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Wild Mushroom & Black Truffle Vermicelli

Wild Mushroom & Black Truffle Vermicelli

Claire bought her mum some Black Truffles in Oil for Christmas. A real treat and generally well beyond our self imposed budget. So they deserved a special recipe.

Ingredients:-

Mussels
White Wine
½ a Tsp of Shrimp Paste
3 Shallots, finely diced
3 Cloves of Garlic, minced
2 Slices of Black Truffle, finely cut, plus some to garnish
Rice Vermicelli
Dried Wild Mushrooms. Steeped in cold water for 30 minutes
Butter / Margarine to fry
Bonito Fish flakes to garnish
Grated Italian Style Cheese
Bonito Flakes, Black Truffle and Fresh Parsley to garnish

Method:-

(1) Add enough White Wine in a large pan to cover the Mussels.
(2) Heat to a simmer, add the Mussels and cover with the lid.
(3) Simmer for 3 to 4 minutes.
(4) Remove from the heat and strain.
(5) Reserve the liquid.
(6) In a large frying pan melt the Butter and add the Shallots.
(7) Fry until softened and add the Garlic.
(8) Cook for a further 2 minutes.
(9) Add the Truffle Shavings stir in the Shrimp Paste.
(10) Add the reserved Wine and Mushrooms and allow to simmer.
(11)  Cook the Rice Vermicelli according to the packet instructions and once done drain.
(12) Add the cooked Mussels to the pan and gently heat while stirring.
(13) Add the Vermicelli using tongs to combine until coated.
(14) Sprinkle with Grated Italian Style Cheese.
(15) Garnish with Bonito Flakes, Truffle flakes and Fresh Parsley.

This was really a restaurant type gig. Superb. Thank you so much Claire xxxxx

The Dried Mushrooms were Pine Bolite I found in the autumn and dehydrated. They've been waiting for a special recipe.....

 

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Turkey Nuggets, Potato wedges and foraged salad

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Category: Recipes

Turkey Nuggets, Potato wedges and foraged salad

You‘re all probably sick and tired of our Turkey recipes now and we are actually having sometime different today. But for £4.62 we got 4 meals out of one Turkey leg, not bad even for us!

So Turkey drumstick…. We’ve roasted them previously, we’ve curried them, we’ve casseroled them. “How about a slightly different version of McKing Nuggets (Name mangled for obvious reasons)?” Was the question we asked. The result? Was a combination of our Onion Bhaji recipe with roasted cubes of Turkey Drummer inside…...

Ingredients:-

For The Potato Wedges.

2 large Potatoes, cut into wedges with the skin on
Chilli Flakes
Garlic Salt
Onions Salt
Paprika
Mixed Herbs
Salt & Pepper
Oil

Ingredients:-

For the Turkey roast dressing.

Chilli flakes
Salt & Pepper
Paprika
Fresh Rosemary
Garlic Butter

Method:-

(1) Dress the Turkey Drummer, cover in foil and roast for 1 ½ hours at 160c.
(2) Set aside to cool.
(3) Strip the meat from the bone and “Quills”, these are the ligaments in the meat.
(4) Cut into rough cubes.
(5) Make the Bhaji batter – Recipe below.
(6) Dress the Potato wedges and roast on a tray in the oven at 180c for 30 minutes.
(7) Heat the fryer to 170c.
(8) Encase each piece of Turkey in Bhaji mix and lay on kitchen paper to soak up and excess oil.
(9) When the Wedges are crispy re-fry the Turkey Nuggets to heat through thoroughly.
(10) Serve and enjoy!


We served ours with home made Marie Rose sauce and a dressed salad made from Chard, Ruby Chard, Chives, Fennel and home pickled Beetroot. We’re very fortunate that now Spring is here we have various open “Green York” gardens where we can gather fresh greens and herbs. Summer is going to be a healthy time for us this year…..

Additional item recipes:-

Bhaji recipe here
Beetroot recipe here

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