Heat some tasteless oil, like Rapeseed, add the fungus and season - be pretty heavy handed with the pepper. Mind you, I have the palate of a cushion and I find 'subtle flavours' to be a phrase used to describe under seasoned dishes.
Also recommended would be to check out the National at Glastonbury. They were amazing. But you can't add them to your pan. Or have them on toast.
Did I finish the recipe? Probably not but who cares. Once the mushrooms start getting some
colour add the garlic. I like a strong almost raw garlic hit that's why I add them here and not at the start. Give it all a toss and add a knob of butter and some fresh chilli. Parsley would go down well too. A squeeze of lemon juice is all we need to be happy. Very happy in fact. So happy you want to grab the underneath of your chair and hop around the room. Well maybe.
Back to the 80's we go or perhaps even further, maybe a breakfast meeting in MadMen? But if we focus on the 80's, you will need a mullet and shoulderpads. Thankfully, both seem to be making their way back to the 'high-street', as a fashionista might retort. Yes, shoulder-pads are back in vogue and I am currently designing my own brand of aprons with shoulder pads, so stay tuned for more info!
Shred your lettuce, preferably iceberg. You need the crunch. Make some mayo and add some ketchup and harissa for your sauce. Clean and de-vein the prawns, not in that order and cook them in some oil with some good seasoning. Set aside till cool and needed. arrange in a bowl or glass or pocket. Easy-peasy-lemon-squeezy.
Easier than playing England. Sweat off an onion and some garlic. While this is happening, dry fry some coriander seeds, cloves and nutmeg, then crush to a powder. Add 300g of minced pork to the pan followed by the ground spices. Cook for a while, then add some white wine vinegar and sherry. Season and transfer 2/3 of the mince to a blender, leaving the rest in the pan to get crunchy. Add some mustard, cream an egg and more sherry if you feel giddy, to the mince in the blender. Oh and some apricots. Blitz to a consistency you like and mix in the reserved mince. Roll out your puff pastry and cut circles of desired size. Egg wash one half and fill with the mix and seal with a top layer. Give it a good egg wash and repeat with the remainders. Add a fancy cut on the crust if you could be bothered - I don't exactly have the hands of an angel - although I am getting excellent lessons in pastry and baking from a very talented chef - but that aside I am so awkward and messy it makes me laugh and the chef angry, my point is I do not have a soft touch.
Minced Pork €5.00
Prawns (1/2 price)€2.40
Puff Pastry €3.20
Veg and salads €2.50
Franziskaner Weissbier 5%
On the stereo:
Spoon, Vuvuzelas, Gorillaz at Glastonbury