- 4 tablespoons olive oil
- 1/2 medium onion, finely diced
- 250g diced mushrooms
- 500 g chicken mince
- salt
- pepper
Crumb mix
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups panko crumbs
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir
through the mushrooms. Cook for 5 minutes until softened and liquid from the
mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the mince to the mushrooms. Season with salt
and pepper. Using clean hands massage
the mix together well. Divide and shape the mix into approx. 20 oval shapes,
flatten slightly. Place in fridge to firm up for 20 minutes.
Meanwhile; prepare crumb mix. Place the flour,
egg and panko crumbs in separate shallow bowls.
Place 2-3 nuggets in the flour at a time shaking
to remove excess. Dip into the egg. Place into the panko, pressing firmly to
coat. Place onto a tray. Repeat with remaining nuggets. Place into the fridge
to firm up for 20 minutes.
Heat remaining oil in a large non-stick frypan over a medium heat. Cook the nuggets for 4 minutes on each side or until golden and cooked through. Drain on a paper towel.
Serve warm with tomato sauce and a salad.
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 400 g lamb mince
- 2 tablespoons pine nuts, roughly chopped
- 1/4 cup finely chopped flat leaf parsley, plus extra for garnish
- 1/4 cup finely chopped mint leaves
- 2 teaspoons cumin powder
- 1 1/2 teaspoons cinnamon powder
- 1/4 teaspoon clove power
- 1/4 teaspoon nutmeg powder
- salt
- pepper
- 200 g store bought hummus
- 1 cup plain yoghurt
- zest of one lemon
- paprika, to serve
- flat/Turkish breads, to serve
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5 -7 minutes until softened and liquid
from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Add the mince, pine nuts, parsley, mint, cumin,
cinnamon, clove and nutmeg to the mushrooms. Season with salt and pepper. Using
clean hands massage the mix together well. Divide and shape the mix into
approx. 16 oval shapes. Place onto a tray and into the fridge to firm up for 20
minutes.
Preheat oven to 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the kofta for 3-4 minutes, turning to brown each side. Place onto a tray and cook in oven for a further 5 minutes or until cooked through.
To serve; spread the hummus over a large serving plate. Place the kofta on top. Dollop over the yogurt, sprinkle with lemon zest and paprika. Scatter over the parsley and drizzle with extra olive oil. Serve with flat/Turkish bread.
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 500 g diced mushrooms
- 400 g can white beans, rinsed and drained, mashed well with a fork
- 2 stalks rosemary, finely chopped
- 1 cup breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 egg, lightly beaten
- salt
- black pepper
- 4 brioche buns, toasted
- mayonnaise, to serve
- coleslaw, to serve
- pickles to serve
Heat 2 tablespoons of oil in large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5-7 minutes until softened and liquid from
the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Stir through the beans, rosemary, breadcrumbs, parmesan and egg. Season with salt and pepper. Using clean hands massage the mix together well.
Divide and shape the mixture into 4 equal-sized
patties. Place onto a tray and into the fridge to firm up for 20 minutes.
Preheat oven 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the burgers for 3-4 minutes on each side on until cooked through. Place onto a tray and cook in oven for a further 5 minutes or until warmed through.
Spread mayonnaise over the base of the toasted brioche buns, top with coleslaw, mushroom patty and pickle, top with the lid of bun.
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 1 carrot, diced
- 2 celery stalks, diced
- 2 stalks rosemary, leaves finely chopped
- 500 g diced mushrooms
- 1 cup vegetable stock
- 400 g can whole peeled tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 tablespoon chilli flakes
- 400g can of brown lentils, rinsed and drained
- salt
- pepper
- 1 kg sweet potato, peeled and chopped
- 70 g butter
Preheat oven to 200° C.
Heat oil in a large saucepan over a medium heat.
Add the onion, garlic, carrot, celery and rosemary. Cook for 5-7 minutes stirring until softened.
Add mushrooms. Cook for a further 5-10 minutes or until softened and the liquid
from the mushrooms has evaporated. Stir through the stock, tomatoes, tomato
paste, bay and chilli flakes. Bring to the boil and reduce to a simmer. Cover
with a lid and cook for 15 minutes. Remove lid and cook for a further 10 -15
minutes or until the liquid has reduced. Stir through the lentils. Season with
salt and pepper.
Meanwhile; steam the sweet potato for 20 minutes or until tender. Place into a bowl, add the butter and mash until smooth. Season with salt and pepper.
Transfer the mushroom mix to a 2 L baking dish. Spoon on the mashed sweet potato and smooth over.
Bake for 20 minutes.
Serve with a green salad.
- 50 g butter
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, crushed
- 1 leek, white part, sliced
- 1 stick celery, diced
- 1/2 bunch fresh thyme, leaves picked
- 500 g diced mushrooms (white or brown)
- 1 L vegetarian stock
- 1 cup cream
- salt
- pepper
Parmesan and thyme toasts
- 1/2 cup finely grated parmesan
- 2 tablespoons fresh thyme leaves
- 1/2 baguette, sliced
Preheat a grill to high. Line a baking tray with
baking paper.
Heat the butter and oil in a large saucepan over a medium heat. Add the onion, garlic, leek, celery and thyme. Cook stirring for 5 – 7 minutes until softened. Stir through the mushrooms cook for a further 1-2 minutes. Add the stock. Bring to the boil, reduce to a simmer and over with a lid. Cook for 15 minutes.
Meanwhile; prepare the parmesan toast. Combine
the parmesan and chopped thyme. Place
the baguette slices onto prepared tray. Sprinkle with the parmesan mix and
drizzle over a little olive oil. Place under the grill until golden.
Remove lid from soup. Cook for a further 5 minutes. Remove from the heat and stir through the cream. Season with salt and pepper. Transfer the soup to a blender and blend until smooth.
Serve soup warm topped with parmesan toasts.
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 300 g beef mince
- 300 g pork mince
- 1/2 cup finely grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- salt
- black pepper
- Store brought dip of your choice – we recommend Tzatziki or Hummus
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through
the mushrooms. Cook for 5-7 minutes until softened and the liquid from the
mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the beef and pork mince, parmesan,
breadcrumbs and egg to the mushroom mix. Season with salt and pepper. Using
clean hands massage the mix together well. Roll into approx. 30 g meatballs.
Place onto a tray and into the fridge to firm up for 20 minutes.
Heat the remaining oil in large nonstick frypan over a medium heat. Cook for 10 minutes or until cooked through, moving the meatballs around in the pan to brown evenly.
Serve with the dip.
