PORCINI & CHESTNUT STUFFING
Ingredients
Knob of butter
Glug of NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, minced
500g porcini mushrooms, finely chopped
3 tbsp Egyptian dukkah
1 tbsp NOMU Sumac
2 tsp fresh thyme leaves, finely chopped
100g mortadello ham, chopped into 1cm cubes (optional)
100g chestnuts, finely chopped
1 egg, lightly beaten
4 slices day-old ciabatta bread, crust removed and crumbed
Directions
Heat the butter and Olive Oil in a large saucepan and add the onions. Saute until softened, but not brown, then add the garlic and fry for 1 minute or until fragrant. Add the mushrooms, stir them through the onions and leave to reduce, stirring often. It will take about 15 minutes for all the moisture to be cooked out of the mushrooms. Add the dukkah, Sumac and thyme and stir to combine. Add the ham and chestnuts and stir through. Allow to cool slightly before stirring in the egg and ciabatta crumbs.
Tip: Use this stuffing for a delicious roasted leg of lamb.
Ingredients
Knob of butter
Glug of NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, minced
500g porcini mushrooms, finely chopped
3 tbsp Egyptian dukkah
1 tbsp NOMU Sumac
2 tsp fresh thyme leaves, finely chopped
100g mortadello ham, chopped into 1cm cubes (optional)
100g chestnuts, finely chopped
1 egg, lightly beaten
4 slices day-old ciabatta bread, crust removed and crumbed
Directions
Heat the butter and Olive Oil in a large saucepan and add the onions. Saute until softened, but not brown, then add the garlic and fry for 1 minute or until fragrant. Add the mushrooms, stir them through the onions and leave to reduce, stirring often. It will take about 15 minutes for all the moisture to be cooked out of the mushrooms. Add the dukkah, Sumac and thyme and stir to combine. Add the ham and chestnuts and stir through. Allow to cool slightly before stirring in the egg and ciabatta crumbs.
Tip: Use this stuffing for a delicious roasted leg of lamb.
Ingredients
Knob of butter
Glug of NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, minced
500g porcini mushrooms, finely chopped
3 tbsp Egyptian dukkah
1 tbsp NOMU Sumac
2 tsp fresh thyme leaves, finely chopped
100g mortadello ham, chopped into 1cm cubes (optional)
100g chestnuts, finely chopped
1 egg, lightly beaten
4 slices day-old ciabatta bread, crust removed and crumbed
Directions
Heat the butter and Olive Oil in a large saucepan and add the onions. Saute until softened, but not brown, then add the garlic and fry for 1 minute or until fragrant. Add the mushrooms, stir them through the onions and leave to reduce, stirring often. It will take about 15 minutes for all the moisture to be cooked out of the mushrooms. Add the dukkah, Sumac and thyme and stir to combine. Add the ham and chestnuts and stir through. Allow to cool slightly before stirring in the egg and ciabatta crumbs.
Tip: Use this stuffing for a delicious roasted leg of lamb.
Ingredients
Knob of butter
Glug of NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, minced
500g porcini mushrooms, finely chopped
3 tbsp Egyptian dukkah
1 tbsp NOMU Sumac
2 tsp fresh thyme leaves, finely chopped
100g mortadello ham, chopped into 1cm cubes (optional)
100g chestnuts, finely chopped
1 egg, lightly beaten
4 slices day-old ciabatta bread, crust removed and crumbed
Directions
Heat the butter and Olive Oil in a large saucepan and add the onions. Saute until softened, but not brown, then add the garlic and fry for 1 minute or until fragrant. Add the mushrooms, stir them through the onions and leave to reduce, stirring often. It will take about 15 minutes for all the moisture to be cooked out of the mushrooms. Add the dukkah, Sumac and thyme and stir to combine. Add the ham and chestnuts and stir through. Allow to cool slightly before stirring in the egg and ciabatta crumbs.
Tip: Use this stuffing for a delicious roasted leg of lamb.
