“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 got an increasing number of friends that are either vegetarian or vegan. so I decided I’d better perfect a vegetarian “Sausage” roll. As I plan to open a cafe in the future I thought it would be a good addition to the menu. I’ve found that other veggie rolls I’ve had have been a bit bland and lacking in texture so I’ve added pumpkin seeds and a few other ingredients to give them a culinary kick. The filling contains no animal products so vegans can make them simply by substituting vegan pastry for the puff pastry I’ve used. I’ve also used the filling as a veggie burger patty by rolling in bread crumbs and shallow frying. Enjoy!”
1 large onion, diced
4 cloves of garlic, diced
150g mushrooms, diced
2 tbsp fennel seeds
1 carrot, grated
1 zucchini, grated
75g sun-dried tomatoes
100g bread crumbs
400g can of chick peas, drained and lightly smashed
400g sweet potato, roasted or grated
100g pumpkin seeds
Salt and pepper
4 sheets of puff pastry or vegan pastry
Egg-wash or almond milk to brush on pastry
Place the whole unpeeled sweet potato on a tray and bake at 180 degrees C for 40 minutes or until it is soft all the way through. Let it cool then blitz in a food processor until smooth. (You can also just grate the sweet potato and add to the mixture, but I prefer the baked version)
Fry the diced onion, garlic, mushroom and fennel seeds until onion is translucent. Set aside to cool.
In a food processor, blitz the sun-dried tomatoes and olives.
Combine the grated carrot, zucchini, bread crumbs, smashed chick peas and pumpkin seeds. Add in the tomatoes and olives, the garlic and onion mixture and the pureed sweet potato. Stir the mixture well to combine. Season with salt and pepper to taste, then refrigerate for at least an hour.
Lay out 4 sheets of puff pastry or vegan pastry and distribute a log of the cooled filling down the middle of each.
Wrap the pastry around the filling and place seam side down on a baking tray.
Brush with egg-wash or almond milk and sprinkle with poppy seeds.
Bake at 180 degrees C for 30-45 minutes or until the pastry has cooked and browned.
Let the rolls cool slightly before slicing into segments and serve with a sauce or chutney.
“This is one of the most popular cakes I’ve made in ages. The recipe I adapted seemed too weird not to try it, but the combination of soft sweet potato and white chocolate makes for an amazing texture. I also love the rustic drizzle of the warm ganache flavoured with apricot jam. Very Moorish! Enjoy”
(Photo by Gary Donald Corbett)
For the cake
400g peeled sweet potato
300g white chocolate
300g dark brown sugar
100g golden syrup or molasses
100g Greek yoghurt
2 tsp vanilla essence
375g self raising flour
1 tsp baking powder
For the ganache
150g white chocolate
70g apricot jam
Preheat the oven to 180 degrees celsius.
Peel the sweet potato and cut into 2cm cubes. Place in a steamer for 15 minutes or until the sweet potato is soft. Remove from steamer and allow to cool.
Melt the butter and white chocolate over a low heat, stirring regularly until combined. Allow to cool.
In a mixer beat the eggs, sugar and golden syrup until combined.
Add the yoghurt and vanilla and beat until combined.
Mash the sweet potato or process in a food processor until no lumps remain.
Add sweet potato to wet ingredients and beat until combined.
Add the flour and baking powder to wet ingredients and stir through until combined.
Grease and line a 25-30cm springform pan. Pour in cake batter and bake for 40-50 minutes. I found I needed to cover the cake with aluminium foil for the last 15 minutes to prevent burning the top.
Remove cake from oven and allow to cool slightly before removing from the cake tin.
For the ganache
Bring the cream to a light simmer and add the jam. Stir or whisk until the jam has dissolved into the cream. Add the white chocolate and stir until smooth. You may need to put the pan back on a low heat if the cream has cooled down too much.
Allow the ganache to cool slightly. While the ganache is still runny our slowly over the cake. I applied a thin layer first and allowed it to cool on the cake before drizzling the rest over.
Serve with whipped cream or Greek yoghurt
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!