salt and pepper Archives

Orange spiced roast baby beets and onions with tender eisbein

1 hour, 30 minutes

Porcini mushrooms with gorgonzola

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

3 medium-sized porcini mushrooms
olive oil, for frying
1 sprig thyme
1 knob butter, for frying
fresh lemon juice, to taste
Maldon salt and freshly ground black pepper
150 g Gorgonzola, at room temperature
fresh pear, thinly sliced, for serving
warm, crusty bread, for serving

Method

Using a damp cloth, wipe the porcini mushrooms clean, then cut them into thick slices.
To a frying pan over a high heat, add a drizzle of olive oil and fry the mushrooms with the thyme until tender.
Add a knob of butter and season to taste with lemon juice, salt and pepper.
Serve with Gorgonzola, fresh pear and warm crusty bread.

TASTE’s take:
The porcini (boletus edulis), or cep mushroom, is widely hunted and harvested throughout South Africa and is highly valued for its meaty texture, interesting flavour, and distinguishing shape. When buying fresh porcinis, select those with firm stems and a rich, woody aroma.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Orange spiced roast baby beets and onions with tender eisbein

Creamy rosemary and chicken ragu with grilled baby brinjal

Ciabatta toasts with baby button mushrooms and romesco sauce

Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Baby spinach and gruyere souffle

Roast beef with cafe de paris butter and mash

Creamy leek, shiitake mushroom and baked fresh pasta parcel

Baked mussel and salmon coconut curry parcels

Wild young berry millefeuille

Kalahari truffles with parsley and lemon butter

Pizza with mozzarella, olives, anchovies and capers

Porcini mushrooms with gorgonzola

Porcini mushrooms with gorgonzola

Ingredients

Method