Friday, 18 February 2011

Today's delivery


Oh, it's a very seductive thing, getting fresh, organic vegetables delivered to your door. And here's today's Riverford Favourites delivery - what a beautiful box. On first sight, anyway.

Lurking inside are my culinary nemesis - mushrooms. I'm 34 years old. I should really be a bit more grown up about this kind of thing, but I just really, really hate mushrooms. Love the flavour, but hate the sliminess, the mouthfeel (now there's a word invented solely for mushrooms, I'm sure), the way they look like slugs when they're cooked. If you really want to upset me, serve me a giant portobello mushroom in a bun. Or mushroom soup. I can barely type these words.

So what will I do with them? Perhaps I can find a recipe to combine the dreaded mushrooms with the green pepper gang currently doing time in the bottom of the fridge. I love a green pepper in a big, hot chilli - it seems to really enhance the flavour if diced very small and added up front as a seasoning, along with the onions and garlic - but other than that they're not much cop, are they? I have consulted the good book, my trusty Leith's Vegetarian Bible for inspiration, but the index has precious little to offer me. A mushroom and green pepper stir-fry? Maybe...

My search led me to the Riverford recipe site, but still nothing doing. Everything seemed a little to mushroom-heavy to me. I kept searching. Over to Riverford's competitor, Abel & Cole. Is that disloyal? Perhaps, but I'm a slave to my appetite and refuse to be beaten by these blighters. Incidentally, yogis do not trust mushrooms. Apparently anything that grows in the dark is suspicious. I think this knowledge has fueled my funghi paranoia.

Anyway, so Abel & Cole have come up trumps with their Mushroom Bolognese. Finely diced sounds good to me, and this looks like the sort of thing A would eat up and ask for seconds.

But what about the peppers? The only Leith's recipe to catch my eye is one for Metboukha Tartlets. From the recipe intro: This rich and spicy tomato and green pepper marmelade has its origins in North Africa. It can be served in tartlet cases as a first course or in smaller ones as a canape.

Well, seeing as we are not regular canape-eaters in this house, nor do we often have more than one course, I think I'd have to think of a way to make it a little more substantial to eat as a main. But it's a possible. Watch this space.
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