Sunday Brunch

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Looking for something yummy to make for breakfast in bed or treat the other half? Here’s a simple recipe that will please you both; Creamy mushrooms and zucchini with fresh thyme. I served mine with poached eggs but you could easily just have them on chunky toast without eggs or take it to a whole new level and add crispy bacon as well as the poached eggs. This is a super fast recipe have it on a plate and in your mouth within 20 minutes.

Creamy Mushrooms and Zucchini with Fresh Thyme

Ingredients:
250gm button mushrooms, thinly sliced
1 zucchini, thinly sliced
1 tsp. fresh thyme
1 tsp. crushed garlic
3 tbsp. canola oil
70gm butter
1/2 tsp. garlic salt
1/2 tsp. pepper
3 spinach balls, pams frozen portions
1/2 cup cream
To Serve
Toasted Vienna or Ciabatta bread
Poached eggs

Method:

  1. Heat fry pan over high heat add oil, butter, mushrooms, zucchini, garlic salt, pepper and crushed garlic.
  2. Fry for 3-4 minutes until starting to brown, add spinach balls and cook for a further 3 minutes.
  3. Add cream allow to reduce and cook out for a further 5-6 minutes.
  4. Poach eggs and toast your Vienna bread.
  5. Check your seasoning and serve on buttered toasted Vienna with poached eggs.

Serves: 2-3

Mince, Mushroom and Double Cheese Pies

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I am a huge fan of a pie, I had some mushrooms that needed using up in the fridge plus some mozzarella and some vintage cheddar and a cheap packet of premium beef mince. Plus I can also give them to my partner in his lunch as there a perfect size in the texas muffin tin.

Ingredients:
400 gram. premium beef mince
1/2 brown onion, finely diced
4 cloves garlic, crushed
1 tsp. fresh thyme
1 tsp. fresh rosemary
1 1/2 cup. mushrooms, sliced
1/4 cup. Worchester sauce
1 1/2 cup. beef stock
2 tsp. brown sugar
2 tbsp. cornflour + 2 tsbp. cold water = slurry
5 sheets puff pastry
1 egg, beaten for egg wash
1/2 cup. grated cheddar cheese
1/2 cup. grated mozzarella

Method:

  1. Heat fry pan over medium to high heat add oil, onion and garlic cook for 3-4 minutes and add chunks of the beef mince plus salt and pepper.
  2. Leave to brown for few minutes until turning and repeating until the mince is nicely browned, this adds flavour, add in mushrooms and roughly chopped herbs.
  3. Now add stock, sugar and worchester sauce leave to simmer for 20minutes.  Make a cornflour slurry with water and stir into mince, cook out for 3 minutes, check your seasoning and set aside to cool slightly.
  4. Pre-heat oven to 200 degress fan bake.
  5. Spray texas muffin tin with oil and line with puff pastry. I used a bowl as my base cutter and a smaller cup for the lid sized circle. Make these slightly bigger so you can roll the pastry over at the top.
  6. Using a 1/2 cup. measure your beef mixture and press into pastry case, repeat.
  7. Sprinkle about a 1 tsp. of cheddar and mozzarella over each pie, egg wash the pastry rim and press on lid. Pushing the pastry against the sides as your roll the pastry over at the top creating a lip.
  8. Egg wash the top and prick steam holes in the top of the pastry with a fork and a small amount of cheese for garnish.
  9. Bake for 28 minutes until pastry is puff and golden.

Makes 6 texas muffin sized pies

Baked not Fried

Have you ever tried baking your portobello mushrooms?

WEll i think its about time you tried, flakey salt, fresh cracked pepper with hints of fresh thyme and butter juicy mushroom you cannot beat this. And i dont even like mushrooms, i tell you i wanted more!!

Thyme and Black Pepper Baked Portobello Mushrooms

Ingredients:

3 medium portobello mushrooms
3 tsp. olive oil
2 sprigs fresh thyme
3 tsp. butter
flakey sea salt
fresh cracked black pepper

Method:

  1. Pre-heat oven to 180 degrees fan forced.
  2. Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.
  3. Sprinkle with flakey salt, fresh thyme and freshly cracked black pepper.
  4. Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicy.

Perfect as a vegetarian dinner or for breakfast on sunday.

Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.

Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.

Sprinkle with flakey salt.

Sprinkle with flakey salt.

Fresh thyme and freshly cracked black pepper.

Fresh thyme and freshly cracked black pepper.

Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicey.

Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicey.

Remove from oven and served, i baked mine alongside streaky bacon it gave the mushrooms a delicious bacon background flavour.

Remove from oven and serve. I baked mine alongside streaky bacon it gave the mushrooms a delicious bacon background flavour.

Made the most delicious breakfast/brunch/lunch using these beautiful baked portobello mushrooms see the link below;
Asian spinach omelette with thyme and pepper baked portobello mushrooms, baked streak bacon and Wattie’s NZ New 5 Beans in rich tomato sauce. This was the best meal on this snowy wet raining little bit of everything dunedin day!

From the Land

 

Foraged straight from the lush green paddocks of home.

Foraged straight from the lush green paddocks of home.

 

Good to be back on the home farm in the South Waikato of New Zealand after such a long time away. With the damp wet weather comes a perfect time to head out into the lush green paddocks in search of field mushrooms. Just meters from the door step and only taking 10 minutes out of my day I filled a billy easily and headed back to the kitchen to create an easy mushroom dish.

Sautéed field mushrooms in a garlic & parsley sauce

Ingredients:

500g field mushrooms, sliced
2 tsp. olive oil
1 tbsp. italian parsley, rough chop
1/2 lemon, zest
2 tbsp. butter
salt & pepper

Method:

  1. Heat heavy based frypan to a high heat, close to the point of smoking. (mushrooms contain a lot of moisture and if not cooked at a high heat will stew instead of frying.)
  2. Add oil followed by mushrooms, saute for 2-3 minutes until brown and fragrant.
  3. Add butter, parsley, lemon zest and good seasoning of salt and pepper. Stir until you have glossy coasted mushrooms.
  4. Perfect to have on toast, tossed through pasta or on a side of steak like ive used mine.

Serves: 2-3