Wild boar forest pie

Wild boar is a meat that a lot of people have heard of and maybe seen on a restaurant menu but few have cooked at home. To get the maximum flavour and richness from wild boar it needs to be cooked low and slow so this pie recipe is a perfect introduction to it. In keeping with autumn ingredients I have paired the boar with the earthiness of porcini as it is wild mushroom season after all. This pie can be made in advance and is a great crowd pleaser. I made the boar sauce a couple of days before I needed it which really intensified the flavour. Not only do you get a pie recipe with this but you can also use  the wild boar base as a ragu which is delicious with pasta or creamy polenta so you get two ideas for one here!

Now just a quick word about mashed potato. I know potato ricers are popular up and down the country for a super smooth mash but I prefer to use a little (read ‘lot’) of elbow grease and mash for England with a good old stick masher! Yes, it is more time and labour intensive but it is still just as smooth so pick your weapon of choice and get mashing!

pie

Ingredients- serves 4
Vegetable oil
400g wild boar- diced into large chunks
1 large white onion -chopped
2 garlic cloves- crushed
Small pack of pancetta (optional)
20g dried porcini mushrooms- soaked
1 carrot- finely chopped
2 celery sticks- finely chopped
1 tbsp tomato puree
100ml red wine
400g tinned chopped tomatoes
300ml beef stock
Fresh thyme, bay leaves and 4 juniper berries
5 Maris Piper potatoes- peeled and halved
Unsalted butter
Milk
Salt and pepper

1. Get cracking by preheating the oven to 160c/ 140 fan. Take a large casserole pan and heat a good glug of oil over a medium to high heat. Add the chunks of boar and cook to brown them off. You can do this in a couple of batches so you don’t overcrowd the pan as this does not make for beautifully golden meat. When browned, remove the boar and set aside.

2. Next up keep the meat juices in the pan and cook the garlic, onion and pancetta (if using) until the onion is softened and the pancetta is turning golden. Pop in the carrot and celery and cook for a further couple of minutes. Stir through the tomato puree and make sure it is all well combined.

3. Add the red wine and reduce by half before the stock, tomatoes and porcini go in. Pop in the herbs, juniper berries and season. Cover the pan and cook in the oven for 3 hours until the boar is tender and simply falls apart. Towards the end of cooking check the boar and the sauce should have reduced down; if it is still a bit too loose, simply remove the lid and finish off or simmer on the hob with the lid off. When the sauce is thick, remove from the heat and set aside as you make the mash.

4. Bring a large pan of salted water to a boil. Boil the potatoes until they are tender when you prick them with a knife; drain well. Now for the bit that takes tasting to get spot on! Mash the potatoes like your life depends on it and add as much butter as your heart will take so give a creamy mash. Add a glug or two of milk if you like. Keep tasting as you go (I know, such a hardship!) until you end up with a creamy, well seasoned mash.

5. When the boar has cooled slightly, tip it into a large ovenproof dish and you are ready to top it with the potato. Now here comes another choice for you: to pipe or to dollop (very technical!) that is the question? I kept it simple for myself on this occasion and spooned some of the mash on before using the back of a spoon to smooth it over the boar. Take a fork and use the tines to lightly make indents. Top with a little freshly grated parmesan if you like and bake at 200c/ 180fan for around 30 minutes until bubbling and golden.

Wild boar and porcini forest pie- time to reinvent the classic cottage pie!

 

 

 

Porcini mushroom, tomato and pancetta pasta

This is one of my go- to recipes for the middle of the week when you are after a satisfying yet lighter meal so I know you’ll love it too!

If there is one thing I can’t resist it’s a good old mushroom! Any variety keeps me happy however porcini keeps me very happy! In the UK you can pick up some decent dried mushrooms so I have used these here. You can use porcini by itself or a mixed selection of wild dried mushrooms if you can get them. The delicate earthiness of the mushroom weighs up the mouthwatering saltiness of the pancetta beautifully.

IMG_20160315_201210

Ingredients- serves 2
50g unsalted butter
50g pancetta- cubed
1 crushed garlic clove
20g dried porcini or mixed wild mushrooms
6 vine ripened tomatoes
1 small red chilli- dried or fresh
Handful of torn basil
150g dried penne or gigli

1. Before anything else you need to rehydrate the mushrooms by soaking them in  warm water. This usually takes around 10 minutes andthe mushrooms should feel soft when they are ready. Try and buy the best quality mushrooms you can and you really well tell the difference; your after decent sized pieces rather than mushroom dust!

2. Get a small non- stick pan and fry the pancetta cubes over a medium heat until they begin to turn golden. I don’t add any extra butter or oil to fry these as the natural fats do the trick. Remove the pancetta from the pan and blot on kitchen towel.

3. For the next stage you need a medium sized pan and melt 30g of the butter over a moderate heat. Add the garlic and snip the chilli into the pan and cook for 2 minutes. As a self- confessed chilli lover I think there is a time and place for dried chilli and this is one of them. Remember that dried chillies also contain seeds so remove them if you prefer a milder heat.

4. Quarter the tomatoes (or into sixths if they are larger) and add to the pan with the chilli and garlic. Simmer over a low heat for 10 minutes so that they tomatoes begin to reduce down and create a sauce. I then add the pancetta, softened mushrooms and the torn basil back into the pan and simmer for another 15 minutes. I  add some of the basil at this stage and save the rest to serve so it doesn’t disappear to nothing or go bitter. The sauce should be chunky and thick so that it coats the pasta.

5. Cook the pasta as per the cooking instructions and drain well. Add the remaining butter to the pasta and stir so each piece is coated. Combine the pasta and sauce and then it’s ready to go! Tear over a little extra basil and offer parmesan alongside. Using the best parmesan you can afford adds a little touch of luxury.

Porcini and pancetta- a perfectly moreish combination!

Wild mushroom and onion squash gratin

There is one thing that I simply can’t get enough of in autumn… wild mushrooms! This dish balances the earthiness fragrance of the mushrooms with the delicate sweetness of the squash (my other current fascination). Make use of the abundance of different types of squash and try something new- step away from the old faithful butternut! I have used onion squash here so give this a go!

wpid-wp-1412833940707.jpeg

Ingredients- serves 4

2 tbsp olive oil

1 banana shallot- finely sliced

2 onion squashes- peeled and cubed (no need to remove skin)

200g mixed wild mushrooms- cleaned and larger ones sliced

150ml vegetable stock

4tbsp creme fraiche

40g speck

3 sprigs of fresh thyme

1. Start off by pre- heating the oven to 180c/ 160fan. Warm half the oil in a large non- stick frying pan over a medium heat on the hob and add the shallot, cubed squash and seasoning. Cover and cook for 15minutes until the squash is tender. This can also be roasted in the oven in a roasting tray with a drizzle of oil and some seasoning if you prefer.

2. Meanwhile, in a separate pan heat the remaing oil and fry the wild mushrooms until light golden. Use a slotted spoon to remove these from the pan and set aside before adding ribbons of speck to the pan to crisp up; again, when ready set aside.

3. When the squash is tender (you should be able to put the point of knife through the cubes easily), add the mushrooms and mix gently. Pop in the hot vegetable stock and cook until most of the stock has evaporated. At this point, stir in the creme fraiche. Next up goes the thyme which you need to remove from the stalk and sprinkle the leaves through the mixture. Last but not least add the crispy speck (if you haven’t already eaten it as you were cooking- always the risk!) and scatter over the top. You can also grate some postman over the top if you like.

4. Cover the pan and pop in the oven and cook for 45- 60 minutes. It can be served as a hearty main or as a side dish so take your pick! It would go well with a simple meat dish so you can taste each delicate flavour.

Wild mushroom and onion squash gratin- an autumnal gratin to rule them all!