This unusual recipe was sent in by regular newsletter reader Jon Bemrose who is an avid forager and professional chef (and I am endebted to another keen forager, Michael Webber, for the photo of St George’s with an unseasonal wood blewit) . . ..
12 Morels (or chanterelles)
200g St Georges cut into 1-2cmf inch pieces.
550ml Stock (chicken or vegetable)
3 cloves SLICED garlic
4 leaves gelatine (or a vegetarian alternative)
You will also need some cling film and a square or rectangular dish (approximately one litre) lined with 2 layers of the cling film.
Gently cook the morels in the stock, remove to a plate and allow to cool, meanwhile, do the same with the St Georges along with the sliced garlic, cook then remove to cool. Check the seasoning of the cooking stock, adjust if needed. Soak the gelatine leaves until soft, then add to the stock and stir in until dissolved. Pour a thin layer into the lined dish and chill until set. Arrange the morels artfully across the jellied stock layer (this is going to be the top, so you could also add herbs or finely sliced carrots or peppers for decoration). Then add another thin layer of stock and chill until set. Now add the St George’s and garlic mix and pour over just enough of the remaining stock to cover. Chill again, preferably overnight before inverting it onto a cold plate. Eat with crusty bread, pickles and some salad leaves.
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