New Addition To Stokers

by | Jul 11, 2015 | Operations

For a long time we have been debating whether we should be getting a companion for Tully, our Golden Labrador. We originally got Tully from the pound as a surrender dog as we have always wanted to house abandoned dogs rather than pander to breeders and extravagant prices. Tully is a wonderful dog and we love him dearly so when an opportunity came to house another dog who has had rather hard life we took the decision to take the plunge again. Thus it came to pass that Missy has come to join the Stokers family and we hope she will come to enhance  Tully’s life (and Tony’s and mine) Here are a few photo’s while we were at the creek today,...

Mushrooms

by | Jul 11, 2015 | Cooking

One of the things that we have done for many years is eaten mushrooms for breakfast. When we came to Stokers Lodge I put it on the winter breakfast menu along with olive sourdough toast. Wow, what a hit it has been! The mushrooms are cooked for a long time and form a gravy from their own juices. People are amazed at the flavour that they have and the rich dark texture that is formed by the long cooking process. I know Tony won’t mind me saying it is an old, old recipe from his family and all I have done is tweaked it a little. Try it at home but be warned, it’s filling and yummy!!!!!! The recipe: 350g to 500g of best quality Portabello Mushrooms (Choose mushrooms by size and meatiness and check the gills, they should be solid and look fresh. 3 eschalots, finely chopped 1-2 cloves of garlic (Tony’s mother hated garlic but it adds a layer of flavour) 1/2 teaspoon of salt Water (you will need about 10 cups) In a heavy based cooking pot, fry the eschalots till golden and a little burnt in a little olive oil and butter. Then add the mushrooms finely chopped and put on the lid while you get your garlic ready. Then open and crush in the garlic and add the salt, by this stage there will be a little moisture in the pot but now add ! cup of water and replace the lid. Stay close and occasionally stir, the mushrooms will boil quite vigorously. As the water evaporates you should add a second cup, then...