Tag: #Foraging

Bishops’ Kitchen – August 21

This Lammas you are offered two recipes to use Summer Fruits.

TERRINE OF SUMMER FRUITS

  • 425ml sparkling rose wine
  • 50g caster sugar
  • 2 x 11g sachets gelatine powder
  • 1tbsp fresh lime juice
  • 350g small strawberries
  • 225g raspberries
  • 350g blackberries, redcurrants & blueberries 110g of each or any combination you like.

Method:

Prepare the fruit, remove stalks & 1/2 strawberries. Gently mix the fruit in a large bowl.
In a small pan heat ½ the rose wine till it begins to simmer. whisk in the sugar & gelatine make sure everything has dissolved before adding the remaining wine & lime juice, & allow to cool.
Lay the mixed fruit in a loaf tin then pour the liquid over save 150ml. lay a sheet of Clingfilm over the tin & place another loaf tin on top. Put a couple of tins with weights (beans) & place in fridge for about 1 hour or until it has set remove tin weights & Clingfilm.
Warm up the remaining 150ml wine mixture & pour over surface of terrine recover with Clingfilm & place in fridge overnight to set firm.
When ready to serve turn out the terrine by dipping in hot water & inverting it on to a plate use a very sharp knife dipped in hot water & cut into slices.

SUMMER FRUIT BRULEE

  • 700g soft fruit one or more of the following raspberries, redcurrants, loganberries, blackberries & blackcurrants
  • 110g caster sugar
  • 284ml whipping cream
  • 284ml Greek yoghurt
  • 175ml demerara sugar

Method:

Pick over the fruit & place in large pan sprinkle over the caster sugar & gently heat for 3-5mins until the sugar melts & the juices begin to run. Do not over stir or the fruit will break down to a mush.
Place fruit in serving dish & allow to get quite cold. Whip the cream till thick then fold in the yoghurt & spread this over the fruit right up to the edge to seal the fruit underneath. Cover with Clingfilm & chill for @ least 2 hours.
Then about 2 hours before serving spread the surface thickly with the brown sugar and spay the surface very lightly with water, this helps the sugar to melt.
Use a blow torch or the grill set high to caramelise to a golden brown now leave to cool. Place back in refrigerator where the sugar will form a crusty surface, yum–yum!!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Foraging,#SummerFruits,#Brulee,#YumYum,#BeSafe,#StaySafe

The Bishops’ Kitchen – July 21

DANDELION & LEMON BISCUITS

  • 20 dandelion heads
  • 125 g softened butter
  • 100g caster sugar
  • 1 egg, zest of 1 lemon & 1 tbsp juice
  • 180g plain flour
  • 20g cornflour
  • 1/4 tsp salt

Method:

Prepare the flowers: wash heads then remove petals by pinching firmly and pulling (a little green is ok but not too much as it can impart a bitter taste).
Cream the butter & sugar until light and fluffy. Add egg and lemon zest. Sift in the dry ingredients and combine well. Add lemon juice and the petals then mix.
Dollop spoonfuls onto a baking tray and cook for 12 mins. at 180°C/Gas 4 until golden.
Cool on a wire rack and enjoy.

DANDELION & BACON SALAD

  • Large handfuls of unopened dandelion flower buds
  • 1 bunch (about 2 large handfuls) young dandelion leaves
  • 4 rashers rindless, smoked, streaky bacon
  • 4 tbsp extra virgin oil
  • 1 tbsp wine vinegar
  • 1 tsp caster sugar
  • Salt & black pepper

Method:

Wash the dandelion flowers and leaves and pat dry between paper towels.
Cut the bacon into small pieces and fry in a dry pan over fairly high heat until crisp then drain on paper towels.
Toss the dandelion flowers in the bacon fat over a medium heat until the buds are just open then drain on paper towels.
Put the dandelion leaves in a salad bowl and mix in the fried bacon and flowers.
Put the oil, vinegar and sugar in a small screw top jar and season with salt & pepper.  Seal the jar, shake well then add to the salad and toss lightly.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

The dandelion (Taraxacum officiniale) is a type of daisy. Found in virtually every kind of habitat and lawn, it is vital to many pollinating insects such as bumblebees, butterflies, hover flies, day flying moths and solitary bees. They are frequently treated as an unwanted weed.

Photo: Florets – Köhler’s Medizinal-Pflanzen – Wikimedia commons

The flower head is infact made up of lots of individual flowers known as florets or ray flowers. Each common dandelion flowerhead contains approximately 150 – 200 florets.
A rich source of vitamins, minerals, the leaves, root, and flowers can all be eaten.

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The Bishops’ Kitchen – June 21

NETTLE SOUP

150g tender nettle tops,  35g knob butter,  1 onion peeled & chopped, 1 large leek trimmed & finely sliced,  2 celery sticks chopped,   1 clove garlic peeled & chopped, 2tbsp basmati rice,  1 litre vegetable stock, seasoning, 6 heaped tbsp. thick plain yoghurt and a bunch of chives to finish.

Method:

Pick over the nettles wash them thoroughly & discard the tougher stalks. Melt the butter in a large pan. Add onion, leek celery & garlic cover & sweat gently for 10 mins stirring them a few times until soft  but not brown. Add the rice & stock & cook bring to a simmer & cook for 10 mins. Add the nettles & simmer for 5 mins until the rice &  nettles are tender. Season with plenty salt & pepper. Puree the soup in a blender & check seasoning. Serve in warmed bowls topping with a large dollop of yogurt & a large sprinkling of snipped chives.

NETTLE & BLUE CHEESE RAREBIT

1 tbsp olive oil  200g nettle leaves, washed boiled & drained  200ml tub crème fraiche  1 tsp wholegrain mustard  140 creamy blue cheese such as blue vinny 4 thick slices sourdough bread  seasoning.

Method:

Heat the olive oil in a frying pan. Add the nettles & cook for 1 minute until wilted. Allow to cool for I minute then roughly chop. Place in a bowl with the crème fraiche, mustard, half the blue cheese & seasoning, taste & set aside. Lightly toast the bread on both sides, divide the cheese mix between the slices of toast then pile on remaining cheese & grill until golden & bubbling serve immediately.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

Nettle - Urtica dioica,
Nettle – Urtica dioica,

Nettles have a rich, earthy, spinach-like flavour with a slight tang. Nettle leaves must first be cooked or steamed to destroy the hairs on them, which contain a number of irritating chemicals.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Foraging,,#Nettles,#BeSafe,#StaySafe