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Foraged Pine Bolete Stroganoff

Foraged Pine Bolete Stroganoff

Our central and eastern European friends have a much stronger tradition of gathering and eating wild Mushrooms than we do. Which is cool for us when I find something which I know is not poisonous and good eating!

This is out take on a traditional Russian recipe, modified to suit the ingredients we had available. All we actually needed to buy specifically was a small bottle of White Wine at £1.35 which we used half of - Because we tight like that!


1 Onion, chopped
2 Garlic cloves, crushed
¼ tsp Paprika
¼ tsp Cayenne Pepper
2 Button Mushrooms, thickly sliced
4 Forages Pine Bolete Mushrooms cleaned and thickly sliced
100ml White Wine
150g Basmati Rice
A glug of Soy Sauce
500ml Vegetable Stock
100ml Sour Cream
A sprinkling of home grown Parsley for some colour
Salt & Pepper
Oil to fry


(1) In a large frying pan heat a little oil on a medium-low heat.
(2) Add the Onion and Garlic, cook for about 5 minutes until soft but not coloured. Add the Paprika and Cayenne Pepper. Season with Salt & Pepper.
(3) Cook for a further couple of minutes, stirring frequently.
(4) Add all the mushrooms, and fry on a medium heat for about 5 minutes until golden brown all over.
(5) Stir in the Soy Sauce.
(6) Meanwhile cook the Rice in another pan.
(7) Turn down the heat under the Mushroom mixture, add the stock a little at a time. Let this reduce for a few minutes.
(8) Add the Wine and reduce by a third.
(9) Finally stir in the Sour Cream.
(10) Serve over the drained Rice.

It’s clearly not the most photogenic dish even garnished with a bit of Parsley, but looks can and are deceptive!

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Air Fryer Crispy Pata recipe, eat well on universal ctredit

To be fair this would probably have worked better in the oven as it was a bit of a tight fit in our Air Fryer.


1 Whole Pata (Pork Hock)
3 Bay Leaves
4 Star Anise
1 Onion, cut into wedges
3 Cloves of Garlic, minced
2 Tbsp of distilled Vinegar
1 Tbsp of Whole Black Peppercorns
3 Tbsp of Oil
Salt & Pepper


(1) Combine the Pork Hock, Bay Leaves, Star Anise, Peppercorns, Onion and |Salt in a large pan.
(2) Add water until the Hock is covered.
(3) Cover and bring to the boil.
(4) Lower the heat and simmer for an hour, or until the Pork is tender.
(5) Remove the Pork from the pan and allow to cool.
(6) Rub Vinegar over the outside of the skin and then rub in the Salt and Pepper.
(7) Allow to air dry for 6 hours in a cool ventilated area.
(8) Rub Oil over the outside of the Pork.
(9) Cook in the Air Fryer at 230c for 15 minutes.
(10) Reduce the heat to 170c and cook for a further 10 minutes.

We served ours on a bed for Rice Noodles with crispy Kale and Seaweed.

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