Cheats because we didn't have 4 hours to spare so Sue accelerated the cooking time – see below.... We raided the local Polish Deli and happened across some Kielbasa Jalowcowa which is a type of Polish sausage, usually served as a cold cut. It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked.
Shaggy Ink Caps (Coprinus comatus) as a very safe beginners foraged Mushroom. There’s nothing which looks much like them which will do you any harm. However they have a very short shelf life and can be a bit slimy if you just throw them in a pan and fry them. But battered they were really good.
Ingredients:-
4 Tbsp of Gram Flour
5 Tbsps of Cornflour
Salt & fresh ground Black Pepper to season
2 Tsps of Baking Powder
2 Tsps of Turmeric
1 TSp of Garlic Granules
1 Tsp of Onion Salt
Soda Water
Method:-
(1) Cut the stalk off the Mushrooms.
(2) Keep 1 Tbsp of Cornflour aside.
(3) Mix the remaining ingredients to form a thick Batter.
(4) Damp the Mushrooms with a little Water and roll the in Cornflour.
(5) Coat with the Batter Mix.
(6) Deep fry at 160c until the Batter is crispy.
(7) Drain on kitchen paper.
We had ours as an addition to a Pork stir-fry with the Pork Loin strips coated in the same batter.
