Post by Artz on Jul 12, 2009 5:50:28 GMT -5
As part of my Food Technology Class, we had to pick an existing dish and make changes for it to suit a certain market. Mine was gluten free.. but the recipe can suit anyone, really (as in the final change I just made sure all of the bread was gluten free.. no big changes). So.. lets see if I can remember this...
Serves 2-4
1 Portabello Mushroom Per Person
2 Medium-sized Mushrooms
100g Pancetta or regular Back Bacon
100g Prawns (no tails)
1 Pepper (red/yellow/orange.. depends what added colour you want.. I tend to go with yellow)
2 Large Carrots
75g of Breadcrumbs
175g of Stilton or Gorgonzola Cheese
100g of Philadelphia with Garlic and Herbs
10g Butter
1. Pre-heat the oven to 200 degrees (not sure what that is in F)
2. Chop the Medium-sized mushrooms, carrot, pepper, bacon and prawns into similar sized pieces.
3. Heat the butter in a frying pan and add in the prawns and bacon and leave for 5-10 minutes, stirring occasionally.
4. While the bacon and prawns are cooking, take another pan, put in some oil and 'flash fry' the portabello mushrooms. This reduces the amount they shrivel in the oven, reducing overflow. Once done, take these out of the pan and leave to rest.
5. Add in the carrots, medium sized mushrooms and the pepper to the bacon and prawns and cook for a further 5 minutes until warm.
6. In a bowl, mix together the Stilton/Gorgonzola and the Philadelphia. Once this is well mixed, add in the breadcrumbs. Add them in gradually and keep mixing to get an even spread.
7. Take the heated ingredients from the pan (draining any liquid and oil from the bottom) and mix in with the cheese and breadcrumb mixture. Again, make sure they are evenly spread within the mix. This should be fairly firm, if its still loose and the ingredients would not stick together when compressed into a ball, add in more breadcrumbs until it is at the desired consistency.
8. Using your hands, split the mixture equally into balls (dependent on how many portabello mushrooms you have). Press the balls into the mushrooms and round it. For two people, there may be a lot of mixture for the mushrooms. This recipe does tend to be eaten on its own, or with a light salad, and is generally good to pile on the mixture generously.
9. Cook in the oven for around 20-25 minutes. The mixture should turn a light-golden-brown. Serve on its own, or with a salad.
Well, enjoy
.. my Food teacher said he didn't really like cheese, but still found it a good dish lol.. love to hear any feedback, if anyone decides to try it.
Serves 2-4
1 Portabello Mushroom Per Person
2 Medium-sized Mushrooms
100g Pancetta or regular Back Bacon
100g Prawns (no tails)
1 Pepper (red/yellow/orange.. depends what added colour you want.. I tend to go with yellow)
2 Large Carrots
75g of Breadcrumbs
175g of Stilton or Gorgonzola Cheese
100g of Philadelphia with Garlic and Herbs
10g Butter
1. Pre-heat the oven to 200 degrees (not sure what that is in F)
2. Chop the Medium-sized mushrooms, carrot, pepper, bacon and prawns into similar sized pieces.
3. Heat the butter in a frying pan and add in the prawns and bacon and leave for 5-10 minutes, stirring occasionally.
4. While the bacon and prawns are cooking, take another pan, put in some oil and 'flash fry' the portabello mushrooms. This reduces the amount they shrivel in the oven, reducing overflow. Once done, take these out of the pan and leave to rest.
5. Add in the carrots, medium sized mushrooms and the pepper to the bacon and prawns and cook for a further 5 minutes until warm.
6. In a bowl, mix together the Stilton/Gorgonzola and the Philadelphia. Once this is well mixed, add in the breadcrumbs. Add them in gradually and keep mixing to get an even spread.
7. Take the heated ingredients from the pan (draining any liquid and oil from the bottom) and mix in with the cheese and breadcrumb mixture. Again, make sure they are evenly spread within the mix. This should be fairly firm, if its still loose and the ingredients would not stick together when compressed into a ball, add in more breadcrumbs until it is at the desired consistency.
8. Using your hands, split the mixture equally into balls (dependent on how many portabello mushrooms you have). Press the balls into the mushrooms and round it. For two people, there may be a lot of mixture for the mushrooms. This recipe does tend to be eaten on its own, or with a light salad, and is generally good to pile on the mixture generously.
9. Cook in the oven for around 20-25 minutes. The mixture should turn a light-golden-brown. Serve on its own, or with a salad.
Well, enjoy
.. my Food teacher said he didn't really like cheese, but still found it a good dish lol.. love to hear any feedback, if anyone decides to try it. 
