Recipe
for :
|
Mushrooms with Cumin and Lemon
|
|
 This
recipe comes from Chef Mark Earnden, the presenter of
a food show called ExpoChef, which helps promote healthy
eating in the community. ExpoChef is an interactive
cooking show that demonstrates how to make food fun,
easy and healthy.
Lets
get cooking . . .
OK,
before we start you must:
- Clear
clutter away
- Wash
your hands
- Rinse
and clean the fruit and vegetables
THe
Expo Chef recipes consist of three easy steps to cooking
which are:
- Preparation
- Cooking
method
- Plating
up the food
There
are no exact measurements as Mark's recipes are intended
only as guidelines . . . but please eat everything in
moderation and remember those all important portion
sizes!
Mark
wants you to experiment with flavours using herbs and
spices. Remember cooking is not an exact science so
give this recipe a go and good luck!
Remember
to try to vary your diet! Just because you like a recipe
does not mean you should carry on eating that dish alone!
Challenge your body with new meals and new ingredients
. . . plus it is fun to experiment with food!
Remember:
use herbs to season instead of salt!
Ingredients
6
x button mushrooms per person
Tablespoon of olive oil
Garlic puree
Chilli flakes
2 x slices of wholemeal bread per person
Ground cumin
Tablespoon of crème fraiche
Squeeze of lemon
Ground black pepper
Preparation
- Scrape
mushrooms clean (but not under water as mushrooms
contain water and would lose their flavour) and slice
into smaller pieces
Cooking
method
- Add
olive oil to frying pan
- Add
mushrooms with garlic puree (not too much!) until
browned but not burnt!
- Add
the other ingredients to taste
- At
the end, add the crème fraiche, stir and remove
from heat at once
Plating
up the food
- Cut
the toast into shapes so it looks more fun and appealing
to the eyes and stack on the plate
- Pour
mushrooms over the stack
.
. . that must have taken you all of five minutes!
Serves
4
Mark
Earnden
Expo
Chef
To
find out more about Mark
Earnden
visit www.celebritychefsuk.com
|
