So you want a nice midweek meal
that's fun, exciting, affordable and healthy
I've got a great recipe that heroes mushrooms
They count as one of your 5 fruit and veg a day
And they're really affordable
You can do so much with them
And in this healthy, delicious recipe,
I'm going to give you a method for cooking mushrooms
that maybe you haven't seen before
And we're going to stuff them into homemade flatbreads
with pickle and feta
It's going to be delicious
It puts veggies
at the heart of the dish and it's also really affordable
So I've got 400g of closed cup mushrooms
So I have a nice large pan, right.
Non-stick
I'm going to put it on a high heat
Get these clean mushrooms.
They go straight in
There's some big ones.
Feel free to halve them
Now, the thing that's genius about this
sort of dry-frying method is we don't have to use or waste oil
Things like mushrooms, courgettes, aubergines
They absorb a lot of oil
You've got a nice extra virgin olive oil
You don't want to cook with it at high temperatures
You don't want to waste it
So what I find is if you grill it, then dress it,
you get the most delicious flavours
so look you can see you have got a bit
of caramelisation happening and it's starting to dehydrate
Smells really good
The other veggie I'm going to use
is a really underrated veggie, courgettes
Let me give you a little trick
Cut down the length like this
If you look at this slightly fibrous inside,
that tends to be the part that people don't like eating
So we're going to take this half
and we'll cut it into a quarter
Just use the knife
just to take that kind of fluffy seedy inside out
You will find that people love what you do with this much,
much more
So look, I've done that to 2 courgettes
and then we have these kind of offcuts
and you can put them in soups, but you can just put
in the composter as well
And these can stand by to get charring
OK, we're going to make some homemade flatbreads
This will serve you really, really well
It's humble, it's cheap, it's delicious, and it's fundamental
How many times have you wanted
to go and eat something and you run out of bread?
So in here is 300g of self-raising flour
in here is 160ml of water
Cold water
I want a good pinch of salt
It is so simple, it is so cheap
and it is texturally so delicious
Just use the fork to start with
so you don't get sticky fingers
Unlike bread dough with yeast,
you don't have to let it prove for hours
We make it, we roll it, we cook it, we eat it
Right we're talking 15 minutes, like
that's pretty good, right?
So look, just move the dough around
And what you want to do is just roll
that dough around the bowl,
so you clean the bowl.
You want it to be
sort of elastic
You want it to be smooth
Right how quick was that?
And that will serve 4 flatbreads
So let that rest
Let's look in the pan
What we've done is create the most perfectly delicious
thing to suck up dressing, flavour
So in a nice big bowl like this, go in with a couple
of nice tablespoons of extra virgin olive oil
We're making the dressing
So 3 parts oil to 1 part acid
Use any vinegar you like, season with sea salt,
some black pepper
Then I've got a secret ingredient
This is ras el hanout
This is a North African spice mix
In one thing, you've got sweet paprika
We've got cumin seeds
salt, coriander seeds, chilli flakes, fennel seeds, black
pepper, cinnamon, nutmeg, red onion, turmeric, pimento, rose
petals, cardamom, black onion seed, ginger, star anise, clove
So let's get that in there
So we're going to go in with 3 teaspoons
This is going to be good
You could do this with many different vegetables
So if you come over here
and have a look at this, it's gnarly, it's dark, it's hot
When it's hot and steamy like that, it's going to absorb
amazing flavours.
So what I to do
is do exactly the same with the courgettes
And then mix it all up
And I promise you, these will blow you away,
even just as that with grilled meats, that in flatbreads,
you know, that as a side dish,
that as a kind of mezze, antipasti,
sort of tapas vibe
This has got such potential
Delicious
Get a small clove of garlic and just grate some garlic
It gives you a really amazing fragrance and actually heat
Who doesn't like garlic mushrooms, right?
It's a good vibe
I think this is a really intelligent way to cook veggies
I'll put that to one side
So I'm going to show you now the quickest pickle
Heroing something that you probably walk past every week, radishes
Get yourself a standard box grater and just grate it
I'm going to turn this into a quick pickle
That is amazing with salads, fantastic grilled meats
It's really, really good
with like chilli con carnes or sort of like stews
It just brings
a little bit of texture and life and acidity to a dish
I want to be fairly generous on salt and then vinegar again
About 3-4 tablespoons of vinegar,
and then just use your fingertips just to mix it in
But that is it.
My friends
That is a really, really quick pickle
And if I have a little try, it should be yummy...
and delicious
Now, let's have a look at the courgettes
Look at that.
Yes, they're nice and coloured
So now we just do the other side
You hear that?
And once you've done that,
put it onto a board
That's what I want
Like, it's still got its shape, it's still firm enough,
but it's nice and caught on the outside
I love that
Take a knife...
and badly cut it up
Any old shapes and sizes
That's what I want
And now, while it's hot and it can take on flavours,
we dress it in that beautiful dressing
It smells amazing
So this guys, as a side dish
Brilliant
Have it beside meat, you know, a lovely roasted
fish, it is a good all-round thing
And now I want to do the final little flourishes
I've got feta cheese,
break the feta up like this and it crumbles so beautifully
Then iceberg lettuce.
Finely slice it
So let's do the fun bit now, the flatbreads
Now the pan is still on
Give it a little wipe out...
like that.
I'm going to turn it up to medium-high
If you wanted to do this dough in advance,
just make sure you cover it with a damp cloth and then
you just want to divide this into quarters
Gently
roll that little ball, use a little flour, roll it out
7-8 inches in diameter
There's nothing more delicious than freshly cooked flatbread
Super easy
You can't get them wrong.
If they’re round, great,
if they’re wonky, great.
You can go a bit thicker,
bit thinner, there’s no right or wrong
It's, you know, one of the most ancient breads ever
Such a great little simple recipe
And there's the last one.
Pan, nice and hot, medium-high heat
You can feel it's hot
Don't have to put any oil in there at all
We've got the self-raising flour
So as soon as this hits the heat,
it activates that raising agent
You're going to get little bubbles
It's going to be beautiful
This is all about speed and texture
So look at this
This is the beauty of making your own flatbreads
Bubbles of gas here
It's going to give you crispiness, lightness
and then just turn it over
And look at that.
Super simple, super quick, pretty much 1 minute
and you get this
Look at that
Gorgeous
So let's serve it up
Take some of that lovely,
refreshing iceberg lettuce.
That's going to be fresh
and crunchy
Look at these beautiful veggies
Absolutely beautiful
You could do this with peppers, asparagus, squash,
aubergines, so many things
It's an amazing technique.
These will be delicious
Delicious mushrooms and courgettes
If you wanted to make
this not vegetarian, right, you could get
a little slice of chicken through there,
some prawns, some fish
You can do whatever you want,
but these principles are about flavour
and they're about getting more of the good stuff into your diet
with a nice little pinch of this beautiful radish
I love it
And don't forget, the juices that have come out, just beautiful
And then last but not least, Mr Feta Cheese
That, my friends, is a brilliant,
really affordable, healthy little dish
Let's roll this up
Let's get busy with it
I'm going to cut it in half
Look at that
Come on
Really juicy,
really tasty, really good fun to do
This is a brilliant way to celebrate mushrooms
and simple cooking
done good
So good
I'm really pleased with that
Guys, if you want the recipe, just go to Tesco Real Food and let's give
this a go