Tag: wild
Chicken and wild mushroom frying pan pie
James saves time on the washing up by baking a creamy chicken pie in the pan used to make the filling. You could use a pie dish though if you prefer. James Martin recipes from …
Wild sea bass with ginger mussels
By Bryn Williams From Saturday Kitchen Ingredients 200g/7oz mussels, scrubbed and debearded 1 red chilli, finely chopped 1 lemongrass stalk, finely chopped 50g/1¾oz fresh root ginger, finely chopped 150ml/5fl oz ginger beer 100g/3½oz purple sprouting broccoli, cut into small pieces 150ml/5fl oz double cream 2 …
Lamb and wild mushroom pierogi with damson chilli jam
By Andi Oliver From Saturday Kitchen Ingredients For the lamb belly filling glug rapeseed oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, puréed 500g–1kg/1lb 2oz-2lb 4oz bone-in lamb belly 580ml/1 pint lamb stock 2 bay leaves 10g/⅓oz mace 2 black cardamom pods 10g/⅓oz thyme leaves …
Pan-fried game with wild mushroom risotto
By Matt Tebbutt From Saturday Kitchen Ingredients For the game 20g/¾oz butter 1 tbsp olive oil 1 sprig thyme 1 garlic clove, finely chopped 1 pheasant breast, bones removed 1 pigeon breast, bones removed 1 partridge breast, bones removed 1 mallard breast, bones removed 2 tbsp brandy 2 tbsp balsamic …
Turbot Grénobloise with sea herbs and wild garlic
Ingredients For the wild garlic purée 5 lemons, zest only 2 limes, zest only 10g fresh root ginger, peeled and grated 1 lemongrass stalk, finely chopped 250ml/9fl oz edible grape seed oil 1 large bunch wild garlic leaves salt For the fish 2 turbot fillets …
Burnt grain dumplings, wild leeks and sheep’s curd
By Pam Brunton From Saturday Kitchen Ingredients 4 small brown onions, unpeeled 2 whole wild leeks, roots intact 150g/5½oz sourdough breadcrumbs 55g/2oz unsalted butter 1 garlic clove 100g/3½oz fresh sheep’s curd cheese or ricotta 1 lemon, zest only 100g/3½oz hard sheep’s cheese, finely grated 1 tsp nigella seeds …
Wild mushroom and braised courgette and celery with an egg and tarragon vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients 75g/2¾oz butter 150ml/5fl oz light chicken stock 1 head of celery, each stalk cut into 2in batons 6 baby courgettes, halved lengthwise 150g/5½oz wild mushrooms few sprigs thyme splash Madeira wine dash oil 3 king scallops For the dressing 4 …
Duck eggs en cocotte with wild mushrooms and Gruyère
By Daniel Doherty From Saturday Kitchen Ingredients For the eggs en cocotte butter, for greasing 1 tbsp olive oil 2 shallots, finely chopped 1 sprig fresh thyme ½ garlic clove, finely chopped 1 bay leaf handful wild mushrooms, cut into 2cm/3/4in pieces 100ml/3½fl oz …