Ingredients

Mushroom ketchup (Can be made the day before)

125g Mushrooms (chestnut or button)

A drizzle of rapeseed oil

50g White onion, diced

2 sprigs Thyme

2 cloves Garlic

250ml Water

5g Dried ceps (or cep powder)

10g Brown sugar

5g Worcester sauce

5g Apple cider vinegar

Sea salt to taste

Soda bread (Can be made the day before or substituted for any good quality crusty bread)

250g Strong white bread flour

200g Good quality granary flour

10g Fine sea salt

10g Baking powder

5g Bicarbonate soda

300g Buttermilk

30g Water

Wild garlic and hazelnut pesto

A generous handful (save a few of the more delicate leaves for garnish) Wild garlic

1 Clove Garlic

A big pinch Basil

A big pinch Parsley

30g Toasted hazelnuts

30g Hafod (or any strong cheddar)

50g Cold pressed rapeseed oil

Sea salt to taste

Smoked eggs

6 Free range hens eggs

100g smoking chips

Introduction

I really think this dish fits the bill, most of it is simple enough to make at home but it’s still a little quirky and fun. Almost all of the ingredients are available locally to us at this time of year. It’s vegetarian and some of the ingredients grow wild around the restaurant or in our kitchen garden. All of these factors help to reduce the dishes impact on the environment and make it more sustainable going forward. I hope you enjoy it.

Method

Mushroom ketchup:

Fry the mushrooms on a medium heat in a heavy based saucepan with a drizzle of rapeseed oil until evenly coloured. Turn the heat down and add the onion and garlic, cook slowly until softened. Add the sugar and cook for a further minute until slightly caramelised. Add the rest of the ingredients except the salt and cook for a further 10-15 mins on a medium heat. Blend in a liquidiser until completely smooth and add salt to taste.

Soda bread:

Sieve together, soda, baking powder and salt. Combine thoroughly with both types of flour. Add buttermilk and water and mix together to form a dough, being careful not to overwork. Shape into a rough log and sprinkle with a little extra good quality. Cook in a preheated oven at 190’c for 20 minutes.

Wild garlic and hazelnut pesto:

Roughly chop the herbs, mince the garlic, finely grate the cheddar and crush the hazelnuts. Combine all of the ingredients and season to taste.

Smoked eggs:

Start by finding a large roasting tray over which a cooling rack or grill rack fits neatly. Place the eggs into a pan of boiling water and cook for 6 minutes on a tremulous simmer. Refresh the eggs in cold water. Once cooled, peel them. Line the roasting tray with foil, add the wood chips and place on a medium heat until the chips begin to lightly smoke. Place the rack over the tray and sit the eggs onto it. Turn the heat down low and cover the whole tray with a loose hood of foil bound tightly around the edges. Leave on a low heat for a few minutes then set aside and leave to cool for half an hour before opening.

To assemble:

Take 4 thick slices of bread, drizzle with a little cold pressed rapeseed oil and fry on a low heat until golden and crunchy around the edges. Share between four large plates, cut all six eggs in half and arrange 3 halves on each piece of toast. This is a good stage to add a few extra fried mushrooms or some wilted greens like spinach of wild garlic. Add a generous blob of mushroom ketchup to each plate and drizzle over some pesto. Garnish with a few delicate leaves of wild garlic.

The Felin Fach Griffin

Features more veg
Features more veg