Nadia – August-September 2019

Spicyporcini& chickenThai
coconutcurry
Readyin 35 minutes plus soaking time |
Serves4 |DF|GF

30gdriedporcinimushrooms,soakedin1 cup
hotwaterfor 30 minutes to plump up
1 Tbspsesameoil
1 largeonion,finelydiced
2 clovesgarlic,sliced
Inch-longpiecefreshginger, peeled, finely sliced
1 kaffirlimeleaf,torn
2 TbspThairedcurrypaste*(ortotaste)
500gbonelesschickenthigh, diced
400gcancoconutcream
150gflatricenoodles,soakedin warm water
for 10 minutesthendrained

1-2tspfishsauce*,squeeze lime juice and
pinchbrown sugar
SALAD
1 smallbunchcorianderleaves
2 handfulsbabyspinach
¼redonion,finelysliced
1 redchilli,finelysliced
¼cuptoasted cashews

1 Soaktheporciniinthehot water for
30 minutestoplumpup.

2 Ina largesaucepanheatthesesameoil
andsautéonion,garlic,ginger,limeleaf
andcurrypastefor 3-4 minutes until soft
andfragrant.

3 Adddicedchickenandcookfor
2-3minutesuntiljustcoloured.Add
coconutcream,mushroomsandsoaking
waterandsimmerfor10-12minutes
thenstirinthenoodlesandheat
through.Seasontotastewithfish sauce,
limejuiceandbrownsugar.

4 Tosstogetherthecoriander,spinach,
redonion,chilliandcashews.

5 Ladlethecurryinto serving bowls and
top with the salad.

Mushroom& brandypâté

withgarliccrostini

Readyin 25 minutespluscooling and

chillingtime| Serves 4-6

1 Tbspoliveoil

1 shallot,finelydiced

1 clovegarlic,finelydiced

½tspfennelseeds

300gmushrooms,veryfinelydiced(orpulsein

a processor)– weuseda mix of button and

portabellomushrooms

¼cupbrandyorsherry

125gcreamcheese

Seasalt

1/3cuptoastedpinenuts,roughlychopped

2 Tbspchoppedherbs– we used parsley, thyme

androsemaryleaves

GARLICCROSTINI

1 Frenchstickorsimilar, sliced or torn into

chunkypieces

2 Tbspoliveoil

1 garlicclove,peeledandslicedinhalf

Chopped thyme leaves, to garnish

1 Heatoilina fryingpanandsauté

shallot,garlicandfennelseedsovera low

heatuntilsoftandfragrantbutnot

coloured.Addmushroomsandallowto

sautéandsoftenthenaddbrandyand

increaseheatuntiljuicesnearlyevaporate.

2 Removefromtheheat,coolfora few

minutesthenstirinthecreamcheese

untilwellblended.Seasonwellwithsea

saltandcrackedblackpepper.Letcool

thenchillforatleast1-2hoursuntilfirm.

3 Forthecrostini,brushbreadonboth

sideswiththeoliveoilandrubtopswith

cutsideofgarlichalves.Sprinkle with

thymeandtoastuntilgolden.

4 Combinethepinenutsandherbs,then

shapethepâtéintoa logandrollinthe

herbmixture.Servewithgarliccrostini

andpickles.Wrappedwell,thepâté will

keep in the fridge for 4-5 days.

Roastedportabelloswithgoat’s

cheese,chilligarliccrumble&

balsamictamarillos

Readyin 30 minutes| Serves 4

8 largeportabellomushrooms

¼cupoliveoil

150ggoat’scheese,mashed until smooth

1 redchilli,diced

1 clovegarlic,sliced

1 smallbunchparsley

2 cupsfreshbreadcrumbs (about 4 slices bread

whizzedinprocessor)

50gbutter

1/3cupflakedalmonds

Saladgreensfor4 people

BALSAMICTAMARILLOS

4 tamarillos,halved lengthwise, stalks on

30gbutter

½cupmaplesyrup

Dashbalsamic vinegar

1 Preheat ovento180°C.Arrangethe

mushrooms,gillsup,ona linedbaking

tray.Brusheachwitholiveoiland

smootha dollopofgoat’scheeseallover.

2 Whizthechilli,garlicandparsleyin

a processoruntilfinelychoppedthen

pulseinbreadcrumbsandbutteruntil

mixtureclumpstogether.Stirinalmonds

thenspoonoverthemushroomsand

bakefor12-15minutesoruntilcrumble

isgoldenandmushroomstender.

3 Meanwhile,seartamarillosinbutter

overmediumheatuntilfleshstartsto

caramelise.Addsyrupandbalsamicand

simmerfor1-2minutesuntilsyrupy.

4 Servemushroomsongreens,topwith

tamarillos and drizzle with pan juices.