feast Summer Suggestions

BBQ : Cider : Mushrooms

he oom T r Sh om Bo

Pick your way to tastier meals with our guide to mushrroom foraging
f youre looking for a new hobby that might also serve to enhance your cooking experience, then perhaps mushroom picking is your answer. It may sound like a risky idea that only experts should stick to, but with the right kind of knowledge and some simple equipment you will be ready to go in to the wild and reap the benefits. Sheffield is a perfect city to dabble in this activity. Surrounded by the lush green fields of the Peak District there are endless opportunities to find some fungi friends. If
Freshly picked chrantelle mushrooms

you are willing to look just a little close (and get down on your hands and knees) you will find a multitude of new ingredients for exciting recipes that are waiting to be cooked. So why are mushrooms so great? Well apart from the fun of the picking process, fungi appears in many of our basics foods. Yeast is a type of fungi used in bread, wine and beer. Blue cheese also relies on fungi for its mature and tantalising taste. The UK has a wealth of

mushroom species growing in its fields. From Shaggy Inkcaps to Puffballs to the Penny Bun. To find these shrooms you just need to follow the guidelines and make sure that you are not just looking out for your safety, but also the safety of the environment around you.

Autumn Harvest
Autumn Harvest is a family run business that is based in Rotherham. They can be found at Sheffields Farmers

Market on the fourth Tuesday of every month, and despite their name they have a full stock every month. If you want to taste test some wild mushrooms before attempting to find some yourself, then this is the place to go! Jane and Adriano are mushroom fanatics. Adriano is originally from Italy which means he has many a good mushroom recipe up his sleeve. Most of their products are grown locally and they are happy to give advice on what mushrooms to buy, and how to make the most out of them. Their display is colourful and is sure to get you watering at the mouth. The gourmet mix is a good bundle to begin with. A basket containing pink and yellow oyster, shimeji, shitake and crimini, this selection will almost certainly make you go mushroom mad. So next time you wake up in the early morning and you see the dew laden ground, perhaps you should grab a basket and venture out to the nearest field. Not only will you have a refreshing day out, but you will also return home with some fresh, wild mushrooms that are ready for consumption, after a good wash of course. It has been said that mushrooms are the meat of the poor, so whether your short of cash of just looking for a freebie, this could be the perfect hobby for you.

The Dos and Donts

sure of Try not to mix the mushrooms in your basket Wrap in paper, but not plastic because the mushrooms need to breathe If you find a poisonous mushroom dont destroy it. They are important to nature. Do not trespass. Make sure you get permission to use the land if you need it Leave the field as you found it. Dont litter Growth of shimeji mushrooms

Never pick anything to eat that you are not

Essential Equipment
A knife, ideally one with a hooked inward blade to make cutting the stem easier, similar to a pruning knife A brush to dust of any debris A basket or paper bags, never use plastic as they sweat and spoil. Ideally a wicket basket A flask of tea. foraging should be done at leisure and made enjoyable with time to assess the finds so far Mushroom field guides (usually more than one for reference) Grab a guide to help you pick

Have fun with your fungi

Enoki and Spinach salad
Time: 10 mins Serves: 4 300g enoki mushrooms 250g baby spinach leaves 2 tablespoons balsamic vinegar 55g Parma ham, thinly sliced 1 teaspoon sweet mustard 1.Wash the spinach 2.Mix together the oil, vinegar and mustard. 3.Toss the spinach in this mixture to marinate 4.Stir in the mushrooms and parma ham. Serve.

Maitake Grilled Omlette

Time: 7mins Serves: 2 200g Maitake 6 eggs Knob of butter 2 tsp Tyme 1 clove crushed garlic 50g grated cheese 1.Lightly fry the mushrooms in butter with garlic and thyme 2.Take off of the heat and mix in the beaten eggs and grated cheese 3.Transfer the pan to the grill for about 5 minutes. Slice into quarters. Serve

Cookin mushrog with oms

More recipes at: feastmagazine.co.uk

The Big Apples

Join Megan Adams as she explores the world of cider at Llanwonno Cider Festival
have always thought of cider as being the perfect summer tipple. A sweet, refreshing, and alcoholic beverage to compliment the sunshine and enhance good spirits. Its just a shame that I have never been able to adjust my taste buds to actually enjoy it. For this reason I decided that the perfect place for me to explore the world of cider was at Llanwonno Cider Festival. On arrival I was greeted by an oversized marquee, with the faint sound of country style music. There was a scent of hay which I could not quite understand, but once inside all became clear. Bales of hay surrounded me, and a few men with straw hats and vintage looking guitars stood on a makeshift stage. It no longer felt like I was on top of a mountain in a small Welsh village. Smiling faces and raised voices suggested to me that the cider was well and truly flowing, and it was about time I taste tested some of the locally produced drinks that surrounded me. Being a cider novice I sought guidance from one of the stall workers, who was glad to educate me on his array of apple based beverages.

producers. They have won numerous awards and have even got their cider being served in the Wetherspoons chain. I thought this was a great place to start. First taster to catch my eye was Cloudy Scrumpy. If I was to be a cider drinker then I wanted to start with a classic. Firstly I noticed the sweetness. It was not like the cans of cider I had tried in the past, but was instead fruitier and less fizzy. Perhaps cider drinking could work for me

after all. This stall also offered Orchard Gold. A smooth tasting cider with a bit of kick. It was oak matured and suitable for vegetarians and vegans. I felt like I was beginning to learn the lingo and starting to understand that perhaps not all ciders are the same.

Ty Bryn Cider

Gwynt y Draig Cider

Gwynt y Ddraig, are Wales most up and coming cider

With my new found enthusiasm I walked across the hay to an impressive looking stand showcasing Ty Bryn Cider. The couple serving the cider were Tony and Jo Watkins. They fell in to

the cider business after a dry summer on their farm and lots of extra fruit. They decided not to let it go to waste, and began their journey in to cider making. They have now been producing juicy, thirstquenchingly good cider for nine years. This is a family business and we still farm beef cattle and sheep along with a little bit of arable, said Tony Watkins. But the brewing has been a successful and satisfying diversion. This all sounded far too good for me to pass up. The cider was golden in colour and its alcohol percentage was slightly higher than the ones I had previously tasted. However, regardless of its more alcoholic taste it was easy to drink and seemed to be a popular choice with the men, who were crowding around the table.

It began to get later in the evening and the relaxed atmosphere continued. Bread and cheese were being served, which complimented the cider

perfectly and just added to the summer feeling that was floating around I decided to make my final stop at the Toloja cider

Toloja Cider

stall. The fruit used in our products are all grown in Wales and incorporating Welsh varieties. They are handpicked and unsprayed. No chemicals or added yeast are used, hence our slogan natural to the core said Kevin Sweet. This patriotic cider had names such as Merlins Potion and The Spirit of Pendragon. It was all quaintly packaged, and had a homely feeling to it. My cider choice of the day was from this very stand. Named Drunk Dewi it was a sweet cider that was not offensive to my taste buds at all. I had made my decision, this was my favourite cider.

Complimentary Cider
h rnis Cake Co er Cid
Now it is time to add some fruity goodness to your summer recipes
Time: 1hr 30min 85g raisins 85g sultanas 85g currants 4-5 tbsp cider or scrumpy, rougher the better 170g margarine 170g light brown sugar 3 medium eggs, beaten 225g self raising flour, sifted 2 tsp mixed spice 1. Soak the fruit in the cider, best overnight. 2. Pre heat the oven to 180 C gas 4. 3. Cream the stork and sugar together really well until fluffy and light. 4. Add the eggs slowly, adding a little flour as you go along. 5. Add the rest of the flour and spice and mix well. 6. Add the soaked fruit, then spoon into a well buttered 22cm x 7cm deep loose bottomed cake tin. 7. Pop into the oven and cook for 50-60 minutes, or until well risen and light brown. 8. Cool and turn out, serve with clotted cream
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The British Barbeque

he British barbeque is a time honoured tradition. As soon as a ray of sun escapes through the gray clouds, the shorts are on and the grills are out. Mainly a sausage and burger affair, the British could be accused of being slightly conservative when it comes to exploring what to put on the grill. Ashley Morgan is a self employed caterer who decided to take his culinary skills and make them in to a business. He works in the South Wales area, and even hires himself out to take control of your summer barbeques. Feast decided to talk to him to get some tips on how to be more adventurous when cooking in the summer months. I think the main problem is that people are scared. For some reason as soon as you take cooking outside people start to question whether the food is cooked properly. With sausages and burgers

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Too afraid to experiment with your barbie? Feast is here to help you to become a grilling machine

everybody knows where they stand. If you want to start off small I would suggest staying away from experimenting with meat, and maybe try a homemade barbeque sauce. I have always found that a great sauce can change the whole taste of a meal, and this is especially the case when it comes to grilled meat. There are some really simple recipes out there, and once you find one you like, then you can just add your own flavours and make it your creation. Ashley has always been a major food fan and has never been afraid to take the trial and error approach. If you never try it then youll never know if it could work. I think the best way to approach exploring new cooking techniques is to start with the basics and build on them. Ashley said, Side dishes are always key to a great barbeque. Try not to just

stick to a simple salad, thats far too boring. Im a big fan of homemade salsa, which is a great dish for the summer months and simple to make. You can really impress your guests if you get it right, which you almost certainly will. So what about taking the plunge and attempting some meaty delights? Barbeque ribs always give a new dimension to a spread. Theyre tasty, and will definitely go well with the homemade barbeque sauce. The trick is to look confident in what you are cooking, then already people will start to believe that it is going to taste good. Ashley left us with one final piece of advice. If you are going to attempt your first adventurous barbeque invite a small crowd. Once your closest friends have tasted your new creations then youll gain confidence and wont be able to stop grilling.

illing t Gr Ge
Homemade Burger
10 g butter 75 g onions, finely chopped 450 g minced beef, or minced lamb 1/2 tsp thyme, chopped 1/2 tsp parsley, chopped 1 eggs, beaten Pinch fine sea salt and freshly ground black pepper 4 tbsp olive oil, for frying 1. Melt the butter in a small saucepan, and add the onion. Fry over a gentle heat until the onion is soft and very pale golden. Leave to cool.

Now its time to try it yourself

2. Mix the mince with the herbs and egg, and then season with salt and pepper. Add the onions, and mix. 3. Fry a tiny bit of the mixture in the frying pan to check for seasoning, and then shape into hamburgers. Heat the oil in a frying pan and cook the burgers for several minutes on each side. 4. Split the ciabatta horizontally, and toast under the grill. Fill the toasted ciabatta with lettuce, the mayonnaise and some cucumber pickle.Pop the hot cooked burger inside, and serve immediately.

BBQ Sauce
1 small onion, chopped 3 cloves garlic, crushed olive oil 1 red chilli, finely chopped 1 tsp fennel seeds, crushed 55g/2oz dark brown sugar 50ml/1fl oz dark soy sauce 300ml/10fl oz tomato ketchup Salt and pepper

1.Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. 2.Add the soy sauce and ketchup and season with salt and pepper. 3.Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.

BBQ Spare Ribs

For the sauce 2 tbsp olive oil 1 onion, finely chopped 2 x 400g cans chopped tomatoes 3 garlic cloves, finely chopped 50g/2oz light muscovado sugar 4 tbsp malt vinegar 3 tbsp Worcestershire sauce 1 tbsp tomato pure 2 tsp Chinese five spice powder 1 tsp ground cumin salt and freshly ground black pepper

1.To make the sauce, heat the oil in a saucepan and add the onion. Fry for 3-4 minutes, until softened, then stir in the rest of the ingredients. Mix well and bring to the boil. Reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until thickened. 2.Place the ribs on the barbecue and cook for 10-15 minutes, depending on the thickness of the meat. Brush the ribs liberally with the barbecue sauce every few minutes, until they have a thick, sticky coating, and serve.