Herb potato cakes with field mushrooms
Herb potato cakes and field mushrooms
MUSHROOMS are abundant at this time of the year, both in the shops and in the wild, and I try to make the most of their seasonality and popularity in several of the dishes currently on the menu at The Angel.
It is important to stress that only a minority of wild mushrooms and fungi are edible, some are potentially deadly, and so if you are interested in finding out more about them it is essential to be in the company of an experienced guide.
The Edible Mushroom Hunt, a Food and Drink Festival event, takes place on Saturday (October 11), at noon, at Fletcher Moss, Didsbury.
This popular walk will be led by local herbalist and mushroom expert Jesper Launder and can last for up to three hours. It is a great way to learn about the different species whilst enjoying the rolling parkland of the Mersey Basin.
Preparing mushrooms is simple and involves trimming the bottom of the stalks before wiping the caps, thoroughly, with a clean, damp cloth.
A few varieties, Chanterelles, for example, may need any surface dirt to be removed with a soft brush first.
Unless the recipe specifically calls for it, mushrooms should not be soaked in water, they act like sponges, and this can destroy their delicate flavours.
When making the mash for the cakes try not to overwork the potato as this will produce a “gluey” result.
Before serving, warm the potato cakes, then cut each into quarters - these are known as Farls.
Place a couple of these Farls on the plate, spoon over a portion of the sauce and then arrange another couple of pieces, at an angle, on top.
Herb Potato Cakes with Field Mushroom, Chestnuts and Chive Cream
Ingredients
150g mashed potato; 1 tsp finely chopped chives; 1 tsp finely chopped parsley; 80g plain flour; Salt and Pepper.
Method
Season the mash, add the herbs and flour to form a soft dough. Flour your worktop and roll out the dough to about 6mm thickness then flour the surface of the dough and cut into 5cm diameter circles.
Heat a non-stick pan without oil and gently brown the potato cakes. Set aside until needed.
Field Mushroom, Chestnut and Chive Cream
Ingredients
1 finely chopped shallot; 25g unsalted butter; 450g roughly chopped field mushrooms; 100g chestnuts, cooked and roughly chopped; 125g crème fraiche; 25g chopped chives; salt and pepper.
Method
Gently cook the shallot in the butter, without colouring, until soft. Add the mushrooms and the chestnuts and cook through, allowing the mushrooms to colour slightly. Add the crème fraiche and reduce to desired thickness, season, then add the chives. Serve!
Beer Choice
Little Creatures is a complex aromatic Pale Ale; quite simply one of the best in the world, writes Russ Otterwell.
Its character is driven by the essential oils and acids of the fresh Cascade and Chinook hop flowers used in its production and, unusually, two different yeasts are employed to both ferment and bottle condition the beer.
The result is crisp, citrussy and a touch cloudy, balanced with a long lasting bitter finish.
Little Creatures Pale Ale. Style: USA Pale Ale; ABV 5.2%; Region: Fremantle Country. Australia.
About Robert Owen Brown
Often described as a maverick, perhaps due to his uncompromising, individualistic approach to cooking, Robert Owen Brown’s passion for food, coupled with his creative and imaginative use of the best local produce, has helped to make him one of the region’s finest chefs.
Robert served his apprenticeship at the renowned Grosvenor Hotel in Chester and worked in Scotland, France and Italy before returning to Manchester with spells at The Midland, Brasserie Saint Pierre, Reform, Lounge 10 and the Chophouses.
He went on to open The Bridge in 2004 where he won an Egon Ronay star in recognition of his work.
His new venture The Angel, in the old Beer House premises, has already received wide critical acclaim despite being open for just a few months.
Robert is committed to serving real, honest, fresh food in an atmospheric pub setting with an ever-changing menu the result.
In addition, you will find a superb choice of bottled beers alongside a varied selection of cask ales from the finest local brewers.
The Angel, 6 Angel Street, Manchester. To make a reservation ring 0161 833 4786.
Published: Thu, 09 October, 2008
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