Mushroom & brie quesadillas with mango & papaya salsa
Ready in 45 minutes | Serves 4-6
220g brie, cold 2 Tbsp olive oil 450g mixed mushrooms, thinly sliced 100g pickled jalapeños, chopped ½ cup onion, finely chopped 1 tsp minced garlic ½ tsp salt ¼ tsp ground black pepper 8 x medium (20cm) flour tortillas 2 Tbsp chopped flat-leaf parsley leaves MANGO & PAPAYA SALSA 1 cup diced fresh mango 1 cup diced fresh papaya 2 Tbsp fresh lime juice 2 Tbsp chopped fresh coriander 1 Tbsp finely chopped pickled jalapeño or fresh green chilli ¼ tsp salt
1 Make the salsa first by combining all the ingredients in a small bowl. Set aside.
2 Cut the brie into 5mm-thick slices.
3 Heat oil in a large pan over mediumhigh heat until hot. Add the mushrooms and cook, stirring occasionally, for about 2 minutes then remove 1 cup of mushrooms and set aside. To remaining mushrooms, add the jalapeño, onion, garlic, salt and pepper. Cook, stirring occasionally, until mushrooms are tender and liquid evaporates. Remove from heat.
4 Place a tortilla in a medium frying pan over medium-high heat; spread a quarter of mushroom mixture over tortilla. In a single layer arrange a quarter of the brie over the mushrooms. Heat until cheese starts to melt (about 30 seconds). Cover with another tortilla, pressing down lightly. Using a large spatula, turn quesadilla over and cook until cheese has melted. Transfer to a serving plate and cover to keep warm. Repeat with remaining tortillas, brie and mixture.
5 Top quesadillas with warm, reserved mushrooms and sprinkle with chopped parsley. Cut into wedges and serve with the mango and papaya salsa.
Quick chicken & mushroom Indian curry
Ready in 40 minutes | Serves 6 |
2 Tbsp olive oil 1 medium onion, cut into thin wedges 400g white button mushrooms, sliced 2 cloves garlic, minced 3-4 Tbsp mild Indian curry paste* (eg korma) 1 tsp ground cinnamon 450g skinless, boneless chicken thighs, each cut into quarters 400g can diced tomatoes 3 cups small cauliflower or broccoli florets 420g can lentils, drained and rinsed ½ cup chopped fresh coriander ½ cup plain low-fat yoghurt
1 In a large, deep, non-stick saucepan heat oil over medium-high heat. Add onion and stir-fry for 2-3 minutes.
Then add mushrooms and stir-fry for
3-4 minutes or until lightly browned. Stir in garlic, 3 Tbsp of the curry paste and cinnamon, then add chicken and stir-fry for 2 minutes. Stir in tomatoes with juice, cover, reduce heat to medium-low and cook for about 10 minutes. Taste and stir in more curry paste if desired.
2 Add cauliflower (or broccoli) and lentils, bring to boil, cover then reduce heat and simmer for about 4 minutes or until broccoli is still crisp yet tender.
3 Stir in coriander and serve curry topped with a dollop of yoghurt. Accompany with naan bread or basmati rice.