- 1/3 cup extra virgin olive oil
- 2 tbs balsamic vinegar
- 1 garlic cloves, crushed
- ½ lemon squeezed
- Dried oregeno to dress
- Salt & ground black pepper
- 200g button mushrooms
- Char-grilled vegetables such as eggplant, pumpkin, capsicum, semi dried tomatoes
- Cheese and fresh-cut ham
- Crusty bread to serve
- Combine oil, vinegar, garlic, lemon, oregano salt and pepper in a bowl. Add mushroom mix to coat. Cover and refrigerate for 2 hours or overnight to marinade.
- Spoon mushrooms into a bowl. Arrange platter and place mushrooms. Serve with crusty bread.
*Note: char-grilled veggies are all available in the deli section of your supermarket where you buy fresh cut ham and salami. Add as much or as little as you like to graze along or with family and friends!
- 400g button mushrooms
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp caster sugar
- salt and ground black pepper, to taste
- 200g Kalamata olives
- 200g (1 cup) semi-dried tomatoes
- 12 slices char-grilled eggplant*, roughly chopped
- 1 cup small basil leaves
*Note: char-grilled eggplant is available from most delicatessens.
- Place mushrooms into a large bowl. Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.
- Pour dressing over mushrooms and toss well to coat mushrooms in mixture. Cover and set aside to marinate for 30 minutes, stirring every 10 minutes.
- Just before serving, add olives, semi-dried tomatoes, eggplant and basil leaves to mushrooms and gently toss to combine. Season with salt and pepper and serve.
- 1/4 cup olive oil
- 1 garlic clove, crushed
- Salt and ground black pepper, to taste
- 8 small flat mushrooms (portobella or white flat)
- 1 medium eggplant, cut into 1cm-thick slices
- 2 vine ripe tomatoes, sliced
- 4 bocconcini*, sliced
- 1/3 cup basil leaves
- Toasted Turkish bread, to serve or our favourite a fresh crunchy ciabatta loaf!
*bocconcini are fresh mozzarella cheese balls available from
supermarkets and delicatessens.
- Preheat a greased barbecue plate on medium-high. Combine oil, garlic and salt and pepper in a small bowl. Brush both sides of mushrooms and eggplant with oil. Barbecue eggplant for 3 minutes on each side and mushrooms for 2 minutes on each side or until tender.
- To assemble; place mushrooms onto serving plates. Top evenly with vine ripened tomatoes, eggplant, bocconcini and basil leaves.
- Season with salt and pepper. Serve with toasted Turkish or crunchy ciabatta bread.
- 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.
Meatballs
- 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
Basil Tomato sauce
- 1 onion, finely diced
- 4 garlic cloves, crushed
- 2 x 400g can whole peeled tomatoes
- 1/2 cup water
- 1 cup basil leaves, torn plus extra to garnish
- 1/2 tablespoon chili flakes
- 1 tablespoon of brown sugar
- finely grated parmesan to serve
To prepare the meatballs; 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. 50 g meatballs. Place onto a tray and into the fridge to firm up for 20 minutes.
Meanwhile; prepare the tomato sauce. Add 2 tablespoons of oil to a large pan over a medium heat. Add the onion and garlic and cook for 1-2 minutes until softened. Add the tomatoes, water, basil, chili and sugar to the pan. Break up the tomatoes with a wooden spoon. Bring to the boil, reduce to a simmer and cover with a lid. Cook for 15 minutes. Remove the lid and cook for a further 10 minutes. Season with salt and pepper.
Heat the remaining oil in large non-stick frypan over a medium heat. Cook for 8-10 minutes, moving the meatballs around in the pan to brown evenly. Transfer the meatballs to the tomato sauce and cook for further 10 minutes.
Sprinkle with the parmesan and top with the extra basil leaves.
Serve with crusty bread.
