Wildes at the Lodge

Bal­ly­houra Mush­room Can­nel­loni

Hot Press - - Johnathan Keane -

Serves 4

A sim­ple, de­li­cious dish, this is a huge hit in Wildes at the Lodge! In­gre­di­ents

For the pasta dough

500g 00 our

230g egg yolks

1 egg

10g mush­room pow­der

20ml truf e oil

For the dux­elle

500g king oys­ter mush­rooms diced 500g oys­ter mush­rooms

1 onion

2 gar­lic cloves

30g but­ter

20ml white wine

100ml cream

2 sprigs fresh thyme

For the mor­nay 200ml milk 100ml cream

40g but­ter

40g our

Nut­meg

Salt and pep­per 100g cheese

Method

For the pasta dough

Mix all dry in­gre­di­ents to­gether, make a well in cen­tre and mix in eggs, bring to­gether to form a stiff dough. Knead for three min­utes, then cover and leave in the fridge for one hour be­fore use.

For the dux­elle

In a pan sweat the onions, thyme and gar­lic, add in the oys­ter mush­rooms and but­ter and mix. Then add the white wine and re­duce. Finish with the cream and mix in a blender.

For the brunoise king oys­ter mush­rooms.

Cook in olive oil, sea­son and mix with mush­room mix above.

For the mor­nay

Melt the but­ter and add the

our to make a roux, cook for 1 minute and add milk grad­u­ally while cook­ing the roux. Add in the cream and sea­son with salt, pep­per and nut­meg. Stir in the cheese and mix un­til all cheese has melted.

For the can­nel­loni – in­struc­tions for how to make the can­nel­loni To as­sem­ble the can­nel­loni, roll out the pasta dough us­ing a pasta ma­chine and cut in 9cm strips. Cook pasta strips in boil­ing salted wa­ter and then re­move and dry well. Pipe dux­cel mix­ture in mid­dle and roll tight. Place in suitable bowl and cover with mor­nay sauce and gar­nish.

1. Kelly’s Vege­tar­ian Pud­ding It hasn’t caused a Gregg’s ve­gan sausage roll-type furore (yet!) but Kelly’s of New­port have their Blás na hÉire­ann award-win­ning Vege­tar­ian Pud­ding avail­able from Aldi stores na­tion­wide. Us­ing a soya base and a spe­cial blend of spices, the Mayo mas­ter butch­ers have cre­ated a re­mark­ably meaty taste and tex­ture. They’ve also added to their car­niv­o­rous range with seaweed-in­fused Wild At­lantic Black and White Pud­dings. kellys­butch­ers.com

2. Wild Wok

If you’re a gy­oza fan wor­ried about car­bon foot­prints, the good news is that these lit­tle Ja­panese parcels of gor­geous­ness are now be­ing made in Wick­low by Asian Ar­ti­san Foods. The Pork, Prawn & Chive fried dumplings are es­pe­cially nib­ble­some. Be warned; you’ll prob­a­bly nish the bag off in one go. asia­nar­ti­san­food.ie

3. White Masu

Celebrity chef Dy­lan McGrath is among those wowed by this peanut, sesame, honey, crispy gar­lic and Korean chilli ake condi­ment that’s great slathered onto steaks and scram­bled eggs, and even bet­ter eaten out of the jar. Their Wal­nut Miso, Pick­led ‘Shrooms and Chilli Ginger Pickle are equally awe­some. The culi­nary brains be­hind the op­er­a­tion is Katie San­der­son who grew up in Hong Kong be­fore mov­ing home with her folks. whitemausu.com

4. Spicy Basil Crush

If you’ve had enough of mea­gre €2 su­per­mar­ket bunches of basil that turn to mush 24 hours af­ter you’ve bought ’em, help has ar­rived. Made with much love in Mid­dle­ton, Spicy Basil Crush can be added to soup, piz­zas, pasta sauces, stews and, as is in­creas­ingly be­com­ing the trend, gin cock­tails. The Lemon, Ginger and Turmeric ver­sions are just as tasty. irish­green.ie

5. Sa­banero

Long gone are the days when the only cheese you could buy in Ire­land was Kilmeaden, Calvita and the ‘Parme­san’ that came in sawn-off toi­let rolls and smelt like smelly feet. Hand­made in Gal­way, this Venezue­lan-style el queso is a cross be­tween Manchego and Pecorino and can be grilled, grated, baked or just eaten off the block with a cheeky glass of red. sa­bane­rocheese.com 6. Bal­ly­maloe Steak Sauce The Allen fam­ily strikes gold again with this all-nat­u­ral in­gre­di­ents sauce, which con­tains a gen­er­ous glug of Dun­gar­van Black­rock Ir­ish Stout. With notes of cof­fee, caramel and tar­ragon, it’s also great as a glaze and a mari­nade – our chicken wings are a tril­lion times tastier since we started smoth­er­ing them with it. Also keep your taste­buds peeled for the new small-batch Bal­ly­maloe Ir­ish Mayo. bal­ly­maloe­foods.ie

7. Gubbeen Fresh Chorizo

Not con­tent with wow­ing us with their cheese, the good folk from Gubbeen in Schull have in­stalled their own smoke­house, the star of which is this pa­prika­packed cook­ing chorizo. The cured salami ver­sion is a must for any self-re­spect­ing char­cu­terie board. gubbeen.com

8. James Whe­lan Drip­ping We doubt it’s on the Slimming World ‘ap­proved’ list, but this old school beef drip­ping is fully de­serv­ing of the mul­ti­ple Good Taste Awards it’s bagged. The Whe­lan fam­ily have been herd­ing their Here­ford and Aberdeen An­gus cat­tle since the 1800s, with their on­line shop also able to sort you out with their amaz­ing Wagyu Striploin Steaks. jameswhe­lan­butch­ers.com

9. Wild About Fen­nell Cider But­ter

When Mal­colm and Fiona Fal­coner sold their South Lon­don home a few years ago, they stuck a pin in a map of Ire­land and ended up buy­ing a small­hold­ing on the out­skirts of Mon­amolin, Co. Wex­ford, which sup­plies the bulk of the in­gre­di­ents for their ex­pand­ing Wild About range. How­ever you de­cide to use it – we love it melted on grilled black pud­ding – this won­drous but­ter never fails to de­liver. wild­about.ie

10. Foods of Athenry Gourmet Soda Bread Toasts

The Foods of Athenry. The name is great for a start. But even that mi­nor stroke of ge­nius is put in the half­penny place by the gourmet soda bread toasts made by this fam­ily rm in the tit­u­lar Gal­way town. They are, quite sim­ply, the best crack­ers ever in­vented. Our favourites are the Cranberry & Hazel­nut and the Mul­tiseed with Cumin. food­so­fa­thenry.ie

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