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Showing posts from April, 2017

Hogweed Soup

Simply Spring! Delicious and nutritious all in approx 30 mins... Hogweed Soup w/ Few Flowered Leek Flower Heads & Primrose Blossoms - I added some wild garlic & few flowered leek foliage to the soup, alongside some other more familiar commercially available ingredients. There are some truly delicious spring herbs out there at the moment and they really do make meal times more divine. They taste far superior to the 'green' folks often think they taste. The myriad of different flavour profiles is really quite staggering, whether you are eating them alone as a simple steamed, buttered dish, combining to make the most amazing raw salad you will ever taste or infusing with more commercial ingredients. These plants are the ancestors of each and every commercially grown fruit and vegetable you see and eat, there is a very deep, natural and ancestral link with them (it's nothing to be wary or cautious of and it's not hippy-dippy-far-out-shit either) and only when you t…

Cep Soup with Pancetta, Fresh Sliced Cep Cap & Thyme

This dish is exceptional. The fresh cep adds a great texture/flavour contrast to that of the 'souped' ceps, while the pancetta adds texture n a saltiness to the creamy backdrop of the soup.                  














Ingredients: 

500ml Homemade Stock
1kg Older Softer Ceps,
Large Onion, finely chopped
3 Garlic, finely chopped
100g Pancetta 
150ml double Cream
25g Unsalted Butter 
1 Tsp Oil
Small fresh young cep sliced
Thyme finely chopped
Fresh Black Pepper  

Method: 





1) Heat the butter/oil gently, add the onion, sweat gently for 5-6 mins, add the older ceps, sweat 3-4 mins, add garlic, sweat for 2 mins more, add the stock and bring to a very gentle simmer. 

2) Once simmering, remove from heat add cream, pepper and blend/blitz - the larger ratio of ceps to stock should give a thickish, viscousy consistency - put to one side. 

3) In the meantime, fry the pancetta and cook until golden-brown and slightly crispy, drain on kitchen roll to remove excess fat. Ladle soup into bowls, add young sli…

Creamy Girolles a la Forestiere

First time I made this was with an old friend & her children in Applecross in Scotland. It was the first time I'd found Chanterelles and I was in my mushroom infancy. Wild Food by Roger Philips went  everywhere with me and it was that recipe in that book that I then replicated - it went down a treat with everyone. Here's a version of that recipe:













Ingredients:

Fresh Chanterelles
Streaky Bacon (at least one smoked rasher!)
Potatoes
Onion
Garlic
Double Cream
Spignel
Dried Pepper Dulse
Bulrush Pollen

Method:

1) Wash & chop potatoes, place in a pan of salted boiling water, simmer until tender, remove and set to one side.

2) Chop the bacon into strips and put in pan with the chopped onion, fry until onion is soft and cooked.

3) Add the chanterelles & potatoes, cook for 6-7 mins or until most of the liquid exuded from the chanterelles has begun to receed, add the garlic, cook 2 mins more, add the cream, chopped spignel & crushed pepper dulse, turn up the h…

Stuffed Puffball & Spaghetti

How big are Giant Puffballs? Quantities will require tweaking depending on the size of your fungus.













Ingredients: 

1 Firm Fresh Giant Puffball
3/4lb Mince
1 Onion finely chopped
2-3 Cloves Garlic finely chopped
20 Wild Almonds chopped
Double Cream approx 150ml
Cep Powder
Fresh grated Nutmeg
Ground Ginger
Mixed Herbs                                                      
Fresh Thyme
Fresh ground Black Pepper
Salt
Parmesan
Butter
Oil


Method: 

1) Slice top off fungus & put it to one side (this is the lid). Carefully scoop flesh from inside the fungus, retaining a 1" wall to prevent collapsing. 

2) Put onion in pan with a little cooking oil and cook gently until soft. Add mince, cook approx 7-8mins. 

3) Add garlic, almonds, mushroom powder, nutmeg, ginger, herbs, black pepper & a good chunk o butter, cook 2-3mins. Add cream and cook until mixture thickens, approx 3-4 mins then remove from heat. Check seasoning and add fresh thyme. 

4) Spoon mixture into hollowed out puffball adding some '…

Pickled Mushrooms

Ingredients:

500g Fresh, young, clean wild fungi chopped into chunks or kept whole
250ml Cider Vinegar
75ml Water
Good pinch of Sea Salt
Black Peppercorns (or other)
Cloves
5cm piece of Cinammon stick
Garlic clove sliced


The spices I've mentioned above can be swapped for others of your preference. Try using wild seeds, roots & herbs for that extra wild local element.

Place all the ingredients into a pan , bring to the boil and boil for 5-6 minutes. Drain, leave to cool and spoon into warm sterilised jars and finally cover with sunflower, olive or rapeseed oil.

Great with salads, pasta dishes, on their tod, cold meats. Once opened store in a fridge and keep covered with oil at all times. 


N.B. Olive oil has a tendency to cloud and become firmer when fridged. Returning to room temperature rectifies this.