Mushroom Goulash

Mushroom Goulash

From Martin Walsh

Ingredients (serves 4) 

2x300g packs of mushrooms roughly chopped

1 large red pepper sliced

2 small leeks chopped

1 large red onion chopped

3 fat cloves of garlic crushed

2 heaped tsp of fennel seeds (or carraway)

Good pinch if chilli seeds

2 tbsp of smoky paprika

2 tsp of dried oregano

1 can of chopped tomatoes

Good shake of Worcester Sauce

Tomato ketchup

 1 heaped tsp of veg stock powder

2 large tbsp of low fat creme fraiche

s&p

Method

Soften the fennel seeds, onion, garlic, leeks and onion in a little olive oil and a tsp of butter. Add in the sliced pepper and roughly chopped mushrooms. Put the lid on and let it all sweat for five minutes. Then add all the other ingredients except the tomatoes and creme fraiche. Stir well and add a tbsp of flour and stir again. 

Then add the tomatoes. Bring to a simmer and place in a very low oven for 90 minutes. Add the creme fraiche and pop back into the oven for another 30 mins.

👀 Goes well with kale or cabbage and a grain like bulgar wheat. Coconut yoghurt could go in place of creme fraiche.

Continue

Harissa Salmon on puy lentils with mushrooms and peppers

Harissa Salmon on puy lentils with mushrooms and peppers

From Martin Walsh

Ingredients (serves 2) 

2 salmon steaks

1 tbsp harissa paste

Puy lentils for two

Medium red onion and 2 cloves of garlic chopped

300g mushrooms chopped

1 green pepper and one red sliced into strips

Veg stock powder

s&p

Method

Massage the salmon with the harissa and wrap in foil to marinate.

Put the lentils on to cook or just use a packet of pre cooked lentils. Soften the onion and garlic in some oil and salt. Add the peppers and mushrooms and sweat over a gentle heat for a good twenty mins, stiring every now and again. Season with s&p.

When they are done tip in the lentils and add a little water and some veg stock powder. Bring to a simmer and cook for another five minutes. This can be left and reheated just before the salmon is ready. The fish  should take about 20 mins in a medium oven.

👀 Goes well with a good pile of steamed tenderstem broccoli.

Continue

The Sausage Shop at Clitheroe

A beautiful winter's day. Blue sky and sun but very cold. Snow on the Lancashire hills as seen from the castle at Clitheroe.

Nice to see Clitheroe busy and bustling with shoppers. Hardly a single empty shop to be seen. However, not many had a queue outside but Cowmans of Clitheroe did. No surprise there.

Cowmans is the legendary sausage shop famous in Lancashire and the north west.

The range of sausages is simply amazing. Just take a look at the board inside as you enter.

We are very proud to be one of the first butchers in the country to reinvent Quality British Sausages, which we have been producing since the1960’s. Where we have led others have followed.

I bought half a dozen each of black pudding and cracked black pepper. They have gone straight into the freezer. I also bought some beef short flat rib (which I don't think I've seen before). I imagine it's for very slow cooking. We shall see.

Love this photo stuck on the wall.

I guess it's a good job we don't live too near or I'd be having sausages most nights. A great little shop not to be missed if you're in the area. And Clitheroe is a great little town oozing with Lancashire character!

Cowmans of Clitheroe

Continue