How is everyone doing?
Am hoping you are all using your time wisely and making some amazing food.
So, for the first time I went live on Instagram yesterday, it was a hilarious event let me tell you, things sort of went to plan- you can see it in the link below;
I wanted to do some recipes that you can make at home, I didn't want them to be too technical, I just wanted to highlight how you make the food extra delicious, as well as to give tips to make you even better home cooks.
The first recipe, is the amazing and humble mushroom ponchos, a load a different textures with button mushrooms.
Whenever we are making a recipe like this, the point is to compound the maximum amount of flavour to the dish - go check it out!
PAN ROASTED MUSHROOMS
BUTTER- UNSALTED- 50G
PERSILLADE-TARAGON-5G, CHERVIL10G, PARSLEY10G, DICED SHALLOT 10G
PEPPER-BLACK- TO TASTE
LEMON JUICE-FRESH-TO TASTE
Place a non-stick pan on a medium heat, add the vegetable oil and allow to heat up. Once hot add in the mushrooms, toss the mushrooms quickly then add salt and butter, one the butter is at foaming stage, add in the persillade and the lemon juice-check the seasoning, place the mushrooms onto paper to drain the excess fat, serve
MUSHROOMS-BUTTON FRESH-SLICED 200G
CREAM-DBL(COOKING)- 300 ML
THYME- FRESH-PICKED 10G
LEMON-FRESH- TO TASTE
PEPPER-BLACK- TO TASTE
OIL-CORN -60 G
In a heavy based stainless-steel saucepan, place in the vegetable oil, heat to nearly smoking.
Once hot, place in the shallots and add a pinch of salt.
Constantly stirring, then add the sliced mushrooms, add another pinch of salt.
Again, keep stirring really well, always on a high heat, then add the thyme.
Once the mushrooms have been roasting well and are all soft, add the white wine- reduce by half.
Once wine has reduced, add the cream, turn the heat down, and simmer gently for 15-20 minutes.
Place mushroom mix into a blender, place on speed 6 for 5 minutes, then check consistency.
Once consistency is good, place through a fine sieve and adjust seasoning.
BAGUETTE – 3 SLICES
OLIVE OIL – 30ML
SALT – TO TASTE
Drizzle the olive oil on both sides of the baguette, drizzle the olive oil on both sides of the bread, and season well.
Place a pan onto a high heat, pan roast the seasoned baguette on both sides, making sure you get a nice golden-brown colour on both sides.
Keep to one side for later use.
To serve, very carefully slice some raw mushrooms as a garnish, make sure to have olive oil and balsamic vinegar, to drizzle over the top.
I will share the second recipe in the next blog.
Looking forward to seeing what you guys will create.
Till next time 😉