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This weekend it’s been all about Hugh. Hugh Fearnley-Whittingstall that is. Hugh has to be up there with one of my favourite cooks, so I’ve been enjoying watching his new Veg Everyday series, albeit it a little slower than everyone else as I’m watching it online when I get a free hour in the evenings.
We made two meals this weekend that he’s made recently and both were delicious – I hope they become part of our cooking repetoir. The first one I wanted to share was his Mushroom Ragout with Soft Polenta, which we made for tea last night. I’ve only tried cooking polenta once before and it was a disaster – it didn’t taste of anything and we ended up dumping the lot.
This time the polenta was delicious – I think maybe last time I was too shy with my seasoning – a nice loose texture spiked with chopped rosemary from the garden and finely grated Parmesan. The mushrooms too were to tasty – I added quite a bit more red wine than the recipe asks for because the liquid kept disappearing (we were doing half the recipe) but it didn’t seem to be a problem!
We ate it with a pile of peashoots and a drizzle of extra virgin olive oil.
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Sweetcorn fritters are part of my childhood memories. When I was younger my neighbour’s house was always full of lots of kids and she would often feed us all – sweetcorn fritters, simply made and cooked quickly on her Aga were what I remember her making us.
The making and cooking of them is just one of those childhood memories that will always stick with me, all us kids crowded round a big wooden table digging in to the hot fritters as they came off the stove. So with sweetcorn season upon us this is what we had for dinner.
With a new but delicious recipe from the Riverford Farm Cookbook we dug into a plateful of hot fritters with a green salad, hot radish sprouts and a simple tomato salsa. The fritter batter contained polenta and flecks of fresh (and homegrown I might add!) red chilli and fresh herbs from the garden.
No Aga in sight, I used one of my favourite cast iron enamel frying pans and they crisped up to a gorgeous golden brown.
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