ingredients
• a small rustic loaf of bread,
to serve
• 350g chanterelles
• a small bunch of fresh
curly parsley
• 30g butter
• olive oil
• ½ a red onion, peeled
and finely sliced
• sea salt and freshly ground
black pepper
• 150ml single cream (not too much!)
• 1 lemon
Preheat your oven to its lowest setting and pop the loaf of bread in to warm through. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take your bread out of the oven and tear it into big chunks. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. Serve with your chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!
Showing posts with label jamie. Show all posts
Showing posts with label jamie. Show all posts
Wednesday, 28 April 2010
LEMON MOUSSE - Jamie
dessert recipes | serves 6
This is a favourite of the magazine’s editor. It's his mother's recipe.
1. Whisk the sugar and egg yolks together in a large bowl until pale and thick. Whisk in the lemon juice and zest. In a small bowl, combine 100ml boiling water with the gelatine and whisk until it dissolves, then add to the yolk mixture. In another bowl, beat the cream until soft peaks form, then fold into the yolk mixture. In yet another bowl, whisk the egg whites until stiff peaks form and fold into the cream mixture. Pour into a large serving dish (or 6 small ones), cover with clingfilm and chill for 6 hours or overnight. Serve sprinkled with chocolate.
INGREDIENTS
• 185g caster sugar
• 3 large eggs, separated
• Juice and grated zest of 2 lemons
• 3 tsp powdered gelatine
• 300ml double cream
This is a favourite of the magazine’s editor. It's his mother's recipe.
1. Whisk the sugar and egg yolks together in a large bowl until pale and thick. Whisk in the lemon juice and zest. In a small bowl, combine 100ml boiling water with the gelatine and whisk until it dissolves, then add to the yolk mixture. In another bowl, beat the cream until soft peaks form, then fold into the yolk mixture. In yet another bowl, whisk the egg whites until stiff peaks form and fold into the cream mixture. Pour into a large serving dish (or 6 small ones), cover with clingfilm and chill for 6 hours or overnight. Serve sprinkled with chocolate.
INGREDIENTS
• 185g caster sugar
• 3 large eggs, separated
• Juice and grated zest of 2 lemons
• 3 tsp powdered gelatine
• 300ml double cream
CHORIZO & BUTTER BEAN STEW
starter | serves 4
1. In a medium saucepan over a medium heat, cook the chorizo, onion and garlic in a little olive oil for 5 minutes. Add in the paprika, tomatoes and beans, then reduce the heat, cover and cook for 20 minutes. Remove the lid in the last few minutes to thicken stew, if desired. Serve with slices of crusty bread and a nice glass of red wine.
• 200g chorizo, sliced
• 2 red onions, sliced
• 3 garlic cloves, sliced
• Olive oil
• 1 tsp smoked paprika
• 1 x 400g tin tomatoes
• 1 x 400g tin butter beans
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