Grilled Beef Mushrooms with Rice Salad

"If I grew mushrooms, would that make me a fun-ghi?" said Simeon with a smile before his post-grad graduation ceremony at the CTICC, where Denny Mushroom conference posters were stuck all over the walls of the convention centre.

So-called "beef mushrooms" make a wonderful substitute for meat on the braai, as they hold their own against the heat and retain their flavour well.

Grilled Beef Mushrooms:

1. Brush mushrooms with olive oil, and sprinkle liberally with salt and fresh thyme leaves.
2. Grill on a medium-hot braai for 10 - 15 minutes, turning often.

Rice Salad:
(serves 4)

Ingredients

• 2 cups Basmati rice (uncooked)
• 125ml Hummus
• 125ml Basil Pesto
• 1 tin Red kidney beans
• 1 tin Butter beans
• 1 large Green pepper (sliced into bite-sized chunks)
• 4 medium Tomatoes (sliced into bite-sized pieces)
• Salt and pepper

Method

1. Cook the basmati rice with salt according to instructions on the packet.
2. Allow to cool to room temperature.
3. In a large serving bowl, add the rice; hummus; beans; peppers; and tomatoes.
4. Stir together lightly and season to taste.

Perfect Potatoes v. 1

Craving salty crisps?
Wanting something satisfyingly delicious without ingesting too much sodium and oil?
Go for the real deal: the root (so to speak) of the item - blessed potatoes.

Step 1:
Scrub potatoes well coz those peels are staying put! Chop and boil potatoes in salted water till soft, but still retaining their shape.

Step 2:
Saute one of these babies along with some onions in a little oil till soft.


Step 3:
Toss the boiled potatoes together with the sauteed peppers/onions. Sprinkle with feta cheese and garnish with a dollop of basil pesto.

Beetroot

It's a new day, a new week and a new month.

Focus for today? The market veggie produce I picked up and what to do with it without killing it's natural flavour.

First up: Beetroot.

I have noticed that many people seem to harbour an aversion to root vegetables (other than carrots), and perhaps that would be an aversion I shared if I thought the only way to cook such a vegetable was to boil it.

But nay - the secret with these hardy veg is to intensify their natural flavours (which are actually sweet, not bitter).

Best way to do that? Roast them!


First things first:
While the oven is pre-heating to around 180 degrees Celsius, scrub your beetroots (the skins do slip right off after roasting though, for those who don't like the texture), top 'n tail them and line them up on a baking sheet/roasting tray wrapped in tin foil. Roast for around 60 - 90 minutes, until nicely tender but still al dente when poked with a knife.

Raw

Roasted

Next:
While the beets are roasting, pan fry some chicken breasts in a drizzle of olive oil, salt and pepper over low - medium heat.

Then:
Make some basil pesto by zoeshing together olive oil, fresh basil, garlic, pine nuts, parmesan/pecorino, salt and pepper.

Finally:
Let your roasted beets cool a little bit, then toss with olive oil, balsamic vinegar, salt and pepper. Serve with a tender chicken breast topped with basil pesto.