The second of our Special Around The World Cuisine theme evenings

This month: Texan menu

– Southern cocktail with nachos and salsa

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– Halloween pumpkin soup
with cream and smoky bacon

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– Barbecued spare ribs
Marinated ribs cooked in the wood stove and served with an authentic American barbecue sauce (26 ingredients)

– Served with potato and sweet potato fries, bean and corn salad and extra barbecue sauce

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– Selection of American desserts
Lemon cheesecake, brownie, iced carrot cake, blueberry sauce

It’s that time of year when we have mushrooms in abundance. The “cepe” mushrooms are the most sought after and people can actually be seen fighting in the woods to defend their “patch”.

A few years ago someone set up a mushroom canning business in a camper van parked in the woods herby. They were actually sterilizing and preserving the ceps in cans and jars on site and then selling them for a fortune in the city. A pitch battle broke out between these “intruders” and a gang of locals and the police had to intervene. Sadly no-one had really broken any laws, so they all got off with the most expensive illegal parking fine the police could conjure up.

As I have said here in the past, we love the black trompette mushrooms. I made a pizza with them.

– Make a pizza base, let it rest for a while to make it elastic
– Roll out the dough very thin
– Put on some tomato sauce (home-made of course)
– Put of some mozzarella cheese (buffalo of course)
– Put on three rashers of bacon (smoky of course)
– Put on some “trompette” Horn of Plenty mushrooms (fresh of course, if you are using dried ones, which is okay, first let them soak for a while in warm water)
– Cook in a hot oven until ready