BANGLE MAG - Magazine - Page 18
Langoustines/king
oyster mushrooms in a
garlic broth with purple
sprouting
and
fondant
potatoes
potatoes around with tongs so they
fry on all sides, for 4-5 mins, or until
golden. Add the clarified butter, whole
garlic cloves, sage and rosemary, and
then cook for 5 mins. Pour in the stock,
season and simmer for 30 mins.
Melt the extra 2 tbsp of butter in a
large saucepan and add the sliced garlic
cloves. Sauté for 1 min, then add
the white wine and lemon juice. Bring
to the boil then season and simmer for
2 mins. Stir in the chopped rehydrated
mushrooms and mushroom stock, and
bring to the boil. Add the langoustines
or king oyster mushrooms and simmer
for 7-10 mins, until the langoustines or
king oyster mushrooms are piping hot
throughout.
In the meantime, place the purple
sprouting broccoli in a saucepan of
boiling water and cook for 3 mins. Drain
and divide the broccoli and caperberries
between four serving dishes. Top the
dishes with the langoustines or king
oyster mushrooms, spoon over some of
the broth and garnish with parsley.
Serve with the fondant potatoes.
Rhubarb
and
chocolate tart
2 tbsp dried wild mushrooms
250g unsalted butter, plus 2 tbsp
1 tbsp olive oil
4 large potatoes, peeled and halved
2 garlic cloves, sliced, plus 2
unpeeled garlic cloves
1 sprig of sage
1 spring of rosemary
300ml vegetable stock
100ml white wine
1 tbsp lemon juice
8 langoustines or mini king oyster
mushrooms
400g purple sprouting broccoli
4 caperberries
1 tbsp chopped flat-leaf parsley
sea salt and black pepper
Place the dried mushrooms in a jug
and add 300ml of boiling water. Stand
for 20 mins. Remove the mushrooms
with a slotted spoon and chop. Set
aside, reserving the mushroom water.
To clarify the butter, place the
butter in a saucepan and heat until a
liquid.
Allow to cool for 15 mins, then
pour the bright yellow liquid into a
jug, leaving behind the milky liquid.
This remaining milk-like mixture can
be used in cakes instead of milk or in
pancake batter.
Add the oil to a large saucepan and
add the potatoes. Sear, moving the
18
white
100g strong flour, plus extra to dust
3 tbsp caster sugar
100g cold butter, cubed
1 egg yolk
2 drops rose essence
20ml cold water
8 sticks of rhubarb, trimmed
200g white chocolate, broken into
pieces
400g double cream
1 tbsp vanilla bean paste
dried rose petals, to sprinkle
(optional)
20cm tart tin
baking paper
In a large bowl, strong flour, 2 tbsp
caster sugar and butter. Rub the butter
into the dry ingredients until you
have the consistency of breadcrumbs
and add the egg yolk. Stir thoroughly,
then bring the dough together by
kneading with one hand, until you have
a ball of pastry. Cover the pastry with
cling film and chill for 1hr.
Preheat the oven to 200°C/gas
mark 6 and grease the tart tin and line
just the bottom with baking paper.
Dust a clean kitchen surface with flour
and roll the pastry out to fit the tart tin.
Line the tin with the pastry and trim
the edges if need be. Place a sheet of
baking paper on top of the tart and fill
it with baking beans (dried chickpeas
will do).
Blind bake the tart for 10 mins,
then remove the baking paper and
beans (the chickpeas can be placed in
a jar and used for the same purpose
continuously), and bake for a further 5
mins.
Cut the rhubarb into sticks unto
1cm pieces and place in a large saucepan.
Sprinkle with the remaining sugar
and just cover with boiling water.
Simmer on a low heat for 5 mins. Allow
to cool completely.
Place the double cream in a large
mixing bowl and whisk with an electric
whisk for 2 mins, or until the cream has
thickened but is still smooth and loose.
Break the white chocolate up into a
microwaveable bowl and microwave
for 1 min to 1 min 30 mins, or until
the chocolate can be stirred smooth.
Add a tablespoon of the cream to the
white chocolate and stir vigorously
until combined. Continue to do this,
increasing the amount you mix in each
time, until all the chocolate is combined.
Spread the inside of the pastry case with
the chocolate cream. Chill for 30 mins,
or until you serve.
To serve, cut the tart into eight
portions and place the tart portions on
a serving plate each. Spoon a couple of
tablespoons of the stewed rhubarb over
the top of the tarts and scatter with rose
petals.
Liz O’Keefe’s seasonal
supper club is held monthly
in Crystal Palace. For more
information or to book, see
seasonaldinnerparties.co.uk
or follow Liz on Insta: @
ecjokeefe
