Wednesday, 04. July 2007
Barbequed
Vegetables
Mushrooms
Mushroom and steak salad
|
4 small fillet steaks |
12 small flat mushrooms |
|
olive oil |
1 lemon—juiced |
|
2 teaspoon whole grain mustard |
1 large red onion |
|
250 gram rocket leaves |
125 gram hommus |
|
salt and pepper to taste |
Flatten steaks until 1 cm thick, cut into 10 cm pieces, place steaks and mushrooms in large shallow dish. Combine ¼ cup olive oil, lemon juice, mustard, salt and pepper in a container and whick to combine. Pour dressing over steaks and mushrooms, turning to coat well. Let marinade in refrigerator for about 1 hour, turning occasionally. Heat bar-b-q plate to medium heat, cook onions for 4-5 minutes, mushrooms for 7-8 minutes, turning occasionally, and steaks for 1-2 minutes for medium rare. Arrange rocket on plates, top with steaks, mushrooms hommus and onions and serve. 4
Mushroom pizza
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2 tablespoons olive oil |
2 tablespoons tomato pesto |
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1 garlic clove, crushed |
4 large flat mushrooms |
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¼ cup grated parmesan cheese |
4 small pocket breads |
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ground pepper to taste |
Combine oil and garlic in small bowl, lightly brush mushrooms on both sides with garlic oil. Place on hot barbecue plate for 1-2 minutes each side, or until mushrooms are warmed through. Place pocket breads into barbecue, heat for 1-2 minutes each side until breads are warmed.
Spread pocket breads with tomato paste, top with mushrooms and parmesan, reheat for 1 minute, sprinkle with pepper and serve immediately.
Mushrooms with crab
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12 medium mushrooms |
15 gram butter |
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1 stick celery |
125 gram cream cheese |
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1 tablespoon mayonnaise |
2 teaspoons lime or lemon juice |
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1 teaspoon grated green ginger |
dash tabasco sauce |
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2 tablespoons chopped chives |
2 tablespoons chopped red capsicum |
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170 gram can crab meat—drained |
2 tablespoons flaked almonds toasted. |
Remove stems from mushrooms, chop finely, sauté in butter with celery for a few minutes. Beat mayonnaise and cream cheese until smooth, stir in all ingredients except almonds. Fill mushroom caps evenly with mixture, sprinkle with almonds. Barbeque until mushrooms are brown on bottom, and filling is hot. 6
Mushrooms with lemon herb butter
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500 gram large mushrooms |
125 gram butter softened |
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1 clove garlic crushed |
2 teaspoons grated lemon rind |
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½ cup chopped parsley |
1 tablespoon chopped chives |
Mix well all ingredients in bowl, add even amount to mushrooms, cook on barbeque until heated through and butter has melted. 6
Onions
Onions with chicken and corn
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6 medium white onions |
½ cup bacon pieces |
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1 teaspoon curry powder |
1½ cups finely chopped cooked chicken |
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440 gram can creamed corn |
1 small red capsicum finely chopped |
Peel onions leaving root end intact to hold onion together. Carefully pull centres from onions leaving about 3 layers intact. Drop onions into boiling water and boil for 3 minutes. Drain upside down. Mix bacon and curry powder together in a bowl, then cook in microwave. Add remaining ingredients and mix well.
Fill onion shell with mixture then wrap onions individually in alfoil. Barbeque until filling is heated through.
Tomatoes
Corn and bacon-stuffed tomatoes.
|
4 firm tomatoes |
30 gram butter |
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2 shallots |
1 clove garlic, crushed |
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½ cup diced bacon |
130 ran can corn kernels |
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½ cup fresh breadcrumbs |
¼ cup grated cheese |
Slice off about 2cm from top of each tomato. Scoop out tomato pulp carefully with teaspoon, chop pulp finely. Fry bacon in pan until crisp, add butter, chopped shallots and garlic. Cook for 1 minute, add drained corn, breadcrumbs, cheese and tomato pulp.
Spoon fillings into tomatoes, barbeque on slow heat until heated through. 4
Tomatoes with zucchini filling
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6 tomatoes |
4 shallots chopped |
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1 clove garlic crushed |
30 gram butter |
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2 zucchinis grated |
2 teaspoons tomato paste |
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1 table spoon chopped fresh basil |
1 tablespoon grated parmesan cheese |
Slice top off tomato, scoop out half the pulp and reserve. Sauté shallots and garlic in butter for 1 minute, add zucchini, tomato paste basil and reserved tomato pulp. Cook for further 1 minute. Spoon filling into tomatoes, sprinkle with cheese, barbecue until heated through.
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