Monday, 11 June 2018

Picky eaters

I've found some lovely early fungi over the past few days that I got very excited about but which ultimately I had to reject which was a great disapointment. They should have been delicious. 

This beautiful chicken of the woods was growing on a yew tree and could have taken on the same poisons that make yew deadly so we had to reject it.
Luckily we found some more that were growing on a sweet chestnut which was safe to eat and absolutely delicious.
I also found some of these, known as 'the prince' they are a particularly sought after culinary mushroom.
But are blighted by fly larvae and even the younger ones were already well worm eaten.

Sometimes it's good to be picky. 

Monday, 4 June 2018

First Elderflower Cordial of the Year

Elderflower cordial is the perfect drink in this hot weather. My children have done all the gathering for this first batch of cordial and we will be making a lot more soon.

Monday, 14 May 2018

More wild food for Sunday Dinner

I try to suppliment our meals with wild food wherever I can. Last weeks Sunday Dinner included steamed ground elder and cow parsley which is a delicious alternative to spinache and we roast some ham in our delicious home made quince jelly.

Saturday, 5 May 2018

A Welsh Wild Food Walk

Navel wort, oposite leaved golden saxifrage and some meadowsweet that will yield plenty of flowers later in the year.

Monday, 30 April 2018

Rabbit Samosas

The meat from two rabbits, four small potatoes diced small, two onions, a tin of peas, two teaspoons of chopped ginger, a tea spoon of garam masala, a tea spoon of corriander, half a teaspoon of turmeric, half a teaspoon of dried chillies, salt to taste. That makes the filling and then its just a case of wrapping them in the pastry and popping them in the oven. The ammounts here will make about 25 good sized samosas.

Wednesday, 25 April 2018

Spring mushroom stroganoff

St. Georges mushrooms and half free morels, two peppers, a large onion, two cloves of garlic, four rashers of bacon, 300mm double cream, generous teaspoon of mustard, paprica, turmeric, pepper.
Delicious

St. Georges mushrooms are the only large white mushrooms available at the moment, they have white gills, no bulge or veil at the base and abslightly rolled rim although this becomes indistinct in older specimens. 
Unlike St. Georges which can be distinguished from dangerously poisonous lookalikes because of the time of year they are out morels can be mistaken for a similar fungi called verpa bohemica or wrinkled thimble cap. To easily tell them apart cut them down the middle. Verpa will be full of a cotton wool like mycelium and will have a distinct cap rather than the hollow cauliflower like structure on this morel. This is a half free morel the top doesn't attach at the base but rather is slightly overhung. 

Monday, 23 April 2018

Foraged Surf and Turf


I guess the 'surf' element of a true surf and turf is normally prawns or lobster but we've got salmon in pastry here, in lieu of lobster,  that I traded for some venison and a joint of roast venison as the 'turf' element. It made a great Sunday dinner for the whole family.