Archive for March, 2010

From Sap to Nettle in a day

Wednesday, March 31st, 2010

I am like a child with a new toy, every spring its the same. Today however, i am pushing on and harvesting three of my favorite spring goodies. Birch sap, ramsons and nettles.
Stinging nettles to many conjour up a dull looking soup thickened with potato’s. that to me shows a lack of culinary knowledge, and passion for food.
I posted my version of nettle soup last year in May i think. It is quite sublime and very hard to beat, please have a go it really is delicious. I can supply my english Chorizo to finish it off.
Today i have made a Dip with my bag of nettles.
Spring Nettle & Ricotta dip

(i use a soft creamy ewes cheese made up the road)

250g of nettles (wet & blanched weight)
300ml cold pressed rape seed oil (i use fussels from Bath) deliciously nutty
250g ricotta or ewes cheese
salt & pepper
2g mace
juice & rind one lemon

Method

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Tapping the Birch

Wednesday, March 31st, 2010

I have undertaken this task every year for as many as i can remember. For me it is, along with the new growth of ramsons, the very true start of spring.
When a tree begins to push up living fluid through its trunk into the many capilleries of its self you know that within weeks all tree species alike will be showing sticky buds and green foliage.
For now the window of opportunity has opened and i am about to begin tapping……….
only the best bottle for the job
The final result this year was 15 litres. After that i plugged the tree and sealed off with wax using a blow torch. Pics will follow for those who wish to have a go next year.
This year i shall make Birch sap wine with the majority and a couple of litres as a refreshing cold drink for
myself. It is a very nutritious spring tonic.

Birch Sap Wine
8 litres sap
3lb sugar
2 tsp citric acid
250g sultanas
5g dried bakers yeast

Method
Bring the sap upto pasteurisation temperature 70 degrees celcius (71.7) to be anul.
Remove from the heat and stir in all ingredients until dissolved.
Pour into a fermenting bucket and leave in a warm place for five days.

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Sundays to remember

Sunday, March 14th, 2010

codx2
One of these cod will definatly be part of Sundays dinner and not a mother in sight..A rare treat and not to be messed with really. Simply wrap the whole fish loosely in silver foil (a pillow) with half a lemon and a few sprigs of lemon thyme, milled lack pepper and a few big pieces of salted butter.
I will of course bundle up a big hand full of wild garlic and lay the cod on top of that. Bake/roast 40 mins

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Spring Cod finally

Saturday, March 13th, 2010

At last the fish Gods have patted me on the head and rewarded me with a spring codling. and now we can feast on natures bounty with unbridled glee and justification…i
cod

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A recipe on a whim

Saturday, March 13th, 2010

The wild garlic is finally begining to carpet the forest floor with that splendid lime green of spring. I am as busy as a bee freed from the bonds of winter sugar syrup and rampant to get out there and enjoy natures bounty. My blog has sufferd i know as i have become bored and unenspired by the quantity of food blogs online and i do not want to be the same.
Occasionally i may as today post something that simply made me bounce and was spontatneous. A five minute spree of undivided inspiration in order for a quick lunch prior to dashing out to catch more cod.
wildgarlicmacker
Three small filletss of mackeral seasoned and brushed with wild garlic oil and lightly grilled on the skin side until crisp. Turn over and spoon an amount of wild garlic pesto and pop back under grill to warm through. Eat with fresh bread.

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