Saturday, December 30

Buckwheat crepes with Portabello mushrooms, chard and lemon tarragon cream

Serves 4-6 people

Preheat the oven to 175c

12 buckwheat crepes
1 recipe caramelised onions
8 marinated portabello mushrooms (see below)
2 bunches Swiss chard – rough stems removed
400 g grated gruyere cheese

Wash and wilt the Swiss chard. Squeeze out excess water and roughly chop. To assemble, place a crepe in front of you and spread 2 tbsp caramelised onions in a wide strip in the centre of the crepe. Top with three mushroom slices, chard and sprinkle with gruyere cheese. Roll up the crepe and place in a buttered baking dish. Continue with the rest of the crepes. You can prepare the crepes up until this point one day in advance. Just cover with foil and place in the fridge and then reheat the next day. Otherwise: brush the tops with melted butter, cover with foil and bake in the oven for approximately 35 minutes.

The crepes are delicious served drizzled with lemon tarragon cream (see below).

Marinated Portabello mushrooms

8 Portabello mushrooms
150 ml olive oil
About ½ tsp red chilli flakes
2 minced garlic cloves
80 ml white wine
80 ml balsamic vinegar
1 tsp lemon zest

Clean mushrooms and place them gill-side up in a shallow dish. Whisk together the ingredients of the marinade, pour over the mushrooms, cover and let marinate in the fridge for up to four hours.

Pre-heat the oven to 200c. Remove mushrooms from the marinade and pat dry. Place them on an oiled baking sheet and roast for approximately 15 minutes. Cool and cut into ½” thick slices.

Lemon tarragon cream

1 tbsp olive oil
1 small yellow onion, minced
2 garlic cloves, minced
½ tsp salt
Juice of one lemon
Zest of ½ lemons
240 ml white wine
360 ml whipping cream
2 tbsp minced tarragon
Freshly ground pepper
Tarragon strips for garnish

Sauté onions and garlic with salt in olive oil until soft. Add lemon juice, zest and wine; simmer to reduce the volume by half. Add the cream and simmer until thickened to desired consistency. Add tarragon and season with salt and pepper. Drizzle over the crepes.

The painting, Trophy, is by Nicholas Charles Williams.

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