Poached duck egg / black pudding / grlled portobello mushroom / horseradish cream

Image courtesy of jessicalettucetomato.wordpress.com

*part of the sizzling-staffordshire menu series*

This is a wonderful dish, and in combination provides great balance of flavour, texture and general yummyness. I suppose it could be easily attributed to being a breakfast dish, but in the same respect it goes well equally as a light lunch or even as a main course starter.

You will need (per serving):

1 duck egg (large or small its up to you)
1 large portobello mushroom, stallk removed.
1 large round slice of black pudding (roughly 1/2 inch in thickness). if you can only get a smaller one, dont worry. We can rework the arrangement.
1/2 tsp creamed horseradish.
35ml white wine or vermouth.
100ml double or whipping cream.
1/2 tsp chopped chives
1.2 tsp chopped parsley
1/2 tsp fresh thyme.
sea salt and black pepper.
2 tbsp white vinegar.

The doing bit:

Combine the herbs in a small bowl and mix. Season the mushroom (top side down) with the salt, pepper and a pinch of the herbs. Add a little oil (no more than 1/4 tsp) and then grill on a moderate heat along side the black pudding until the mushroom is soft to touch, and the black pudding has cooked also.

Add some ater to a saucepan and heat until boiling. add the vinegar and some pepper and turn to a simmer. Add the egg and bring up the heat a little until the egg is poached to desired preference. Remove from the liquor, then allow to dry on a piece of kitchen towel.

For the cream: Heat up the white wine and then add the cream to a pan. Add the horseradish and simmer gently for about 3 mintues until the mixture has thickened.

Assemble as follows: black pudding, mushroom on top then poached egg (in the well where the mushroom stalk was). Serve with a small amount of cream on top of the egg and the rest around. Garnish with the remaining herbs and devour.

Wild mushroom / puff pastry / smoked cheese gateaux

image courtesy of frenchforfoodies

Although a bit loose on the definition i suppose in respect this pays homage to both the definition of a geatux and a mille fuille - providing multi"tonal" layers in the form of a gateaux and remaining true to the millefuille aspect with the pastry. If you wish you can substitute melba toast for the pastry in each layer.

It's pretty simple as a dish, suitable for a starter and as a main course or even a halfway measure between the two. The use of a wild mushroom fricasse approach as the filling utilising smoked cheese also gives a wonderful depth of flavour, whilst maintaining armoatic tones from herbs and garlic also. Strictly speaking, in supposition this is definitely a vegetarian dish, but can incorporate meats such as bacon for a base flavour where neccesary.

You will need (per portion):

1 portion mushroom fricasse
1 10cm x 10cm cooked section of puff pastry, cut into 3 layers horizontally (giving you 3 thin slices)
finely chopped parsley and tarragon 1 tsp each.
1tbsp Vinaigrette dressing
1 tsp truffle oil
handful of rocket, for garnish.

The doing bit.

Gently warm the mushroom fricasse in a pan, adding the smoked cheese in the last few minute. We dont want the cheese to melt entirly only to heavily soften and become malleable. In a low heated oven (about 160C ) warm through the pastry layers gently. Brush the pastry with a little butter or milk if requiring further gloss or colouring.

Upon service layer as follows: fricasse / cheese mix, pastry and repeat. Dress the rocket with the vinaigrette and truffle oil and place on top of the stack. Garnish the plate with the fresh herbs and serve.

Devour.

Wild mushroom fricasse on blini with tarragon & parmesan shavings

This recipe is quite earthy but very hearty and enjoyable. Its just enough for a starter - any more and i think it may be too much. The use of blini provides a hearty base, the mushrooms hearty flavour and the presence of tarragon amidst the parmesan give added punch.

In the absence of blinis you are welcome to use english muffins, potato cakes or even crumpets.

Ingredients

Serves 4

4 Blinis (recipe can be found here)
250g Large Onion, finely chopped
250g of Wild Mushrooms, trimmed
250g of Button Mushrooms
100ml of White Wine
125ml of Double Cream
125ml of Dry Sherry Reduced by 2/3
10g of Chopped Tarragon
Parmesan shavings to taste

Preparation

Sauté off the onion with the mushrooms till tender, add the wine and cream and reduce till thick add the sherry and reduce till a thick coating consistence

Serve on top of warmed blini, and finish with chopped tarragon and parmesan shavings. further season with black pepper if required.

Devour.