Apr 14, 2016
Pork & Mushroom Bacon Wrapped Patties
Ingredients
400g cup mushrooms
3 tbs olive oil
400g pork mince
6 green onions (shallots), finely sliced
1 carrot, grated
1 zucchini, grated
1 egg, beaten
1 cup fresh wholegrain breadcrumbs
1/3 cup flat-leaf parsley leaves, chopped
12 thin rindless bacon rashers, halved crossways
Garlic mayonnaise & tabbouleh salad, to serve
Directions
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain to remove any moisture and place into large bowl. Wipe pan clean.
Add mince, onion, carrot, zucchini, egg, breadcrumbs and parsley to mushrooms. Season. Mix until well combined. Shape mixture into even 12 patties. Place 1 piece of bacon on a chopping board. Top with another piece of bacon, to form a cross. Place 1 pattie into the centre and fold bacon over to enclose. Secure with toothpicks. Repeat with remaining bacon and patties.
Preheat the frying pan (or a barbecue plate) on medium heat. Brush both sides of patties with remaining oil, cook for 5 minutes on each side or until just cooked through. Remove toothpicks. Serve with garlic mayonnaise and tabbouleh salad.
Apr 14, 2016
Ginger Mushrooms & Fish Stir-fry
Ingredients
500g boneless skinless white fish fillets (we used Bream)
3 tbs Chinese rice wine
1½ tbs cornflour
3 tbs grapeseed oil
2cm piece ginger, grated
¼ tsp white pepper
250g button mushrooms, quartered
150g oyster mushrooms, halved
1 bunch baby bok choy, quartered lengthways
2 tsp sesame oil
6 green onions*, thinly sliced
Thinly sliced red chili & cooked brown rice, to serve
Directions
Cut fish crossways into thin slices. Place in a large shallow bowl with 1 tablespoon each of the rice wine, cornflour and oil. Stir to coat. Combine remaining rice wine and cornflour with 2 tablespoons water, ginger, white pepper and salt to taste. Set aside.
Heat a large wok over high heat until hot. Add 1 tablespoon remaining oil and half the fish mixture. Cook without stirring for 20 seconds. Stir-fry gently for 1 minute or until just cooked through. Transfer to a large plate. Repeat with remaining fish mixture.
Reheat the wok until hot. Add the remaining oil. Add mushrooms. Stir-fry for 1 minute. Add bok choy and sesame oil and stir-fry for 1 minute. Return fish to wok, add ginger mixture and bring to the boil. Stir-fry to combine.
Spoon onto a serving plate, scatter with green onions. Serve with chili and rice.
Apr 13, 2016
Best Ever Mushroom Sauce
Ingredients
30 g butter
2 tbsp olive oil
1 large brown onion, finely chopped
200 g cup mushrooms, trimmed, quartered
200 g Swiss brown mushrooms, trimmed, quartered
2 tbsp plain flour
1 ½ cups beef stock
⅔ cup thickened cream
1 tsp Dijon mustard
2 tbsp chopped flat-leaf parsley
Directions
Heat butter and oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.
Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard. Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season. Serve
Ten great ways to serve mushroom sauce:
Over pan-seared beef steak
Over jacket-baked potatoes
Add to cooked pasta with a handful chopped flat leaf parsley and grated pecorino
Serve over chicken or veal schnitzel
Spoon into centre of cooked omelette, fold over to cover the sauce then topped with diced tomato and finely chopped green onions
Use as the creamy layer when making a lasagne
Thinly slice chicken breast fillet and sauté until golden. Add mushroom sauce and serve over mashed potato or couscous.
Add shredded barbecue chicken. Spoon into ramekins and top with puff pastry lid. Bake until golden for quick and easy pies.
Add sauce to your regular Bolognese mixture, serve over large cooked shell pasta.
Serve over barbecue beef, chicken or fish skewers.
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