The relationship between breast cancer and diet
Mixed Mushroom Braai
Ingredients:
100g Baby button mushrooms
2 tbsp olive oil
1 tbsp dried mixed herbs
1 tbsp lemon juice
Zest of one lemon
Salt and pepper
200g Portabellini mushrooms
200g Portabello mushrooms
1 tsp chilli flakes
1 tsp dried pregano
Salt and pepper
4 tbsp olive oil
1 tsp smoked paprika
100g White button mushrooms
100g Portabellini mushrooms
3 bell peppers (red, yellow and green)
2 tbsp olive oil
Salt and pepper
450g assorted bell peppers
1 tbsp olive oil
Salt and pepper
Tomato & Onion Gravy:
2 tbsp olive oil
2 red onions, halved and sliced
1 tin chopped tomatoes
500g very ripe tomatoes (can be a mix)
2 tsp Worcestershire sauce
¼ cup chopped fresh herbs, parsley, oregano and thyme work well
2 tsp brown sugar
1 tsp salt
Freshly ground black pepper to taste
Method:
Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
Baby button kebabs:
In a bowl combine the baby button mushrooms along with the olive oil, the dried mixed herbs, lemon juice, lemon zest, salt and pepper. Toss well to coat and allow to marinade for about 30 minutes. Thread 4 to 5 baby buttons onto small skewers. Braai them on medium hot heat for 7 to 10 min.
Grilled whole portabellos and portabellinis:
In a large bowl combine the olive oil, chilli flakes, oregano, paprika, salt and pepper. Toss to coat well. Braai mushrooms top down to start, then flip after 5 to 7 min and continue to cook until the mushrooms are just becoming tender.
Grilled white button and portabellini kebabs:
Cut the bell peppers into 3 cm square pieces. On a long kebab stick alternate between white buttons, portebellinis and bell peppers. With a pastry brush, generously brush each kebab with olive oil. Season with salt and pepper. Cook on the braai, turning the kebabs a quarter turn every 2 to 3 min. Cook until the mushrooms begin to get tender and the peppers begin to pick up color on their edges.
Braaied peppers:
Brush the peppers with olive oil and season with salt and pepper. Place on a hot braai and cook until the peppers are slightly blistered on all sides.
For the tomato and onion gravy:
Heat the olive oil in a medium saucepan and fry the onions until tender.
Add all the ingredients to the pot and allow the sauce to simmer for at least an hour.
Place all components on a board and serve with a side salad, fresh bread or pap.
