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Wild Mushroom & Black Truffle Vermicelli

Wild Mushroom & Black Truffle Vermicelli

Claire bought her mum some Black Truffles in Oil for Christmas. A real treat and generally well beyond our self imposed budget. So they deserved a special recipe.

Ingredients:-

Mussels
White Wine
½ a Tsp of Shrimp Paste
3 Shallots, finely diced
3 Cloves of Garlic, minced
2 Slices of Black Truffle, finely cut, plus some to garnish
Rice Vermicelli
Dried Wild Mushrooms. Steeped in cold water for 30 minutes
Butter / Margarine to fry
Bonito Fish flakes to garnish
Grated Italian Style Cheese
Bonito Flakes, Black Truffle and Fresh Parsley to garnish

Method:-

(1) Add enough White Wine in a large pan to cover the Mussels.
(2) Heat to a simmer, add the Mussels and cover with the lid.
(3) Simmer for 3 to 4 minutes.
(4) Remove from the heat and strain.
(5) Reserve the liquid.
(6) In a large frying pan melt the Butter and add the Shallots.
(7) Fry until softened and add the Garlic.
(8) Cook for a further 2 minutes.
(9) Add the Truffle Shavings stir in the Shrimp Paste.
(10) Add the reserved Wine and Mushrooms and allow to simmer.
(11)  Cook the Rice Vermicelli according to the packet instructions and once done drain.
(12) Add the cooked Mussels to the pan and gently heat while stirring.
(13) Add the Vermicelli using tongs to combine until coated.
(14) Sprinkle with Grated Italian Style Cheese.
(15) Garnish with Bonito Flakes, Truffle flakes and Fresh Parsley.

This was really a restaurant type gig. Superb. Thank you so much Claire xxxxx

The Dried Mushrooms were Pine Bolite I found in the autumn and dehydrated. They've been waiting for a special recipe.....

 

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Carp Thing - You make our hearts sing

Carp Thing - You make our hearts sing and everything. We think we love you!

At the original price of £12.09 I would certainly not have bought this. But at £4.84 it was worth a chance. I’m more butcher than fishmonger and for me this was a really difficult fish to fillet. But it was worth the effort.

Ingredients:-

1 fresh Carp, filleted and gutted
A handful of cooked King Prawns and Mussels
4 Cloves of Garlic, minced and divided in two
Zest of a Lemon
Juice of ½ a Lemon
2 Tbsp of Capers
1 Red Onion, finely diced
4 Tbsp of Lactose free Butter / Margarine
200ml of Lactose free Milk
2 Tbsp of ground Cashew Nuts
1 Tsp of dried Thyme
Spaghetti, sufficient of two people (Gluten free for us)
200ml of White Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil and half of the Margarine to a large frying pan and fry the Onions over a medium heat.
(2) When softened add half of the minced Garlic and fry for a further minute.
(3) Season with Salt & Pepper.
(4) Add the White Wine and allow to simmer.
(5) Combine the Ground Cashew Nuts and Milk and add to the pan, stirring until the sauce starts to thicken.
(6) In a separate pan add the remaining 2 Tbsp of Margarine on a low heat.
(7) Add the remaining minced Garlic, Lemon Zest, Lemon Juice and Capers & allow to simmer of a minute of so.
(8) Add the Thyme and season with Salt & Pepper.
(9) Cook the Pasta in salted water until al dente.
(10) Add the Pasta to the sauce along with the Prawns, and Mussels & combine.
(11) Heat a little Oil in a separate pan and fry the Carp skin side down for 2 minutes. Until the skin is crispy.
(12) Turn over and fry until the fish is cooked through.
(13) Serve the Pasta on warmed plates with the Carp over the top, pouring the Caper Sauce over.
(14) Garnish with a slice of Lemon and Parsley.


We treated this in a similar way that we would ‘Sea Fish’ and although I’ve heard stories of Carp tasting of soil, pond gunge and generally being nasty, we  didn’t get any of that. We really enjoyed it and will certainly eat it again if we find it at this price.

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