Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Jerusalem
Artichokes with Cobnuts
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Christine McFadden cookery foodwriting mushrooms barbecue South West

Mushroom, Red Pepper and Rocket Ciabatta Burgers

Combined with juicy grilled peppers and peppery leaves, meaty portobello mushrooms make excellent burgers – a great option for vegetarians
Serves 4

portobello mushrooms 4 large
fleshy red peppers 2, quartered lengthwise and deseeded
extra-virgin olive oil 6 tbsp, plus extra for brushing
garlic clove 1 large, crushed
sea salt flakes
freshly ground black pepper
ciabatta bread 1 loaf
rocket leaves or watercress sprigs a good handful

1) If cooking on a barbecue, preheat the coals to medium-hot. Grease the rack with a wad of oil-soaked kitchen paper. If cooking in a ridged frying pan or on a stovetop grill, lightly brush the surface with oil.

2) Wipe the mushrooms but do not peel. Remove the stalks. Quarter the peppers lengthways and remove the stems and seeds. Put the mushrooms and pepper quarters in a dish.

3) Whisk together the olive oil and garlic, and pour over the vegetables. Sprinkle with sea salt and plenty of freshly ground black pepper.

4) Slice the ciabatta at a sharp angle into eight 2-cm slices about the same size as the mushrooms. Brush with olive oil.

5) Cook the mushrooms and peppers over medium-hot coals, or grill on top of the stove, covered, for 4–5 minutes a side, until slightly charred. Remove from the heat and keep warm.

6) Toast the ciabatta over medium-low coals, or under the grill, for 1–2 minutes a side until golden.

7) Place 4 ciabatta slices on a board, and sprinkle lightly with sea salt and freshly ground black pepper. Place a piece of pepper on top, followed by a mushroom, and an additional piece of pepper. Top with a few rocket leaves, season again, and finish with the second slice of ciabatta. Serve at once.

Recipe © Christine McFadden 2017

    Photography: Christine McFadden    
© 2018 The Dorset Foodie | Website by Compass