There is always something reassuring about the return of a regular chef to deliver a class at Plough Creek Cooking School.
We know we are going to taste delicious food, learn new skills and generally enjoy the company of a friend.
Brad Warton has become one of our friends. Of course I like him hanging out in my kitchen ‘cos when I say “Oh Brad, that is beautiful”. He always responds with “No Deb, you are beautiful, that is just delicious!”
We know we are going to taste delicious food, learn new skills and generally enjoy the company of a friend.
Brad Warton has become one of our friends. Of course I like him hanging out in my kitchen ‘cos when I say “Oh Brad, that is beautiful”. He always responds with “No Deb, you are beautiful, that is just delicious!”
Brad hanging out with Deb
Recently we had another class of Spanish fare and a private class with Brad that was a guy’s only BBQ class.
Always a hot favourite are the marinated olives.
We thought you might enjoy the recipe of the Confit Mushrooms
Setas Confit- Confit mushrooms (serves 8-10)
Ingredients
700g mixed mushrooms (I suggest oyster, shitake, shimeji and portobellos)
Salt
3 cups of light olive oil
5 garlic cloves (in skins)
3 bay leaves
9 sprigs of thyme
4 sprigs of rosemary
Sherry vinegar
Parsley (chiffonade)
Lemon juice
Method
Preheat oven to 115°C. Clean stems of mushrooms and tear or cut into chunky but even pieces. Place in colander, sprinkle well with salt and set aside for 1hr tossing now and then. Discard liquid and pat mushrooms dry. Combine all in oven proof dish, foil and place in oven for 1 and a half hours or ‘til mushrooms are very tender. Strain (saving the now mushroom flavoured oil for later use). Let the mushrooms come down to room temperature, place in a deep plate, moisten with some of the reserved oil, sprinkle with sherry vinegar and parsley and serve with lemon wedges.
If you want to call in and say hello to Brad (say you saw his picture here on the PCH Blog) he is cooking incredible tasting food at the Mandalay Bus in Canberra at the moment.
I was lucky enough to call past recently and tasted some of the best street food ever…go check it out, end of Lonsdale Street, Braddon.
Happy tastings.
DC x
Ingredients
700g mixed mushrooms (I suggest oyster, shitake, shimeji and portobellos)
Salt
3 cups of light olive oil
5 garlic cloves (in skins)
3 bay leaves
9 sprigs of thyme
4 sprigs of rosemary
Sherry vinegar
Parsley (chiffonade)
Lemon juice
Method
Preheat oven to 115°C. Clean stems of mushrooms and tear or cut into chunky but even pieces. Place in colander, sprinkle well with salt and set aside for 1hr tossing now and then. Discard liquid and pat mushrooms dry. Combine all in oven proof dish, foil and place in oven for 1 and a half hours or ‘til mushrooms are very tender. Strain (saving the now mushroom flavoured oil for later use). Let the mushrooms come down to room temperature, place in a deep plate, moisten with some of the reserved oil, sprinkle with sherry vinegar and parsley and serve with lemon wedges.
If you want to call in and say hello to Brad (say you saw his picture here on the PCH Blog) he is cooking incredible tasting food at the Mandalay Bus in Canberra at the moment.
I was lucky enough to call past recently and tasted some of the best street food ever…go check it out, end of Lonsdale Street, Braddon.
Happy tastings.
DC x
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