Creamy baked chanterelles

Chanterelles are very nutty delicate mushrooms that need to be cooked, as eaten raw they can give you gut ache! Take care when washing them (do not soak in water just rinse gently to shake off any dirt) We stumbled across chanterelles in a local market 

 and then found this recipe from a Wild About mushrooms website:

http://www.mssf.org/cookbook/chanterelle.html 

and have adapted it a little for us. We ate this with fresh pasta. It needs nothing else apart from a good dose of black pepper. It is so good that we are going to make it again in the same week!

Foodstuff you will need:  (serves 2 if hungry, 4 if not)

500g ++ chanterelles, cut in halves or quarters

2 red onions chopped

75ml good quality chicken stock  (double strength is ok – we used Knorr bouillon)

150ml crème fraise

Salt and black pepper 

2 tbs chopped fresh parsley

Equipment:

Non stick casserole dish and lid (or tin foil) 

How to throw it together

Heat oven to 180C

Butter a casserole dish 

Arrange the chanterelles in the dish. 

Cover with the chopped onion. Cover the dish and bake for 20 minutes. 

Remove the cover, add the stock and cream, and continue to bake without the cover for another 15 minutes. Do not allow the mixture to boil. (if it starts bubbling and going brown turn off the oven and leave it whilst you prepare the pasta)

Adjust the flavor by adding salt and pepper. 

Pour on to fresh cooked pasta.

Serve with the parsley sprinkled on top.

Spicy pumpkin soup

We were very surprised how tasty this was, especially as it appeared to be very nutritious and healthy and used up most of our leftovers. The combination of fresh and dried spices was a perfect match to what we had bought and found in the cupboard at Graces Barn.  It is a hearty meal for 2 and great with fresh bread.
This is a variation based on a Gordon Ramsay original veggie recipe.

Foodstuff you will need:  (serves 4)
750g of pumpkin (peeled and chopped into 5cm cubes)
3 shallots (peeled and diced)
2 garlic cloves (peeled and chopped finely)
1 tsp ground ginger
1 tsp cumin
1 tsp ground tumeric
500ml good quality chicken stock
400g butter beans (rinse and drain)
salt and black pepper
1 tsp paprika
4tbsp olive oil
1 bunch of flat leaved parsley (chopped)
1 bunch of coriander (chopped)
4tbsp natural greek yoghurt


Equipment:
2 large saucepans
Sharp knives and chopping board
Large blender or food processor.
Ladle
Bowls & spoons


How to throw it together
Heat half the oil in a saucepan and add the pumpkin, onion and garlic, salt and pepper. Stir over a high heat for 10 minutes until the pumpkin cubes are lightly caramelized and soft.

Add all the dried spices and stir for 2-3 minutes.
Pour in the stock and bring to boil. Simmer gently for 10 minutes.
Remove from heat and allow to cool slightly.

Use a ladle to pour the mixture into a blender and puree until smooth. You will probably have to do this in 2-3 batches.

Put the pureed mixture into a large saucepan and add butter beans and chopped herbs. Stir well.
Using a medium heat, bring mixture back to a simmer for 2-3 minutes until beans are hot.  Taste and adjust seasoning if required. It looks messy but tastes great!

Ladle the soup into warm bowls and serve with a spoonful of yoghurt.

Tasty Soy Salmon

This is a quick and simple dish to put together if you are in a hurry and like salmon, chilli and soy sauce. I forgot to take a photo but will add it next time i make it :0) which will be soon....

Foodstuff you will need:  (serves 2- if v hungry or 4)
90g runny honey
100ml light soy sauce
1 red chilli – deseeded and chopped
4 salmon fillets (skin on)
1 tbs olive oil
2 tsp sesame oil
200g baby spinach leaves
2 tsp grated fresh ginger
300g fresh wok ready noodles (thin as possible- e.g. Hokkien)
1 lime (cut into wedges)
Sea salt

Equipment:
Non-stick large frying pan
Bowl
Wok

How to throw it together
Combine honey, soy and chilli in a bowl and set aside.

Season fish with sea salt
Heat frying pan over medium heat. Add 2tsp olive oil and 1 tsp sesame oil and cook the fish skin side down until crisp. Care as this may splash everywhere if oil is too hot! Turn and cook for further 2 minutes until cooked (still pink in centre is best). Turn off heat. Leave in pan whilst cook noodles.

Heat remaining olive and sesame oil in a wok over a high heat. Add the spinach and ginger and stir-fry for 1 minute. Add noodles tossing to heat through.

Pour half the chilli soy sauce over the salmon, the pour remaining sauce over the noodles and stir well. Serve immediately on a warm plate by placing noodles in centre and placing salmon on top; add lime wedges to squeeze over.

Hot peaches and honey

This is very quick and easy to make; tasty and sweet!


Foodstuff you will need:  (serves 4)
4 ripe peaches (cut in half, stones removed)
2 cinnamon sticks
2 star anise
1 vanilla pod (split)
4 tbsp runny honey
brandy
natural Greek yoghurt or yoghurt ice cream

Equipment:
Oven
Large baking tray
Knife and chopping board


How to throw it together
Heat oven to 190C
Slice the peach halves into wedges and arrange on a non stick baking tray.
Add the spices and vanilla pod. Drizzle over honey and brandy
Bake for 10-20 minutes until the peaches are just tender and slightly cramelised around the edges. Remove from oven and leave to cool slightly.
Serve with large spoon of yoghurt or yoghurt ice cream.