Latest news with #Portabellini
The Citizen
20-05-2025
- General
- The Citizen
Recipe of the day: Tomato and mushroom biryani
This biryani is not just a meal; it's a celebration of textures and aromas. Tomato and mushroom biryani is a delectable fusion that seamlessly marries the tanginess of tomatoes with the earthy richness of the mushrooms, creating a symphony of flavours that tantalises the taste buds and captivates the senses. Each bite reveals layers of complexity, where the succulent tomatoes provide a refreshing zing, while the mushrooms add depth and umami. This biryani is not just a meal; it's a celebration of textures and aromas, making it a perfect dish for any occasion, whether a family gathering or a special dinner party. The colourful presentation, highlighted by the reds and earthy tones of the ingredients, makes it as visually appealing as it is delicious. Perfectly spiced and easy to prepare, tomato and mushroom biryani is sure to become a favourite for both vegetarians and non-vegetarians alike, leaving everyone craving more of this delightful dish. Prep Time: 30 minutes Cook Time: 35 minutes Serves: 6 ALSO READ: Starlink making strides in transforming broadband access — Report Ingredients 300 g basmati rice 250 g Portabellini mushrooms, sliced 1 large onion sliced into half moons 2 cloves of garlic, minced 2 tbsp ginger, grated 1 tbsp garam masala 1 tsp ground turmeric 1 tsp Kashmiri chilli powder 2 cinnamon sticks 4 cardamom pods Handful of fresh curry leaves 4 large tomatoes chopped 500 ml vegetable stock 250 g Portabellini mushrooms sliced 200 g cherry tomatoes, quartered 2 tsp curry powder Double cream plain yoghurt, for serving Olive oil for cooking Salt and pepper to taste Instructions Method: Rinse basmati rice well. Soak for 10 minutes and then drain. Heat a generous drizzle of olive oil in a large saucepan with a lid. Add the onion and cook until soft. Add the garlic and ginger and cook until fragrant. Add the garam masala, turmeric, chilli powder, cinnamon, cardamom and curry leaves. Cook for a few minutes to bloom the spices. Add the diced tomato and cook until it begins to break down. Add the drained basmati rice and gently pour over the vegetable stock. Bring to a simmer and place the lid on the saucepan. Cook very gently for 15 minutes until the rice is tender and all the stock has been absorbed. While the rice is cooking, heat a large frying pan over medium-high heat. Add a drizzle of olive oil and cook the Portabellinis until golden. Add the cherry tomatoes, curry leaves and curry powder. Cook briefly, tossing everything together until the tomatoes just begin to soften. Season well. Fluff the rice and spoon over the extra mushroom and tomato topping. Serve the biryani with yoghurt on the side and enjoy! -Recipe supplied by :
The Citizen
16-05-2025
- Entertainment
- The Citizen
Recipe of the day: Open party pies
Looking for a delightful snack for your next gathering? Try these open party pies! They are easy to make and perfect for entertaining. Preparing Open Party Pies is a fantastic way to get creative in the kitchen. You can experiment with seasonings and ingredients, like adding cheese or herbs for an extra flavour punch. Serve them warm alongside dipping sauces like sweet chilli or tangy barbecue, and watch as your guests devour them! Perfect for birthday parties, holiday celebrations, or casual get-togethers, Open Party Pies are sure to become a staple in your entertaining repertoire. Enjoy the compliments as everyone savours each delightful bite. ALSO READ: Recipe of the day: Roasted hake on tomato and mushroom lentils Open Party Pies A delicious Portabellini mushroom and asparagus open pie to have while entertaining friends and family. Prep Time: 1 hour 30 minutes Cook Time: 25 minutes Course: Snack Cuisine: Greek Serves 8, open pies Ingredients Béchamel: 250 ml full-cream milk 30 g butter 20 g flour 1 large pinch of salt 1 tsp mustard powder 1 sprinkle of ground nutmeg Pies: 2 250g puff pastry sheets 100 g pancetta, sliced in half 150 g asparagus spears 250 g baby Portabellini or baby button mushrooms, sliced in half 40 g Parmesan cheese, grated 1 large egg, beaten, for egg wash olive oil Salt and pepper, to taste Instructions For the béchamel: In a small saucepan over low heat, warm the milk. (Do not let any evaporate) In a second slightly larger saucepan, melt the butter. When melted, add the flour. Whisking constantly, cook for about 2 minutes. The mixture should not darken but turn a very light golden and smell like biscuits. Slowly pour in the warm milk, whisking constantly to keep the sauce smooth. Cook, whisking constantly, until the sauce thickens. In a small saucepan over low heat, warm the milk. (Do not let any evaporate) In a second slightly larger saucepan, melt the butter. When melted, add the flour. Whisking constantly, cook for about 2 minutes. The mixture should not darken but turn a very light golden and smell like biscuits. Slowly pour in the warm milk, whisking constantly to keep the sauce smooth. Cook, whisking constantly, until the sauce thickens. Season generously with salt and add the mustard powder and nutmeg to taste. Pour into a bowl and cover with cling film on the surface to avoid creating a skin. Set aside in the fridge. For the pies: Preheat oven to 200˚C. Line a baking tray with baking paper . Preheat oven to 200˚C. Line a baking tray with baking paper . Heat a drizzle of olive oil in a large frying pan. Sauté the mushrooms on high heat until golden brown. Season lightly and remove from the heat . Thaw the puff pastry and cut each sheet into quarters so you have 8 squares. Place them diagonally so they look diamond-shaped on the lined tray. Spread a good dollop of béchamel on each piece of pastry, spreading it from the bottom corner to the top corner. Follow with a few pieces of pancetta and two spears of asparagus. Dot the cooked mushrooms over each piece. Finish with a sprinkle of grated Parmesan. Fold up the two side corners and seal them using a little bit of water on your fingertips. Egg wash the open pies and bake for 25 minutes until golden brown and cooked through. Serve with some lightly dressed microgreens and enjoy! Recipe supplied by
