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Mushroom recipes

Mushrooms with roasted garlic cream and herb-buttered toast

45 minutes

Chicken meatloaf with crispy baguette

1 1/2 hours

Chicken meatloaf with crispy baguette

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/2 hours

Ingredients

200 g leeks, sliced lengthways
1 T sunflower oil
200 g exotic mushroom mix, finely chopped
6 bacon rashers, finely choppe
1 red onion, finely chopped
3 garlic cloves, chopped
Sea salt and freshly ground black pepper, to taste
500 g chicken mince
250 ml cream
2 free-range egg whites
1/2 t ground nutmeg
1/2 t cloves, ground
2 T parsley, chopped
3 T butter
1 baguette, thinly sliced
1 T olive oil
4 T Dijon mustard, for serving

Method

1. Preheat the oven to 180°C.

2. Bring a saucepan of water to a simmer over a medium heat. Separate the leeks and blanch in the simmering water for 30 seconds. Use a few of the blanched leeks to line a 20 cm x 11 cm loaf tin.

3. Heat the sunflower oil in a pan over a medium heat. Add the mushrooms, bacon, red onion and garlic to the pan and sauté until the bacon is crisp and the onions have softened. Remove from the pan and set aside.

4. Place the chicken mince, cream, egg whites, nutmeg, cloves and parsley into a large bowl. Mix to combine.

5. Spoon half the mushroom mixture into the loaf tin, then top with half the chicken mince. Spoon over the remaining mushroom mixture, then top with the remaining chicken mince.

6. Press down firmly, then cover with the remaining leeks.

7. Melt 1 T butter, brush the leeks and roast for 1 hour and 10 minutes. Remove from the oven and cool slightly.

8. Heat the remaining butter and olive oil in a pan over a medium heat. Place the sliced baguette in the pan and toast on both sides.

9. Serve the terrine with the crispy baguette and Dijon mustard.

Cook’s note: This terrine is delicious served hot or cold. Instead of mustard, serve it with piccalilli, chutney or gherkins.

Spinach lasagne

Kung pao chicken

Durban fish curry

Cauliflower couscous with mustard butter

Roast baby brinjals with garlic, lemon and oregano

Rare grilled venison steaks with basil oil on pasta

Mixed tomato tart

Beef goulash

Butternut salad with Peppadew dressing

Oven-poached whole chicken and vegetables with celery lemon salsa

Mixed squash stew with borlotti beans and feta

Tomato soup with meatballs and gnocchi

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Mushrooms with roasted garlic cream and herb-buttered toast

Chicken meatloaf with crispy baguette

Chicken meatloaf with crispy baguette

Ingredients

Method