then run a thin knife around the side and release and serve onto a platter
Perfect with a tomato Caprese salad or a classic rocket and pear salad
Top tip – you can also add chorizo if you’d like for a meatier flavour. If you don’t have a spiralizer, you can grate the veggies instead. Feel free to use any of your favourite veggies too!
May 31, 2016
Mushroom & Lamb Shank Pot Pies
Ingredients
¼ cup plain flour
4 large lamb shanks, Frenched
2 tablespoons olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
2 sticks celery, finely chopped
2 medium carrots, diced
300g small button or Swiss Brown Mushrooms, quartered
1 tablespoon fresh rosemary leaves, finely chopped
2 tablespoons tomato paste
2 cups beef stock
400g can diced tomatoes
2 sheets frozen butter puff pastry
1 egg, lightly beaten, for brushing
Directions
Preheat oven to 160˚C / 140˚C fan-forced. Place flour into a large snap-lock bag. Season. Add lamb shanks and toss to coat in flour. Shake off excess. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown lamb shanks until golden. Set aside.
Add remaining 1 tbs oil to the pan. Add onion, garlic, celery, carrots, mushrooms and rosemary. Cook, stirring often, for 3-4 minutes until onion softens.
Stir in tomato paste. Cook for 1 minute. Stir in stock and tomatoes. Cover and bring to the boil. Return lamb shanks to pan. Cover. Bake for 2 hour – 2 1/2 hours until lamb is very tender and sauce has thickened. Set aside to cool slightly.
Remove lamb shanks to a plate. Remove meat from bones, chop and add to mushroom mixture. Spoon into 4 x 1½ cup capacity greased oven-proof dishes (top 10cm wide).
Increase oven to 190°C fan-forced. Place pastry onto a board to defrost. Cut 4 x 11cm rounds from pastry. Top pies with pastry. Press edges with a fork to seal. Brush with egg and cut a small cross into the centre of each. Place pies onto a baking tray lined with baking paper. Bake for 25-30 minutes or until pastry is puffed and golden. Serve.
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.
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