FOOD + DRINK
Fresh & Yummy
! m a i M Miam Mushroom Tart with Poached Egg & Hollandaise Sauce
Emma and John Gilchrist
Spring is definitely here and with it comes the the enjoyment of eating outdoors with delicious fresh flavours and scrumptious desserts. This combination of a mushroom tart and puffy profiteroles from Emma, and sweet wines from John is sure to please. Miam miam? It’s French for yummy! 38
(Serves 6) Mushroom Duxelles 1 tbs Mild olive oil 300g Mushrooms, cleaned and finely diced 1 Shallot, finely diced Small bunch of fresh tarragon, finely chopped 50cl Dry vermouth or wine Salt and pepper Heat the oil in a frying pan over a gentle heat and then add the mushrooms, shallot and tarragon. Sauté these gently, until all the moisture from the mushrooms has evaporated (this will take about 25 mins, depending on the width of your pan). The best way to test that it’s ready is to trail a wooden spoon through the middle of the pan. If juices appear in its wake, keep cooking for five more mins and try it again. The spoon should leave a clear path behind it. Add the vermouth and cook until dry. Season to taste.
Allow to cool and refrigerate until needed. Basic Pastry Cases For the pastry cases please see the recipe for Basic Short Crust Pastry at www.thelocalbuzzmag.com/ articles/basic-shortcrustpastry-cases/ Easy Hollandaise Sauce 250g Unsalted butter 4 Large egg yolks 1 tbs Freshly squeezed lemon juice ¼ tsp Salt Pinch cayenne pepper (optional)
Cut the butter into a few large pieces and microwave in 30-second bursts until the butter is completely melted. Use the butter when it is no longer piping hot, but is still very warm. Place the egg yolks, lemon juice, and salt in a blender and pulse to combine. Slowly trickle in the warm butter, starting with a few drops, then a thin drizzle. Once you’ve added about half the butter, check the consistency. Continue pouring the butter and occasionally checking the sauce until the sauce is as thick or thin as you would like it, or until you have added all the butter. When done, the hollandaise should be light yellow with a smooth, uniform consistency. Add the cayenne and a little more salt and lemon juice if needed. If the sauce seems a little too thick, blend in some water, a tablespoon at a time, until the sauce is at your preferred consistency.
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