Wednesday, 17 April 2013

Sauted Mushrooms with Wild Garlic.

In a little oil and butter fry some sliced up mushrooms and season.
When the mushrooms are just cooked add some wild garlic leaves, shreded or whole and serve when the garlic leaves have wilted.
I served this as an  accompaniment to steak but it could easily be served on toast as a meal in its self.

Sunday, 14 April 2013

Plaice with Lemon and Parsley Sauce.

Heat some oil and butter on a med heat in a pan.
Put the plaice in skin side down and cook for 3/4 mins. Turn and cook for another 2/3 mins on the other side (You will be able to tell when it is cooked through as it will be white all through).
Keep warm in the oven while you make the sauce.
In the pan you cooked the fish in add more butter (stir in a little flour if you like a thick sauce) deglaze the pan with a small glass of white wine stirring all the time and add a good squeeze of lemon juice.
Reduce to the desired consistency and add finely chopped parsley.
Pour the sauce over the fish and serve.

Minestrone Soup

Finely chop carrots, onion and celery and on a low/med heat soften in some oil in a large saucepan.
Season generously with salt and pepper.
Add water to 3/4 fill the pan and add a few finely diced potatoes. Bring close to a boil and reduce the heat to the lowest setting, and cook for a few hours (use a heat diffuser if you have one). The idea is not to boil or simmer the water but to create a great stock.
If you have any parmesan rind now is the time to add it - this gives the soup a deep flavour and its better than throwing it away!
Add a good amount of tomato puree (or chopped tomatoes) and add the rest of your veg. Anything in season is good  - I used leeks, shreaded cabbage and red pepper, but any fresh seasonal veg will work - courgettes, green beans etc.
About 20mins before serving add pasta of your choice - I used broken up spaghetti and adjust the seasoning if you need to.
When the pasta is cooked add chopped parsley and serve.

Monday, 1 April 2013

Save the Scottish Wild Cat.

Please follow the lin below to sign a petition to save the scottish wild cat which is on the verge of extiction.

Wild Garlic & Lemon Sauce.

A very quick and simple but very tasty sauce that goes with most meats and chicken.
Place a handfull of wild garlic leaves, the zest of half a lemon and its juice into a blender.
As the leaves etc are blending add extra virgin olive oil to the desired consistency.
Season with a little salt & pepper and serve.