Tagged: chorizo

Bacon, Mushroom, and Stilton Quiche or is it a Flan, You Decide.

 

I don’t know really why I started this one, but all I can say is what a success it has been.

I originally set out to use some leftovers from a 90th Birthday bash held at my house the day before. You know, boiled new potatoes, chicken drumsticks, cheese, cream but in the end I went for flavour, in true FaBfoodblog style.

This was one small step for man, but a huge leap for Mugsiekind as I actually made my own pastry. I would agree with Frank that if you want to use a puff pastry, buy it. But as for a short, or flaky pastry, make your own, it’s dead easy.

When making pastry you will have to ditch the handful of this, glug of that mentality as you need fairly exact amounts.

For the pastry, buy it, or blitz together in your blender 175ish grams of flour with 75ish grams of fat with a little water to bind the lot together. I used half lard and butter as I only had that much of each in the fridge. Then wrap in clingfilm and put it in the fridge for 30 mins.

Meanwhile for the filling you will need

Mushrooms, half a punnet
Bacon, a couple of slices – I also added some Chorizo Salami
Cheese Cheddar grated about 200g
Stilton Cheese or a good Blue of your choice, about 150 g crumbled
4 Eggs
150ml of Double Cream
100ml of Milk, your choice.
Herbs, from Chives, Parsley, Thyme.
And anything else you feel like chucking in eg sliced Tomatoes etc.

Finely slice all the dry ingredients

And then fry them in a little oil, I mean a little as there will be fat from the bacon
Now you need to combine the rest of the ingredients in a large bowl and at this stage I added an extra ingredient.
Mushroom Powder. Yes that stuff that was created in the last post.

 

Now you need to get the pastry out of the fridge and roll it out. try not to overwork it as you want a nice light texture to it. Line your flan case, you know, the kind that the bottom comes out. Make sure to press the pastry into all the corners. Don’t trim the pastry, leave those bits hanging over the edge, you cut these off later.

Next you need to blind bake the pastry. That means bake the pastry without the filling. I came a bit unstuck here as you really need some sort of wieght to stop the pastry from rising in the tin. You can buy baking beans or ceramic beans for this purpose but I had none!

What could I use? I had half a Jack Daniels bottle with 5p pieces in it, not enough, then a brainwave. “Hmmm Carol’s got some decorative glass marbles in a bowl in the bathroom. At last a use for the feckers!”.

I thought. So after a wash, I placed some greaseproof paper on the pastry and filled it with marbles. and baked at 180C for 15-20 minutes

I then took the flan tin out of the oven, removed the paper and marbles, and baked for another 5 mins at a slightly lower temperature.

Now all you do is fill the pastry case with your filling and bake at 160-170C for 30-40 minutes, take out and leave to cool.

We had ths with a nice pesto pasta and salad and a glass of wine

Now up to you folks, quiche or flan?

Mugsie


Pork, with Lentils and Mushroom/Truffle Sauce.

Ok, do you remember I did a whole loin of pork into steaks? Well you’ve gotta make the most of them and different accompianients are a way of not falling into the ‘same old thing again for tea’ trap!

My missus, Carol, [bless her, she does look bemused when I photograph the food we eat] brought home a bag of green lentils. I’ve always wanted to use them and now was my chance.

What to use them with? ‘Ah, get out my pork’, I thought. [Editors note – this is a purely culinary reference!!]

But lentils are a bit boring so you’ve got to make them a bit more interesting. Again, using store cupboard stuff, this is the meal I made with them.

For the mushroom sauce, I have found a way to heighten it’s flavour – by stirring in a splash of truffle oil at the end. Truffle oil is a very cheap way of getting that truffley pungency you need without spending a fortune on truffles. And, where the hell do you get truffles from anyway?
You can get truffle oil from your regular big supermarket. (They probably have a truffle section in Waitrose!)

What you need for 2 People:

Meat – in this case, 2 Pork Loin Steaks
Green (Puy) Lentils – around 125g
Onion – half of one.
Garlic
Chestnut Mushrooms – half a punnet
Chorizo, Salami, or Bacon
Cream
Some Chicken Stock (you know, the one you made) – A stock cube will do as well
Shallot, or half a finely chopped Onion
Truffle Oil
Veg of your choice

The first thing you need to do is to get your lentils ready. Put your lentils in a pan, cover with water and add some stock or a stock cube. Try not to add too much salt as this makes the lentils have a hard coat.

Boil the lentils for 20-25 mins or until all the liquid has been absorbed and the lentils are nice and soft, not gloopy. [Oh don’t buy South African ones as Neil from The Young Ones won’t like it!]

When they are cooked. drain, and set aside till later.

Now you can start on your mushroom Sauce.

Chop the mushrooms into small pieces and in a pan, add some oil and sweat half an onion down. Add the mushrooms and carry on cooking with the onion. When they have reduced in size a little, add some stock – just a glug for flavour – and then add enough cream to make a sauce for 2. It’s your meal, you judge it.
you can now leave this until you are ready to plate up.

Time to cook your pork steaks – I like the butter and oil in a pan method [see the pork and ginger recipe] – my good friend Jules likes to marinade the pork in a sugar/brine solution before cooking – [see the comment thread] Basically, whatever’s your bag.

When the pork is done, set aside to rest.

Now this is where we get going. To the pan you cooked the steaks in, add onion, garlic and your salami or bacon and cook for a minute or two – then add your lentils to the pan.Heat through till warm and add any juices from the pork. Meanwhile warm your sauce up and taste, add some salt if you want and a twist of pepper, then add the magical truffle oil. It brings out the ‘flavour of the woods’, a real treat! Serve the lot with veg of your choice

A secret ingredient was created on saturday night, but not used here, Mushroom Powder!

More will be revealed soon.

Mugsie.