Sunday, October 31, 2010
PICKLED WALNUTS. Thanks to my Grannie for this recipe :-)
- Soft green walnuts,
- Brine, using 100g salt for each litre of water.
- Spiced vinegar (to get a good result, to every litre of cider vinegar add 5 - 10g of whole spices such as cloves, allspice, cinnamon, white peppercorns, ginger).
Bruise the spices lightly under a cloth to release their flavour.
For a quick method of spicing the vinegar put it in a heatproof
bowl, add the spices and cover with a plate. Stand the bowl in a
saucepan of cold water, bring gently to the boil and remove from
heat. Leave for 2 hours, do not move the plate or the flavour will
For the walnuts : use walnuts whose shells have not begun to form.
Prick well with a stainless fork. If the shell can be felt, do not use.
The shell begins to form opposite the stalk, about 5 mm from the end.
Cover with the brine and leave to soak for about 6 days.
Drain, make fresh brine, and leave to soak for another 7 days.
Drain and spread on a single layer of clean newspaper,
leaving them exposed to the air, preferably in sunshine, until
they blacken (1 – 2 days).
Pack into prepared jars and cover with hot spiced vinegar.
Put on vinegar-proof covers when cold,
LEAVE FOR AT LEAST A MONTH BEFORE USING.
Note : to prevent stained hands, always wear gloves when
handling walnuts .
Sunday, October 24, 2010
Tuesday, October 19, 2010
I was very lucky to be taken to this restaurant recently. Located in Fulham it is a real gem for those who like French cooking, and cheese in particular! Their menu is based mostly around cheese, although there are a few cheese-free options.
Tuesday, October 5, 2010
250g chestnut mushrooms, finely chopped
200g chestnuts (cooked and chopped)
1 shallot, peeled and finely chopped
1 small turnip, peeled and diced (Alternatively use an extra shallot)
1 clove garlic, crushed,
1 tbsp fresh chopped parsley
3 heaped teaspoons Dijon mustard
1 vegetable stock cube/ 1 tsp marmite
Sunflower oil for frying
1. In a large saucepan, gently fry the shallot and turnip in some sunflower oil for 5 -10 minutes. In a separate frying pan, fry the mushrooms and chestnuts in sunflower oil until the mushrooms have browned. Reserve ¼ of the mix and add the rest to the saucepan with the shallot and turnip. To this add the garlic and parsley and cook for a further 2 minutes.
2. Stir in the mustard and add the stock. Cover with a good amount of boiling water and simmer for 15 minutes, or until the turnip is soft. Puree in a food processor/ with a hand mixer. Stir through the reserved mushrooms and chestnuts and serve.
This would be very nice served with some toasts topped with bleu d’auvergne (cheese of the month!) and some red wine.
Tip: make sure the mushrooms are of good quality as they have more flavour. Button mushrooms for example wouldn't be suitable for this recipe.