- Approx 300 grams (or more) of tasty mushrooms. You could use anything - oyster, shitake, swiss brown. A combination work well, if you can't get tree mushrooms
- 50g (or more) of unsalted butter
- 200 grams of heavy lightly soured cream. (don't worry about the fat content - it's good for you. Read Nina Teicholz, Gary Taubes etc if you don't believe me.)
- 2 brown onions
- Several cloves of garlic - more or less to taste, (used about 4)
- Chicken stock - homemade of course. About 200ml.
Salade de Chevre Chaud
We first had this as an entree in Spain and now I make my own version. It is simplicity itself and wonderful as a light starter. The freshness of the lettuce contrasts beautifully with the oiliness and saltiness of the anchovies.
Simply cut lettuce hearts in half lengthways and drape with anchovies straight from the jar. Drizzle with a bit of the oil.
1 large brown onion (and a shallot or 2 if you have them)
The essential veg are:
- Red Onion - cut into quarters.
- Garlic cloves - as many as you want.
- Peppers cut into large chunks.
Smother in olive oil.
Cook on a low heat - 160° for an hour to an 1 1/2 hours.
This is one of Lawrence's specialities. It's farily quick and simple but abosutely delicious.
Pork Filet - sliced into thick rounds
Dijon mustard - couple of tablespoons, or to your taste.
Creme fraiche - couple of tablespoons
1 cup of sliced mushrooms.
Unsalted butter for cooking
Glass of wine for the chef
Gently fry the pork medallions in butter until lightly golden and just cooked (a bit pink inside is good at this stage.) Put aside and keep warm.
Next saute the mushrooms and when soft add the mustard, and then gently stir in the creme - keeping the heat low. When the sauce is integrated add the pork back in and gently reheat. Serve with greens and new potatoes.
Almost any white wine goes well with this. I like something with a bit of body weight, but Lawrence prefers a Rhone style aromatic white. Last time we had a Chateauneuf de Pape and it worked a treat. If only we could afford to drink that each time.