Mush­room & brie que­sadil­las with mango & pa­paya salsa

Ready in 45 min­utes | Serves 4-6

Nadia - - NADIA + MEADOW MUSHROOMS -

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.

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