Series 2 Recipes ABC Australian Broadcasting （澳大利亚广播系列2食谱）.pdfVIP

Series 2 Recipes Annabel’s Dessert Recipes available at .au/kitchencabinet JOE HOCKEY: BBQ Recipe: Best sirloin steak from your local butcher Search for vegetarian sausages 1 x tomato 1 x iceberg lettuce from your local greengrocer BRONWYN BISHOP: Mushroom Lasagne Recipe: Mushroom Lasagne for 4 Faced with the challenge of a vegetarian meal Julie Goodwin inspired me to adapt her recipes for mushroom lasagne. Ingredients: 1 knob of butter 1 tablespoon Extra Virgin Olive Oil 800 grams field mushrooms (much more flavour than button variety) ¼ cup Simon Johnson Cherry Tomato Pasta Sauce 2 Tablespoons “Tasty” Continental flour – Australian wheat which thankfully does not become lumpy! 1 ½ cups of vegetable stock (you don’t have to make your own) 8 Barilla lasagne sheets Shaved parmesan cheese Method: 1. Heat oil and butter together in a large frying pan (wok proportions) till bubbling. Add mushrooms that have been peeled and sliced. Cook until soft and delicious 2. Add cherry tomato paste and stir for one minute. Sprinkle continental flour, stir in and then gradually add vegetable stock and allow to boil and thicken. 3. Boil well salted water in saucepan large enough to deal with 8 lasagne sheets. Boil uncovered for 1 minute until starchiness is gone. Remove sheets from saucepan. Ensure the sheets are separate from each other keep 4 of the sheets whole and tear the others into strips. 4. Place one sheet on each of the four plates and spoon mushroom mixture on each sheet. Insert strips into the mushroom mixture in a random fashion, garnish with parmesan cheese and serve any extra mushroom mix in a sauce boat on the side. 5. Accompany with a Caprese salad of sliced Roma tomatoes, sliced bocconcini and fresh basil l