1 or 2 kohlrabi’s
10 shishito peppers
small bunch of wasabina
1 pot of crème fraiche
2 garlic cloves, grated
1. Start with the dipsauce so the flavours can be enhanced:
2. Finely chop the wasbina and grate the garlic. Mix them with the crème fraiche, a squeeze of lime juice and a good pinch of black pepper. Stir and set aside in the fridge.
3. Peel the kohlrabi and slice in chunky batons, then steam for a minute or 5.
4 .Pre heat a grill pan and add a glug of sunflower oil. Grill the batons until brown and crispy on the edges, pile on a plate and sprinkle with salt.
5. Continue to grill the shishito peppers and add to your snackplate with the dipsauce and extra slices of lime. Tuck in!
6cm rice paper wrappers
small bunch of shunguki
handful of seaweed
5 to 8 shiitake mushrooms
handful of beansprouts
400 g cooked & peeled prawns
10 shishito peppers
light soy sauce
1. Chop the shiitake mushrooms and stir fry in a hot wok for 10 minutes in a splash of sesame oil and a gulp of light soy sauce.
2. Wash the seaweed, chop finely and add in the wok with shiitake, continue to stir fry for 1 minute.
3. Take the wok from the heat and stir in the washed and chopped shunguki, chopped shrimps and beansprouts.
4. Grill the shishito peppers in a hot grill pan in some sesame oil.
5. Soak a rice paper in warm water for 30 to 40 seconds until pliable, remove and add another to soak. Place a generous spoonful of the mixture in the centre of the paper and roll up to form a cigar, tucking in the ends as you roll. Place with the seam-side down on a plate and repeat until all the papers and filling are used up.Cover with a damp tea towel if not serving immediately.
6. For the dressing dissolve honey, rice vinegar, light soy sauce and water in a small saucepan.
7 .Serve the wraps with the peppers and sauce on the side.
Mushrooms are cool. Not always easy to work with, they are delicate and fragile. But once you gently prepare them for their tasty finale your efforts will be rewarded. They fit in well with the autumn because of their brown and earthy shades but for me mushrooms can hang out in the kitchen any time. Savoury pies and cakes and muffins and everything else are sort of my thing and I altered this recipe with what I had available.
300 g mixed mushrooms
6 sheets puff pastry
25 g soft butter
25 g cheese
flat leaf parsley
2 garlic cloves
5 to 6 walnuts
coarse sea salt
1. Preheat the oven to oven 200 c
2. Gently tear the mushrooms in evenly pieces. Take out the pastry to defrost but dont let it go soft and warm.
3. Melt butter in a hot pan, cook the mushrooms on high temp for 5 minutes so all the liquid evaporates. in the last minute add walnuts, and if you wish prunes, to the mixture.
4. In the meantime, cut the sheets in circles and carve them to create a ridge, about 1 cm from the edge. use a spoon and make sure you dont cut through the pastry.
5. Take the pan of the heat and mix in the cheese, garlic and parsley. Season with sea salt and ground black pepper.
6. Place a spoonful of the mushroom mix in the centre, inside the ridge. Stroke the corner with egg yolk and place in the oven for 35 to 40 minutes. Make sure you have one for each guest as I am telling you…they will love you.