Duck Soup - Girolles with Goat's Curd and Egg Yolk

Girolles with Goat's Curd and Egg Yolk.

Possibly the best mushroom-based dish I've ever tasted. I've searched for other recipes that include Girolles and goat's curd and found surprisingly few. There seem to be lot's of recipes where Girolles are play second fiddle to a much stronger flavour. Their delicate flavour is one of my absolute favourites and it was a joy to see them in such a pure state.

I foolishly didn't actually ask how they were prepared but I'm fairly sure they were simply friend in butter, then served with a dollop of Goat's Curd and an egg yolk. try it you won't regret it! Unfortunately both Girolles and Goat's Curd are slighly absurd ingredients, and don't regularly appear in supermarkets. Well worth a trip to Whole Foods though. Just prepare to part with some dollar!

Raasay. August 2012.

I spent a few days on Raasay before heading to Belladrum festival this year.

We spent a blissful few days, mainly on the beach, fishing, swimming and sailing. There's a crab boiling away in that pot. It was delicious.

   

 Piers Von Westenholz and Robert Kime to hold sale at Christies, South Kensington.

Baron Piers Von Westenholz, "improver of English taste in the twentieth century."