Stratford-upon-Avon Living Jan - Feb 2021
Our first issue of 2021 - we are celebrating the good things COVID has brought - an appreciation of local businesses, a better sense of community, and more time to work on our homes. We have a real-life room transformation, plus the usual dose of recipes and interviews.
Our first issue of 2021 - we are celebrating the good things COVID has brought - an appreciation of local businesses, a better sense of community, and more time to work on our homes. We have a real-life room transformation, plus the usual dose of recipes and interviews.
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MISO MUSHROOMS WITH<br />
SWEET POTATO<br />
Preparation time: 10 minutes<br />
Cooking time: 20 minutes<br />
Total time: 30 minutes<br />
Serves: 2<br />
INGREDIENTS<br />
2 tbsp oil, plus 1 tsp extra<br />
2 tbsp Clearspring Organic Brown Rice Miso<br />
1 garlic clove, crushed<br />
15 sage leaves, 5 finely chopped<br />
4 portabella mushrooms, stalks trimmed<br />
2 sweet potatoes (about 640g), peeled and chopped<br />
6 tbsp single cream or cream alternative<br />
300ml vegetable stock<br />
1 tbsp maple syrup<br />
1 tsp arrowroot or cornflour, mixed with 1 tsp cold water<br />
Swiss chard or other seasonal greens, to serve<br />
METHOD<br />
Mix 1 tbsp oil, 1 tbsp miso, the garlic and chopped<br />
sage; brush over the mushrooms. Boil the potatoes in<br />
a covered pan of salted water for 10-12 minutes, until<br />
very soft. Drain and mash to a smooth purée. Stir in the<br />
cream alternative; season. Preheat the oven to 140˚C,<br />
gas mark 1.<br />
Meanwhile, fry the sage leaves in 1 tbsp oil for 2-3<br />
minutes until crisp. Drain on kitchen paper; keep warm.<br />
Wash out the pan, then boil the stock, the remaining<br />
1 tbsp miso and the maple syrup for 10 minutes, until<br />
reduced to 175ml. Set aside.<br />
Heat the remaining 1 tsp oil in an ovenproof non-stick<br />
frying pan. Fry the mushrooms, stalk-side down, on<br />
a medium-high heat for 2 minutes, pressing now and<br />
again with a fish slice, until deep golden. Turn, cook<br />
for 2 minutes, then put in the oven for 10 minutes.<br />
Reheat the gravy, add any mushroom juices and whisk<br />
in the arrowroot or cornfl our. Simmer until glossy and<br />
a little thick. Season and serve with the veg, sage and<br />
mushrooms.<br />
COOK’S TIP<br />
Arrowroot is really useful for vegetarian or vegan gravies,<br />
as it adds body without making the gravy cloudy. Avoid<br />
re-boiling once it has thickened.<br />
PORCINI BAVETTE STEAKS<br />
WITH MUSHROOMS<br />
Preparation time: 10 minutes (once meat is at room<br />
temperature)<br />
Cooking time: 15 minutes<br />
Total time: 25 minutes<br />
Serves: 2<br />
INGREDIENTS<br />
275g pack 2 beef bavette steaks, taken out of the fridge<br />
30 minutes ahead of cooking<br />
1 tsp Cooks’ Ingredients Porcini Mushroom Powder<br />
2 tsp sesame oil<br />
400g pack mashed potato<br />
200g sprouting broccoli, thick stems halved lengthways<br />
1 tbsp unsalted butter<br />
1 tbsp light soya sauce, plus more to serve<br />
200g mixed exotic mushrooms<br />
2 garlic cloves, thinly sliced<br />
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