Food from the wild

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    22-Mar-2016

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Food from the wild

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Food from the wild natures own larderIn EnglishCommon chickweed Stellaria mediaChickweed salad (2 portions)1 large bunch chickweed3 tablespoons French dressing3 teaspoons sweet cicely, chopped 2 juicy apples, dicedRinse the chickweed and mix with the apple. Mix the sweet cicely and French dressing. Pour the dressing over the salad and toss. Ready to serve!Chickweed soup (6 portions)1 litres chicken stock6 spring onions, finely sliced1 large potato, peeled and diced2 bunches chickweed, chopped (save a few sprigs for garnish)saltfreshly ground pepper300 ml creamBring the stock to the boil in a large pan. Reduce the heat and add the onion, potato and chickweed. Simmer for 10-15 minutes. Season with salt and pepper. Whizz everything except the cream in the blender. Return to the pan and add the cream. Heat through. Garnish with a few sprigs of chickweed.Chickweed is mainly used as a salad, but also in soups and it is an excellent substitute for spinach. The best way to pick it is to cut off the up-permost, younger parts of the plant.Chickweed is something that many people curse in their gardens. It is an annual and is easy to remove but, if left alone, it spreads easily, producing many seeds that are quick to germinate. The stem can form roots, and this also helps the plant to spread and form large mats of foliage. Common chickweed can be recognised by the fine hairs on only one side of the stalk. Chickweed appears early in the spring, remaining green until the snow arrives. It contains all the vital amino acids, making it an excellent source of protein.Stinging nettle Urtica dioicaNettle soup (4 portions)2 litres fresh nettlesbutter2 tbsp flour1 litre water2 vegetable stock cubessalt and white pepper1 large onion, chopped1 clove of garlic, chopped2 potatoes150 ml single creamRinse the nettles in several changes of water and cut the leaves away from the stalks. Place the leaves in boiling, salted water. Boil for 5 minutes and discard the water. Fry the onion and garlic in the butter. Boil the water in a pan with the stock cubes. Add the nettles, onion and potato. Simmer for about 15 minutes or until the potato is cooked. Whizz in a blender and season as required. Add the cream and serve hot, together with newly baked bread.The most common use for the stinging nettle is for soup, but the plant can also be dried, powdered and used in bread, or used as a green vegetable in other dishes such as pies and souffls. Most people probably have a special relationship with nettles on account of their stinging hairs. Pick nettles early in the spring, but use gloves to avoid being stung. The plant contains a number of important mineral substances such as iron. New plants grow up quickly where nettles have been picked, so young nettles can be enjoyed all summer. But they are nevertheless best in the spring.Stinging nettles can be mistaken for white dead-nettles. They, however, do not sting, and there is no problem if they are mistaken for each other as the white dead-nettle is edible too. It has white flowers that have a sweet taste and which attract bees, so it is sometimes called the bee nettle. Garlic mustard Alliaria petiolataDip300 ml crme fraiche, sour cream or Turkish yoghurt100 ml finely chopped garlic mustard tsp saltwhite pepperTry adding other herbs such as basil, chilli or paprika.Mix crme fraiche with the garlic mustard. Add other herbs as desired, and season to taste. Serve with sticks of carrot, cucum-ber and peppers, crisps or cheese-grilled nachos.The leaves of garlic mustard should be picked and used before the plant blooms. If a leaf is rubbed between the fingers, it can be recognised by its cha-racteristic oniony smell. Justice is best done to the taste if used fresh in, for instance, a tomato salad, with salted fish and smoked or salted meat. If it is to be used in hot dishes such as flavouring in a soup, it should be added at as late a stage as possible so that the special oniony taste does not disappear.Common sorrel Rumex acetosaSorrel and currant piePastry125 g butter300 ml flour 100 ml sugar1 tbsp waterFilling20 fresh sorrel leaves400 ml redcurrants or blackcurrants200 ml sugarMix the ingredients for the pastry and use it to line a pie dish. Bake for about 10 minutes at 225o. Add the filling. Put back in the oven for another 20 minutes.Serve warm, with whipped cream or vanilla ice cream.Sauce 1Bring cream to the boil, whisk in fish stock and add knobs of cold butter. Add roughly chopped, blanched sorrel leaves. Season with salt, pepper and a touch of saffron.Sorrel can be recognised by its sharp taste and by the arrow-shaped leaves that have two small lobes at the base. The plant should be eaten in moderation as it contains oxalic acid, which can damage the kidneys in large doses. Sorrel can be used in many dishes and is particularly good with different types of fish. It can also be used to flavour sauces and in salads and sandwiches. Sauces for salmonSauce 2100 ml single cream100 ml crme fraichesorrel leaves according to tastesalt, pepper, lemonMix all the ingredients in a blender.Sweet cicely Myrrhis odorataSweet cicely soup (4 portions)2 litres sweet cicely leaves20 leaves of wild garlic or 1 large onion, chopped1 tbsp butter2 tbsp flour1.25 litres stocksalt and pepper100 ml whipping creamBlanch the sweet cicely leaves. Save the water. Whizz the leaves in a blender. Melt the butter in a pan. Add the wild garlic or onion to the butter and soften. Add the sweet cicely and the stock. Simmer for a few minutes. Thicken with the flour mixed in a little water. Season and add the cream.At first sight, sweet cicely looks like a particularly coarse, bushy wild chervil, but the strong scent of aniseed or liquorice and the light green, hairy leaves give it away. Sweet cicely is a species that was introduced for cultivation and has then become wild. It has grown in Sweden since the 17th century at least. Dont mistake it for the extremely poisonous hemlock, which you can see in Fredriksdals garden of bene-ficial plants, in plot 4B. It does not smell of liquorice and it has red markings on the stalk, unlike sweet cicely. Hemlock is well known as an ingredient in the poisonous draught that killed Socrates. Sweet cicely can also be used to make a delicious green snapps with a pleasant liquo-rice flavour. Put the plant into unflavoured snaps (32%) and allow to stand in daylight for about one week.Ground elder is a plant that is both loved and loat-hed. It is an invasive weed but also a delicious edible plant. It likes well nourished soil and, since it spreads with rootsuckers, it is difficult to eliminate. The large size of the clumps make it easy to get at and to pick. The young leaves can replace spinach in many dishes. In the Middle Ages, up until the 1700s, it was popular to cultivate ground elder and, apart from being a food, it was used medicinally since it was thought to cure a particular type of gout called podagra or port wine toe.Ground elder pie (4 portions)Pastry300 ml flour 125 g butter4 tbsp waterFilling2 litres ground elder leaves1 large onionvegetable stockEgg batter3 eggs300 ml milk200-300 ml grated cheeseblack pepperMix the ingredients for the pastry and use it to line a pie dish. Bake at 250 for 10 minutes until the pastry is biscuit-coloured. Chop the onion and fry until soft. Blanch the ground elder for 10 minutes. Discard the water and chop the leaves finely. Mix with the onion and add the stock. Put the mixture in the pastry case. Whisk the eggs and milk together. Add the cheese and season with black pepper. Pour onto the filling and bake for 30 minutes.Ground elder - Aegopodium podagrariaWater mint Mentha aquaticaWater mint muffins (12)2 tbsp dried water mint leaves, or 4 tbsp fresh leaves50g butter125 ml milk2 eggs200 ml sugar300 ml flour 1 tsp baking powder2 tsp vanilla sugarHeat the oven to 175. Put muffin cases onto a baking sheet. Melt the butter and pour in the milk. The mixture should be tepid. Whisk the eggs and sugar until fluffy and add the mint. If fresh mint is used, this can be liquidised into the egg mixture. Add the milk and butter mixture. Mix the flour, baking powder and vanilla sugar and add to the mixture. Spoon into the muffin cases. Bake in the middle of the oven for about 30 minutes.Water mint grows in wet meadows, along streams and on lake shores. It is easily recognisable from the smell of mint that is released if you rub the leaves between your fingers. Herbal teaTry making a delicious tea with a few stalks of fresh mint. Put them into boiling water, remove the pan from the heat and allow to infuse for 5 minutes. The tea is good for digestion and soothing if you have a cold.Look at the square-shaped stalk and opposite leaves in pairs. The plant is mainly used as a flavou-ring but also as an ingredient in many dishes.Fat hen is an annual weed that is common in gardens and fields. The colour of the leaf varies from light green to dark grey-green, but the leaves always have a whitish undercoating. The flowers mature quickly and form small seeds that can be used as flour.Fat hen in peppers (4 portions)4 large peppers2 litres fresh leaves of fat hen200 ml brown rice100 ml thinly sliced leek1 clove of garlicblack pepperherbs100 ml grated cheeseCook the rice. Halve the peppers length-wise and remove the seeds. Fry the leek and garlic. Blanch the fat hen. Mix the onion with the rice and add the fat hen. Season to taste. Fill the peppers with the mixture. Sprinkle the cheese on top and cook at 250 for 15 minutes or until the cheese has melted.Fat hen Chenopodium albumThere are many different types of chenopodium. All are edible and have been used as food for at least 2,000 years. Fat hen has been found in the stomach of 2,000-year old human remains. The leaves can be used as spinach but, histori-cally, the plant has been used mainly as a flour substitute, with bread being baked from milled seeds. Fat hen has a high nutritional value. It has a high level of carbohydra-tes and protein and also contains iron, calcium and vitamin C.Wild garlic Allium ursinumWild garlic soup (4 portions)1 litre vegetable or chicken stock200 ml cream40 wild garlic leavessome spinach leavessalt and pepper150 g bacon, diced6 tbsp whipped creamjuice of half a lemona little saltBring the stock to the boil with the cream. Add the spinach and wild garlic leaves and whizz in the blender. Season with salt and pepper. Fry the bacon and season the whipped cream with salt and lemon. Pour the soup into bowls and add a little whipped cream. Sprinkle the diced bacon on top.Wild garlic grows in deciduous woodlands in the southern part of Sweden. The flowers have six petals and resemble white stars. The leaves of wild garlic resemble those of lily-of-the-valley, but they are not likely to be mistaken for each other. Wild gar-lic can be recognised by its strong smell and taste of onion and garlic.Even if wild garlic is relatively uncommon, it can be found in very large clumps where conditions are right. When dried or cooked, it loses much of its taste and should therefore be as fresh as possible when used. It is delicious in tomato salad.Wild garlic pesto1 bunch wild garlic25 g pine nutssaltfreshly milled black pepper100 ml olive oilboiling water50 g Parmesan cheesePut the wild garlic leaves in the blender together with the pine nuts and salt and pepper to taste. Add the olive oil. Blend until smooth. If necessary, add a little boiling water to get the right consistency. Add 50 g grated Parmesan cheese.Large bittercress is a pretty plant that grows in damp ground such as marshes or along streams. The leaves have a pronounced taste of cress that is well suited to salads, especially tomatoes, but they are also excellent in sandwiches.Bittercress sandwich large bunch of fresh large bittercress leaves a large slice of bread1-2 large slices smoked salmonlettuce leavesmayonnaiselumpfish roeButter the bread and add the ingredients according to taste.Large bittercress Cardamine amaraTo make dishes visually appetising, we could use flowers a lot more than we do in our cooking. It is mainly salads and gateaux that can be made even more tempting by garnishing them with edible flowers. Ten wild plants are growing in the border, and their flowers are all ideal for decoration; bitter vetch, sweet violet, red clover, alkanet, roses, vipers bugloss, woodruff, chicory, white dead-nettle, yellow archangel.Flowers in our foodCopy:Karin HjelmrHans LindqwistIllustrations:Tryggve EdevikDesign & layout:Caroline FlindtFredriksdal museum and gardensGisela Trapps vg 1, 254 37 Helsingborg Info phone: +46 (42) 10 45 00 www.fredriksdal.se

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