Mushrooms

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...

Sunday Desert

Sunday lunch is a great favorite of ours! We have some friends who come to the farm for lunch and play cards, its always a lovely afternoon. Last Sunday was no different except that I thought I would would give a glimpse of our desert, which I stole from the current edition of Better Homes and Gardens. It’s a baked pear with ice cream and chocolate sauce, the pear is wrapped in puff pastry and the sauce is a type of ganache. I changed the recipe slightly in that I poached the pear in a white wine and herb liqueur and served the sauce hot so it melted the ice cream. Great success and very pleased with the result but a big desert. As it’s not a recipe of mine you can find it in the August issue of Better Homes and Gardens, enjoy! Facebook Twitter Google+...