Archive for mushroom

Beef Skewers with Stuffed Peppers…

Posted in Cooking, Dinner, Food, Home Cooked Food, recipe, Summer with tags , , , , , , , , , , on May 20, 2010 by helenphillips

…as well as corn-on-the-cob and a bit of salad.

Despite the lack of barbecue equipment, the hot weather means that summer themed dinners are high on the agenda. The best way to cook kebabs or skewers is always going to be over charcoal, but they are still delicious cooked by indoor methods such as the grill. I use a grilling machine, which also means that they can be cooked pretty quickly. You do have to keep a close eye on them, and keep rotating them so that they don’t dry out.

Beef Skewers with Red Onion

These are very simple to put together. Firstly, the beef needs to be marinaded for an hour. If this can be done overnight, then even better. Prepare the beef by cutting into even sized cubes (I used around 240g / 0.5 lbs for 2 servings). Put the cubes into a bowl with 1 tablespoon of soy sauce, and some chilli sauce. How much chilli sauce depends on personal taste, and what sauce you are using. We are currently using Sriracha hot sauce (no, I don’t know how it’s pronounced, and yes, it is hot). I’m a bit of a lightweight, so added just 1/2 teaspoon to the sauce, and put the bottle on the table so Eddie could add extra to his.

Once the beef has stewed in it’s own juices for a while, it’s time for the impaling. For tonight’s feast, I simply alternated the meat with some red onion (I used 1/2 a large one). Cherry tomatoes are always delicious on skewers, but awful to clean off the grilling machine afterwards. Other alternatives are mushrooms or peppers, but I used both in the accompanying dish.

Stuffed Peppers

They say that everything in the US in bigger (whoever ‘they’ may be). If the bell peppers (aka sweet peppers) in my local supermarket are anything to go by, then ‘they’ are correct. So big, I felt that half a pepper per person was quite adequate as an accompaniment to the skewers. To keep it simple, I decided on a filling of spring onions (aka green onions) and mushrooms. There are several ways of cooking a stuffed pepper, but as I’d left it rather late in the day, I opted for a quick and dirty method.

  • Pre-heat the oven to 375°F / 190°C
  • To prepare the pepper, remove the stalk, but cutting around it, and then chop in half. Remove the seeds and the white ‘seams’ (what’s the real name for these?). Bring some water to the boil, add the peppers to the pan, and boil for 5 minutes.
  • Chop 3 or 4 mushrooms, and 2 or 3 spring onions, and dry fry in a non-stick pan. Once they have started to soften add 1/4 cup (60ml) of rice, and enough water to cover. Bring to the boil, and simmer until the rice is almost cooked (it should still have some ‘bite’ as it will finish cooking inside the peppers). Season to taste.
  • Once all components are ready, carefully spoon the rice mixture inside the peppers. This is the part I find most difficult due to my distinct lack of grace! Wrap the peppers in foil, and bake in the oven for around 15 minutes. The foil parcel keeps everything nicely moist, and cooks the rice.

Advertisements

Mushroom Risotto

Posted in Cooking, Dinner, Food, Home Cooked Food, recipe with tags , , , , , , , , , , , , , on July 22, 2008 by helenphillips

Last night was one of those occasions when a ‘store cupboard challenge’. We had ordered the week’s grocery shopping online, but our delivery slot wasn’t until 7-9 pm. We were both hungry, but faced with what appeared to be an almost bare fridge with a few random items. Then I found some Risotto Rice on top of the fridge, something which is always a great way of using odds and ends. Using the items listed below, I managed to produce a delicious appetizer that kept us going until dinner time. And it was a great opportunity to get out some dishes that had been sat at the back of the cupboard for a while.

  • 1/2 portabello mushroom (it was a truly huge mushroom!)
  • 125g Arborio Risotto Rice
  • 1/2 onion – finely chopped
  • 1/4 aubergine
  • 50 ml white wine (ish)
  • 250 ml vegetable stock (if cheating use bouillon)
  • Couple of roasted peppers (Mine came from Giodarno, obviously fresh can be used)
  • Basil (from the windowsill)
  • 6 asparagus heads

Heat a little olive oil and butter in a pan. Add the onion, and gently fry for about 1 minute, before adding the mushroom and asparagus. When the veg has softened, stir in the rice, so that it’s well coated. Stir-in the wine, and occasionally stir until fully absorbed. Add a little stock, and again occasionally stir until absorbed. Repeat until all the stock is used up. Check the rice. If required add, a little boiling water until the rice is ready. Stir in a knob of butter, and serve.

<!–

Mushroom Risotto

A risotto recipe with Portabello mushroom that stemmed from a …

See Mushroom Risotto on Key Ingredient.

<!–