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Wild mushroom and sweetcorn biryani parcels
Fruit and vegetables
2
garlic
cloves, peeled, chopped
200g/7oz
onions
, peeled, finely chopped
2 large
Portobello mushrooms
, wiped clean, chopped
110g/4oz mixed
wild mushrooms
, wiped clean, roughly chopped
75g/3oz
sweetcorn
kernels
1 tbsp white
truffle
paste (optional)
2 tbsp chopped
fresh coriander
leaves
1 punnet
coriander cress
1
garlic
clove, crushed to a paste with the edge of a knife
110g/4oz mixed
wild mushrooms
, wiped clean, sliced
1 tbsp freshly squeezed
lemon juice
1 x 20g/¾oz punnet
coriander cress
(optional)
black
truffle
shavings (optional), to serve
Tins, packets and jars
400g/14oz low GI
rice
(available from health food shops and some supermarkets)
¼ tsp
dried chilli
flakes
Cooking ingredients
1
bay leaf
2 green
cardamom
pods
2
cloves
1 tbsp
vegetable oil
1 tsp
cumin
seeds
2 green
cardamom
pods, lightly crushed
1
bay leaf
1 tsp ground coriander
½ tsp ground
cumin
½ tsp red
chilli powder
½ tsp
garam masala
½ tbsp
tomato purée
salt and freshly ground
black pepper
½ tbsp
vegetable oil
½ tsp crushed
coriander seeds
50g/2oz
almonds
, lightly toasted, cut into halves
salt and freshly ground
black pepper
1 tsp toasted
cumin
seeds, ground to a powder
Dairy, eggs and chilled
1 tbsp
butter
2 tbsp
single cream
8 large sheets ready-made
filo pastry
110g/4oz
butter
, melted
½ tbsp
butter
300g/11oz Greek-style
yoghurt
Other
110g/4oz fresh blackberries, blended to purée
Back to recipe
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