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Course Sheets and literature. Please feel free to download these notes for your own use. All photos, images and text remain the property of Taste the wild. All photos, images and text Copyright 2009 Taste the wild. Cliff_top_plants_Spring.pdf around_staithes_Spring.pdf Cliff_top_plants_Summer.pdf around_staithes_Summer.pdf Cliff_top_plants_late_summer.pdf around_staithes_late_summer.pdf Wild food recipes Here are a few of our recipes. Dandelion Bhaji 2 x ramekins (level) Garam flour 3/4 tsp Cumin seeds Pinch salt 1/2 tsp cayenne pepper or chilli powder 1/4 tsp Bicarbonate of soda Dandelion heads and a few leaves. Put all ingredients except the dandelions in a bowl and mix in approximately 1 x ramekin of cold water to make a thick batter. Put the dandelions into the batter to coat and then use a teaspoon to drop battered flowers and leaves into hot oil. Deep fry until golden, remove from oil drain on kitchen paper and serve seasoned with salt.
Nettle and Wensleydale pesto 1 x Hand full of nettle tops blanched 25g Pine nuts (Toasted) 25g Wensleydale cheese grated Olive oil Salt and Pepper. Put the nettles, cheese and pine nuts in a blender and blitz to a paste. Slowly add olive oil to this paste in the blender until it has a thick sauce like consistency. Season to taste.
Wild garlic and Anchovy Sauce 10 Anchovy fillets Juice of 1 Lemon 4 Wild Garlic leaves chopped finely Combine the ingredient in a blender or pestle and mortar and process to a paste. Season with black pepper. This makes a powerful accompaniment for roast lamb.
Garlic flower fritters serves 4 20 garlic flower heads. Fizzy water 3oz Flour 1 tbls cornflour Salt and pepper Oil for deep frying. Put the flour into a bowl and add fizzy water slowly, stirring to produce a slightly lumpy batter the consistency of very thick cream. Do not over mix. Heat the oil in a pan. The oil is ready when you can drop in a drip of your batter mix in and it quickly rises to the surface and sizzles. Now one at a time holding the flowers by their stalks dip them into the batter mix, shake of excess batter and drop into the hot oil. Elderflower Champagne 8 litres Water 8 large Elderfower Heads 4 Lemons 4 Tablespoons white wine vinegar 1.25kg Sugar Boil the water in a large pan and dissolve the sugar into it. Cool then add the elderflower heads, juice of two lemons and two sliced lemons. Cover with a cloth and leave for one day. Strain through a fine sieve or muslin squeezing the mixture to extract as much liquid as possible. Store in screw topped bottles. It will be ready in two weeks and should be drunk within one month.
Serves 2 Rabbit loins boned but with belly flap attached. 2 slices Black pudding 8 rashers streaky bacon. Squeeze each slice of black pudding into a sausage shape as long as the rabbit loin. Lay out a sheet of cling film 30cm long in front of you . On top of this and in the middle lay out 4 bacon rashers side by side overlapping slightly. Place the rabbit loin with the flap towards you on top of the bacon. Lay the black pudding sausage next to the loin on top of the belly flap. Carefully roll up to form a sausage covered with cling film. Tighten the cling film by rolling and tie the ends. Repeat for the second loin. Poach in water for ten minutes. Remove from water and take off the cling film ‘Skin’. Brown in a pan in a small amount of butter. Serve with caramelised apples.
Fish stew 3 large cloves Garlic, finely chopped. Olive oil. 6 anchovy fillets. ¼ orange peel, no pith. 1 Tsp fresh Thyme. 2 bay leaves. 1 glass white wine. 1 can Tomatoes. 1 lb Fresh Tomatoes chopped. 1 pint Fish Stock. 4 lb Assorted fish. Put 2 tblsp of oil into a large pan, heat and then add the garlic, anchovies, orange peel, thyme and bay leaves. Cook over a gentle heat until garlic is golden and the anchovies have melted to a paste. Pour in the wine and allow to bubble away for 2 or 3 minutes. Add the stock and tomatoes and bring to the boil, then simmer for 20 minutes. Add the fish, firmest first and cook until all fish is opaque and tender. Serve with chilli and coriander toast. Limpets with Chorizo and green pepper Adapted from Juan’s limpet stew. Fish. (Nick Fisher and Hugh Fearnley-Whittingstal) 1 x 400g can tomatoes. 500g fresh tomatoes, skinned and chopped. 200g chorizo sausage diced. 1 green pepper deseeded and chopped. 2 Garlic cloves finely chopped. 2 large Onions finely chopped. ½ glass white wine. 4 Dozen Limpets, cleaned and purged. Cook the onions and garlic in a pan with a little oil for about 10 mins, or until soft and translucent. Add the chopped pepper and chorizo and cook for 5 more minutes. Add the tomatoes and wine, bring to the boil and simmer for half an hour. Add the limpets. Keep the pan simmering and cook for 2 minutes until the limpets begin to fall from their shells. Remove the shell from the stew. Season to taste and serve. A popular drink in the Indian summer 40g Water mint Juice 2 Limes Half a teaspoon ground cumin (freshly roasted and ground seeds are best) Pinch of salt One and a half teaspoons of sugar. Chilled sparkling water. Put the mint and lime juice into a blender and blitz to a puree. Press this puree through a sieve into a large jug to extract all the liquid. Discard the mint debris. Add the salt, sugar and cumin to your taste. Add chilled sparkling water and serve over crushed ice.
Elder flower Cordial 15 Elderflower heads 1 Sliced lemon 3.5lbs Sugar 2.5 Pints boiling water. Screw topped bottles that have been sterilized. Boil the water. Put all other ingredients into a large bowl or bucket. Pour the boiling water over the ingredients and stir to dissolve sugar. Cover the container with a cloth or tea towel. Stir twice a day for three days. (you can strain this out straight away but you will get a better flavour if you wait for the extra days. Strain through a muslin cloth or fine sieve. Pour into your sterilized bottles and screw down the caps. The cordial will keep for up to a month in the fridge but if you want to enjoy the drink all year it will freeze well. Allow room for expansion in your freezing container. You can also make it into ice cubes! Dilute 5 parts water to 1 part cordial. This recipe can also be used with Meadowsweet. The only change is that you should return the mixture to the heat after the sugar has dissolved and bring back to a simmer. You should strain and bottle the Meadowsweet cordial straight away do not wait for three days as for Elderflower
Beech Leaf Noyau This recipe is from the Roger Phillips book “Wildfood” published by Pan Books 1983. 1 Bottle of Gin 8 oz White sugar 1 Glass of Brandy Half fill an empty bottle or large jar with young Beech leaves discarding any woody twigs. Pour on the gin, seal the jar and leave it in a cool dark place for three weeks. Pour off the liquor into a large bowl, squeezing the leaves to retain as much liquor as possible. Discard the leaves. Boil the sugar in half a pint of water and add this to the Gin along with a large glass of Brandy. You should now have nearly two whole bottles of Noyau. Bottle and store in a dark cupboard. It is ready to drink immediately. Hedge Jelly This is an excellent substitute for red currant jelly that you can make with either Hawthorn berries or rose hips or a mixture of both. The original recipe did not include crab apples but we have added them for their pectin content which helps the jelly set. The addition of a few brambles or elderberries improves the colour of the finished product. Clean the fruit of any large stalks and leaves put them into a large pan , cover with water and simmer for at least an hour (you might need to top up the water). Strain through muslin. Measure your remaining liquid and add 1 pound of sugar for every pint and add the juice of a lemon. Boil fast until jelly reaches the setting point skimming the scum off regularly. Fill up sterilized jars and allow to cool before sealing. Gooseberry and Elderflower Jelly 1kg Gooseberries 20 Elderflower heads 1-1.5kg Sugar 2-3 Lemons Put the gooseberries and Elderflower heads in a panwith enough water to cover them. Bring up to the boil and then simmer until the fruit is pulpy (about 30 mins.) Strain the mixture through a jelly bag or fine sieve, measure and put into a clean pan. For every 500ml of juice add 400g of sugar and the juice of one lemon. Boil hard until the jelly reaches the setting point ( a small amount will set on a cold saucer). Poor into sterilized jars and put lids on when cool enough.
Spring onions 5 Chop the spring onions apart from the darkest tips. Melt the butter in a large saucepan and soften the chopped onions in it. Chop the potatoes into 1 inch pieces and ddd them to the pan . Pour the stock into the pan, bring to the boil and simmer for 15-20 minutes until the potatoes are very soft and breaking up. add the Chickweed, bring back to the boil, then remove from the heat. Season well with salt and pepper. Blitz in a blender until smooth and return to the pan to reheat. Ladle in to bowls and add a large tablespoon of crème fraiche.
Meadowsweet Pannacotta serves 4 ½ pt double cream Heat together the milk and cream until very hot but not boiling, then add the sugar and stir until dissolved. Add the meadowsweet flower heads and leave to one side while you prepare the gelatine. Soak the gelatine as per packet instructions and then take the flowers out of the cream mixture and add the gelatine to the pan. Stir it round and pour into dishes or moulds and chill to set. Melilot sauce 2 oz butter Cook the onion in the butter until soft but not coloured, add the cream and cook until reduced down by one third. Then add the melilot and some salt and pepper. Serve while warm.
1.5lts of stock
½ oz wood avens roots cleaned and chopped. Place all the ingredients except the sugar in a pan and boil for 20 minutes. Strain through muslin into a clean container and stir in the sugar until dissolved. The cordial will keep in the fridge for a couple of weeks. Best diluted with chilled fizzy water.
1 Shallot very finely diced. Put the bacon and game meat through the course mincer and into a bowl. Add all the other ingredients and mix thoroughly. Lay out cling film on the table and spoon on half the mixture in a sausage shape. Roll up into a sausage covered with cling film and tie at each end. Repeat with remaining mixture. Poach in simmering water for 30 minutes. Remove cling film and serve.
Stir fried Monkfish serves 4 800g Monkfish in bite sized pieces Soya sauce 5 tblsp 1 red chilli, finely sliced 1 thumb sized piece of fresh ginger. Grated. 1 small bunch fresh coriander. Chopped. Place all the ingredients in a bowl and mix together so that the fish is coated in the marinade. Cover and leave in the fridge for 1-2 hours. Heat a wok to a high heat, add a little oil and fry the monkfish for 3-4 mins until just cooked. add the rest of the marinade and reduce to a glaze. Serve with boiled rice and stir fried greens. Oriental fish broth with sea vegetables serves 4 200g White fish cut into thin strips. 1.5 pints fish stock (light vegetable stock will do). 5 tblsp Soya sauce. 1 onion finely sliced. 1 Red chill finely sliced. 1 thumb sized piece of fresh ginger, grated. 1 clove of garlic, minced. 2 tblsp chopped fresh coriander A mixture of seaweeds.1 mixed handful of Kelp in fine strips, Sea lettuce sliced, Gutweed and sliced Dulse. Heat a small amount of veg oil in a saucepan and add onion, garlic, chilli and ginger. Fry gently and do not brown. When the onion is soft add the stock and soya sauce and bring to the boil. turn off heat and allow the flavours to develop for one hour. Just before serving reheat the broth to boiling point. In 4 individual soup bowls place a quarter each of the sea veg, raw fish strips and chopped coriander. Divide the boiling broth between the bowls and leave to stand for 1 minute before serving. |
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