I was expecting a quiet new years eve with a couple of friends and made a delicious mushroom pie that went very nicely with a freekeh and pomegranate salad made by my partner (I’ve included the recipes below). Despite there being only four of us (and two hounds) to celebrate we did turn the evening into a party and danced till midnight. We had a small ritual as the year turned that involved writing on two pieces of paper – one for something we wanted to let go of and leave behind in 2018, and one for something we wanted in 2019. Said paper was burnt over a bowl of water (for fire safety) whilst drinking my friends home made limoncello over ice.
Needless to say, finishing my book was my wish for 2019. The madness of the festive season has subsided and today was the first day this year I have sat down to write. I’m hoping for a productive day, as at 42 degrees Celsius it’s going to be too hot to do anything else.
Last week was filled with helping my partner build a new kennel for the hound who has grown to big to fit in the house built for her predecessor. She seems to like the new abode and has been hanging out in it during the day.
When the hound came to live with us as a puppy one of the first things she did was walk out onto the reeds in the pond and pee. I was unable to curb this habit so ended up having to fence it off and get a dog pool for the water obsessed beast. The pond lilies and reeds have grown uncontrollably since the fence went up and I have avoided the inevitable task of cleaning it out for some months. Yesterday the weather was perfect for working outside and getting wet so the day to do the deed arrived. The hound was not happy with being prevented from ‘helping’ but once she understood I would not let her climb the fence and get into the pond with me she contented herself playing with the detritus I tossed over to her.
I did make the fatal mistake of not shutting the back door properly and when I threw one particularly large bundle of sludge from the bottom of the pond over the fence, the hound grabbed it with glee and bounded inside whilst I yelled a futile “NO!” after her.
When I went in it was evident the hound has shaken the offending bundle as she entered and plastered the walls and kitchen cabinets with muddy blobs, left a couple of large sludge puddles on the floor where she dropped it a few times, then landed content on her bed with what was left making another muddy pool. I spent half an hour cleaning up then locked the dog outside and returned to my task. The pond and the house now sparkle, there is a fresh water supply for any thirsty birds that visit today in the heat and I can get back to working on my novel and see if I can make that new year wish come to fruition.
Oh, and here are the recipes for the fabulous Ottolenghi’s mushroom and tarragon pithivier (published in his book Plenty More and the Guardian online) and the freekeh salad (from BBC food recipes). Both are fairly easy to make and look and taste sensational.
Mushroom and Tarragon Pithivier (serves 6)
- 3 tbsp olive oil
- 50g butter
- 400g shallots, peeled
- 50g dried porcini mushrooms
- 200g chestnut mushrooms, cleaned and quartered
- 150g shiitake mushrooms, cleaned and halved
- 150g oyster mushrooms, cleaned and quartered
- 150g buna shimeji mushrooms, divided into clusters
- 300ml vegetable stock
- Salt and black pepper
- 200g crème fraîche
- 2 tbsp ouzo (or Pernod)
- 1½ tbsp chopped tarragon
- 1½ tbsp chopped parsley
- 900g all-butter puff pastry
- 1 egg, beaten
Notes on ingredient substitutes:
Mushrooms: I was not able to find all the different types of mushrooms, so just increased the amounts of those I could find to make up the quantity.
Ouzo: I couldn’t find ouzo in mini bottles and didn’t want to buy a large one, so I substituted two tablespoons of vodka with 1/4 teaspoon of ground star anise for the ouzo.
Bring the stock to a simmer and add the porcini mushrooms. Remove from the heat and set aside to soften.
Heat a large, heavy-based pan with a third of the oil and butter, add the shallots and cook on high heat for 10 minutes, stirring, until soft and brown. Transfer to a bowl. Add another third of the oil and butter to the pan, and cook the chestnut and shiitake mushrooms on medium-high heat for a minute without stirring. Stir, cook for a minute, then add to the bowl. Repeat with the oyster and buna shimeji mushrooms
Tip everything back in the pan, add the porcini mushrooms and stock and lots of salt and pepper, and simmer vigorously for eight minutes, until reduced by two-thirds. Reduce the heat to low, add the crème fraîche and cook for another eight minutes. Once a relatively small amount of thick sauce is left, add the ouzo and stir through the herbs, adjust the seasoning to taste then set aside to cool.
Meanwhile, cut the pastry in two and roll both blocks into 4mm-thick squares. Rest in the fridge for 20 minutes, then cut into circles, one 27cm in diameter, the other 29cm. Leave to rest in the fridge again for at least 10 minutes.
Heat the oven to 200C/390F/gas mark 6. Place the smaller circle on a baking sheet lined with grease-proof paper, spread the mushroom filling on top, leaving a 2cm border all around. Brush the edge with egg, lay the other circle on top and seal the edges. Use a fork to make decorative parallel lines around the edge. Brush with egg and use the blunt edge of a small knife to create circular lines running from the centre to the edge, just scoring the pastry but not cutting through it.
Bake for 35 minutes, until golden on top and cooked underneath. Allow to rest for ten minutes then serve.
Freekeh and pomegranate salad
- 200g/7oz freekeh, pearled spelt or pearled barley
- 5 tbsp olive oil
- 4 spring onions, finely chopped (leave these out if you don’t like them)
- 1 pomegranate, seeds only
- handful flatleaf parsley, roughly chopped
- handful mint, roughly chopped
- 1 tbsp pomegranate molasses
- 2 tbsp pistachios, roughly crushed
- salt and freshly ground black pepper
Put the freekeh and 1 litre/1¾ pint water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool
When cool, mix together the freekeh with the spring onions, pomegranate seeds and herbs. Season with salt and pepper.
Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.
What did you do for new year?
Main image: Hot hound