Pickled Wild Mushrooms - 2 Versions

This is an easy recipe for a SMALL batch of pickled mushrooms. You can use the wild mushrooms on their own, or mix in with store bought if preferred. 

INGREDIENTS

230 g wild mushrooms*

1/2 cup olive oil

1/2 cup red grape vinegar

1/2 tsp black peppercorns

1/4 tsp coarse salt

1/4 tsp dried thyme

500 ml glass jar (sterilized)

METHOD

1. Clean and cut the mushrooms into pieces. Keep aside.

2. Add 1/4 cup oil, 1/4 cup vinegar, peppercorns and thyme to a small saucepan. Bring to a boil. The liquid might seem too little, but it's not. 

3. Add the mushrooms. Keep turning the mushrooms. Boil for 2 minutes. Then turn down the heat and simmer for 2 minutes more, keep stirring the mushrooms. 

4. Then add the mushrooms and the boiling liquid to the jar. Add the remaining vinegar and oil. 

5. Cover with foil and leave to cool down. Remove foil.  Seal tightly with the lid and put in the fridge. Refrigerate for 24 t0 48 hours before eating. Best to leave for a week or two before consuming. The longer you wait the better it gets!

NOTES;

I used Suillus granulatus (weeping boletes)  and some Portobello mushrooms for this recipe, but you can any fleshy wild mushrooms such as pine rings; horse mushrooms; field mushrooms; porcini; poplar bolete or even blushers (if you are feeling brave and know your mushrooms!)

You must know the difference between Blushers (Amanita rubescens), and Panthers (Amanita pantherina) - panthers are deadly, 🕱 before using it.

The blusher, although deadly raw, are edible, when cooked correctly. 

Even after 8 years of mushroom foraging and knowing how to identify a blusher, I am still too scared to try it in cooking! Rather not. But people say it's very good 😂 

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RECIPE TWO

For about 1kg mushrooms:

300 ml water

200 ml apple cider vinegar / white grape vinegar

100 g white granulated sugar (125 ml)

good pinch kosher salt

wild mushrooms of choice, prepared*

aromatics of choice, see below

METHOD

Bring the brine ingredients to a boil and add your mushrooms. Simmer for 20 minutes if using "firm" mushrooms like horse mushrooms, porcini; field mushrooms; pine rings etc. For "soft" ones like granular stalk boletes (cap skin and pores removed), simmer for 5 - 10 minutes.

Remove the mushrooms with a spoon and add to jar. Pour hot brine over, make sure to cover the mushrooms. Screw the lid on, flip over for a few minutes to seal. Turn back over and leave to cool down. 

You can eat it the next day if you like, but after 1 week the flavours will have matured resulting in much better tasting mushrooms. 

Once opened, it will last 4 - 6 months in the fridge. Always ensure that the mushrooms are covered in brine. Always use a clean spoon or fork to take them out. 

NOTES

For granular stalk boletes, use this brine mix:

bay leaves

yellow mustard seeds

fennel seeds

few slices of lemon peel

AROMATICS

bay leaves

mustard seeds 

coriander seeds 

fennel seeds 

black peppercorns

chillies

juniper berries

lemon peel

soy sauce

miso paste

ginger

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PICKLED PINE RING MUSHROOMS (3:2:1 method)

300 ml water

200 ml ACV (apple cider vinegar)

1 tsp kosher salt

1 tsp coriander seeds

1 tsp mustard seeds

3 dried bay leaves

1 tsp tarragon /dill / fennel (dried)

1. Bring brine to a boil, turn down, add aromatics and mushrooms

2. Simmer for 20 minutes and bottle

3. If there are any bubbles at the top, press down with a clean spoon to get rid of most of the bubbles

Easy Pickled Chillies - Two Recipes

 Easy recipe for pickling chillies! 🌶🌶🌶

INGREDIENTS

Chillies of choice (scaled to your jar of choice)

1 cup water

1 cup white/red grape vinegar

1 cup white sugar

1 tsp pickling salt / sea salt

1 piece cinnamon

2 all spice berries

1 clove

OR

1 crushed garlic clove

sprig of fresh rosemary or oregano (1/4 tsp dried)

4 or 5 black peppercorns

OR

1/2 tsp mustard seeds

1/2 tsp coriander seeds

thin slice of lemon peel

METHOD

1. Sterilize your jar and let it dry. Then add your aromatics of choice to the bottom of the jar. 

2. Slice chillies in half or rings and remove seeds. Leave some seeds and white membrane if you prefer a bit more bite! Pack tightly in the jar. 

3. In a saucepan, bring the water, vinegar and salt to a boil. Let it simmer until the sugar has dissolved. 

4. Carefully pour the boiling brine over the chillies, make sure it covers all of them. Leave about a cm of "headspace" at the top. 

5. Screw on the lid tightly and flip upside down for a minute to help it seal. Then turn back up. 

6. Now you have to wait. Store in a cool dark place for at least 1 week for the flavour to develop. Once opened, store in the fridge. It will last for 4 - 6 months, but be careful about introducing bacteria: always keep the chillies submerged; don't use your fingers or a "used" fork or spoon to take out. Always use clean spoons or forks. Best used in 6 months for optimal flavour and crunch. 

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RECIPE #2

250 - 500 g chillies of choice (sliced in half and seeds removed)

1/2 cup white grape vinegar / apple cider vinegar / rice vinegar

1/2 cup water

1 TBS sugar (or raw honey)

2 tsp kosher salt

1 tsp mustard seeds 

1 tsp coriander seeds 

2 bay leaves 

METHOD

1. First sterilize your jar. Wash in hot soapy water and rinse off, but do not dry

2. Put in preheated oven set to 120 degrees Celsius for 20 minutes 

3. Put chillies in the hot jar

4. Prepare the brine: bring ingredients to the boil, adding bay leaves and seeds after sugar has melted

5. Pour hot liquid over the chillies, make sure to cover the chillies completely. Leaving a cm of headspace at the top

6. Screw on the lid tightly and flip over and leave for a minute or two to seal

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AROMATICS VARIATIONS (Per jar):

1 clove

1 cinnamon stick

1/2 - 1 tsp coriander / cumin / black mustard seeds 

1/4 tsp dried rosemary / oregano

*substitute the sugar for honey - it gives a different, but nice, flavour profile!

1- 2 garlic cloves, sliced in slivers

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NOTES

Ideally let the jar mature in a cool dark dry place for 1 week before opening

Unopened it should last for up to a year in the pantry

Once opened, store in the fridge for 4 - 6 months, always ensuring that the chillies are covered with brine

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[EXTRA NOTES]:

Last batch peppadews: mustard seeds, bay leaves, cinnamon, honey

Chillies: mustard seeds, bay leaves, oreganum, garlic, lemon & garlic spice

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1:1 ratio

1 cup water

1 cup vinegar

1 - 2 TBS sugar

1- 2 tsp kosher salt

3:2:1 ratio - slightly sweeter

3 parts vinegar

2 parts water

1 part sugar 

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PEPPADEW VERSION 1:

coriander, coarse 

mustard seeds

bay leaves x 2

1/4 tsp cinnamon powder 

water

ACV

brown sugar

kosher salt

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PEPPADEW VERSION 2 - SWEET PEPPADEWS 1:1:1 ratio (plain version)

Since I like to make 1 - 2 jars at a time (too much work and time consuming deseeding those chillies), this is my 1 jar method for a standard size jam/honey jar: 

1/2 cup water

1/2 cup vinegar

1/2 cup sugar 

1 tsp kosher salt

Deseed chillies and pack tightly into glass jar

Bring brine ingredients to a boil and let simmer till sugar melts, stirring, then pour over chilies

*optional extras: cinnamon stick and pinch of ginger or all spice (dried). Just a tiny pinch, otherwise it will cloud the brine

Preserved Lemons

 Super easy and quick to make! 🍋🍋🍋Ready in 3 to 4 weeks

INGREDIENTS

Lemons (enough to fill your jar completely; check this by putting whole ones in the jar)

Salt (kosher is preferred, or pickling salt; but use what you have on hand)*

Aromatics: bay leaves, cinnamon stick, black peppercorns*

Water

Glass jar/s - sterilized

METHOD

1. Cut off the top and bottom parts off the lemons and make two incisions from the top, stopping before you cut all the way through and put aside until you have processed all your lemons.

2. Sprinkle a tablespoon of salt into each lemon and put it in the jar, pressing down firmly. [Halfway in the jar, add your aromatics such as bay leaves, a stick of cinnamon and a good pinch of black peppercorns]. 

3. Repeat this process for all your lemons until the jar is crammed full. Make sure they release juice.

4. Add water and fill up to the top, covering the lemons. 

5. Put the lid on and turn bottle upside down and shake gently. 

6. Store in a cool dark place and turn occasionally for 3 weeks. 

7. After 3 - 4 weeks, they are ready when the skins are soft.

8. After opening, store in the refrigerator for up to 6 months

NOTES

When using, rinse off the salt and discard the fleshy part. 

You only want to use the rinds - that is where the flavour lives! 

*Other aromatics to use:

Cloves and Allspice

Chilies, garlic, herbs like rosemary or thyme

*Pink Himalayan salt will tinge your brine and lemons pinkish over time, avoid if you are after the bright lemon colour. Avoid course flakes like Haldon, it won't dissolve well. Fine sea salt works fine. Avoid low-sodium salt = the lemons won't cure properly.

*Thin skinned smaller lemons work better. 

Gary's Wild Mushroom Soup

 Serves 4

Image by Laustkehlet from Pixabay

1 TBS olive oil

500 g wild mushrooms, half sliced and the rest roughly chopped*

2 -3 cloves of garlic, chopped

pinch of fresh thyme OR 1/4 tsp dried thyme

salt and pepper

2 TBS butter

2 TBS flour

4 cups veggie stock or chicken stock

1/4 cup cream

METHOD

• In a large pot, combine the olive oil; mushrooms; garlic; thyme and a pinch of salt and pepper. Sauté over medium heat until all the mushroom moisture has been released and evaporated. The mushrooms should be dark brown now.
• Add butter, stir for 2 minutes and add flour and stir for a few minutes. Don't let it burn!
• Add the stock slowly until absorbed. Bring to a simmer and stir in the cream.
• Serve with chopped fresh parsley or thyme and some nice crusty bread or croutons
• If preferred, blend with a stick blender until smooth

*Suitable mushrooms: Amanita rubescens (blushers), Agaricus arvensis (horse mushroom), Suillus bellinii (pine bolete), Suilllus granulatus (granular stalk bolete/weeping bolete). 

I have not tried it with Suillus luteus (Slippery jacks) yet, but I suppose it will work. It might make the soup quite dark since this mushroom goes black when cooked. Remember to remove the "skin" on the cap, especially for Suillus mushrooms. Small fresh ones are fine to leave the "skin" on. Also don't use the stems! It's tough, the flavour is in the caps!

I have made this with pine bolete and granular stalk bolete and horse mushrooms - delicious! I have also made it with pine rings (Lactarius deliciosus). Also very delicious. 

*If preferred or needed, mix in a little bit of shop bought mushrooms like Portobella or white button mushrooms if you don't have a lot of wild mushrooms. 

*Should you be lucky to have dried wild mushroom stock powder, you can add a bit of this as well. Constitute in a bit of warm water and then add to the soup. 

Caramel and Flake Fridge Tart

 Rich, creamy and irresistible! Makes 1 medium tart. 

INGREDIENTS

CRUST

1 packet Eat Sum More biscuits, finely crushed

100 g melted butter (7 TBS butter)

FILLING

1 cup cream, whipped stiff

1 can caramel treat

2 Flake chocolates

METHOD

1. Combine biscuits and melted butter and press to bottom of a tart dish and refrigerate for 30 minutes. 

2. Combine the whipped cream and caramel until creamy. Fold in one of the Flake chocolates. 

3. Pour/scoop into the prepared pie dish and sprinkle the remaining Flake over. 

4. Put in fridge until set. 

Serve cold and watch how fast it disappear! 

Manus' Glazed Pork Neck Steak with Pineapple & Apricot Glaze

 Serves 4 - 6. Prep time: 15 - 30 min. Cook time: 1/1/4 - 1/1/2 hours

Image from Pixabay

INGREDIENTS

• 1 large thick-cut pork neck steak (1 - 1.5 kg), patted dry
• Salt and black pepper to taste
• 2 - 3 tsp garlic powder (or 3-4 minced garlic cloves)
• 1 tsp smoked paprika
• 1 - 2 TBS olive oil

APRICOT PINEAPPLE GLAZE

• 1/2 cup apricot jam
• 1/4 cup pineapple juice (from canned pineapple)
• 2 - 3 TBS brown sugar / honey
• 2 - 3 TBS Dijon or wholegrain mustard
• 1 TBS soy sauce
• 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
• pinch of chilli flakes
• 4 - 6 pineapple slices (canned in juice / fresh)

OPTIONAL EXTRAS

• fresh rosemary or thyme sprigs
• 1 onion, sliced into rings

INSTRUCTIONS

1. Season the steak. Rub neck generously on both sides with salt, pepper, garlic powder, smoked paprika and a little oil. Let sit at room temperature for 30 minutes, or marinade in the fridge for up to 4 hours. 

2. Make the glaze: in a small saucepan, whisk together apricot jam, pineapple juice, brown sugar/honey, mustard, soy sauce, ginger and chilli flakes. Simmer over medium heat for 5 - 8 minutes until slightly thickened. Set aside half for basting and half for serving. 

3. Cook the steak: (oven - best for thick cuts). Preheat oven to 200 degrees Celsius (180 degrees Celsius fan). Heat a large oven safe skillet over medium high heat. Sear the steak 3- 4 minutes per side until browned. Arrange pineapple slices around or on top of the steak, secure with toothpicks if needed. Add onion slices if using. Brush generously with glaze. Cover with foil and bake at 200 degrees for 20 - 30 minutes, then reduce to 160 degrees for another 45 - 60 minutes. Baste halfway through. Uncover for the last 10 - 15 minutes to caramelize. For extra char, broil 2 - 3 minutes (watch closely). Rest 10 minutes before slicing against the grain. 

Serve with caramelized pineapple slices and reserved warm glaze. 

RECOMMENDED SIDES

• Garlic mashed potatoes or roasted potatoes
• Honey-glazed carrots
• Roasted asparagus or green beans
• Fresh green salad or coleslaw

Bacon & Frozen Pea Soup

 This is the express version of pea and ham soup! Much quicker to make and equally delicious! It's not an exact recipe and you can just eyeball your ingredients. 

Serves 3 -4

INGREDIENTS

1 packet streaky bacon, cut into pieces

1 - 2 cups frozen peas (or more)

400ml - 500ml chicken stock

1 onion, finely chopped

1 - 2 garlic cloves, crushed

Salt and Pepper

Cream

Parmesan cheese

1/2 tsp dried thyme 

1 TBS butter

Chopped fresh parsley 

METHOD

1. Heat olive oil in a suitable saucepan and add the bacon. Fry until soft and browned; add the onion and garlic and fry a few minutes more. Add the tablespoon of butter and stir well. 

2. Add salt and pepper and dried thyme. Add the frozen peas and chicken stock. Put a lid on and turn down the heat. Simmer for 5 - 10 minutes or until it looks good to you. Add some more water/stock if it looks a bit thick. Stir from time to time. 

3. When ready, use a stick blender (immersion blender) to blend all together. Add some cream if preferred, or serve cream when dishing up. Add some more salt and pepper if preferred. 

4. Serve with cream if preferred, some parmesan cheese and croutons. A few pieces of buttered toast will go down very well!