This golden pastry-topped pie is pure comfort. You really don’t need anything else, but if entertaining, serve as a HEARTY MAIN, with simple steamed greens or a light salad on the side
BAKED FIELD MUSHROOMS WITH BREADCRUMBS, GARLIC AND THYME
SERVES 8 (AS A SHARED MEAL)
8 large field mushrooms
Extra virgin olive oil spray
2 eschalots, finely chopped
1 tbs finely chopped thyme leaves, plus extra sprigs to serve
⅓ cup (80ml) white wine
⅔ cup (50g) fresh breadcrumbs
Lemon halves, to serve
GARLIC & PARSLEY BUTTER
65g unsalted butter, softened
1½ tbs finely chopped flat-leaf parsley
2 garlic cloves, crushed
½ tsp finely grated lemon zest
2 tsp lemon juice
Preheat oven to 240°C/220°C fan-forced.
For the garlic and parsley butter, mix all ingredients in a medium bowl until well combined. Season with salt flakes and freshly ground black pepper.
Remove the stem from each mushroom and roughly chop the stems. Lightly spray mushrooms with oil and arrange on a baking tray, stem-side up. Scatter mushrooms with chopped stems, eschalot and thyme leaves. Season with salt flakes and freshly ground black pepper. Drizzle with wine and top with breadcrumbs. Dot with the garlic and parsley butter. Bake for 10 minutes. Switch oven to grill and grill mushrooms for 2-3 minutes until golden.
Serve baked mushrooms with lemon halves alongside.
EGGPLANT CURRY
SERVES 4
120ml sunflower oil
6 Lebanese eggplants, cut into
1cm slices
2 sebago or desiree potatoes, peeled, cut into 2cm pieces
3 eschalots, chopped
1 tbs finely grated ginger
4 garlic cloves, sliced
1 long green chilli, sliced, plus extra to serve
1 tsp coriander seeds, toasted, crushed
2 tbs finely grated fresh turmeric, or 2 tsp ground turmeric
400ml can coconut cream
2 tbs fish sauce or vegetarian fish sauce
Finely grated zest and juice of 2 limes
1 lemongrass stalk, white part only, smashed
2 tsp grated palm sugar
Sliced long green shallot, coriander leaves and steamed brown rice, to serve
Preheat oven to 180°C/160°C fan-forced.
Heat 2 tbs oil in a casserole over medium-high heat. Add half the eggplant and cook, turning, for 4-5 minutes until golden and almost tender. Remove from pan. Repeat with another 2 tbs oil and remaining eggplant.
Heat remaining 2 tbs oil in casserole and add the potato, eschalot, ginger, garlic, chilli, coriander seeds and turmeric and cook for 2-3 minutes until fragrant. Add coconut cream, 1 cup (250ml) water, fish sauce, lime zest, lemongrass and palm sugar and bring to a simmer.
Return half the eggplant to the pan and stir through. Top with remaining eggplant then transfer to the oven and roast for 20 minutes or until eggplant and potato are tender.
Squeeze over lime juice then
