The Australian Women’s Weekly Food — November 2017

BRAISEDSHIITAKESALAD

PREP + COOK TIME 1 HOUR 15 MINUTES
(+ COOLING) SERVES 4

500g fresh shiitake mushrooms
2 x 225g cans bamboo shoot slices,
drained, rinsed
½ cup (125ml) tamari
1 cup (250ml) cooking sake
1 cup (250ml) mirin
2 cloves garlic, crushed
2 baby cos lettuces, leaves separated
½ cup (40g) bean sprouts
1 cup loosely packed fresh
coriander leaves
1 cup loosely packed fresh
vietnamese mint leaves

CHILLI PEANUT SAUCE
1 long fresh red chilli,
chopped coarsely
½ cup (70g) dry roasted
salted peanuts
10g piece fresh ginger,
chopped coarsely
2 teaspoons sesame oil

1 Preheat oven to 200°C/180°C fan.

2 Using scissors, trim and discard

mushroom stalks. Place mushrooms

and bamboo shoots in a baking dish;

pour over tamari, sake and mirin.

Stir in garlic. Cover with baking

paper, then foil. Bake for 1 hour or

until mushrooms are tender. Cool.

Reserve braising liquid.

3 Make chilli peanut sauce.

4 Arrange lettuce, mushroom

mixture, sprouts and herbs on a large

serving platter. Drizzle with some of

the remaining mushroom braising

liquid; top with chilli peanut sauce.

CHILLI PEANUT SAUCE

Place ingredientsin a food processor;

pulse until smooth. Add 2 tablespoons

of the reserved braising liquid; pulse

to combine. Season to taste.

SCALLOP &

ROCKET SALAD

PREP + COOK TIME 15 MINUTES SERVES 4

12 scallops without roe (300g)

75g baby rocket leaves

1 lebanese cucumber (130g),

sliced thinly lengthways

1 tablespoon sesame seeds, toasted

1 lime, cut into wedges

BALSAMIC DRESSING

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1 teaspoon lime juice

pinch of white sugar

1 Make balsamic dressing.

2 Pat scallops dry with paper towel.

Cook scallops on a heated oiled grill

pan (or grill or barbecue) for 1 minute

each side or until browned. Remove

from heat; cover to keep warm.

3 Place rocket, cucumber and

dressing in a medium bowl; toss

gently to combine.

4 Divide salad among serving

plates; top with scallops and sesame

seeds. Serve with lime wedges.

BALSAMIC DRESSING

Place ingredients in a

screw−top jar, season to

taste; shake well.

Holiday Food Lunch

44