Eid in lockdown is almost unthinkable, but we can still share in the joy from the safety of our homes and with close family. We’ve got some special, easy-to-make recipes from The South African Mushroom Farmers’ Association that are just right for the celebration!
Creamy Cashew Nut & Mushroom Curry
Serves 4-6
Ingredients:
1 Tbsp ghee
1 medium onion, finely chopped
1 tsp garlic, minced
1 Tbsp ginger, grated
1 tsp curry powder
1 tsp garam masala
½ tsp cayenne pepper
½ tsp turmeric
1 tin chopped tomatoes
½ cup raw cashew nuts
2 Tbsp ghee
400g portabellini or button mushrooms, sliced
2 tsp curry powder
Salt and pepper, to taste
1 cup peas, fresh or frozen
To serve:
Rice, fresh coriander, toasted cashew nuts and finely sliced red onion
Method:
In a large pot over medium heat, fry the onion, garlic and ginger in ghee along with all the spices. Cook until the spices become fragrant and the onion is tender. Add in the tin of tomatoes and simmer for 5 minutes. Stir through the cashew nuts and remove from the heat.
Add about 1 cup of cold water to the sauce and then carefully transfer to a blender or use a stick blender. Blend until smooth and set aside. Taste for seasoning.
Fry sliced mushrooms in the remaining ghee.
Season with curry powder, salt and pepper.
To the cooked mushrooms add the blended sauce and bring to a simmer. Add the peas and cook for a minute.
Spoon curry onto a bed of rice and top with fresh coriander and toasted cashew nuts.
Mushroom Loaded Parathas
Makes 4
Ingredients:
8 parathas (homemade or store bought)
250g portabellini mushrooms, sliced
1 Tbsp curry powder
1 cup peas, fresh or frozen
½ cup fresh coriander, roughly chopped
½ cup spring onions, finely sliced
1 fresh chilli, seeds removed and diced
200g mozzarella cheese, grated
Salt and pepper, to taste
Ghee or olive oil, for cooking
Method:
Heat a spoonful of ghee or a drizzle of olive oil in a frying pan. Cook mushrooms with curry powder and season. Once they are golden brown set aside.
Blanch peas in boiling water. Drain and place in a large bowl.
Mash peas roughly using a fork. Add the coriander, spring onion, fresh chilli and mozzarella.
Mix and season.
Stir through the curried mushrooms.
Cook parathas according to package instructions. Once lightly golden brown on both sides, place on a board. Spoon the mushrooms filling evenly onto 4 of the parathas.
Sandwich them closed with the other 4.
Return each stuffed paratha to the frying pan on medium-low heat. Cook on both sides until golden brown and the cheese has melted.
Slice and serve!
Curried Mushroom & Courgette Kebabs with Spiced Mango Dipping Sauce
Makes 6 kebabs
Ingredients:
± 250g portabellini mushrooms (18 similar sized portabellinis)
2 red onions, cut into large cubes
12 mixed courgettes / patty pans, sliced
Spiced ghee:
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp garam masala
1 tsp chilli flakes
¼ cup ghee
Mango dipping sauce:
1 cup fresh mango pieces
1 Tbsp honey
¼ cup mango atchar
1 Tbsp lime juice
1 tsp fresh ginger, grated
Salt and pepper, to taste
Fresh mint, for serving
-If using wooden kebab skewers, soak them in water for a few hours or overnight before preparing the kebabs.
Method:
Using a blender, combine all the dipping sauce ingredients and blend. Taste for seasoning and then pour into a bowl and set aside. This can be made ahead of time and left in the fridge.
Alternating between the mushrooms, onions and courgettes, skewer the veggies onto the soaked kebab sticks.
In a small pan combine all the spiced ghee ingredients and sauté on low for 2-3 min or until spices become fragrant. Be careful not to burn the spices.
Using a pastry brush, brush the kebabs with the spiced ghee.
Cook the kebabs on the braai basting them with the remaining spiced ghee and turning often, until the mushrooms are just cooked though and can easily be pierced by a knife tip.
Serve the kebabs with the mango dipping sauce and a sprinkle of fresh mint.
