Mushrooms and Egg on Toast with Fried Tomatoes

Ingredients

1 tablespoon butter
2-3 tablespoons vegetable oil
1 lb button mushrooms, quartered or sliced
3-4 medium tomatoes, thickly sliced
2 eggs
1 garlic clove, crushed (optional)
a handful of fresh flat-leaf parsley, chopped
2/3 cup single/light cream
4 slices wholemeal/whole-wheat toast
sea salt and black pepper, to season

Method

  1. Heat the butter and oil together in a frying pan/skillet over low-medium heat. Add the mushrooms and cook for about 10 minutes, stirring occasionally, until tender and golden. Season with salt and pepper to taste.
  2. Set a grill pan over medium heat, add a little vegetable oil and carefully place the sliced tomatoes in the pan, starting at the top and working around the outside of the pan in a clockwise direction to help you know which slice to turn over in order (so you don’t have some burnt or underdone tomatoes). Turn the slices once and cook on the other side.
  3. Fry the eggs to your liking.
  4. Returning to the mushrooms, stir in the garlic (if using) and chopped parsley and cook for about 1 minute, then add the cream and simmer gently for 2-3 minutes. Taste and adjust the seasoning if necessary.
  5. Serve immediately on toast with the fried tomatoes and eggs.

Makes 2 servings.

Source: 100 Ways with Eggs

Crispy Golden Chicken Balls

Ingredients

6 pcs spring roll wrappers
6 stalks garlic chives, soaked in hot water to soften

Filling

1/2 cup diced chicken
1 tbsp diced shiitake mushrooms
1 tbsp diced water chestnut
1 tbsp diced celery

Seasonings

1 tsp salt
1/2 tsp white pepper
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp cornstarch

Method

  1. Heat oil in a saucepan. Stir-fry diced chicken, shiitake mushrooms, water chestnuts and celery until cooked through.
  2. Add seasonings and stir well. Set aside to cool for use as filling.
  3. Lay flat one piece of spring roll wrapper. Scoop one spoonful of filling onto the centre.
  4. Fold up the four corners of wrapper to form a ball.
  5. Use garlic chives as string to tie up the ends. Repeat to make 6 balls.
  6. Deep-fry over medium heat until golden. Drain oil and serve.

Makes 6 balls.

Source: Gourmet Do It Yourself

French Pot-roasted Chicken

Ingredients

10 g dried porcini mushrooms
1/3 cup boiling water
8 French shallots, peeled
2 rashers bacon, rind removed and chopped
8 small Swiss brown mushrooms
2 teaspoons olive oil
2 x 650 g small chickens
1 tablespoon tarragon leaves
1 cup chicken stock

Method

  1. Place the porcini in a bowl, cover with the water and set aside for 5 minutes.
  2. Heat a large saucepan over medium-high heat. Add the shallots, bacon and mushrooms and cook for 4 minutes or until golden. Remove from pan and set aside.
  3. Add the oil and chickens and cook for 2 minutes each side or until golden.
  4. Remove the porcini from the water and chop, reserving the porcini liquid. Return the shallot, bacon and mushrooms to the pan with the tarragon, porcini, porcini liquid and stock. Bring to the boil and cover with a tight-fitting lid. Reduce heat and simmer for 25 minutes or until the chicken is cooked through and tender.
  5. Serve the chickens with creamy mashed potatoes.

Makes 2 servings.

Source: Fast, Fresh, Simple

Omelet Gargamelle

Ingredients

2 cups chopped fresh mushrooms
2 or 3 green onions, minced
5 tbsp vermouth
1/4 cup half and half cream
salt and pepper to taste
1 tsp cornstarch
6 eggs
4 tbsp butter
1 tbsp grated Parmesan cheese
3 thin slices Swiss cheese
paprika

Method

  1. Combine the mushrooms and onions in small heavy saucepan, then stir in the vermouth and 1/4 cup of the cream. Simmer for 5 minutes. Season with salt and pepper.
  2. Add a small amount of the pan liquid to the cornstarch and stir until smooth, then stir back into pan. Cook, stirring, until thickened. Set aside.
  3. Break the eggs into a glass or stainless steel bowl. Place a 9-inch omelet pan over very low heat. The pan should be hot when butter is added.
  4. Beat the egg lightly with a fork until well mixed.
  5. Cut 3 tablespoons butter into tiny pieces and drop into the beaten egg. Season lightly with salt and pepper.
  6. Mix again to distribute the butter.
  7. Increase heat under the pan to medium hot, then add 1 tablespoon butter and swirl the pan around until butter is melted and just beginning to turn brown.
  8. Pout the egg and butter mixture into the hot pan.
  9. Work with the side of a fork and lightly pull the thickened edge away from the side of pan, allowing the still soft parts to flow underneath. Cook until bottom is set but the top is still moist.
  10. Spoon half the mushroom mixture over half the omelet.
  11. Slide half the omelet onto an ovenproof platter, then flip over the remaining half. Cover with remaining mushroom mixture.
  12. Pour the remaining cream over top. Sprinkle with the Parmesan cheese and arrange Swiss cheese over all. Sprinkle with paprika.
  13. Place in preheated broiler and broil until cheese is melted and browned on top. Serve at once.

Makes 3 servings.

Source: The Creative Cooking Course

Mu Shu Pork

Ingredients

8 oz center-cut pork loin, trimmed
1/4 cup light soy sauce
1/4 cup Shaoxing rice wine
1/2 teaspoon roasted sesame oil
2 teaspoons cornstarch
5 dried Chinese mushrooms
3/4 oz dried black fungus (wood ears)
4 tablespoons oil
2 eggs, lightly beaten
4 garlic cloves, finely chopped
2 tablespoons finely chopped ginger
1 leek, white part only, finely shredded
1/4 small Chinese cabbage, shredded, stem sections and leafy sections separated
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/3 cup hoisin sauce
12 Mandarin pancakes

Method

  1. Cut the pork against the grain into slices about 1/4 inch thick, then cut into thin, matchstick-size shreds about 3/4 inch long.
  2. Put the shreds in a bowl, add 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, the sesame oil and 1 teaspoon of the cornstarch, and toss lightly to coat. Cover with plastic wrap and marinate in the fridge for 30 minutes.
  3. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps.
  4. Soak the dried black fungus in cold water for 20 minutes, then drain and squeeze out any excess water. Shred the black fungus.
  5. Heat a wok over high heat, add 2 tablespoons of the oil and heat until very hot. Stir-fry the pork mixture for 2-3 minutes, until the meat is brown and cooked. Remove with a wire strainer or slotted spoon and drain.
  6. Rinse and dry the wok. Reheat the wok over high heat, add 1 tablespoon of the oil and heat until hot. Stir-fry the egg to scramble, then move to the side of the wok.
  7. Add 1 tablespoon of oil, heat until very hot, and stir-fry the garlic, ginger, mushrooms and black fungus for 10 seconds, or until fragrant. Add the leek and toss lightly for 1-1/2 minutes, then add the cabbage stems and stir-fry for 30 seconds. Add the leafy cabbage sections, and cook for 1 minute, or until the vegetables are just tender.
  8. Combine 1-1/2 tablespoons of the soy sauce, the remaining rice wine and cornstarch, the sugar, black pepper and the meat, add to the sauce and simmer until thickened.
  9. Mix together the hoisin sauce, remaining soy sauce and 1-1/2 tablespoons water in a small bowl. Serve the pork with the pancakes and sauce.

Makes 4 servings.

Source: The Food of China