The pea season is coming. The mange tout are already ready, and some of the peas are podding up nicely. I did a massive pick-through of the peas at Tagsa Horticulture, and made this curry based on one in ‘Curry Easy’ by Madhur Jaffrey.
1 tbsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1/2 tsp ground ginger
3 tbsp rapeseed oil
1/2 small onion, chopped finely
half a can of chopped tomatoes
1 tsp salt
2 punnets of chestnut mushrooms, around 400 to 500g, chopped into chunks.
300g peas, could be frozen, or mange tout, freshly picked and halved
Combine the dry spices in a bowl and add around 1 1/2 tbsp water to make a paste
Pour the oil into a medium pan, and heat to medium hot. Add the onion and start to stir and fry, until the onion is becoming a little browned at the edges.
Add the spice paste, cook for a minute and then add the tomato, mixing and stirring.
After about five minutes, when the tomato is hot and beginning to cook down, add 450ml boiling water and the salt. Bring to a simmer, and cook for 20 minutes
Add the chunks of mushroom, bring back to a simmer and cook for another 10 minutes.
Add the peas, bring back to a simmer and cook for a further 5 minutes.
This was best served warm, rather than hot, with a flat bread such as a nan.
This is a recipe from Elizabeth David, making the perfect quick meal this evening. I had a lot of eggs to start with. I bought some from a neighbour, and then my daughter called in with more. Then there were the reduced mushrooms in the co-op. I have quite a few recipes for eggs and mushrooms, and normally I would go and cook an omelette without a recipe. Anyway, Elizabeth David’s French Provincial Cooking was out on the table, and this is how I interpreted her instructions to make one omelette.
Approx 60g mushrooms finely sliced
approx 30g butter
A grate of salt, black pepper and nutmeg
half a teaspoon of flour
1 tbs cream
In a small pan, fry the mushrooms very gently in the butter and season with salt, black pepper and nutmeg. As the mushrooms cook down, add the flour and cream and stir together.
In a small bowl, beat together the three eggs. You really just need to mix the eggs, the mixture doesn’t need to be too homogenous.
In a small frying pan, melt around 10g of butter. Turn the heat up high and before the butter really begins to brown, pour in the eggs.
Add the mushroom mixture dotted around in the cooking eggs. Tip the pan and lift the edge of the omelette, so raw egg reaches the underneath. Keep repeating this move until the top of the omelette is about to set. Fold it in three and serve on a warm plate.
From SIMPLE. The book says it serves 2, but it fed two of us for two nights.
150g bulgar wheat
250ml boiling water or light stock
1 large onion, sliced
1 tsp cumin seeds
2 punnets of mushrooms, preferably mixed, around 500g – sliced to about 5mm thick.
2 tsp dried thyme, or 2 tbsp fresh thyme leaves
2 tbsp balsamic vinegar
1 tsp dill seeds
around 100g feta (half a block)
1 tsp mild chilli flakes
salt and pepper
Rinse the bulgar wheat, add a pinch of salt and a good grind of black pepper, and add the boiling water or stock. Cover the bowl and set aside while everything else is sorted out.
Put 2 tbsp oil in a large frying or saute pan, heat to medium, and add the onion. Cook for 7 minutes, until the onion is soft and beginning to brown. Add 1/2 tsp cumin seeds and 1/2 tsp dill seeds, and continue to fry for another couple of minutes. Keep stirring to ensure that nothing sticks or burns. Remove the onions from the pan and set aside.
Add another 2 tbsp of oil to the pan. raise the heat, and then add the mushrooms, 1/2 tsp salt, and fry for 7 minutes, stirring until the mushrooms are browned and soft.
Add the rest of the cumin seeds, and the thyme and continue to cook for another minute
Add the balsamic vinegar, and cook until the liquid has almost disappeared.
Mix in the bulgar wheat, onions, feta cheese and chilli flakes and heat through.
Serve garnished with fresh herbs and a drizzle of olive oil.
This is based on a recipe using tonnarelle, which is similar to spaghetti. I am trying to get the fridge a bit emptier, and we had some streaky bacon and some fonteluna sausage from Valvona and Crolla, as well as some pecorino cheese. This is so simple, and very filling.
200g spaghetti, or tagliolini or tonnarelle, if available
300g mushrooms, sliced thickly
75g streaky bacon, cut in thin strips (should be pancetta, but I didn’t have any)
75g fonteluna sausage cut into small pieces (if you have no sausage, use 150g bacon or pancetta)
freshly ground black pepper
60g Pecorino cheese
Melt the butter in a pan, and fry the bacon and sausage very slowly, and when it is starting to cook, add the mushrooms, and continue to simmer together
Put a large pan of salted water on to boil. When it comes to the boil, add the pasta and cook for 8 minutes or so.
When the mushrooms are cooked, season with salt and add the grated pecorino cheese.
When the pasta is done, drain it, and return it to the plan. Pour the sauce over the top and serve. You can stir extra butter in, and add extra cheese as well.
I had a side salad with it, it is a bit rich without.
Start by cooking the polenta. Set the water to boil, and when it starts to bubble, swirl it and pour in the polenta flour in a thin stream, stirring the mixture as you pour to mix it well with the water. As it becomes like the caldera in a volcano, season with salt and pepper, and cook for around 8 minutes.
Pour the polenta into a large dish and let it cool. If you are adding Talegio or Fontina cheese, melt this into the polenta before pouring it out.
Make a white cheese sauce. Melt 50g butter in a pan, and then add the flour.
When the flour is beginning to brown, and the butter is foaming, add the milk, pouring in steadily and mixing to make a smooth white sauce. Season with salt, pepper and nutmeg and add the bayleaf, and simmer for 15 minutes, before adding the grated cheese.
Next, slice the mushrooms and fry in butter for 5 minutes. Elizabeth David suggests using white truffles, which are in short supply in South Uist.
Slice the polenta. In the bottom of a buttered lasagne dish or similar, layer 1/3 of the polenta, then 1/3 of the bechamel and 1/2 of the mushrooms. Then 1/3 polenta, 1/3 sauce, 1/2 mushrooms, then 1/3 polenta, 1/3 bechamel, topped with parmesan.
Bake in a hot oven, 180C, for 30 minutes.
This is delicious, and very filling. We had 2 servings each and there is loads left. We had a side dish of steamed kale with pepper.
We were given a marrow, a vegetable that I am not that confident with. We made stuffed marrow rings, and I didn’t get it right, so you’ll need to wait for a more successful version. Just to say that the marrow was not well-cooked. The redeeming feature was this stew, which I made to be the stuffing. We ended up eating it with couscous.
1 green pepper
1 can chopped tomatos
2 tsp cornflour (I mixed marigold stock powder with the cornflour before adding water)
salt and pepper
a good pinch of paprika
a good handful of chopped mint and dill (or 1 tsp each of dried mint and dill)
Prepare all the ingredients. Chop the chicken into small pieces. Chop the onion finely. Core the pepper, remove the seeds and slice. Prepare the mushrooms and slice coarsely.
Heat the oil in a casserole dish, and when it is hot, gently fry the onion and peppers until soft.
Add the chicken and mushroom, and fry for a further 4 minutes or so until the chicken is sealed.
Meanwhile, mix a little stock with the cornflour to make a smooth paste, and then add the paste back to the stock and mix.
Add the tomatoes to the chicken in the pan, and bring to a simmer
Add the stock, paprika, salt and pepper and herbs. Bring to a simmer and cook gently until the stew starts to thicken.
Cover the casserole and cook in a moderate oven for 20 minutes max.
Serve with couscous and garnished with chopped herbs, such as parsley and dill.
500g mushrooms (a mixture, could include chanterelles, other wild mushrooms)
3 tbsp olive oil
1 clove of garlic, finely chopped
6 eggs, broken into a bowl. Do not beat the eggs.
3 tbsp milk
40g serrano ham, cut into small strips
1 tbsp chopped parsley
salt and pepper
Clean the mushrooms and slice them roughly.
In a large frying pan, heat the olive oil over a medium heat. Add the chopped garlic, and fry for only a minute, then add the mushrooms. It will look like you have too many mushrooms, but don’t worry, all will be fine. Fry for around 5 minutes or so, stirring, so that the mushrooms are soft.
Add the ham, salt and pepper, cook for another minute, and then transfer the mixture to a bowl.
In the same pan, melt the butter and then add the eggs and mil. Stir the eggs with a fork or wooden spoon so that the eggs break up a bit.
When they begin to set, return the mushrooms to the pan, along with the chopped parsley, and continue to cook until any eggwhite has set.
My brother-in-law, John, served this to us one evening. It was only the second time we met and the soup was one of the many highlights of the evening. The taste recalls the evening around 25 years ago.
1 large white onion
3 tbsp olive oil or butter
1 tsp dried dill
1/2 tsp dried thyme
1 tbsp paprika
1/4 tsp cayenne
1 pint of stock
1 tsp miso (you can substitute marmite if no miso available)
150ml sour cream
3 tsp lemon juice
Finely chop the onion and fry gently in the oil, with 1/2 tsp salt
Chop the mushrooms and add to the pan
Add the dill, thyme, paprika and cayenne, and cover. Cook slowly for around 7 minutes.
Add the stock and miso and bring to a simmer for three minutes.
Liquidise, and add the sour cream and lemon juice.