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Wild Mushroom Crustini

Wild Mushroom Crustini

We found some Shaggy Ink Caps very close to home this morning, so there’s a Crustini in there somewhere!

Ingredients:-

5 Large Shaggy Ink Caps, sliced
4 Slices of (Gluten free ) Sour Dough Bread which was FOC as it was at the end of it’s life!
200ml Chicken Stock
2 Cloves of Lacto - Fermented Garlic, minced (Home Brewed!)
1 Small Onion, finely diced
Home Grown Basil, chopped
A squeeze of Lemon
Salt & Pepper
Grated mature Cheddar
Home grown Parsley to garnish
Oil

Method:-

(1) Saute the Onions in a little Oil for a couple of minutes and then add the Garlic.
(2) Season with Salt & Pepper.
(3) Add the Chicken Stock.
(4) Add the foraged Mushrooms.
(5) Simmer for a couple of minutes.
(6) Add the Basil.
(7) Coat the sliced Sour Dough bread in a little Oil.
(8) Griddle on both sides until browned.
(9) Sprinkle a layer of Cheese over each slice.
(10) Layer Mushroom mix over the Cheese.
(11) Add a final sprinkle of Cheese over the Mushrooms.
(12) Grill until Brown.
(13) Garnish with the chopped Parsley.

Enjoy.

 

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Carp Thing - You make our hearts sing

Carp Thing - You make our hearts sing and everything. We think we love you!

At the original price of £12.09 I would certainly not have bought this. But at £4.84 it was worth a chance. I’m more butcher than fishmonger and for me this was a really difficult fish to fillet. But it was worth the effort.

Ingredients:-

1 fresh Carp, filleted and gutted
A handful of cooked King Prawns and Mussels
4 Cloves of Garlic, minced and divided in two
Zest of a Lemon
Juice of ½ a Lemon
2 Tbsp of Capers
1 Red Onion, finely diced
4 Tbsp of Lactose free Butter / Margarine
200ml of Lactose free Milk
2 Tbsp of ground Cashew Nuts
1 Tsp of dried Thyme
Spaghetti, sufficient of two people (Gluten free for us)
200ml of White Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil and half of the Margarine to a large frying pan and fry the Onions over a medium heat.
(2) When softened add half of the minced Garlic and fry for a further minute.
(3) Season with Salt & Pepper.
(4) Add the White Wine and allow to simmer.
(5) Combine the Ground Cashew Nuts and Milk and add to the pan, stirring until the sauce starts to thicken.
(6) In a separate pan add the remaining 2 Tbsp of Margarine on a low heat.
(7) Add the remaining minced Garlic, Lemon Zest, Lemon Juice and Capers & allow to simmer of a minute of so.
(8) Add the Thyme and season with Salt & Pepper.
(9) Cook the Pasta in salted water until al dente.
(10) Add the Pasta to the sauce along with the Prawns, and Mussels & combine.
(11) Heat a little Oil in a separate pan and fry the Carp skin side down for 2 minutes. Until the skin is crispy.
(12) Turn over and fry until the fish is cooked through.
(13) Serve the Pasta on warmed plates with the Carp over the top, pouring the Caper Sauce over.
(14) Garnish with a slice of Lemon and Parsley.


We treated this in a similar way that we would ‘Sea Fish’ and although I’ve heard stories of Carp tasting of soil, pond gunge and generally being nasty, we  didn’t get any of that. We really enjoyed it and will certainly eat it again if we find it at this price.

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