{"id":646675,"date":"2021-01-11T08:50:00","date_gmt":"2021-01-11T08:50:00","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=646675"},"modified":"2021-01-11T12:36:07","modified_gmt":"2021-01-11T12:36:07","slug":"mid-week-treat-recipe-from-owen-morgan-and-estrella-galicia","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/mid-week-treat-recipe-from-owen-morgan-and-estrella-galicia\/","title":{"rendered":"Mid week treat \/\/ recipe from Owen Morgan and Estrella Galicia"},"content":{"rendered":"<h3>Mid week treat \/\/ recipe from Owen Morgan and Estrella Galicia<\/h3>\n<p>Root vegetable &amp; wild mushroom pisto, crispy cacklebean egg, truffled manchego<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-646677\" src=\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2021\/01\/mm11.jpg\" alt=\"\" width=\"615\" height=\"406\"><\/p>\n<p>Pisto Manchego is a classic bar tapa. It is similar to a French ratatouille. This is our autumnal version, using just root vegetables instead of the normal summery Mediterranean vegetables. Topped with a deep fried rich Cacklebean egg and generous grating of truffle manchego, it\u2019s a treat any day of the week and pairs perfectly with Estrella Galicia lager.<\/p>\n<p><strong>Serves 6<\/strong><\/p>\n<p>For the pisto<br \/>\n50g dried wild mushrooms<br \/>\n500ml boiling water<br \/>\n1 butternut squash, brunoise<br \/>\n1 leek, brunoise<br \/>\n4 cloves garlic, minced<br \/>\n1 celeriac, brunoise<br \/>\n4 medium carrots, brunoise<br \/>\n2 tablespoons thyme leaves<br \/>\n25g \u00f1ora paste<br \/>\n100ml amontillado sherry (optional)<br \/>\n70g miso<\/p>\n<p>Pour the boiling water over the dried mushrooms, stir and cover. Leave for 30 minutes.<br \/>\nAfter the 30 minutes strain the mushrooms, keeping all the mushroom liquor. Finely dice the rehydrated mushrooms, then saut\u00e9e in olive oil and seasoning for 1-2 minutes. Set aside.<br \/>\nIn the same pan saut\u00e9e the leek and garlic together with olive oil and salt until soft and sweet ans set aside.<br \/>\nThen saut\u00e9e the squash separately with olive oil and some salt, until the squash has softened. Set aside.<br \/>\nFinally, saut\u00e9e the celeriac, carrots &amp; thyme together with some olive oil and salt. Continue until softened but still with a little bite.<br \/>\nPut all the vegetables together in to one pot, on medium heat. Add the \u00f1ora paste and amontillado sherry. Evaporate and reduce.<br \/>\nNow add the miso paste and the mushroom liquor. Stir in and check for flavour and seasoning.<\/p>\n<p><strong>For the egg<\/strong><br \/>\n6 Cacklebean Arlington eggs (or a rich free-range alternative)<br \/>\nFlour<br \/>\n2 extra free-range eggs<br \/>\nPanko breadcrumbs<br \/>\nLight olive oil<\/p>\n<p>To poach the egg, heat a pan of water and bring to the boil. Crack 3 eggs at a time into the water, being careful to keep the separate. Simmer for 1 minute, then refresh in iced water to halt the cooking. Repeat with the other 3 eggs.<br \/>\nLay out 3 dishes or containers, one each for flour, whisked egg (your remaining extra eggs) and panko breadcrumbs. Season your flour.<br \/>\nTake your poached chilled eggs from the water and blot dry, Coat in the seasoned flour, then the egg, then the breadcrumbs.<br \/>\nTo fry, heat a saucepan 1\/3rd full of light olive oil, and bring to a temperature of 180 degrees. Lower the breaded eggs in with a slotted spoon and fry for 1 minute or until golden brown and crispy.<\/p>\n<p><strong>To finish and serve<\/strong><br \/>\nServe on top of the pisto, with generous amounts of truffled manchego served on top.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mid week treat \/\/ recipe from Owen Morgan and Estrella Galicia Root vegetable &amp; wild mushroom pisto, crispy cacklebean egg, truffled manchego Pisto Manchego is a classic bar tapa. It is similar to a French ratatouille. This is our autumnal version, using just root vegetables instead of the normal summery Mediterranean vegetables. Topped with a [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":646676,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-646675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/646675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=646675"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/646675\/revisions"}],"predecessor-version":[{"id":646929,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/646675\/revisions\/646929"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/646676"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=646675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=646675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=646675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}