Cook rice following the absorption method on the packet. Rinse under cold water. Drain well.
Heat 1 tbs oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until soft. Add the lemon rind and 2 tbs lemon juice and cook for 1 minute. Remove from heat, stir in rice, pine nuts, currants, parsley and season with salt and pepper.
Preheat oven and roasting pan to 220°C fan forced. Remove stalk from the mushrooms. Pile the pilaf onto the mushrooms. Place mushrooms into hot roasting pan and roast for 10 minutes until just tender. Season with salt and pepper.
Scatter over the rocket. Combine the remaining oil and lemon juice and spoon over the mushrooms. Serve.
Combine cumin, paprika, garlic, Worcestershire sauce, 2 tablespoons of orange juice and half the oil in a screw-top jar. Season to taste, shake well. Divide the dressing between two shallow dishes, place lamb in one dish and mushrooms in the other and turn to coat in dressing. Cover and marinate in the fridge for 30 minutes.
Put couscous in a heatproof bowl, pour over 1½ cups boiling water. Cover and stand for 5 minutes. Add the parsley, remaining oil and orange juice, season to taste and stir with a fork to separate the grains.
Preheat barbecue plate on medium-high. For rare lamb barbecue 3-4 minutes on each side, or cook to your liking. Set aside in a warm place to rest for 10 minutes. While lamb is resting barbecue the mushrooms for 3-4 minutes each side until tender.
Thickly slice the lamb and mushrooms, drizzle with yoghurt and serve with couscous.
Fresh tomato salsa, guacamole, sour cream and tortillas, to serve
*Dried chillies are available from speciality grocers
Method
Place dried chillies in a large bowl, cover with 2 cups boiling water. Set aside for 20 minutes, until the chillies are plump. Drain, reserving the liquid. Discard the chilli stems and finely chop chillies.
Fry bacon in a large frying pan over a medium heat for 5 minutes, until golden. Add beef mince, increase the heat to high, and cook for 8 minutes until well-browned.
Finely chop half the mushrooms, and cut the remainder into quarters. Add the chopped mushrooms to the mince and cook for 4 minutes, then set aside.
Put fennel, cumin seeds and olive oil in a deep frying pan over medium heat, cook 3-5 minutes until aromatic. Add onion, garlic and oregano and cook for 4 minutes, until softened. Add to the meat mixture, with the quartered mushrooms. Scatter with flour, then cook until the mixture begins to stick to the bottom of the saucepan. Pour in the reserved chilli liquid and stock, season with salt and pepper, then simmer for 2 hours, topping up with water as needed, until the mixture is very tender and the sauce is thickened.
Serve with salsa, guacamole, sour cream and tortillas.
To make the dressing, place anchovy, garlic, mustard, lemon juice and egg yolk in a small food processor, process until well combined. With motor running, add the oil in a thin, steady stream until the dressing is thick and pale. Taste and season with pepper.
Preheat oven to 180°C fan forced. Using half the oil, brush both sides of the mushrooms and season well with salt and freshly ground black pepper, place on a baking tray. Use the remaining oil to brush both sides of the bread. Place the bread on another baking tray.
Place the bread on the top shelf and mushrooms under and bake both for 8-10 minutes or until bread is golden and mushrooms tender.
Cook the pancetta in a non-stick frying pan over medium high heat for 2-3 minutes each side or until golden. Set aside to cool.
Arrange lettuce, mushrooms, toasted baguette, pancetta, avocado and eggs on serving plates. Spoon over the dressing, sprinkle with parmesan, season with freshly ground pepper and serve.
Preheat oven to 240°C or 220°C fan forced. Place mushrooms, stem side-down, in a greased roasting pan. Combine oil and maple syrup in a bowl. Brush mixture over both sides of mushrooms. Roast 15-20 minutes or until tender.
Beat eggs and milk together in a shallow dish. Melt half the butter in a large non-stick frying pan over medium heat. Dip two slices bread into the egg mixture, allowing any excess to drain off. Cook 1-2 minutes each side until golden. Keep warm in oven while you cook remaining French toast.
Place 1 mushroom on top of each French toast, top with thyme and serve, drizzle with a little extra maple syrup if desired.
Preheat barbecue plate on medium-high heat. Spray prosciutto and onions with oil. Barbecue prosciutto for 1 minute each side until golden, transfer to a plate. Barbecue onions 5-8 minutes or until tender, transfer to a plate. Spray mushrooms lightly with oil. Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned roasting pan) cook 2-3 minutes until cheese is melted
Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.
Tip: You can substitute Taleggio with any good melting cheese like Fontina, Edam or Gouda.
