A very late post of this weeks class – what can I say ….life! Balancing a full time job, studying and trying to practice leaves little time to sit and reflect, but I remind myself that reflection is essential to learn and grow. To be honest, this weeks class was not my best…. I’m not sure why, I can only put it down to not being fully present. I made silly mistakes, but looking for the positives, I learned from them!
The recipes today were straight forward, and nothing I haven’t cooked in my own kitchen. Had I brought my brain along with my body it would have been a snap…but unfortunately 😳. The first mistake was I added ALL the polenta to the cake mix, rather than 85g, retaining 50g for the mushroom dish. Where as my finished product looked good – I can assure you it was not. The rhubarb and the strawberry pattern on the base of the cake, which after baking was inverted to be the top, was lovely…however the cake was inedible due to the error.
The curd in the photo of the finished plate is not mine. My mistake, one which chef was in awe of and actually brought another chef in from the class next door to witness, was that I over whisked the eggs and the result was what I *think* was an lemon Italian Meringue….it tasted lovely but was not what was required. Live and learn!
The soft polenta and mushroom on the other hand was perfect. An easy and tasty dish – prefect for ‘Meatless Mondays’ and any other occasion requiring a tasty, meat free dish.
I know that one ‘bad’ day doesn’t define me but rather it provides an opportunity to learn. Like the challenges I had with hollandaise sauce…having now practiced over the past three weeks, which has made a very happy husband, I think I’ve got it. It just goes to show that perseverance makes all the difference, and not to give up when things don’t turn out right the first time.
The meaty texture and umami flavour of this mushroom 'ragu' makes a lovely marriage with this cheesy soft polenta. Great for 'Meatless Monday's' or any other day vegetarian food is on the menu!
- 50 gm Swiss Brown Mushrooms
- 50 gm Oyster Mushrooms
- 60 gm Button Mushrooms
- 30 gm Butter
- 2 cloves Garlic - crushed
- 1/2 Onion - small dice
- 1/4 bunch Thyme - fresh
- 1 Bay leaf - dried
- 50 ml White wine
- 50 ml White Stock - Vegetable or chicken
- 1/4 bunch Parsley - leaves only
- 165 ml Water
- 165 ml Milk
- 50 gm Polenta
- 25 gm Butter
- 20 gm Parmesan Cheese - grated
- 10 gm salt
- 2 Eggs
- 50 ml White vinegar
In a frypan add butter, onion and garlic. Cook to translucent and add the mushrooms.
Add the wine to deglaze. When the wine has evaporated by half, add the stock, bayleaf and thyme. Season to taste. Keep warm.
Mix the water and the milk and bring to medium heat - bring to boil.
Rain in the polenta, whisking constantly and cook until grainy mixture is gone. Mix I the butter and the cheese.
Place the polenta on a warm plate and top with mushrooms. Drizzle with some good olive oil and add the poached egg. Garnish with parsley.