Here’s a couple of delicous recipes cooked up by our friends Sima and Hannah over at The Kitchen Table (thekitchentable.org.uk). They run a fantastic local and seasonal food catering company based in South Devon. If you ever need quality food cooked for a wedding, funeral, family feast, business or community event – then look no further..They will blow you away with the quality and diversity of what they can cook up for you!
150g finely chopped onion
2x cloves of garlic, crushed
100mls chicken stock
400g oyster mushrooms (cut as you like; diced, sliced)
Sweat the onions in some good olive oil (or sustainable duck fat) on a low heat until translucent, add the garlic then the mushrooms and raise the heat a little and brown them off. Add the brandy, reduce the heat and cook for 5 minutes or so then add the stock and simmer for 20 minutes of so, stirring occasionally. The sauce should thicken and reduce.
Served great with game or beef.
Recipe 2: Braised puy lentils with rare pigeon breast and curly kale Serves 4
- 8 wood pigeon breasts, marinated overnight in blackberry gin (or sloe gin)
- ground spices – (1/2 tsp black pepper, 1 star anise, 1/4 cinnamon stick, 1tsp allspice berry, 1 tsp juniper) 1 tbsp brown sugar, zest of 1 orange, salt.
- Fry mirapoix (1 carrot, 1 celery stick, 1 onion, diced). Fry for a few minutes.
- Add 1 clove chopped garl and 4 rashers sliced bacon. Fry for a minute then add 200g of chopped Oyster Mushrooms and fry until beginning to brown.
- Add a splash of sherry.
- Add 250g puy lentils (washed) and enough stock to cover (I made a pigeon stock).
- Simmer until the lentils are cooked but retain their shape. Season well.
- Drain the wood pigeon breasts. Fry in a hot pan for a couple of minutes each side.
- Rest before slicing and plating up with the wood pigeon resting on top of the braised lentils. Serve with curly kale on the side.
Mmm, those photos make me hungry! Check out www.thekitchentable.org.uk to find out more about The Kitchen Table.