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Battered Shaggy Ink Caps

Battered Shaggy Ink Caps recipe, eat well on universal credit

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.

 

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Gammon Chowder

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Category: Recipes

Gammon Chowder recipe, eat well on universal credit

Maybe it’s not traditional, but this recipe has crossed oceans and mutated so much, it’s not easy to say what is actually traditional.

A little Gammon Joint went a very long way….

Ingredients:-

700g Gammon Round Cut
1 Onion, thickly sliced
2 Carrots, chopped
1 large Leek, thickly sliced
2 Parsnips, chopped
2 Sprigs of Fresh Thyme
2 Sprigs of fresh Rosemary
100ml of Lactose free Milk
A heathy glug of Hendersons Relish
2 Tbsp of Cornflour and water, mixed
1l of Chicken Stock
Salt & Pepper to taste

Method:-

(1) Boil the Gammon in water for 30 minutes.
(2) Rinse in cold water and clean the pan out.
(3) Add the Vegetables with the Thyme, Rosemary and season with Salt & Pepper.
(4) Cut the Gammon into large cubes and add to the pan.
(5) Pour over the Stock.
(6) Bring to the boil and then reduce the heat to a simmer.
(7) Add to Cornflour and water  fix with a good glug of Hendersons.
(8) Stir well and simmer for 1 ½ to 2 hours until the Gammon is tender.


We topped ours with croutons made from home baked Gluten free Bread, which added a nice crush.

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