Feast Pullout Book

8/4/2019 Feast Pullout Book

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east

BBQ : Cider : Mushrooms

Summer Suggestions


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The

Shroom

Boom

Pick your way to tastier

meals with our guide

to mushrroom foraging

If youre looking for anew hobby that mightalso serve to enhance

your cooking experience, thenperhaps mushroom picking isyour answer.It may sound like a risky idea

that only experts should stickto, but with the right kind of

knowledge and some simpleequipment you will be ready togo in to the wild and reap thebenets.Shefeld is a perfect city

to dabble in this activity.Surrounded by the lush greenelds of the Peak Districtthere are endless opportunitiesto nd some fungi friends. If

you are willing to look just alittle close (and get down onyour hands and knees) youwill nd a multitude of newingredients for exciting recipesthat are waiting to be cooked.So why are mushrooms so

great? Well apart from thefun of the picking process,fungi appears in many of ourbasics foods. Yeast is a type offungi used in bread, wine andbeer. Blue cheese also relieson fungi for its mature andtantalising taste.The UK has a wealth of

mushroom species growingin its elds. From ShaggyInkcaps to Puffballs to thePenny Bun. To nd theseshrooms you just need tofollow the guidelines andmake sure that you are not justlooking out for your safety,but also the safety of theenvironment around you.

Autumn Harvest

Autumn Harvest is a familyrun business that is basedin Rotherham. They can befound at Shefelds Farmers

Freshly picked chrantelle mushrooms

Market on the fourth Tuesdayof every month, and despitetheir name they have a fullstock every month. If youwant to taste test some wildmushrooms before attemptingto nd some yourself, thenthis is the place to go!Jane and Adriano aremushroom fanatics. Adrianois originally from Italy whichmeans he has many a goodmushroom recipe up hissleeve. Most of their productsare grown locally and they arehappy to give advice on whatmushrooms to buy, and howto make the most out of them.Their display is colourful andis sure to get you watering atthe mouth. The gourmet mixis a good bundle to begin with.A basket containing pink andyellow oyster, shimeji, shitakeand crimini, this selection willalmost certainly make you gomushroom mad.So next time you wake up in

the early morning and you see

the dew laden ground, perhapsyou should grab a basket andventure out to the nearesteld. Not only will you have arefreshing day out, but you willalso return home with somefresh, wild mushrooms thatare ready for consumption,after a good wash of course.It has been said that

mushrooms are the meat of

the poor, so whether yourshort of cash of just lookingfor a freebie, this could be theperfect hobby for you.


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Have fun with your fungi

Time: 10 minsServes: 4

300g enoki mushrooms250g baby spinach leaves2 tablespoons balsamic

vinegar55g Parma ham, thinly sliced1 teaspoon sweet mustard

1.Wash the spinach2.Mix together the oil, vinegar

and mustard.

3.Toss the spinach in this

mixture to marinate

4.Stir in the mushrooms and

parma ham. Serve.

Essential Equipment A knife, ideally one with a hooked inward blade

to make cutting the stem easier, similar to a pruning knife

A brush to dust of any debris

A basket or paper bags, never use plastic as they sweat and

spoil. Ideally a wicket basketA ask of tea. foraging should be done at leisure and made

enjoyable with time to assess the nds so far

Mushroom eld guides (usually more than one for

reference)

Never pick anything to eat that you are notsure of

Try not to mix the mushrooms in your basket

Wrap in paper, but not plastic because the mush-

rooms need to breatheIf you nd a poisonous mushroom dont destroy

it. They are important to nature.Do not trespass. Make sure you get permission to

use the land if you need it

Leave the eld as you found it. Dont litter

The Dos and Donts

Growth of shimeji mushrooms

Grab a guide to help you pick

Enoki andSpinach salad

Maitake GrilledOmlette

Time: 7minsServes: 2

200g Maitake

6 eggsKnob of butter

2 tsp Tyme1 clove crushed garlic50g grated cheese

1.Lightly fry the mushrooms in

butter with garlic and thyme

2.Take off of the heat and mix

in the beaten eggs and grated

cheese

3.Transfer the pan to the grill

for about 5 minutes. Slice into

quarters. Serve

Cookingwithmushrooms

More recipes at: feastmagazine.co.uk


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Ihave always thought ofcider as being the perfectsummer tipple. A sweet,

refreshing, and alcoholicbeverage to compliment thesunshine and enhance goodspirits. Its just a shame that Ihave never been able to adjust

my taste buds to actually enjoyit. For this reason I decidedthat the perfect place forme to explore the world ofcider was at Llanwonno CiderFestival.On arrival I was greeted by

an oversized marquee, withthe faint sound of countrystyle music. There was a scentof hay which I could not

quite understand, but onceinside all became clear. Balesof hay surrounded me, and afew men with straw hats andvintage looking guitars stoodon a makeshift stage. It nolonger felt like I was on top ofa mountain in a small Welshvillage.

Smiling faces and raisedvoices suggested to me that

the cider was well and trulyowing, and it was about timeI taste tested some of thelocally produced drinks thatsurrounded me.Being a cider novice I sought

guidance from one of thestall workers, who was gladto educate me on his array ofapple based beverages.

Gwynt y DraigCiderGwynt y Ddraig, are Wales

most up and coming cider

producers. They have wonnumerous awards and haveeven got their cider beingserved in the Wetherspoonschain. I thought this was agreat place to start.First taster to catch my eye

was Cloudy Scrumpy. If

I was to be a cider drinkerthen I wanted to start with aclassic. Firstly I noticed thesweetness. It was not like thecans of cider I had tried in thepast, but was instead fruitierand less zzy. Perhaps ciderdrinking could work for me

after all.This stall also offeredOrchard Gold. A smoothtasting cider with a bit ofkick. It was oak maturedand suitable for vegetariansand vegans. I felt like I wasbeginning to learn the lingoand starting to understand thatperhaps not all ciders are thesame.

Ty Bryn CiderWith my new foundenthusiasm I walked acrossthe hay to an impressive

looking stand showcasingTy Bryn Cider. The coupleserving the cider were Tonyand Jo Watkins. They fell in to

The Big ApplesJoin Megan Adams as she explores the

world of cider at Llanwonno Cider Festival


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the cider business after a drysummer on their farm and lotsof extra fruit. They decidednot to let it go to waste, andbegan their journey in to cidermaking.They have now been

producing juicy, thirst-quenchingly good cider fornine years. This is a familybusiness and we still farm beefcattle and sheep along with alittle bit of arable, said TonyWatkins. But the brewinghas been a successful andsatisfying diversion.This all sounded far toogood for me to pass up. The

cider was golden in colourand its alcohol percentagewas slightly higher than theones I had previously tasted.However, regardless of itsmore alcoholic taste it waseasy to drink and seemed to bea popular choice with the men,who were crowding aroundthe table.

It began to get later in theevening and the relaxedatmosphere continued. Breadand cheese were being served,which complimented the cider

Complimentary CiderNow it is time to add some fruity goodness to your summer recipes

perfectly and just added tothe summer feeling that was

oating around

Toloja CiderI decided to make my nal

stop at the Toloja cider

stall. The fruit used in ourproducts are all grown inWales and incorporating Welshvarieties. They are handpickedand unsprayed. No chemicalsor added yeast are used, henceour slogan natural to thecore said Kevin Sweet.This patriotic cider hadnames such as MerlinsPotion and The Spirit of

Pendragon. It was all quaintlypackaged, and had a homelyfeeling to it.My cider choice of the day

was from this very stand.Named Drunk Dewi it wasa sweet cider that was notoffensive to my taste buds atall. I had made my decision,this was my favourite cider.

Time: 1hr 30min

85g raisins85g sultanas85g currants4-5 tbsp cider or scrumpy,

rougher the better170g margarine170g light brown sugar3 medium eggs, beaten225g self raising our, sifted

2 tsp mixed spice

1. Soak the fruit in the cider,

best overnight.

2. Pre heat the oven to 180 C

gas 4.

3. Cream the stork and sugar

together really well until uffy

and light.

4. Add the eggs slowly, adding a

little our as you go along.

5. Add the rest of the our and

spice and mix well.

6. Add the soaked fruit, then

spoon into a well buttered

22cm x 7cm deep loose

bottomed cake tin.

7. Pop into the oven and cook

for 50-60 minutes, or until well

risen and light brown.

8. Cool and turn out, serve with

clotted cream

Cornish

Cider

Cake

feastmagazine.co.uk


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The British barbequeis a time honouredtradition. As soon as a

ray of sun escapes through thegray clouds, the shorts are onand the grills are out. Mainlya sausage and burger affair,the British could be accusedof being slightly conservativewhen it comes to exploring

what to put on the grill.Ashley Morgan is a selfemployed caterer who decidedto take his culinary skills andmake them in to a business.He works in the South Walesarea, and even hires himselfout to take control of yoursummer barbeques. Feastdecided to talk to him to getsome tips on how to be more

adventurous when cooking inthe summer months.I think the main problem

is that people are scared. Forsome reason as soon as youtake cooking outside peoplestart to question whetherthe food is cooked properly.With sausages and burgers

everybody knows where theystand.If you want to start off

small I would suggest stayingaway from experimentingwith meat, and maybe try ahomemade barbeque sauce.I have always found that agreat sauce can change thewhole taste of a meal, and this

is especially the case when itcomes to grilled meat. Thereare some really simple recipesout there, and once you ndone you like, then you can justadd your own avours andmake it your creation.Ashley has always been amajor food fan and has neverbeen afraid to take the trialand error approach.

If you never try it then youllnever know if it could work. Ithink the best way to approachexploring new cookingtechniques is to start with thebasics and build on them.Ashley said, Side dishesare always key to a greatbarbeque. Try not to just

stick to a simple salad, thatsfar too boring. Im a big fanof homemade salsa, which isa great dish for the summermonths and simple to make.You can really impress yourguests if you get it right, whichyou almost certainly will.So what about taking the

plunge and attempting some

meaty delights?Barbeque ribs alwaysgive a new dimension to aspread. Theyre tasty, and willdenitely go well with thehomemade barbeque sauce.The trick is to look condentin what you are cooking, thenalready people will start tobelieve that it is going to tastegood.

Ashley left us with one nalpiece of advice.If you are going to attempt

your rst adventurousbarbeque invite a small crowd.Once your closest friends havetasted your new creations thenyoull gain condence andwont be able to stop grilling.

The BritishBarbequeToo afraid to experiment with your barbie? Feast ishere to help you to become a grilling machine

feastmagazine.co.uk


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10 g butter75 g onions, nely chopped

450 g minced beef, or minced

lamb1/2 tsp thyme, chopped1/2 tsp parsley, chopped1 eggs, beatenPinch ne sea salt and freshly

ground black pepper4 tbsp olive oil, for frying

1. Melt the butter in a smallsaucepan, and add the onion.

Fry over a gentle heat until

the onion is soft and very pale

golden. Leave to cool.

2. Mix the mince with the herbs

and egg, and then season

with salt and pepper. Add theonions, and mix.

3. Fry a tiny bit of the mixture

in the frying pan to check for

seasoning, and then shape

into hamburgers. Heat the oil

in a frying pan and cook the

burgers for several minutes on

each side.

4. Split the ciabatta horizontally,

and toast under the grill. Fill the

toasted ciabatta with lettuce,

the mayonnaise and somecucumber pickle.Pop the hot

cooked burger inside, and serve

immediately.

GetGrilling

Homemade

Burger

1 small onion, chopped3 cloves garlic, crushedolive oil

1 red chilli, nely chopped1 tsp fennel seeds, crushed

55g/2oz dark brown sugar50ml/1 oz dark soy sauce

300ml/10 oz tomato ketchup

Salt and pepper

1.Fry the onion and garlic in

olive oil with the chilli, fennel

seeds and sugar.

2.Add the soy sauce and

ketchup and season with salt

and pepper.3.Bring to the boil and simmer

for a few minutes to combine

the avours. Use as a dip or

to coat spare ribs, chicken or

sausages.

BBQ Sauce

For the sauce2 tbsp olive oil1 onion, nely chopped

2 x 400g cans chopped

tomatoes3 garlic cloves, nely chopped

50g/2oz light muscovadosugar4 tbsp malt vinegar3 tbsp Worcestershire sauce

1 tbsp tomato pure2 tsp Chinese ve spice

powder1 tsp ground cuminsalt and freshly ground black

pepper

1.To make the sauce, heat the

oil in a saucepan and add the

onion. Fry for 3-4 minutes, until

softened, then stir in the rest

of the ingredients. Mix well

and bring to the boil. Reduce

the heat and simmer gently

for about 30 minutes, stirring

occasionally, until thickened.

2.Place the ribs on the

barbecue and cook for 10-15

minutes, depending on the

thickness of the meat. Brush

the ribs liberally with thebarbecue sauce every few

minutes, until they have a thick,

sticky coating, and serve.

BBQ Spare Ribs

Now its time to try it yourself


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