and set them aside. Pour the excess marinade into a pan and simmer for 10-15 minutes until the liquid reduces (the marinade will thicken as it cools). Place the skewers on the grill on medium- high heat, and cook on all sides for 5-6 minutes, brushing with marinade. Place the skewers on a serving dish, pour over the remainder of the marinade and serve. Pour the Thatcher's Gold cider into a pan and bring to a boil. Trim off the mushroom tops, then slice the stems lengthways, into ½ cm strips. Place in a deep dish, cover with the hot cider and stand for 1 hour. In a bowl, combine the ingredients for the marinade into a smooth paste. Now drain the mushrooms, retaining the liquid. Add ¼ of the liquid to the spice mix, stir and set aside. For the skewers, fold the mushroom strips in half and slide them onto the skewers, alternating with the spring onion. Place the skewers back in the dish and pour over the marinade. Leave for 6-8 hours or best overnight, turning a few times so all sides absorb the marinade. Remove the skewers from the marinade and set them aside. Pour the excess marinade into a pan and simmer for 10-15 minutes until the liquid reduces (the marinade will thicken as it cools). Place the skewers on the grill on medium- high heat, and cook on all sides for 5-6 mins, brushing with marinade. Place the skewers on a serving dish, pour over the remainder of the marinade and serve. TIP: Keep the mushroom tops, chop them and sauté in butter – great served on top of a salad
Teriyaki oyster mushroom skewers
INGREDIENTS 500ml Thatchers Gold cider 400g King oyster mushrooms (approx 12) 3 large spring onions, cut into 3cm pieces 4 wooden skewers, soaked in water for 20 minutes FOR THE MARINADE 2 tsp soy sauce 1 tsp sesame oil 1 tsp blood orange zest 3 tbsp honey 1 tsp grated fresh ginger ½ tsp smoked paprika Salt and pepper
METHOD Pour the Thatchers Gold cider into a pan and bring to the boil. Trim off the mushroom tops, then slice the stems lengthways, into ½ cm strips. Place in a deep dish, cover with the hot cider and stand for 1 hour. TIP: Keep the mushroom tops, finely chop them and sauté in butter – great served on top of a salad. In a bowl, combine the ingredients for the marinade into a smooth paste. Now drain the mushrooms, retaining the liquid. Add a ¼ of the liquid to the spice mix, stir and set aside. For the skewers, fold the mushroom strips in half and slide them on to the skewers, alternating with the spring onion. Place the skewers back in the dish and pour over the marinade. Leave for 6-8 hours or best overnight, turning a few times so all sides absorb the marinade. Remove the skewers from the marinade
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