“With all the catering I do I’ve become used to doing alternative meals for vegetarians and vegans. Sometimes it’s great to have a recipe up your sleeve that can suit almost anyone. These Parma burgers are great for feeding a crowd or just a fussy family. Personally I love the mushroom Parma best but my husband loves the chicken version, so everyone’s happy. The sides of sweet potato fries and tangy coleslaw are also super easy to assemble and a healthy alternative to the store-bought varieties. I haven’t given weight amounts for the ingredients but it’s pretty easy to work out how much you need per person. Enjoy!
You can find the video on my Musical Menus YouTube page.
Bake in a 200c oven for 30 minutes or until just starting to brown on the edges.
Panko bread crumbs
Chunky tomato pasta sauce
Gouda cheese slices
Get three bowls ready and fill with some plain flour, beaten eggs and Panko bread crumbs.
Remove the stalk from the mushroom and dredge in flour, shaking off excess. Next dip in the eaten eggs and finally in the Panko bread crumbs. Place on the plate and finish the remaining mushrooms. Refrigerate.
Repeat the process with the chicken thighs. Refrigerate.
Heat some oil in a fry pan and cook the mushrooms for a couple of minutes on each side or until the crumbs have gone golden. Place on a baking tray.
Repeat with the chicken.
Top with some chunky tomato pasta sauce, some pizza cheese and some parmesan.
Bake in a 180c oven for 20 minutes or until the chicken is cooked through.
Tangy coleslaw ingredients
White cabbage (or a combination or white and red cabbage)
Vietnamese dipping sauce or tangy dressing
Finely cut the cabbage, snow peas and red onion.
Grate the carrot and dice the apricots and cashews.
Mix in a bowl and add the dressing.
Putting it together
Put a slice of Gouda on the bottom half of the brioche buns and warm in the oven for 5 minutes.
Once they’re ready top with some sliced tomato a lettuce leaf, the chicken or mushroom Parma and some sliced gherkins.
Put the top half of the brioche on the burger and hold together with a wooden skewer.
Serve with the sweet potato fries and coleslaw. Enjoy.
“I’ve been waiting a while to put together this dish. It combines a few of my favourite ingredients; salmon, fennel, beetroot and citrus to make a tantalising main course for any dinner party. In keeping with my push to put together dishes that don’t use masses of cream, cheese, butter or carbohydrates, I’ve used the freshness of herbs and citrus notes to marry with the earthiness of the beetroot and the salmon. As you may have guessed by now, I do have a sweet tooth so you could cut back on the honey (in the marinade) or the sugar (in the dressing) if you like. So here it is. My citrus glazed salmon, roasted beetroot and a fennel and orange coleslaw. Enjoy!”
3 large beetroot
Light olive oil
1 tbsp fennel seeds
Salt and pepper
Splash of balsamic vinegar (Optional)
Peel the beetroot and cut into 1cm squares.
Drizzle with a small amount of olive oil to coat.
Using a mortar and pestle crush the fennel seeds and add to the beetroot with some salt and pepper.
Place some baking paper in a baking dish and place beetroot on top.
Cover dish with foil and place in a 200 degree c oven for 1 hour 20 minutes (or until beetroot is cooked through) stirring occasionally.
Place in a clean bowl and stir in a couple of tbsp of balsamic vinegar. Keep covered until ready to serve.
Juice of 1 large lemon and finely grated rind of half
Juice of 1 lime and finely grated rind of half
Juice of 2 Oranges and finely grated rind of one half
1 tbsp Dijon mustard
1 clove of finely diced garlic
1 tbsp finely grated ginger
2 tbsp honey
1 tbsp dark soy
2 tbsp rice wine vinegar
pinch of salt
Combine all the ingredients in a small saucepan and bring to the boil.
Reduce the heat and let simmer until the glaze has reduced by 1/3 to a syrupy consistency.
Fennel and Orange Coleslaw
1 bulb of fennel
1 red chilli
1 green chilli
1/4 cup of basil
Cut the skin from the oranges making sure to remove all the white pith. Carefully cut the segments out and put aside.
Using a mandolin, cut the fennel into matchstick sized pieces. Place in a mixing bowl.
Peel and grate the carrots and add to the fennel.
De-seed both the chillies, cut into small strips and finely dice into 1mm pieces. Add to the fennel.
Finely cut the basil into strips and add to the fennel. Put aside with the oranges until you’re ready to serve.
1/2 cup of orange juice.
1/3 of light olive oil
1/4 cup of rice wine vinegar.
2 tbsp brown sugar
Pinch of salt
Combine all the ingredients and mix together well.
6 pieces of skinless salmon
1 handful of green beans
Extra basil for garnish
Using a pastry brush cover the top and sides of the salmon with the citrus glaze. Place on baking paper on a baking tray and cook in a moderate oven for 10 to 15 minutes, basting once.
Add the orange segments and orange vinaigrette to the fennel coleslaw.
Top and tail the beans and cut in half. Steam or blanch them removing them before they lose their crunch. Add them to the beetroot mixture.
Put a line of the beetroot and beans diagonally across the plate and top with a piece of salmon. Sprinkle some sesame seeds on top and decorate with some finely shredded basil.
Put a serving of fennel coleslaw on the side and there you have it!
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!