Oyster Mushroom Bulgogi
This easy recipe, created by Rebekah McCaul of Alexandrina Cheese Company, is perfect for a sunny autumn lunch or a special cheesy treat at your next dinner party. We are lucky enough to share it with you on Eat Local SA ahead of publication in a new book, Faces and Food of the Fleurieu in Spring 2018.
Ingredients
For the kebabs
- 250g Alexandrina Fresh Cheddar Curd cheese, cut into 16 chunks
For the honey and soy baste
- 1 tablespoon Diana olive oil
- 2 tablespoons DoBee honey
- 1 tsp soy sauce
For the dipping sauce
- ¼ cup Diana olive oil
- ½ cup Seville oranges (or lemon)
- 1 tsp fresh chilli, finely diced
For the garnish
- 2 teaspoons sesame seeds
- 100g Salad Greens and Kitchen Herbs bitter greens
Method
Thread the Fresh Cheddar Curd onto eight small skewers. Cover and chill the kebabs until you are ready to cook (you can do this up to half a day ahead.)
To make the baste, mix together the olive oil, honey, soy and seasoning – you can make this ahead too, just keep it chilled.
For the dipping sauce, mix all ingredients thoroughly.
Preheat a non-stick pan, or your barbecue or grill. Stir the basting liquid to combine all ingredients thoroughly, then brush the kebabs with the baste. Cook the kebabs for 1-2 minutes, turning often, until the cheese begins to turn golden and are just tender.
Serve while still hot with bitter greens and dipping sauce.
Serves 4.
