Recipe
by:
Mohamed Abbari
Simo's Moroccan Restaurant
Christchurch
1.
Olive Oil preserved White Button Mushroom
150gm
White button Mushrooms
2Tbsp
extra virgin olive oil
2
tbsp Maldon Salt
10gr
white pepper
juice
of 1 lemon
2tbsp
chopped fresh chives
Bouquet
Garnet:
Bay
leaves
coriander
seed
thyme
1/2
cup Extra virgin olive oil
Saute
the mushroom in olive oil and finish in the oven for about
5minutes
Cut
into cubes or diced
Add
salt & pepper
Finish
with lemon juice & fresh chives
In heavy
saucepan warm the olive oil with the dry herb & pour
over the mushroom
Store
in jar
Use
when it's required
2.
Charmoulla Marinated Swiss Brown Mushroom
150gr
Swiss brown Mushrooms
2tbs
extra virgin olive oil
10g
Maldon salt
1
tbsp butter
Herbs
fresh
basil - chopped
fresh
mint - chopped
fresh
chilli - chopped
2tbsp
balsamic vinegar
Charmoulla
2
tbsp extra virgin olive oil
juice
of 1 lemon
1
tbsp fresh coriander
1tbsp
fresh parsley1tbsp
cumin
1tbsp
paprika
1tbsp
garlic
1tbsp
ginger
salt
& pepper
Brush
the mushroom with 1/2 olive oil, 1/2 butter
Roast
in the oven 180deg 10 minutes until golden & tender.
Slice
& mix with freshly chopped herb & balsamic vinegar
Toss
& coat with Charmoulla
Keep
in fridge
3.
Oven baked Portabello Mushroom:
150gr
Portabello mushrooms
2tbsp
extra virgin olive oil
good
quality butter
lemon
juice
Maldon
salt
White
truffle oil
Brush
the mushroom with olive oil & butter
Roast
in oven for 10 mins
Slice
along side
Mix
with olive oil & truffle oil;
Finish
with fresh herbs & check seasoning
Leban
cheese
250gr
Greek yoghurt
oregano
olive
oil
lemon
juice
salt
& pepper
Mix
all the leban cheese ingredient & strain through a muslin
cloth for a few days until all liquid drained
Form
into balls & serve with mushroom
Lavash
20ml
milk
100ml
water
10g
sugar
50g
butter
375g flour
15g chopped pressed lemon
1 tbsp
chopped coriander
Mix
all into dough then roll out
Cut
then roll out & cut into 2mm thick
Cut
into triangle
Bake
180deg for 10 mins
Pomegranate
dressing
2tbsp
olive oil
juice
of 1 lemon
1tbsp
black pepper
2tbsp
pomegranate juice
1 tbsp
sumac
1tbsp
honey
In
a blender mix all ingredients, finish with lemon juice and
sumac
Check
seasoning
|
