Med Style Portobello Pizzas

February 27, 2021 / Lyn Jones / 0 Comments 

A healthy take on an Italian favourite! These pizzas are quick and easy to make and taste great.

Serves 1

Ingredients

  • 2 large Portobello mushrooms, (approx. 170g or 6 oz) stems removed
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp mixed herbs
  • 2 tbsp tomato paste
  • 50 g mozzarella cheese, grated
  • 3 cherry tomatoes, thinly sliced
  • Sea Salt
  • Black pepper

Method

  1. Wash and dry the Portobello mushrooms.
  2. Pre-heat the oven to grill settings on high heat. Line a baking tray with baking paper.
  3. Combine the olive oil, garlic and half a teaspoon of the mixed herbs together in a small bowl. Brush the bottoms of each mushroom with the oil mixture and place each mushroom, oil side down, onto your baking tray.
  4. Next, spoon the tomato paste into the mushrooms and sprinkle with the mozzarella cheese and cherry tomatoes.
  5. Place the mushrooms on the baking tray and then transfer to the oven (middle shelf). Grill until the cheese has melted and is golden in colour (this should take about 6 minutes).
  6. To serve, sprinkle with the remaining mixed herbs and season with salt and pepper to taste. Enjoy!

Braised Lamb Chops

June 4, 2017 / Lyn Jones / 0 Comments

serves 4

Ingredients
2 tbs olive oil
1kg lamb forequarter chops
1 large onion, sliced
1 red capsicum, sliced
1 clove garlic, crushed
1.5 cups beef stock
1/2 cup red wine
2 tbs tomato paste
1/2 tsp mixed herbs
salt & pepper
200g potatoes, cut into chunks
1/4 cup chopped parsley
420g can cannelli beans, drained

1. Heat half of the oil in a heavy casserole pot. Add chops a few at a time and cook until well browned. Remove all chops from pot.

2. Heat remaining oil, add onion, capsicum & garlic to pot; cook 2 mins. Stir in combined stock, wine & tomato paste, scraping base of pan to remove sediment. Season with mixed herbs, salt and pepper. Return chops to pot. Cover and simmer over a low heat for 20 mins.

3. Add potato pieces to pot, re-cover & cook 10 mins. Stir in beans, cook 5 mins.

4.  Spoon into deep plates, sprinkle with parsley. Serve with crusty bread & steamed green beans.

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