To “paint a picture” for you, here's a couple of photographs of
the Dem Room, ready to rock and roll!
On arrival my guests are welcomed with a glass of whatever takes
their fancy together with a recipe pack for the evening and we begin.
We have three “courses”, although I should explain this is a
demonstration and a tasting, not a three course dinner! Tonight's
class includes three elements, retro, technique and speed and is
designed to offer recipes that are quick and useful.
First up is the appetiser, a little morsel to whet the appetite –
this is definitely a trip down memory lane, back to the 70ies :
Retro
Rooms
Serves
6
750g
chestnut mushrooms cut into quarters
2
tbsp flat leaf parsley – finely chopped
2
tbsp lemon juice
Glug
of dry sherry
6
tbsp rapeseed oil
100g
unsalted butter – at room temperature
4
garlic cloves – or equivalent paste
salt
and black pepper
Mix
the butter with the garlic. Heat the oil in a large frying pan, add
the mushrooms and season with salt and black pepper. Add the lemon
juice and a glug of dry sherry. Add the butter and garlic mixture
and cook for 5/7 minutes, fold in the chopped parsley.
Serve
in ramekins with warm crusty bread to mop up the garlicky yumminess.
As an
alternative you could add croutons to your mushrooms and not bother
with the crusty bread.
You can always tell how well received your dish is – it's silent!
