Mushroom and Caramelised Onion Polenta Bites

DECEMBER 5, 2011

in APPETISERS, RECIPES

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Mushroom and Caramelised Onion Polenta Bites

4.8 from 4 reviews

Print

: 15 mins

: 40 mins

: 55 mins

Ingredients:

• POLENTA:
• 2 cups of vegetable stock
• 1/2 cup of instant polenta
• 1/3 cup of grated parmesan
• 1 tbsp of butter
• 1 tsp of salt
• CARAMELISED ONIONS:
• 2 large onions, peeled and chopped
• 1 tbsp of balsamic vinegar
• 1 tbsp of brown sugar
• 2 tsp of olive oil
• salt
• THYME MUSHROOMS:
• 400g of mushrooms, cleaned and chopped
• 1 tsp of fresh thyme leaves
• 3 tbsp of rose or red wine
• 2 tsp of olive oil
• 1 large clove of garlic, minced
• salt to taste

Method:

1. Start by making the polenta. Grease a baking tray (I used a 30cm x 20cm tray) and set aside. Then in a medium saucepan bring the vegetable stock and butter to the boil. Gradually whisk in the polenta and reduce the heat to medium low. Continue whisking the polenta until it becomes thick and creamy, around 10 minutes. Remove from the heat and whisk in the parmesan. Pour the polenta into the prepared tray and cover and set aside for 15 to 20 minutes to set.
2. To make the caramelised onions, heat a large frying pan over a medium low heat and add the olive oil before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic and brown sugar. Cook for a further 10 minutes until caramelised. Set aside.
3. For the mushrooms, heat a large frying pan over a medium heat and add the olive oil. Add the mushrooms and season with salt and pepper. Cook for 10 minutes before adding the garlic and cook for 2 minutes before adding the rose or red wine and thyme leaves. Simmer for a further 10 minutes, or until the wine has all but evaporated. Set aside.
4. Cut the polenta into bite size squares and coat in flour or uncooked polenta (the polenta will provide extra crunch). Heat a large frying pan over a medium heat and add oil. Once the pan has come to heat add the polenta squares and fry for 2 to 3 minutes on each side or until golden. Drain on paper towel.
5. To assemble the Mushroom Polenta Bites top the polenta squares with a small amount of caramelised onion (too much will overpower the mushrooms) and top with the mushroom mixture.

Notes:

To make the Mushroom and Caramelised Onion Polenta Bites vegan omit the parmesan cheese and substitute the butter for olive oil. If you would like to make the canapés gluten free dust the polenta squares in uncooked polenta instead of flour.

The individual components can be prepared the day before.

Read more: http://www.ledelicieux.com/2011/12/05/mushroom-and-caramelised-onion-polenta-bites/#ixzz1go8f3lib 
Delicieux 
Under Creative Commons License: Attribution Non-Commercial No Derivatives

Brown Butter Broiled Grapefruit

Brown Butter Broiled Grapefruit

- 1 large Ruby Red grapefruit, chilled
- 1/4 cup light brown sugar, packed
- 2 Tablespoons unsalted butter
- ½ teaspoon cinnamon

In a small saucepan, melt butter over medium heat.  Once melted, allow the butter to continue cooking for a few minutes, swirling the pan periodically.  The butter will foam and hiss, indicating that the browning process is occurring.  Once you see the solids beginning to brown, pay close attention to avoid overcooking.  Continue swirling the pan until the butter has a fragrant and nutty aroma and the browned bits cover the bottom of the pan.  Set aside to cool.

To prepare the fruit, slice the grapefruit in half and use a sharp paring knife to separate the fruit from the outer rind and also separate the individual segments.  Place the grapefruit halves in a foil lined baking dish.

In a small bowl, combine the browned butter, brown sugar, and cinnamon.  Mound this mixture on each grapefruit half and place under a pre-heated broiler for 2 to 3 minutes, or until the sugar is bubbly.  Remove from heat and allow to cool a few minutes before enjoying!

{serves 2}

Сырная закуска с яблоками Порций: 6-8 Что нужно: сыр полутвердых сортов 250 г яблоки 2 шт. кочан салата-латука густая сметана 100 г очищенный фундук 2 ст. л. тертая лимонная цедра 1 ч. л. веточка мяты соль, черный молотый перец Ключевые слова: сыр, яблоки, салат, латук, закуска закуска Источник: "Коллекция рецептов" №20 (124) октябрь 2011 Вегетарианское: лакто Время приготовления: до 30 мин Сложность: легко    Хочешь разместить рецепт в кулинарной книге? Распечатать Отправить по email если вы заметили ошибку или неточность в рецепте,сообщите нам Что делать: шаг 1 Яблоки очистить, разрезать пополам и удалить сердцевину. Натереть вместе яблоки и сыр на крупной терке. Мяту вымыть, обсушить, разобрать на листики и мелко их нарезать. Орехи порубить в крупную крошку. шаг 2 Смешать сыр со сметаной, яблоками, орехами, цедрой и мятой. Посолить и поперчить по вкусу. шаг 3 Салат-латук разобрать на листья, вымыть, обсушить и нарвать руками на 2–3 части. Положить на каждый кусочек по 1 ст. л. начинки, поместить на блюдо и подать к столу.

Закуска из копченого лосося и яблок

Закуска из копченого лосося и яблок

• Nov. 24th, 2011 at 5:02 PM

Вспомнила про эту веселенькую закуску, которую  подсмотрела на одной пафосной вечеринке... Был огромный фуршетный стол, но эта закуска закончилась самой первой. Дома попробовала ее попробовала ее восстановить. Колдовала над маринадом по вкусу. Вроде получилось похоже.

Надо

1 большое зеленое крепкое яблоко
тонкие полоски копченого лосося.

Маринад

половина апельсина
веточка укропа
1 ч.л. лимонного сока
1/2 ч.л. кленового сиропа( можно мед, но чуть меньше)
1 ч.л. растит масла.
перец молотый
щепотка соли.

-  Выжать сок апельсина.
- Мелко порубить укроп, и все ингредиенты для маринада смешать.
-  Из яблока специальной ложечкой вырезать шарики. так, чтобы зеленая кожура была основанием.
-  Сложить все яблочные шарики в маринад- мякотью вниз, и дать постоять минут 20.
- На шпажки нанизать тонкие полоски лосося.
-  Налить немного маринад в блюдо, на котором будет подаваться закуска, воткнуть шпажки в яблочные шарики и поставить шарики в маринад.

   


Все!
Очень вкусно и ярко!



Совет 
 
Такую закуску можно делать заранее. Вырезать шарики и положить в маринад. На шпажки нанизать лосося. ...А собрать перед приходом гостей.
Причем, яблоки после такого маринада не темнеют!

Baked Mushrooms with Rosemary and Parmesan

Baked Mushrooms with Rosemary and Parmesan

Labels: { Cheese, Fungus, Herbs Spices and Seasonings }

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.

Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

• 1 Bio lemon
• 1 tbsp Fresh rosemary, chopped
• 25 ml Olive oil
• 300 g White mushrooms, sliced
• 20 g Parmesan, grated
• Salt and freshly mulled black pepper

1. Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
2. Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
3. Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente. While I know they retain more of their vitamins when cooked a minimal amount I also know it’s not like the vitamins just vaporize into thin air but instead I am pretty sure, and take note I am not a scientist, that they wind up in the cooking broth. Either way and no matter how you slice it I like veggies that can stand up to multiple cooking methods giving me choices as how best to enjoy them. I like green beans blanched then sautéed al dente but then I also like them long cooked. That doesn’t mean I want mush because I want something that still has character and a bite. So after cooking green beans and eating green beans pretty much all my life with potatoes or onions, and even bacon and onions I was looking for a change. This last summer I found a wonderful recipe for okra that was stewed and I liked the recipe so much I made it two or three times. The other night I was thinking how good that recipe would be with green beans and, actually, even easier and less time consuming then the okra. So here is a link to the original article and recipe from the New York Times’ Recipes for Health by Martha Rose Shulman http://tinyurl.com/7ebxpk3 just in case you have any interest in the original okra recipe which I will make again this coming summer. Serves 6 1/4 cup extra virgin olive oil 2 cups onion, thinly sliced 3 cloves garlic, minced 1 teaspoon all spice 1/2 teaspoon sugar 1 1/2 pounds green beans, clipped and cleaned 1 teaspoon pomegranate molasses juice of half a lemon 14 oz chopped tomatoes 2 teaspoons tomato paste kosher salt and fresh ground black pepper 1.Place a large heavy bottomed pot over medium heat. Add the olive oil and once it is hot add the onions. Season the onions with a pinch of salt and some pepper. Sweat the onions until they begin to soften trying not to brown them. 2.Add the garlic and once it becomes fragrant add the all spice and sugar. Then add the beans and stir them to coat with the oil. 3.Now add the rest of the ingredients and stir to combine. Cook on medium until you hear the pot sizzling then reduce the heat to low, cover, and cook for an hour remembering to stir about every twenty minutes. They may take longer the an hour but not much. 4.Taste, adjust the salt and pepper and serve. Middle-Eastern Slow Cooked Green Beans

    I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente.  While I know they retain more of their vitamins when cooked a minimal amount I also know it’s not like the vitamins just vaporize into thin air but instead I am pretty sure, and take note I am not a scientist, that they wind up in the cooking broth.

    Either way and no matter how you slice it I like veggies that can stand up to multiple cooking methods giving me choices as how best to enjoy them.  I like green beans blanched then sautéed al dente but then I also like them long cooked.  That doesn’t mean I want mush because I want something that still has character and a bite.

    So after cooking green beans and eating green beans pretty much all my life with potatoes or onions, and even bacon and onions I was looking for a change.   This last summer I found a wonderful recipe for okra that was stewed and I liked the recipe so much I made it two or three times.  

    The other night I was thinking how good that recipe would be with green beans and, actually, even easier and less time consuming then the okra.  So here is a link to the original article and recipe from the New York Times’ Recipes for Health by Martha Rose Shulman http://tinyurl.com/7ebxpk3  just in case you have any interest in the original okra recipe which I will make again this coming summer.

Serves 6

1/4 cup extra virgin olive oil

2 cups onion, thinly sliced

3 cloves garlic, minced

1 teaspoon all spice

1/2 teaspoon sugar

1 1/2 pounds green beans, clipped and cleaned

1 teaspoon pomegranate molasses

juice of half a lemon

14 oz chopped tomatoes

2 teaspoons tomato paste

kosher salt and fresh ground black pepper

1. 1.Place a large heavy bottomed pot over medium heat.  Add the olive oil and once it is hot add the onions.  Season the onions with a pinch of salt and some pepper.  Sweat the onions until they begin to soften trying not to brown them.
2. 2.Add the garlic and once it becomes fragrant add the all spice and sugar.   Then add the beans and stir them to coat with the oil.
3. 3.Now add the rest of the ingredients and stir to combine.  Cook on medium until you hear the pot sizzling then reduce the heat to low, cover, and cook for an hour remembering to stir about every twenty minutes.  They may take longer the an hour but not much.
4. 4.Taste, adjust the salt and pepper and serve.