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- Bob Hart's other bits of beef
- Bob Hart's tasty guacamole
- Leek and potato soup
- Bob Hart's apple fritters
- Bob Hart's Bairnsdale Corn Hash
- Bob Hart's spicy chickpea burgers
- Bob Hart's spicy Korean wings
- Bob Hart's green chicken curry
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- Ed on Ask Bob Hart a food question Hi Bob, I am joining the frustrated listeners who find that dool.com.au does not exist. PLEASE, where is the site?Regards, ... more
- Christine Campbell on Bob Hart's Roasted Chilli Corn Hi Bob,You mention chipotle mayoin some of your recipes but, search as I may, I can't find the recipe on the ... more
- Robert on Ask Bob Hart a food question BobIs the DOOL for real?I can't find it anywhere online. Tried www.dool.com.auIt doesn't exist.Rob. more
- Charles on Bob Hart answers your questions Hello Bob,Could you please let me know what days and times you do talk back on radioRegardsCharles more
- Charles on Bob Hart answers your questions Hello Bob,I want to buy a gas Webber BBQ. Please advise what moders and features you recommend. Please advise also places I ... more
- Lindy Arthur on Ask Bob Hart a food question Afternoon Mr. Hart,I keep hearing your ad on 3AW - Dool? skillet. And I google the www.dool.com.au but do not come up with ... more
- David Bracken on Ask Bob Hart a food question Hi Bobplease tell me where I can find the frypan you are advertising on AW. I can't find it on the net.Thanks DB more
- susan on Ask Bob Hart a food question Hi Bob, Can you give me your toasted cheese sandwich recipe? I missed half of it today when I received a phone call during ... more
- Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
- Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
- Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
- Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
- Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
- Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
- Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
- Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
- judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
- Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
- Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
- Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more
Bob's Hot Mushroom Sanger
This week, I visited a local mushroom farm to watch the little blighters grow, and to eat a few of them for lunch. So naturally, I now know enough stuff about mushrooms to be really, really boring about them.
I shan't, however. Instead, I shall share with you a mushroom recipe I have been making for years, and which works best if you can get very fresh mushrooms. You can usually tell just by looking at them, and by ensuring the stems are not too dried out.
This recipe is not mine, although I have fiddled with it quite a bit. I got it from British chef Nigel Slater who, in turn, got it from Nigella Lawson. Not sure who Nigella got it from, but it's an absolute ripper - just about my favourite hot sanger in the world. Try this:
First, set your oven to 200C and split a half baguette horizontally, and make a quantity of garlic butter - made by mixing half a stick of soft, unsalted butter with a couple of cloves of crushed garlic and a couple of TBS of chopped, flat leaf parsley. Season with a little sea salt and freshly ground black pepper.
Wipe clean three to five large, flat mushrooms - enough to be slightly longer than your baguette, placed side by side, as they will shrink. Trim the stems of the mushrooms so they are level with the edges, and divide the butter between the mushrooms which you place, open sides up, in a baking dish. Pop them into the hot oven for about 20 minutes, until black juices mixed with the garlic butter are flowing. Open the baguette and pour these juices onto the baguette bottom. Then spread the bottom with dijon mustard and top with the cooked mushrooms. Season again, finish with a squeeze of lemon and replace the top of the baguette. Cut into manageable lengths (cut a half-baguette into two, for example). Eat.
