COOKING COMPANION
TURKEY & MUSHROOM ‘LEFTOVER’ PIE
SERVES 4
250g chestnut mushrooms, sliced 25g butter
1 onion, finely sliced 4 garlic cloves, crushed 2 tbsp plain flour 300ml semi-skimmed milk 400ml chicken stock 300g crème fraiche 2 bay leaves
1 tbsp chopped thyme Salt and freshly ground black pepper
500g cooked turkey meat, sliced into bite size chunks 600g cooked veg 10 roast potatoes, sliced 50g cheddar cheese Olive oil, drizzle
1 Preheat the oven to 180C/160C fan/gas 4.
2 Melt the butter in a deep-frying pan and add the onion. Cook over a gentle heat, stirring constantly until the onion is just soft.
TWICE BAKED CHEESE & MUSHROOM SOUFFLÉS
SERVES 6
You can make the soufflés a day or a few hours before serving to then reheat in cream and extra cheese. Serve with a citrus and peppery leaf salad.
125g mixed wild mushrooms, wiped clean 1 clove garlic, crushed 1 tbsp butter Sea salt and freshly ground black pepper A few sprigs of thyme, leaves picked 50g butter plus extra for greasing A small handful of finely grated mature cheddar 40g plain flour 1 tbsp Dijon mustard 250ml milk A good grating of whole nutmeg A pinch of chilli powder A few chives, finely chopped 3 eggs, separated
200g mixed strength grated cheese (add some crumbled if you like too, like a little soft goat’s or blue)
150ml double cream
1 Start by preparing the mushrooms. Place a medium sized frying pan on a medium heat and add the butter. Let the butter froth a little then stir in the garlic followed swiftly by 75g mushrooms. Stir fry for a minute then season
56 | THE WEST COUNTRY FOODLOVER
with salt and pepper and pick in the thyme leaves. Fry the mushrooms gently for a few minutes until softened then place to one side on a plate.
2 Take 6 ramekins or tea cups and brush well with butter. Sprinkle the inside of each with mature cheddar then place to one side. Tap out any excess cheese and add to the amount for the soufflé mix.
3 Take a medium sized saucepan and place on a low heat. Add the butter and allow to bubble a little then stir in the flour and mustard. Stir for 1 minute or until frothing and then slowly pour in the milk and whisk well. Cook on a low heat until the sauce has thickened. Stir in the nutmeg, chilli powder, chives and 150g cheese. Whisk until the cheese has melted then whisk in the egg yolks.
4 Preheat the oven to 200C/gas 6. In a large, clean mixing bowl whisk the egg whites until they form stiff peaks. Add a spoon of whisked egg white into the sauce and fold it in to loosen up the mixture. Then fold the remaining egg white into the sauce using a metal spoon until just incorporated.
5 Fill a kettle and boil. Divide the fried mushrooms between the ramekins, fill with soufflé mix and place the ramekins in a deep roasting tray. Place the tray in the oven then carefully fill the roasting tray half way with boiling water and close the oven door. Bake the
3 Add the mushrooms and continue stirring until the mushrooms are just cooked. Add the garlic and flour and carry on cooking for another minute before adding the milk and stock, a little at a time, stirring to avoid lumps.
4 Stir in the crème fraiche, bay leaves and thyme and season well. Add the turkey and vegetables. Transfer to an oven proof dish.
5 Lay over the sliced potatoes, sprinkle over the cheese and drizzle with olive oil.
6 Bake in the oven for 30 mins until hot and bubbling.
www.justaddmushrooms.com
Cooks Tip You can use any kind of veg in this dish: carrots, sprouts, swede, squash, courgette, peas, cauliflower...
soufflés for 12-15 mins or until golden and risen. Remove the ramekins from the oven and allow to cool completely. Run a knife around the edge of the soufflés and turn out onto tray, cover and chill overnight.
6 When you’re nearly ready to serve preheat the oven to 220C/gas 7. Put the soufflés in a baking dish, pour over the cream and sprinkle over the cheese. Bake for 10 - 15 mins or until golden. Meanwhile, slice and pan fry the remaining mushrooms. Remove dish from the oven, scatter over the mushrooms and serve with a winter leaf salad.
www.clarencecourt.co.uk
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