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Post by Firefox on Mar 17, 2013 15:18:59 GMT
I couldn't believe it this month. MMM are going all streetwise! They've even did an article on wild camping last year. But would the latest offering be anything more than the usual long stream of caveats. Read on to find out... Mushroooms (Entitled He's a Fun-gi (get it!?))A strange place to start, as mushrooms are not a good source of wild food being not very nutritious as well as the complications with poisonous varieties. First three paragraphs were full of caveats, forage with a a trusted person, take a course with professional - guided tours and walks etc.... hmmm this doesn't sound like free food to me! Last paragraph advises frying with butter, oil, salt and pepper or eating on toast rubbed with raw garlic or onion. They can also be pickled after being blanched in salted water and vinegar and stored in rapeseed oil with cloves, peppercorns and bay leaves. Zero advice given on varieties or types to pick. Wild GarlicGreat if you can find it. They advise shredding raw into salads, mashed into a pesto with olive oil, chopped into mayonnaise or craime freche, sprinkle flowers on top of wild garlic soup, mix into vegetables or salads, or mixed into a dressing of rapeseed oild, lemon juice and mustard.
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Post by Firefox on Mar 17, 2013 16:58:45 GMT
SorrelAnother great find if you can get it. Wood sorrel looks like big bright green clover with little white flowers and five petals. They recommend sprinkling on salad or in a fish recipe which mirrors one of my favourites. Pan fry salmon, trout, or white fish fillets with butter and pepper or a little olive oil. Remove fish and keep warm (or part fry and leave in pan, if short of space). Add fresh cream, chopped sorrel, black pepper and lemon juice to taste. Cook sauce through and pour over fish to serve and garnish with extra sorrel leaves. In this recipe sorrel can be replaced with watercress or rocket or coriander with equally good results. Sloe Berries
Not too much to say about these apart from the famous sloe gin recipe. 80g of sugar, 180g of sloe berries washed and pricked, 375ml of gin. Put in a bottle in autumn and give a shake every week till Xmas when it should be ready. Edible ChestnutsMake sure you get the right kind - not the conker type horse chestnuts with the bigger less dense spikes - those are poisenous. They recommend boiling in a pan for 20 mins or boiling then frying with butter and diced bacon (pancetta) or adding to salads or with diced chicken breast, mustard and creme fraiche as a filling for pancakes or omelettes. SeafoodAgain festooned with caveats about not collecting from polluted waters and "taking advice from professional foragers in the region" Just how you are going to find a "professional forager in the region" at short notice before starting your collecting is not covered They only really recommend cockles and mussels although razor clams and winkles are mentioned. Mussels above, cockles below. Leave them in salted water for an hour to let then clean themelves of sand and remove the muscle beards. Fry chopped onion garlic and celery in a pan. Add a glass of white wine and a little pepper and water. Simmer for 10 minutes or until they all open. Turn down the heart and steam for 5 minutes. ConclusionAnd that was it! Another page of caveats about "consulting experts" and not eating poisonous stuff follows at the end, along with advertisement features for foraging courses and local campsites. Not forgetting www.outandaboutlive.co.uk/Information/motorhome-recipeswhere Angela Chester who wrote the article shares more culinary delights. I'll give the article a generous 6/10 as there was some useful information
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Post by Rubbertramp on Mar 17, 2013 20:21:22 GMT
I collected a couple of bags of wild garlic today.....handed a few leaves around in the pub, you should have seen their faces when they tasted them! It looked like the world gurning championships! ......... Philistines! Having a good load in a beef stew right now. Attachments:
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