Starters & Light meals Archives

Mushroom recipes

Crunchy crumbed mushrooms

20 minutes

Cheese recipes

Prosciutto and Brie toasts with apricot preserves

15 minutes

Beans recipes

Broad bean salad

10 minutes

Christmas recipes

Sweet potato latkes

30 minutes

Christmas recipes

Jerk-style tofu

35 minutes

Christmas recipes

Farm-style smoked trout pâté

Grape salad

7 minutes

Cheese recipes

Raw baby marrow salad with basil sauce

Christmas recipes

Trout crudo

10 minutes

Mushroom carpaccio

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

10 g fresh thyme, finely chopped
5 g Italian parsley, finely chopped
4 limes, juiced
4 T extra virgin olive oil
sea salt and freshly ground pepper, to taste
400 g mixed mushrooms, thinly sliced
30 g borage microherbs
100 g caper berries
100 g green olives, pitted
Grana Padano, shaved, for serving

For the hazelnut salsa verde:

30 g Italian parsley
1 t anchovies, finely chopped
10 g caper berries
1 lemon
sea salt and freshly ground pepper, to taste
1⁄3 cup extra virgin olive oil
80 g hazelnuts

Method

1. Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter.

2. To make the salsa verde, blend all the ingredients until smooth.

3. Spoon the dressing and salsa verde over the mushrooms. Serve with Grana Padano and a quick salad of borage, caperberries and green olives finished with a splash of the remaining dressing.

Find more salad recipes here.

Photograph: Toby Murphy

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Jerk-style tofu

Farm-style smoked trout pâté

Grape salad

Raw baby marrow salad with basil sauce

Trout crudo

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Mushroom carpaccio

Mushroom carpaccio

Ingredients

Method