Tag: Mushrooms

Categories
MAIN COURSE

Herb crusted salmon with Swiss chard


This is a very elegant and delicious dish to serve at your next dinner party.  Most of the components can be prepared well in advance.

SALMON WITH HERB CRUST

Serves 4

Preheat the oven to 220ºC/430ºF.

 800 g/1.8 lb salmon, skinned, bones removed
salt and freshly ground white pepper
1 tablespoon mustard
2 tablespoons tomato sauce (recipe follows)
2 tablespoons mushroom duxelle (recipe follows)
200 g soft herb crust (recipe follows)

Cut the salmon in even portions and season with salt and pepper. Lightly spread Dijon mustard on top of each piece of fish,  then a spread of the tomato sauce, then the mushroom duxelle. Place a neat tile (the size of the fish) of the soft herb crust on top of the fish.  Heat an ovenproof pan with a splash of oil and put the salmon in with the crusted side facing up. Cook for 1 minutes then place the pan in the preheated oven for 6-8 minutes.

Keep an eye on it so that the crust does not burn.  Set aside to rest for 5 minutes.

Tomato sauce:
100 ml/3.4 fl oz olive oil
½ shallot, finely chopped
1 clove garlic, minced
6-8 large ripe tomatoes, peeled, seeded and finely diced
1 sprig fresh thyme
¼ bay leaf

Heat the olive oil in a pan and sauté the shallots and garlic for a few minutes without coloring. Add the tomato and thyme and continue cooking very gently until all the moisture of the tomato has evaporated and you are left with a dry tomato paste. Remove the sprig of thyme and bay leaf, and put the mixture in a blender and blend until smooth.

The mushroom duxelles:
2 cups mixed mushrooms, finely chopped
salt and freshly ground white pepper
1 tablespoon cream

Wipe the mushrooms and trim the stalks if necessary. Chop very finely in a processor or by hand, then cook in a dry pan until all their liquid has evaporated and the mushrooms formed a paste.

Add the cream and mix in to bind the mushrooms.

Yoghurt can be used instead of cream, but add it right at the end of cooking the mushrooms and do not bring to a boil.


The herb crust:
175 g/6 oz fresh breadcrumbs
80 g/2.8 oz Gruyère cheese
50 g/1.87 oz mixture of fresh parsley, fresh tarragon, and fresh thyme leaves, finely
chopped
125 g/4.4 oz unsalted butter
salt and freshly ground pepper

Place all the ingredients into a food processor and process until thoroughly mixed. On a tray lined with greaseproof paper, spread the crumb mixture about 2 mm/0.07 in thick on to a tray and freeze uncovered.  Cut the crust big enough to fit nicely on top of each portion of the fish.

There will be some left over.  Cover it tightly and freeze for later us.


The sauce:
500 g/1 lb  butter
1 tablespoon shallots, minced
100 ml/3.4 fl oz white wine
1½ cup fish stock
pinch of kosher salt
pinch of white pepper
lemon juice

Heat 1 tablespoon butter and add the shallots.  Sauté until translucent (do not brown), then add the wine.  Reduce until there are only about 1 tablespoon of the wine left, then add the fish stock and reduce until half.  Set the pan over low heat and whisk 2 knobs of butter into the reduction and continue whisking the rest of the butter, a knob at a time, allowing each piece to dissolve into the sauce before adding more.  When all the butter is used up, remove the pan from the heat and whisk in the lemon juice.  Taste and adjust the seasoning, then strain through a fine sieve into a bowl.  Keep warm.

The Swiss chard:
1 large bunch of Swiss chard, freshly picked
1 small clove garlic, sliced
1 tablespoon/15 ml butter
salt

Rinse out the Swiss chard leaves thoroughly, then remove the tough stalk and cut the leaves into wide strips.

Heat a saucepan on medium heat, add the olive oil and the garlic and sauté for a few seconds, then add the sliced Swiss chard leaves and salt. With tongs lift and stir the leaves constantly to ensure that the bottom ones don’t overcook. (It should not be necessary to add water because the chard releases quite a bit of moisture.) Do this for no longer than 5 minutes. It will become soft and silky and still is bright green.  Taste a piece and add seasoning if necessary.  Set aside until needed. 

To serve:
In the centre of each serving plate, spoon the Swiss chard, place the salmon on top and spoon the sauce around.  Serve immediately.

 

Categories
MAIN COURSE

Salmon and prawns poached in a seafood broth


The stock:
1/3 cup/80 ml olive oil
2 tablespoons/30 ml lightly smoked bacon, finely chopped
1 onion, roughly chopped
1 leek, roughly chopped
2 celery stalks, thinly sliced
2 tablespoons/30 ml fresh fennel, finely sliced or 1 tablespoon/15 ml fennel seeds
6 cloves garlic, chopped
¼ cup/60 ml white wine
1 tablespoon/15 ml orange zest
8 ripe tomatoes, chopped
1 tablespoon/15 ml tomato paste
1 medium-hot red chili, seeded and chopped

If you want the broth spicier, add powdered chilli right at the end.

1 teaspoon/5 ml saffron strands, soaked in cold water
1 sprig of thyme
4 cups/1 liter fish stock, heated
15 g/½ oz butter

2 tablespoons/30 ml olive oil
2 cloves garlic, finely chopped
reserved shells of prawns
1 teaspoon/5 ml Pernod
salt and freshly ground black pepper

The seafood:
4 tablespoons/60 ml olive oil
4 x 250 g/4 x 8.8 oz firm white fish fillets, on the bone, skin removed
8 large prawns, shelled and de-veined, reserve shells for stock
3 ripe tomatoes, skinned, seeded and diced
1 tablespoon/15 ml cornstarch, dissolved in 2 tablespoons/15 ml cold water (optional)

The aïoli (garlic mayonnaise):
4 egg yolks (See the Glossary on the use of excess egg whites.)
½ teaspoon/3 ml salt
3 cloves garlic (more if you wish)
2 teaspoons/10 ml lemon juice
2 cup/500 ml groundnut oil

The garnish:
2 tablespoons/30 ml fresh coriander, finely chopped
2 tablespoons/30 ml dill, finely chopped
crusty white bread, thinly sliced and lightly toasted

  • In a large saucepan, heat the oil and sauté the onions, bacon, leeks, celery, fresh fennel or fennel seeds and garlic until soft. Add the wine and boil until all the alcohol has evaporated, then add the orange zest, tomatoes, tomato paste, chili, saffron and soaking liquid, thyme and fish stock and bring to the boil. Boil for 15 minutes, then remove from the heat and set aside.
  • In a separate frying pan, heat the butter and olive oil and sauté the garlic, shells of the prawns until golden and aromatic. Deglaze the pan with the Pernod, then add the contents of the pan to the prepared stock and set aside until ready to poach the fish and prawns.
  • Strain the prepared stock thoroughly into a saucepan big enough for the fish, prawns and broth, and and discard the solids. Bring to a gentle simmer, then add the diced tomatoes and, if desired, thicken slightly with the cornstarch.

Use the cornstarch slush only if you find the stock too watery. But only add a little at a time to make sure that the stock does not end up too thick.

  • Let it simmer for a few minutes longer until slightly thickened, then add the fish to the simmering broth.
  • Poach for about 4 minutes, then carefully turn the fish over, add the prawns and poach 2 minutes more or until you are satisfied that the prawns are cooked. The fish should be opaque and cooked through but flake easily. Check the seasoning, then turn off the heat and prepare to serve.
  • For the aïoli, blend together the egg yolks, salt, garlic and lemon juice in a food processor. Add the oil in a thin steady stream while the machine keeps running. Continue until all the oil is incorporated. Check the seasoning.

This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children. If you feel uneasy using raw egg yolks, see the recipe for Mayonnaise made with cooked egg.

To serve:
Lift the fish from the broth and place into deep pre-heated bowls. Carefully pour the broth around the fish, add two prawns to each dish, and sprinkle the fresh coriander and dill over. Serve the crusty bread and small bowls filled with the aïoli on the side.

Categories
STARTERS/SIDES

ANTIPASTO PLATTERS


ANTIPASTA1

 

 

 

 

 

 

 

 

In English, it is called the appetizer course, the French call it the hors d’oeuvre and in Italy, it’s called the antipasto — an exciting way to announce the start of a glorious feast. In true Italian tradition, antipasti are selected for color, flavor, texture and how well the different components work together.  When you start preparing the dish, it truly is a blank canvas and with the help of a few marinated and pickled vegetables, fresh seasonal fruit and vegetables, cured meats, olives, cheese, nuts, and bread of your choice, all beautifully arranged … how can you not create a masterpiece?

Omit the meat, add a few more nuts, and you have a perfect vegetarian starter.

SEARED VENISON ANTIPASTO PLATTER 2

Here are the choices:
breadsticks or focaccia cut into bite size pieces
basil pesto
black olive tapenade 
stuffed green olives
Kalamata olives
Provolone cheese
Camembert cheese
Fontina
Parmesan crisps
Feta
fresh figs
melon
bunches of grapes
cherry tomatoes
spring onions
marinated mushrooms
pickled pearl onions
marinated artichoke hearts (from your supermarket or deli)
sun-dried tomatoes
roasted red peppers
roasted aubergine
Spanakopita
quail eggs

How to boil a quail egg to medium soft: Have ready a bowl of iced water. In a small saucepan, bring some water to a boil, enough to cover the quail’s eggs. (If one of the eggs just happens to be cracked, rub the cracked area with lemon juice or vinegar and lower the egg very gently into the water.) Boil the eggs for 1 minute, remove the pan from the heat and leave in the hot water for 30 seconds. Transfer the eggs to the reserved iced water and leave for 1 minute, then remove and peel.

thinly sliced salami
Prosciutto
anchovy fillets (drained)
nuts (try the Rosemary spiced mixed nuts)

Some basic rules:

  • With any antipasto platter, the quantity of each food item on the platter is a personal choice and is dependent on the number of guests.
  • Use your best judgment to create a balanced and interesting platter.
  • One large tray makes a nice visual impact, but one or more smaller plates will also work.
  • Prepare all the different elements of your platter and refrigerate separate in sealed containers. Assemble the plate just before serving.  Everything will look fresh and crispy.
  • Roll or fold sliced meats for a nice presentation.
  • Cut or shave pieces of cheese.
  • Keep sea salt and a pepper grinder handy for seasoning.
  • Have extra-virgin olive oil and aged balsamic vinegar, or a special vinaigrette ready for drizzling.
  • Consider using small bowls placed on the tray for marinated condiments, nuts or olives.
  • Place bread away from moist veggies and pickles.

Use your imagination and flair to create a beautiful platter of delicious nibbles.

Categories
GLOSSARY / METHODS

MUSHOOM STOCK


1 tablespoon/15 ml olive oil
1 large yellow onion, sliced
1 leek top, chopped
2 medium carrots, chopped
4 garlic cloves, crushed
500 g/1 lb white mushrooms, sliced
30 g/1 oz dried shiitake mushrooms, whole
4 liters/17 cups cold water
6 sprigs parsley
2 sprigs fresh thyme
1 bay leaf
1 teaspoon/5 ml black peppercorns

Heat the oil in a large pot over medium-high heat, then add the onion, leek, and carrot and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.  Add the white mushrooms and cook for 5 minutes.
Add the water and bring to a boil, then add the shiitake mushrooms, parsley, thyme, bay leaf and peppercorns and bring to the boil, then reduce the heat to simmer for about an hour, skimming the surface constantly. Remove from the heat and let stand until cool (to infuse furthermore). Strain through a fine-mesh strainer into a large enough container or several smaller ones. Discard the solids. Let cool furthermore then refrigerate for up to 3 days or freeze for up to 1 month.

Categories
STARTERS/SIDES

VOL-AU-VENT WITH CONFIT CHICKEN WINGS AND CREAMY MUSHROOM SAUCE


Trim the wings by cutting off the tips and drummette and use just the center part for the purpose of the confit. Use the tips for making stock and for the drummettes see Chicken and rosewater biryani.

VOL-AU-VENT WITH CONFIT CHICKEN WINGS AND CREAMY MUSHROOM SAUCE

The marinade:
2 teaspoons five spice powder
1 garlic clove, crushed
1 teaspoon coarse salt
1 teaspoon Sechuan pepper
1 tablespoon Shaoxing wine

Sichuan peppercorns are not strictly speaking pepper but berries of a shrub called prickly ash. Sichuan pepper, unlike ordinary pepper, has a pungent flavor and the aftertaste, rather than being hot as is in the case of pepper, is numbing. The “peppercorns” should be crushed and dry-roasted to bring out their full flavor.
Shaoxing wine is made from rice, millet, yeast and water, aged for at least 3 years, then bottled. As a drink, rice wine is served warm in small cups. Dry sherry is the best substitute.

12 chicken wings
4 cups duck fat, melted

The mushrooms:
1 tablespoon olive oil
1 tablespoon butter
1 onion, peeled and finely chopped
1 clove garlic, minced
2 cups mixed wild mushrooms, wiped and sliced
⅔ cup chicken stock
½ cup crème fraîche
1 tablespoon parsley, freshly chopped
salt and freshly ground black pepper

The Vol-au-vent:
300 g/10.6 oz puff pastry
2 eggs

The garnish:
1 cup of shimej mushrooms
pea tendrils or any other fine herbs

The dressing: 
2 tablespoons balsamic vinegar
½  teaspoon honey (or to taste)
2 tablespoons extra virgin olive oil
a dash of soy sauce
½ teaspoons ginger, finely grated
½ teaspoons garlic powder
toasted sesame seeds to sprinkle

The mushrooms:

  • In a pan, heat the olive oil and butter, add the onion and clove and sauté lightly.
  • Add the mushrooms and sauté until the mushrooms have released or their liquid.
  • Add the chicken stock and bring to the boil.  Reduce until about 1 tablespoon of liquid is left in the pan.
  • Stir in the crème fraîche and leat heat through.
  • Remove from the heat and stir in the parsley, salt and pepper.  Keep warm until ready to use.

The wings:

  • Grind all the spices and salt together and rub into the wings. Cover and leave in the refrigerator for at least 4 hours or overnight.
  • When ready to cook the wings, preheat the oven to 100°C/212°F.
  • Wipe as much of the marinade off the wings as possible, then place in an oven proof dish (with a lid) big enough to take all the wings in a single layer.
  • Pour over the duck fat and place a circle of parchment paper on top of the fat to make sure the wings stay submerged in the fat.
Store the paper your butter comes wrapped in the freezer and use for this purpose if you don’t have parchment paper.
  • Cover the dish and bake in the oven for 2-3 hours. When the wings are cooked, let cool slightly then lift the wings from the fat.
  • To remove the bones, lay the wing on a chopping board and cut off the tips of the bone where the knobble of cartilage is.
It will make the task of pulling out the bones much easier, and at the same time neaten the shape of the wing.
  • Very carefully pull out the bones one by one whilst with the other hand keeps the wing intact.
  • When all is done, pack them tightly together in a greaseproof lined tray with another piece of greaseproof paper on top.
  • Place a second tray on top with some weights to compress the wings.
  • Set aside in a warm place until ready to use.

The Vol-au-vent:

  • Roll out the puff pastry to a thickness of 5 mm/¼ in.
  • With a round pastry cutter, cut out the vol-au-vents to the size you want.
  • With a slightly smaller pastry cutter, press halfway down into the pastry circle, taking care not to cut through the bottom.
  • Brush a little beaten egg mixed with a pinch of salt and 1 teaspoon water over the top of the cases, making sure the egg wash doesn’t run down the sides.
This can cause the layers to stick together at the edges and prevent the pastry from rising up evenly.
  • Bake in the oven at 200°C/400°F for 10-12 minutes, or until risen and golden-brown.
  • When ready, remove the cases from the oven and allow them to cool.
  • Using a knife, dig out any raw pastry from the center of the case and discard. Return the cases to the oven for a further 4-5 minutes to dry slightly.
Fold unused pieces of puff pastry and roll it out again. Do not crunch into a ball, as it will disturb the layers and will not puff up again when baked. Remove the excess pastry. This can be rerolled to make more Vol-au-vents if you wish.

To make the dressing:
Whisk all the ingredients except the sesame seeds together and set aside until ready to serve.

To finish the Vaul-au-vent:

  • Serve two or three for each guest on a long plate.
  • Spoon the mushrooms into the hollow part of the vaul-au-vent and top each with one wing, mushrooms and pea tendrils or any other fine herbs.
  • Serve with the vinaigrette drizzled around and a sprinkle of sesame seed over the vinaigrette.

 

 

Categories
SOUPS/SAUCES/CONDIMENTS

STARTERS/LIGHT LUNCHES


PASTA SPIRAL

 

Pasta spiral with a mushroom filling, a light cheese sauce and truffle vinaigrette

 

DEEPFRIED BRIEDeep-fried brie on toast with figs, crispy glass noodles and a port vinaigrette

 

PORK SPRING ROLLSPork spring rolls with Oriental dipping sauce

 

MUSHROOM SOUP

Mixed  mushroom soup with cream, chives and truffle oil vinaigrette

 

 

 

THAI SPICED CHICKEN SOUP

Thai spiced chicken and coconut soup

 

 

 

CHICKEN PATEChicken pate in pastry with tomato salad and a creamy salad dressing

 

 

TERRINE OF FISH AND CUCUMBER

Terrine of fish and cucumber with watercress mayonnaise

 

 

SEAFOOD CAKES

Seafood cakes with a caper sauce and mixed herbs

 

 

 

STUFFED SQUID

Prawn and mushroom stuffed squid with squid ink pasta and a spicy tomato sauce

 

PRAWN AND VEGETABLE COCKTAIL

Prawn and vegetable cocktail with a creamy saffron and dill dressing

 

 

CHICKEN LIVER PAFEChicken liver parfait with figs, grapes and herb salad and whole-wheat bread

 

 

Spicy salmon mousse in filo pastry cups

Spicy salmon mousse in filo pastry cups served with balsamic vinegar dressing

 

 

SMOKED TROUT MOUSSE Smoked trout mousse with micro salad leaves and tomato and tarragon

 

 

SEAFOOD TEMPURA

Fish and prawn tempura with an Oriental dipping sauce

 

 

 

Categories
SOUPS/SAUCES/CONDIMENTS

PRAWN AND MUSHROOM STUFFED SQUID WITH SQUID INK PASTA AND A SPICY TOMATO SAUCE


There are a wide variety of stuffing recipes for squid.  See the Glossary for a recipe for ground Thai pork stuffing.

Serves 4

STUFFED SQUID

For the squid:
12 medium squid hoods with tentacles

The stuffing:
1 tablespoon/15 ml olive oil
¼ cup/60 l onion, finely chopped
1 garlic clove, finely minced
½ teaspoon/3 ml salt
57 g/2 oz raw prawns, shelled and deveined (reserve the shells for the sauce)
2 tablespoons/30 ml tomato, finely chopped
2 teaspoons/10 ml lemon zest
2 teaspoons/10 ml fresh ginger, finely chopped
1 teaspoon/5 ml fresh parsley leaves, finely chopped
½ teaspoon/3 ml freshly ground black pepper
¼ cup/60 ml fresh bread crumbs

The sauce:
30 g/1 oz butter
1 garlic clove, crushed
12 medium prawns, shelled, reserve prawns for later use
2 cups/500 ml fish stock
2 tomatoes peeled, seeded and chopped
2 garlic cloves
2 salt anchovies, rinsed, filleted and chopped
pinch of paprika
freshly ground black pepper and cayenne pepper

The pasta:
250 g/8.8 oz squid ink pasta (store bought)
1 tablespoon/15 ml olive oil

To serve:
1 tablespoon/15 ml olive oil
reserved tentacles
½ cup/125 ml dill sprigs

Clean the squid thoroughly and separate from the tentacles. Reserve the tentacles.  Wash the cleaned squid hood under cold running water.  Drain.  Remove and discard the clear, hard quill from inside the hood. Turn the tubes inside out (because the outside skin tends to curl outward, it will hold the stuffing better inside out), and put into a bowl.  Leave in the refrigerator until ready to use.

Heat the olive oil in a frying pan over medium heat, add the onions, garlic and salt and sauté until the onions turn translucent, about 1 to 2 minutes. Do not brown. Transfer the mixture to a medium mixing bowl and set aside to cool.

Place the prawns in a food processor and pulse about 4 times, then add the tomato, lemon zest, ginger, parsley and pepper and pulse until well mixed but not smooth. Add to the onion and garlic in the bowl, then add the bread crumbs and stir to combine well.
Place the mixture into a piping bag and pipe the stuffing into the tubes, (or use a small spoon) making sure that you do not over-stuff them. Seal with toothpicks.

Heat the butter in a frying pan, add the garlic and the reserved prawn shells and cook until the shells are pink and aromatic. Add the fish stock and cook for 5 minutes. Strain the stock and discard the solids.

Using the same pan, heat the olive oil and add the tomatoes, garlic, anchovies, black pepper and paprika. When the anchovies have blended into the sauce, add the stock and cook until the sauce thickens slightly. Remove from the heat, strain again if you want a smooth sauce and put aside.

Boil the pasta in salted water until tender but still have a bite to it, drain and return to the pan. Pour over the olive oil over and keep warm.

Heat the olive in a large frying pan. Fry the tentacles for about 3 minutes or until crisp. Remove and drain on paper towel.
Add the squid to the hot pan and cook for 3 minutes on each side. Remove from the pan and drain on paper towel.

Twirl the pasta around a fork and place in the center of a deep plate. Remove the toothpicks from the squid and place three on top of the pasta. Scatter the crispy fried tentacles over the squid. Drizzle the sauce around and garnish with a few sprigs of dill.

Categories
MAIN COURSE

PAN-ROAST FISH WITH MOREL SAUCE


Serve with creamy mash potato and spicy coleslaw.

Pan-fried fish with morel sauce

For the potato mash
1 kg/2 lbs potatoes, skin on
75 ml/⅓ cup of double cream
75 ml/⅓ cup milk
50 g/1.7 oz butter
salt and freshly ground white pepper

For the morel sauce
30 g/1 oz butter
2 shallots, finely chopped
8 dried morels
6 white peppercorns, crushed
4 red sorrel leaves
½ cup/125 ml Noilly Prat
1 cup/250 ml white wine
1 cup/250 ml prawn stock
¾ cup/175 ml cream
salt to taste

For the coleslaw
2 medium carrots, peeled and finely shredded
½ small cabbage, finely shredded
1 small apple, grated
½ cup/125 ml celeriac, finely shredded
½ red onion, finely chopped
2 spring onions, finely sliced
½ cup/125 ml fresh coriander

For the dressing
2 tablespoons/30 ml fresh ginger, minced
2 tablespoons/30 ml Japanese mayonnaise
2 teaspoons/10 ml rice wine vinegar
½ teaspoon/3 ml fine sugar
pinch of salt

For the fish
4 x 200 g firm white fish fillets, scaled and pin-boned, with skin on
salt and freshly ground black pepper
1 tablespoon/15 ml olive oil
1 tablespoon/15 ml butter

Panfried fish with morel sauce

  • For the potatoes and if you have the time, heat the oven to 180˚C/356°F, place the potatoes in the oven and cook until tender.
  • This will take about 90 minutes. Otherwise, boil them whole with skin on until totally soft.
  • Drain and remove the skin while still hot.
Put the potatoes through a ricer or, to make the mash really smooth, pass through a drum sieve. Stir some of the cream mixture through the potatoes and keep warm.
  • For the sauce, heat the butter in a saucepan over medium heat, then add the shallots, morels, peppercorns and sorrel and lightly sauté until the shallots are translucent, but not brown.
  • Deglaze the pan with the Noilly Prat and reduce until about half. Then add the white wine and reduce again until half.
  • Finally add the prawn stock and cream and reduce again until half. Set aside for the flavors to intensify, then pick out the 8 morels and set them aside for garnish.
  • For the coleslaw, combine all the ingredients in a large bowl. Drizzle some lemon juice over, cover and set aside in the refrigerator.
  • For the dressing, whisk all the ingredients together and set aside.
    Pour the dressing over the slaw just before serving.
  • For the fish, preheat the oven to 100°C/212°F and season the fish. Heat a frying pan and add the oil and once the oil is hot, fry the fish skin side down for one to two minutes (depending on the thickness) when the skin turns golden, then add the butter and spoon the foamy butter over the fish whilst cooking for another minute.
  • Remove the pan from the heat and put in the oven for 5 minutes.
If you feel uncomfortable with the doneness of the fish or if your fish is very thick, let it cook for an extra minute but not longer.

To serve

  • Heat four serving plates.
  • When ready to serve, mix in a little more of the cream mixture to the potatoes until it reaches the consistency you want and gently reheat.
  • Strain the morel sauce, adjust the seasoning and gently reheat. Add the reserved morels.
  • Pour the dressing over the coleslaw and gently mix through.
  • Place dollops of mashed potatoes on each plate and top with a piece of fish. Pour the sauce around the fish, making sure that each plate has 2 morels, and scatter the coleslaw around.
  • Serve immediately.
Categories
SOUPS/SAUCES/CONDIMENTS

Mushroom Basmati rice


This recipe is very tasty and comforting and can be served with a lot of different meat dishes.

LINE

 

The rice:
450 g/15.8 oz Basmati rice
4 cups/1 liter chicken stock
75 g/2.6 oz butter
salt

The mushrooms:
1 tablespoon/15 ml butter
6 mushrooms, finely sliced
1 clove garlic, minced
1 green onion, finely chopped
1 cup/250 ml chicken stock
salt and pepper to taste
2 teaspoons/10 ml fresh parsley, chopped

Add the rice, salt and chicken stock to a medium saucepan. Bring to the boil, lower the heat, then cover with a tightly fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, until about 5 minutes before serving.

Meanwhile for the mushrooms, heat the butter in a pan, add the mushrooms and cook for about 5 minutes.  Add the garlic and onion and fry until the pan is dry, then pour in the stock and season.  Cook until almost all the stock has evaporated, then remove from the heat.

When ready to serve, add the butter to the rice and fluff up with a fork.   Carefully stir in the mushrooms and parsley and keep warm until ready to serve.

 

 

Categories
SOUPS/SAUCES/CONDIMENTS

Crushed potatoes, green beans and shiittaki mushrooms


4 potatoes, peeled and cut into 1 cm/0.4 in dice
250 g/9 oz green beans, top and tailed and cut into 1 cm lengths
1 medium onion, roughly chopped
2 tablespoons/30 ml butter
250 g/9 oz shiittake mushrooms, stems removed, cut into 1 cm dice
salt and freshly ground black pepper
½ cup/125 ml parsley, finely chopped
10 drops of truffle oil
Parmesan cheese, grated (optional)

Cover the potatoes with water and bring to the boil.  Boil for 10 minutes then add the green beans and onions.   In a separate pan heat 1 tablespoon/15 ml of the butter and fry the mushrooms until tender.  When the potatoes are tender and the beans are almost cooked but still crispy, stir in the mushrooms.  Season with salt and pepper and let it heat through over very low heat for about ten minutes.  Gently stir through the chopped parsley and 10 drops of truffle oil and set aside in a warm place until ready to serve.  Sprinkle over some Parmesan cheese (optional).