Celebrity chef Dominique Rizzo is urging Aussies to pop the kettle on and raise their cups to tip the balance in the fight against cancer.
The Cancer Council Ambassador, TV Chef and Owner of Putia Pure Food Kitchen in Banyo, Brisbane has been a long-term supporter of the Cancer Council Queensland event, and is sharing some of her treasured recipes to encourage others to get involved.
The official Australia’s Biggest Morning Tea date is Thursday, May 28 and more than 5,600 morning tea hosts from around Queensland will gather in living rooms, community centres, schools and workplaces to celebrate and raise more than $2.5 million for cancer research, education programs and patient support services in 2015.
Dominique Rizzo said it was a privilege to be involved with such a long-running campaign that supports Australians and their families diagnosed with cancer.
“Cancer research has made incredible advancements over the past 20 years, and it’s important for us to continue to raise our tea cups in support,” Dominique said.
“Joining together for an Australia’s Biggest Morning Tea is an easy, fun and incredibly delicious way that everyone can help work toward a cancer-free future.”
Dominique has created an exclusive, mouth-watering recipe, Italian mushroom fritters with parmesan and orange, for Queenslanders looking to impress their morning tea guests this May.
For more morning tea secrets and scrumptious recipe ideas from our celebrity chefs, visit biggestmorningtea.com.au.
Italian mushroom fritters with parmesan and orange
By Dominique Rizzo for Australia’s Biggest Morning Tea
I love these little fritters, they are great as a snack or morning tea served with mascarpone, baby spinach and onion jam, for lunch or as a light dinner and I love to devour them for breakfast. Another great option is to top them with crispy bacon, tomato relish and a poached egg for a healthy breakfast or simply spread with cream cheese or sour cream and a homemade pickle. They are great as a snack, for lunch or as a light dinner and will keep well in the fridge covered with plastic for up to three days. Reheat them by covering them with foil and warming in a moderate oven or for 30 seconds to a minute in the microwave depending on the size of the fritter.
10g dried porcini mushrooms soaked in ½ cup of boiling water (Optional)
1 tbsp butter
1 tbsp olive oil
400g portabello or button mushrooms, sliced thinly
2 cloves of garlic, minced or finely chopped
1 tbsp fresh thyme, chopped
2 tbsp chopped parsley
Salt and pepper
½ cup milk if you are not using the porcini mushrooms then make this 1 cup of milk
¼ cup grated parmesan cheese
Zest of ½ orange
1 1/3 cups self-raising flour
¼ cup olive oil
Salt and pepper
If you are using the porcini mushrooms, drain off the liquid keeping it aside and chop the softened mushrooms. Heat a large fry pan over a moderate temperature and add in the butter and the olive oil. Sauté off the sliced mushrooms for about 5 minutes until softened and most of the liquid has been cooked out. Stir in the chopped porcini, the garlic, thyme and parsley and cook for a further minute. Set aside the mushroom mix to cool.
In a separate bowl combine the reserved mushroom liquid if using and the ½ cup of milk, alternately just use the 1 cup of milk. Whisk in the eggs, grated parmesan and the orange zest, season with a little salt and pepper. Toss the flour with the cooked mushrooms so that all the mushrooms are covered, then gradually stir in the milk and egg mixture until a thick batter is reached. Clean out the same fry pan you used to cook the mushrooms and add in the oil, heat it over a moderate temperature. Place spoonfuls of the mushroom batter into the pan, cook for 2 minutes on each side until golden. Enjoy hot or at room temperature with your favourite topping.