Toast of your dried chillis in a dry pan over a high heat for a couple minutes then add them to a blender with the rest of the dressing ingredients and blitz to form the dressing.īrush the dressing over the el pastor & set aside too marinade for a couple of hours. Placing a chunk of pineapple either end of the skewer. When you’ve cooked & pressed all the mushrooms it’s time to carefully place them onto your skewer (my skewer was 20”). Once the first batch has cooked, remove them from the pan and set aside whilst you repeat the process with the rest of the mushrooms clusters. If you’re top pan isn’t that heavy, carefully apply some pressure with your hand (using a tea towel)Īfter 4-5 minutes of cooking and pressing, season the mushrooms generously, then flip them over.Ĭontinue to press the mushrooms for a further 5 minutes, making sure all the water has evaporated & they are going golden. Place another pan that is small enough to just fit inside the bottom pan on top, this compression will press then mushrooms flat – making sure the get extra meaty. Place a cast iron pan over a high heat & add a little oil, when the pan is hot add a few cluster mushrooms, being careful not to overcrowd the pan. (Left over spice mix can be kept for up to 3 months)ġ Small Red Onion, finely chopped 6 Cherry Tomatoes, finely chopped 1 tsp chilli flakesįirst up, mixed together the herbs & spices for the spice mix in a small bowl. 20-25 Oyster Mushroom Clusters (for a giant kebab, reduce quantities for smaller a serving)
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