‘Tis the season for mushrooms, walnuts, spinach, onion and lemons. Here is the delicious food we cooked for lunch on Thursday at Garden to Plate.
Lemony chicken (using a lemon from Jill and a lemon from Sheryl) … and green onions and spinach from our garden, stuffed mushrooms (cheese and walnuts - amazing) and a roast pumpkin and potato mash. So very yum!
Stuffed Mushrooms (blue cheese and walnuts)
Ingredients
4 large mushrooms
100g blue cheese, crumbled
40g walnuts, coarsely chopped
6 fresh thyme sprigs (or dried thyme is ok too)
2 tablespoons panko breadcrumbs
1 1/2 tsp extra virgin olive oil or butter
Directions
Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Remove the stalks from the mushrooms and finely dice. Arrange mushrooms on the tray.
Mix mushroom stalks, cheese, walnuts and thyme. Fill mushrooms. Top with panko breadcrumbs. Drizzle with oil or a small knob of butter and season with pepper.
Bake for 20 minutes or until cheese melts and mushrooms are tender.
Serve sprinkled with baby herbs if desired.
Mashed Potato and Pumpkin
Ingredients
¼ pumpkin, cut 3 cm chunks
4 potatoes, peeled and cut in 3cm chunks
Salt and pepper
Butter
Cream
Nutmeg
Instructions
Roast the pumpkin in the air fryer for 20 minutes, then microwave with a little water for 5-10 minutes to ensure they are well cooked. Drain and whizz with butter, cream, salt, pepper and nutmeg.
Boil the potato in salty water until soft, drain and mash, then add in the pumpkin mash. Add additional cream and butter to get to the right consistency. Taste and season as needed.
Creamy Lemon Chicken with Sage
Ingredients
2-4 chicken breasts, sliced in half and pounded thin
2 cloves garlic, crushed
Handful of sage leaves
Salt and pepper
Olive oil
1 onion, thinly sliced
1/4 cup chicken stock
Zest of 1 lemon, minced
Juice of 1 lemon
2-3 cups packed spinach (or use 1 bag)
3 tablespoons heavy cream
Instructions
Mix oil, garlic, sage and salt and pepper and cover chicken breasts. Marinate until cooking.
Heat a large, flat-bottomed sauté pan to medium high heat, set aside the sage leaves and fry the chicken breasts for 3-4 minutes on each side, until done through. Remove the chicken from the pan and set on a plate while completing the rest of the dish.
To the hot pan, add the red onion slices, letting them soften for 2-3 minutes. Pour in the chicken broth. The pan will sizzle. Stir the onions and let cook another 2-3 minutes until they soften more.
Then add in the sage leaves, lemon zest and lemon juice and mix well.
Fold in the spinach and cook for 1-2 minutes.
Turn off the heat, stir in the heavy cream and season once more with salt and pepper.
Add the chicken back into the pan and reheat in the sauce.
Serve immediately.
