A lovely comforting late lunch of roasted buckwheat and Ballyhoura mushrooms in a coconut saffron sauce with a side of mixed leaves, Brazil nuts and this amazing coconut and coriander reduction I picked up at the Olive Factory in Kinsale yesterday. Wash down with a glass of pink elderflower cordial and sparkling water.
For the buckwheat:
I picked up a packed of roasted in dunnes.
1 1/2 part veg stock to 1 part buckwheat
Bring to the boil, reduce once stock is absorbed and let sit for 10 min.
For the mushrooms:
How beautiful are Ballyhoura mushrooms. I got a little selection of them on Saturday in Midleton.
I sautéed them in a pan with a little olive oil and garlic
In a seperate pot I heated 1/2 a tin of coconut milk
2 crushed garlic cloves
A pinch of saffron strands
Reduce and leave to simmer
Add mushrooms and finish with a sprinkle of parsley.
For the elderflower:
I have a wonderful next door neighbour Dee who kindly clipped the elderflowers from our garden and made cordial.
I will have to find out her winning recipe so refreshing.
Deeelicious quick and easy!