Turkish style mushroom pizza

Pizza base:

  • 1 tsp honey
  • 1 tsp (3g) dried yeast
  • 100 ml warm water
  • 100 g Plain flour
  • 100 g Wholewheat flour
  • 1 tsp salt
  • 1 tbsp olive oil

Topping:

  • 2 tbsp olive oil
  • 250 g Cooked and Chopped Mushrooms.
  • 1 red onion, peeled and finely chopped
  • Salt and freshly ground black pepper
  • 2 cloves of garlic, peeled and crushed
  • 3 tsp ground cinnamon
  • 3 tsp ground allspice
  • 3 tomatoes, finely chopped
  • 2 tbsp pine nuts
  • 1 tbsp chopped mint

Method

Making the base:

  1. Dissolve the honey and yeast in the warm water.
  2. Put both types of flour into a mixing machine with the olive oil and salt, water.
  3. Add the yeast mixture and mix together for 2-3 minutes using the dough hook. You may need to stop the machine if it’s a large bowl and scrape the
    sides to make sure all the ingredients are mixed.
  4. If mixing by hand, mix together to form a smooth dough, and knead for 5 minutes.
  5. Transfer the mixture to a clean bowl, cover with cling film and leave the dough somewhere warm, to rise for about an hour. The mixture should double in volume.
  6. While the dough is rising prepare the topping.

The topping:

  1. Season and fry the Mushrooms and onion in the olive oil, on a medium heat.
  2. Add the garlic, cinnamon and allspice and cook for for 3-4 minutes until lightly coloured and stir every so often.
  3. Cook out till the mushrooms turn to a nut brown color
  4. Remove the mushrooms to allow them to cool and finely chop them.
  5. Add the cloves of chopped garlic to the same pan and lightly cook
  6. Add the tomatoes to the same pan and turn down the heat. Continue cooking for 3-4 minutes and stir every so often.
  7. Put the chopped mushrooms back into the mixture, which now should be fairly dry, if not leave it on the heat for another minute or so.
  8. Add the pine nuts and mint and leave to cool.
  9. Transfer the dough on to a lightly floured surface, and with the heel of your hands knock the air out of the dough so it returns to its original size.
  10. Divide the mixture into 12 pieces and shape them with your thumb and fingers into little rounds.
  11. Pre-heat the oven to 200ºC/390ºF/gas mark 6.

The base:
Roll out the pieces to circles about 8-10 cm and put them on to lightly oiled baking trays.

The topping:
Spoon the mixture on thinly in the center, leaving about 1cm boarder around the edge. Cook for 6-7 minutes and eat immediately.

James Martin’s Beef fillet with bacon, chestnut mushroom puree

Serves 4

What you will need

  • 4x225g (8oz) fillets of beef
  • 1tbsp olive oil
  • 50g (20oz) butter
  • 300g (11oz) Jerusalem artichokes – peel and thinly slice
  • 8 slices of dry-cured back bacon cut into lardons
  • 4 tbsp chopped flat-leaf parsley
  • Salt and black pepper

 What you will need for the chestnut mushroom puree…

  • 15g (½oz) butter
  • 1 shallot, chopped
  • 1 clove of garlic, peeled and chopped
  • 25g (1oz) chestnut mushrooms, chopped
  • 110g (4oz) button mushrooms, chopped
  • 50ml (2fl oz) white wine
  • 110ml (4fl oz) double cream
  1. To make the chestnut mushroom puree, melt the butter in a frying pan set over a medium heat and add the shallot and garlic.  Sauté for 1 minute, then add both types of mushroom and sauté for 3 minutes.  Add the wine and cream and simmer for 5 minutes until thickened.  Place in a blender and mix to a puree, or puree with a hand-held blender, then season with salt and pepper and set aside.
  2. To cook the steaks, first season with salt and pepper, then add to a hot frying pan set over a high heat. Brown well on one side before turning over.  Add the olive oil and half the butter and cook to your liking – 2-3 minutes for rare, 5 minutes for medium, 7-8 for well done – basting all the time.
  3. While the fillets are cooking, peel and thinly slice the Jerusalem artichokes.  Melt the remaining butter in a non-stick frying pan and fry the bacon until crisp, then remove from the pan and dry on kitchen paper.  Tip in the artichokes and sauté for 5 minutes, or until they are golden brown, then return the bacon to the pan.
  4. Add the parsley and season well with salt and pepper.  To serve, place the artichoke and bacon mixture in a pile in the middle of each plate, with a steak on top, the pan juices spooned over and the mushroom puree, reheated if needed, on the side.

Fabulous Baker Brother’s Salmon and Mushroom En Croute

Serves 4

  • 1kg organic farmed salmon, skinned
  • 20g butter
  • 300g flat cap mushrooms or wild, chopped small
  • 1 lemon juiced and zest
  • Small bunch of parsley
  • 30g creme fraiche
  • 200g large spinach leaves
  • 1 pack of all butter puff pastry
  • 1 egg

Dill sauce

  • 1shallot diced
  • 1tbsp butter
  • 50ml white wine
  • 200ml double cream
  • 1tbsp whole grain mustard
  • Bunch of dill
  • Salt pepper
  1. In a pan melt the butter. Add the chopped mushrooms and fry for 3mins until brown and moisture has gone. Season and remove from the heat. Add the zest and juice of lemon and chopped parsley. Stir in the creme fraiche and chill down.
  2. Bring a pan of water to the boil. Add the spinach and remove quickly to a bowl of cold water. When cold, squeeze out excess water and layout flat.
  3. Take a sharp knife and butterfly the salmon (cutting a pocket into the side of the piece but not going all the way through). Season the salmon all over and place a third of the mushrooms into the middle. Close the salmon up, spoon a third on top. Cover with a layer of spinach.
  4. Lay the pastry out and flip the salmon carefully onto one end. Spread the remaining mushrooms over the new top and again cover with a layer of spinach. Wrap the pastry over the top and crimp the edges with a fork. Trim the edges and use the left over for some pastry art.
  5. To make the dill sauce, sweat the shallot in a pan with the butter. After 5mins add the white wine and turn up the heat, allow to boil hard. Add the cream and simmer for 5mins. Stir in the mustard and chopped dill, season and keep warm.
  6. Place in the fridge for 30mins to firm up. Meanwhile preheat the oven to 200c.
  7. Egg wash the pastry for a glaze. Place directly on top of a preheated tray and bake for 15mins. This should be just enough to cook the pastry and the salmon to be just cooked. If you prefer it more well done then cook for a further 10mins.
  8. Remove and carve at the table, serve with the dill sauce and some boiled new potatoes.

Hearty Flat Mushroom and Puy Lentil Cottage Pie

Ingredients:

  • 6 large Maris Piper potatoes
  • Knob of butter or margarine
  • Splash of milk or cream
  • Black pepper, white pepper and sea salt
  • ½ carrot, diced
  • 1 leek, sliced and washed
  • 1 onion, diced
  • ½ stick of celery, diced
  • 120g puy lentils
  • 1½ -2 pt good quality vegetable stock
  • Sprigs of fresh thyme and rosemary, finely chopped
  • 2 bay leaves
  • 8 large Flat mushrooms, diced (or whichever mushrooms you prefer)
  • 2 cloves of garlic, crushed
  • 1-2 tbsp soy sauce
  • 50g grated cheese (optional, but mature cheddar works best)
  • 1 large tomato, sliced (optional)

Method:

  1. Peel and boil potatoes for the mash. Once soft, leave to drain for five minutes then mash together with butter, a splash of milk or cream and season with salt and white pepper.
  2. Sauté the onion until translucent then add all the remaining vegetables apart from mushrooms.
  3. Once vegetables start to soften, add puy lentils and sauté for further 1-2 minutes, before adding vegetable stock, soy, fresh herbs and bay leaves.
  4. Bring to simmer, add salt and black pepper to taste and simmer until lentils are soft and fully cooked. Add more liquid if required.
  5. Add chopped mushrooms and cook for a further five minutes until mushrooms are cooked. Taste and add more seasoning if necessary.
  6. Layer the mixture in a large deep oven-proof dish. Aim for at least a 2 inch depth of mixture at the bottom, before layering the creamy potato over the top, aiming for at least 1 inch depth.
  7. Garnish the cottage pie by sprinkling with grated cheese and tomato slices (if using).
  8. Bake at 190 degrees Celsius until bubbling and the top is golden and crispy.
  9. Serve with red or green sautéd cabbage.