jamieoliver.com
Ingredients
(serves 4)
·
4
sprigs fresh tarragon
·
2
sprigs fresh thyme
·
6
white peppercorns
·
2
cloves garlic, peeled and finely sliced
·
400
ml white wine vinegar
·
1
litre olive oil
·
100
g plain flour
·
sea
salt
·
freshly
ground black pepper
·
zest
of 1 lemon
·
4
large handfuls mixed mushrooms (porcini, field, girolles and morels)
·
1
small bunch fresh flat-leaf parsley
Instructions
1. Start by making your posh, flavoured
vinegar. Put the whole sprigs of tarragon and thyme, the peppercorns and garlic
slices into a bottle, then top with the vinegar, making sure it completely
covers all the herbs and spices. Allow the vinegar to steep for at least a few
hours and, remember, the longer you leave it, the more delicious it will
become. You can let it infuse for a couple of weeks to really push up the
flavour and, as long as you strain the vinegar after this time and bottle it
up, you can keep using it for a good few months.
2. Fill a deep pan with the olive oil
and let it heat up over a medium heat. Meanwhile, put the flour on a large
plate with a generous pinch of salt and pepper and the lemon zest. Cut or tear
the mushrooms into uneven chunks, and sprinkle them with a bit of water to
moisten them. Toss handfuls of the mushrooms in the seasoned flour until they
are all lightly coated.
3.
To
test if the oil is hot enough, add a small piece of potato to the pan. Once it
begins to sizzle and brown, the oil is ready. Deep-fry the mushrooms in batches
– about a handful at a time - until they're golden brown. The cooking time will
depend on the size of the mushrooms but it shouldn't take more than 3 or 4
minutes – just use your instincts. Remove from the oil using a SLOTTED spoon
and leave on kitchen paper to drain for a minute. Serve as soon as possible
sprinkled with a pinch of salt, some posh vinegar and some roughly chopped
parsley. Delicious!
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