Better Homes and Gardens chefs share some swordfish and a whole lot of mushrooms

FIVE KINDS OF MUSHROOMS WITH CHINESE TOMATO AND EGG STIR FRY

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 4

5 large eggs

2 tbsp vegetable oil

2 cloves garlic, sliced

2½ cm fresh ginger, julienned (optional)

2 medium tomatoes, cut into wedges

1 tsp sugar

1 tbsp tomato sauce

½ tsp salt and ground white pepper (to taste)

2 to 3 tbsp water (for a saucier dish)

3 green spring onion, finely sliced

MUSHROOMS

2 tablespoons oil

4 cloves garlic, finely chopped

250g mixed mushrooms (I used fresh black fungus, King brown, shitake, shimeji and oyster)

2-3 tbsp water

1½ tsp black pepper

½ tsp salt

1 tsp oyster sauce

½ tsp caster sugar

Steamed rice, to serve

1 To make stir fry, in a bowl, whisk the eggs with a pinch of salt and pepper.

2 Heat one tbsp oil in a large non-stick frying pan over a medium-high heat. Add eggs, cook without stirring until just set. Stir gently to scramble. Transfer to a plate.

3 Heat remaining oil in same wok. Add garlic and ginger. Stir fry for one minute, or until fragrant. Add tomato wedges, stir fry for about two minutes. Add sugar, sauce, salt and water. Gentle boil until tomatoes have softened.

4 Return eggs to wok with white part of spring onion. Stir gently to combine. Cook for 1 minute or until hot. Garnish with green part of onion.

5 To make mushrooms, heat a wok over a high heat. Add oil. Add garlic and vigorously stir until just golden, taking care that it does not burn.

6 Add black fungus to the wok. Stir fry for 30 seconds. Then add remaining mushrooms. Add water, pepper, salt, oyster sauce and sugar. Stir fry for 2 minutes, or until mushrooms have just wilted.

7 Serve stir fry with mushrooms and steamed rice.

TIP: Any selection of mushrooms will work but cooking times may vary slightly. If fresh mushrooms are unavailable,

dried can be used — soak in hot water until rehydrated. Soaking liquid can be used instead of water.

SWORDFISH STEAKS WITH GREEN OLIVE SALSA VERDE

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 6

6 x 140g swordfish steaks

Sea salt and cracked black pepper, to taste

Zest of 1 lemon

3 tablespoons olive oil

PICKLED FENNEL

600ml water

400ml white wine vinegar

4 star anise

2 cinnamon sticks

2-3 bay leaves

½ bunch thyme

1 heaped tablespoon sugar

4 small bulbs of fennel

GREEN OLIVE SALSA VERDE

100g pine nuts, toasted

1 cup (150g) pitted green Sicilian olives, roughly chopped

50g baby capers, finely chopped

2 birds eye chillies, finely chopped

125ml extra virgin olive oil

1 tablespoon Dijon mustard

1 bunch flat leaf parsley, roughly chopped

1 bunch basil, roughly chopped

1 bunch tarragon, roughly chopped

METHOD

1 Make pickled fennel, in a large saucepan, bring water, vinegar, spices, herbs and sugar to the boil. Reserve ½ cup for salsa verde. Slice each fennel bulb into 6 wedges including the root. Divide amongst large pickling jars or sealable container. Pour over hot pickling liquid to cover. Seal and refrigerate.

2 30 minutes prior to cooking, season fish with salt and pepper, scatter with zest and drizzle with olive oil.

2 Heat a barbecue grill plate to a medium high heat.

3 In a large bowl, combine the pinenuts, olives, capers, chilli, oil, reserved pickling liquid and mustard. Whisk to emulsify.

4 Add fish to barbecue. Cook for about 2 minutes on each side, or until cooked to your liking. (Swordfish should be opaque in the middle). Remove to a serving plate.

5 Meanwhile, add herbs to salsa verde and stir until well combined. Season with salt and pepper, to taste.

6 To serve, spoon salsa verde over fish. Serve with pickled fennel.

TIP: Sterilize containers prior to use and pickle will keep refrigerated for 3 to 4 weeks.