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Thursday, 10 July 2014

Aurantiporous fissillis , The Greasy Bracket

The Greasy Bracket fits into a category of fungi that I admire and generally walk past, not worth eating or no use for the table. This is a striking example of it growing aggressively, so I stopped and took a few photographs.It most likely caused the rot in this tree in the first instance and led to the tree being felled for safety.
felled tree stack

aurantiporous fissillis, aggressively growing in a decayed tree.
aaurantiporous fissillis, 'the greasy bracket'

aurantiporous fissillis, 'the greasy bracket'

On the upside I'd the top table for a break.

Thursday, 16 January 2014

cauliflower fungus

Sparissa crispa, 2013 was a good year for these guys, broken up into leaflike florets then soaked and well washed it fries up beautifully with some fatty pork,onion and cream.

nb. the large ones on the table attractted lots of attention at
The Kilruddery House Mushroom Hunt, under the guidance of Bill from mushroomstuff.ie

Siamese stinkhorn!

The stinkhorn 'Phallus impudicus' normally grows a single stype/stem, this one's a bit of an odditty.

agaric gallery

Amanita muscaria-fly agaric, like to grow in groups and are a good (almost always) indicator of the presence of ceps nearby, if there is peppery boletes growing it's game on!

Wednesday, 10 July 2013


Great plant as a border and of course the globes. There's a little preparation needed,and you will need a lemon quarter and a sharp knife.
Break of the stalk peel of the outer leaves until the soft centre ones and the choke seed heads are left. Quickly scoop these out with a spoon and discard, squeez some lemon juice over the heart and rub it in to stop it discolouring.
Now trim the heart paring any of the dark green leave ends remaining.
Rub with lemon again.
Place in boiling salted water to blanch for 4-5mins depending on the size of the hearts.
Eat as they are with some olive oil and salt, or use chopped and added to a creamy sauce with pasta.
In the picture on this page I served it with Hollandaise sauce, smoked bacon and sun-dried tomatoes.

Sunday, 9 June 2013

Cold-Filtered Coffee, it's Hot!

A Simple Method.
Put 28g/ 1oz of ground coffee in your coffee plunger/ cafetiere add 840ml/ a pint and a half of fresh cold water or still bottled, cover and leave in the fridge for 12-24 hours. Then simply add the add the plunger and press down slowly.

This method produces a less astringent coffee with a round taste and more natural caramel notes, no need for all the technical data but put simply, in a normal brew proceedure if the waters too hot it burns your beans and burnt beans of any type never taste good.

Enjoy cold as it is or slightly sweetened with condensed milk.
Warm it in a pot if you wish to have a regular 'Americano'.

You don't have to drink it all at once this will keep for up to a week in the fridge, for drinking chilled or warmed as you desire.

Thursday, 6 June 2013


My favourite canned/ bottled fruit.
At the moment they are in season and apart from just eating them as they are enjoying their dribbly mess or wrapped with some salty bacon we like to serve them dried crisp, semi dried, poached and jellied, with Vanilla Meringue Champagne sorbet and Fresh Cream. Light and refreshing for summer.