Aug 30, 2022
The easiest and most flavourful hoisin mushroom and minced pork spring rolls.
Ingredients
4 large flat mushrooms
1 medium onion
500 g minced pork
10 (21.5cm square) frozen spring roll pastry sheets
3 tbsp olive oil or peanut oil
⅓ cup hoisin sauce
Olive oil spray
TO SERVE, OPTIONAL
Soy sauce or Asian sesame ginger dressing
Directions
Roughly chop mushrooms. Peel and finely dice onion. Remove pork from the fridge and spring roll pastry from the freezer.
Heat a tablespoon of the oil in a large frying pan over medium heat. Add onion and cook, stirring, for 2-3 minutes until lightly caramelised and translucent. Transfer to a bowl and set aside.
Return pan to heat, add remaining oil and cook mushrooms, stirring, until browned, about 3 minutes. Transfer to the bowl with onion.
Return pan to heat, increase heat to high and add mince. Using a spatula, break up the meat into small granules and cook for 5 minutes for the meat to caramelise gently and cook through. Return onion and mushroom to the pan. Reduce heat to medium. Add hoisin sauce and stir to combine. Remove from heat.
Take a pastry sheet and place on a plate with one corner facing you. Dollop on about ½ cup of the the pork and mushroom filling across the sheet, just below the centre line (roughly the amount equal to a thick sausage).
Working from the corner closest to you, fold the pastry over the filling. Fold in the sides and then roll the spring roll quite tightly. Repeat with remaining filling and pastry sheets.
Preheat air-fryer at 220C for 5 minutes. Spray spring rolls with some olive oil all over. Air-fry in batches of 3-4, in a single layer, for 5 minutes.
Serve warm with soy sauce or dressing on the side, if using.
*Note: you can buy frozen spring roll pastry in most supermarkets and Asian grocers. We used the large spring roll sheets, 21.5cm a side.
Oct 26, 2021
Sticky mushroom & pork in lettuce cups
Ingredients
300 g button mushrooms
3 cm piece of ginger
3 garlic cloves
1 long red chilli
8 iceburg lettuce leaves
1 tbsp iceburg lettuce leaves
2 tbsp olive oil
400 g lean pork mince
⅓ cup hoisin sauce
1 tbsp oyster sauce
½ bunch coriander, stalks trimmed
1 green shallot, finely sliced
2 tbsp fried Asian shallots
Directions
Cut the mushrooms into quarters. Grate the ginger and garlic on a fine grater. Finely chop the chilli. Trim the lettuce leaves into cup shapes.
Heat a large non-stick frying pan. Add half the oils and cook the mushrooms over medium heat for 3-4 minutes or until cooked. Place in a bowl. Add remaining oil and pork mince. Cook over high heat, breaking up the lumps with a wooden spoon, for 4 minutes or until cooked. Add ginger, garlic, chilli, hoisin and oyster sauces. Stir to combine and cook for another minute or until sticky. Stir through the cooked mushrooms.
Place in a warm serving bowl and sprinkle with the green shallots. Serve with the lettuce cups, coriander and fried shallots and let everyone help themselves.
Jun 16, 2020
Mushroom Chicken Ballotine & White Bean Salad
Ingredients
3 large chicken thigh fillets, skin on deboned
1 free range chorizo sausage
4 cup mushrooms
8 thin jamon or pancetta slices
12 Swiss Brown mushrooms
1 can lima beans (or chickpeas) drained and rinsed
1 red chilli, seeds removed, finely diced
1 Spanish onion, finely diced
1 bunch chives, finely diced
2 tbsp olives, roughly chopped
3 tbsp kewpie mayo
2 tbsp butter and drizzle of olive oil for basting
Directions
Bring a large pot of water to boil. To make the Ballotine filling, cut the mushrooms in half and add to a food processor with the chorizo sausage. Blend until it comes together as a paste.
Get your chicken thigh fillets and ensure they are uniform in thickness. If the thighs are particularly uneven, use a meat cleaver or rolling pin to flatten the thicker parts slightly, but don’t over do it.
Place a large sheet of foil on your bench, and put a sheet of baking paper on top of the foil. Place your jamon or pancetta slices down on the baking paper, each slice slightly overlapping the other. Place chicken thigh fillets (skin side down), on top of the jamon or pancetta in a row.
Next, spread the mushroom and chorizo mix across the length of your chicken, slightly in from the edge.
Using both the foil and baking paper, start to roll your chicken over itself, until it forms a tight cylinder with the foil and baking paper completely wrapping the outside of the Ballotine. Pinch both ends of the foil and twist them tight like the end of a lolly wrapper so that the Ballotine is completely sealed.
Place the rolled chicken parcel into the medium-large sized pot filled with boiling water and poach for around 20 minutes, or until it is just cooked through.
After 20 minutes, carefully remove the parcel from the boiling water and unwrap the foil and paper parcel.
Add butter and oil to a frying pan, and once hot add the cooked Ballotine to crisp up the outside jamon or pancetta layer. At the same time, quarter your Swiss Brown mushrooms and add them to the same pan to cook alongside the Ballotine in the butter and olive oil.
Baste the Ballotine with the mushroom butter juices for 2-3 minutes, and once golden and crispy, remove from the pan and leave to rest while you make the salad.
To make the salad: Place the beans, chilli, onion, chives and chopped olives in a bowl. Add the cooked mushrooms, but save the mushroom juice. Add a generous squeeze of kewpie mayo and mix until everything is well combined.
To assemble the dish, spoon the bean salad onto a plate. Cut the chicken Ballotine into thick 3-4cm slices, and add to the plate. Drizzle over the mushroom butter jus and garnish with extra chopped chives.
Sep 2, 2019
Mushroom and Bacon Quiche
Ingredients
2 tbsp olive oil
250 g cups or Swiss Brown mushrooms, sliced
1 brown onion, finely chopped
150 g (3 rashers) rindless bacon, chopped
2 sheets frozen shortcrust pastry, thawed
¾ cup grated tasty cheese
3 eggs
½ cup thickened cream
½ cup full cream milk
3 tsp corn flour
2 tsp Dijon mustard
rocket leaves & shoestring fries, to serve
Directions
Heat medium frying pan over high heat until hot. Add 1 tablespoon oil and half the mushrooms. Cook, shaking pan often for 2 minutes. Remove to a plate. Repeat with remaining mushrooms. Cool.
Add the onion and bacon to the pan, cook, stirring often 4 minutes until bacon just starts to colour. Remove to a plate to cool.
Place a large flat tray into the oven. Preheat tray and oven to 200°C fan forced. Cut a 22cm round from 1 sheet pastry. Cut 3x5cm-wide strips from the remaining sheet pastry. Place strips around the edge of ungreased, 22cm (base) springform pan. Place the round into the base, press edges to seal. Refrigerate for 15 minutes.
Place a sheet baking paper over the pastry. Half fill with dried beans, rice or weights. Place pan onto the hot tray. Bake for 15 minutes until edges are light golden. Remove paper and beans. Bake for a further 5-7 minutes until pastry is light golden all over. Remove the springform pan, leaving the tray in the oven.
Spread the bacon mixture, mushrooms and cheese evenly over pastry case. Whisk eggs, cream, milk, cornflour and mustard together. Pour over the filling. Season with freshly ground black pepper. Place onto the tray in the oven and bake for 30-32 minutes, until golden and set. Cut into wedges, serve with rocket leaves and fries.
Variation: Replace the onion with ¼ cup store bought caramelized onion jam
Meatless option: Increase the mushrooms to 350g and replace bacon with 1 bunch rocket, shredded. Sauté for 1 minute with the onion.
Sep 2, 2019
Sticky Mushroom and Pork San Choy Bao
Ingredients
2 garlic cloves, chopped
3 cm piece ginger, peeled, chopped
1 long red chilli, deseeded, chopped
2 tbsp peanut or vegetable oil
300 g Swiss Brown, cup or button mushrooms, quartered
400 g lean pork mince
2 tbsp kecup manis or hoisin sauce
1 tbsp oyster sauce
8 ice berg lettuce, trimmed to serve
Coriander sprigs, to serve
thinly sliced red chilli, to serve
fried Asian shallots, to serve
Directions
Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.
Heat a wok over high heat until hot. Add half the oil and the mushrooms. Stir-fry for 3 minutes until light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic. Return the mushrooms then add the ketcup manis and oyster sauce, stir-fry until sticky.
Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles
Going Meatless – turn this into a meatless main meal, replace the pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo of flat, cup and Swiss Brown)
Recent Comments