I make no apologies for getting the inspiration for this recipe from gourmet forager Robin Harford (see Eatweeds for more info). His enthusiasm for this very common spring ‘weed’ is echoed by Roger Phillips – so that alone should inspire you to have a try . . . 250g Young hogweed shoots (unfurled or only […]
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Gorse Flower Ice Cream
I got this recipe from the wonderful Bill O’Dea who’s forgotten more things about mushrooms than I will ever learn. The sublime taste resembles coconut and honey . . . 500ml Cream 250ml Milk 100g Mascarpone. 6 Handfulls of gorse flowers 6 Egg yolks 80mls Honey Slowly raise the cream, milk, marscapone and flowers to […]
Salmon with Creamed Wild Garlic
4 100g salmon fillets 1 Small onion (chopped finely) 200g Wild garlic leaves 200g Cream cheese 50g Butter 1/2 Glass white wine 1 Lemon Sear the salmon on both sides on a griddle pan until just – but not quite – cooked through (test with a blunt knife which shouldn’t quite go through). This should […]
Smoked duck breast
This is not only ridiculously expensive in the shops (if you can find it), but you can produce it at about a fifth of the price yourself . . . 2 Duck breasts Pinch Fresh thyme Tspn Sea salt Black pepper Tspn Brown sugar Pinch Mace Oak/cherry/apple sawdust (actually tea works well too) Rub the […]
Hedgehogs
Every year bonfire night arrives with a fanfare of government health warnings. Fireworks can maim and blind they scream, yet this is nothing compared to the impact of the evening’s celebrations on one creature in particular.
Mushroom Pate
250g Mixed wild mushrooms 250g Cultivated mushrooms 2 Cloves garlic 100g Cream cheese 1 tspn Fresh thyme 50g Butter Fry the mushrooms with salt, garlic and thyme for a few minutes, tip into a food processor with the butter and cream cheese and blitz until smooth. Put into a small serving dish in the fridge […]
Smoked Chilli Oil
The only equipment you need is a ‘kettle’ barbeque (ie one with a lid). The important thing is to keep the temperature down – you want to infuse the chillies with smoke rather than cook them to a soggy pulp. One way of doing this is to have a normal barbeque with friends and then, as the last coals glow gently among the ash, put on handfuls of wood shavings. You can buy these loose or as pellets from the internet , better still, ask a local joiner for his waste – the only important thing is that these must be a hardwood: oak, ash, apple and plum are some of the best. The other consideration is what heat strength you want – this is obviously going to depend most on the type of chilli, but there will always be a fair amount of trial and error. If you end up with something which is far too fiery, make another batch using sweet peppers instead and then blend the two.
Birch Sap Wine
This tree’s sobriquet ‘silver’ is a comparatively recent invention – often credited to a Tennison poem. In reality the second part of its scientific name (Betula alba) seems more apt (it means ‘white’). This is particularly so in late winter when the bleached bark stands out in damp woods. Foresters usually regard it as a weed, but more charitable voices describe it as a ‘pioneer’, for this is usually first to appear on waste ground, thanks to its downy seeds which can be carried long distances by the wind.
Morels!
The first really great mushrooms of the year are now coming up! And you don’t have to head for the wilds to find them! . . .Newsletter1April
Valentine’s Day Newsletter – and legal advice
Morels may be up! And also, prepare yourself for the coming year with a quick summary of the laws on foraging . . . Newsletter14February
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