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Tuesday, 10 April 2018

Ramson kimchi


200g Freshly picked ramson leaves, washed
35g Glutinous rice flour
100g Gochugaru (Korean red chilli powder)
25g Salt
35g Sugar
2 Garlic cloves, roughly chopped
A thumb-sized piece of ginger, peeled and roughly chopped
1 Small apple, cored and roughly chopped
1 Small onion, roughly chopped


1 Add the rice and 250ml water to a small pan, then bring to a bubble over a medium heat; whisk regularly until it thickens to a paste. Leave to cool to room temperature.
2 Blitz the cooled rice paste, gochugaru, salt, sugar, garlic cloves, ginger, apple and onion in a blender. Don’t worry if there are a few rogue chunks of apple or onion in the paste, nothing too big though.
3 In a large bowl, use your hands (I recommend wearing rubber gloves) to massage the kimchi paste into the ramson leaves. Careful not to crush the leaves but ensure that they all get a good coating. Transfer to a large jar, top up with 150ml water (boiled but then cooled) and leave to ferment out of direct sunlight for 3-5 days, depending on how you like your kimchi. Refrigerate once you’re happy to halt further fermentation – it should keep for a few months if kept chilled.

Blood orange, cardamom & rose cake



For the cake:
225g Butter, at room temperature
225g Caster sugar
4 Eggs
225g Self-raising flour
5 Blood oranges, peel and pith trimmed away then cut into thick slices
Finely chopped zest and juice of 1 large orange
½Tsp Freshly ground cardamom seeds

For the drizzle:
75g Caster sugar
Juice of 1 large orange
1Tbsp Honey
1Tsp Dried rose petals

1 Heat oven to 180C/fan 160C/gas 4. Beat the butter caster sugar together until pale and creamy, then gradually whisk in the eggs, one at a time. Sift in the flour, add the orange zest, juice and cardamom then mix until well combined.
2 Grease and line a round, 23cm cake tin. Arrange the blood orange slices across the bottom of the tin – cut a few in half to fill any large spaces but don’t worry if there are a few gaps. Spoon over the cake mix, level with the back of a spoon then bake for 40-45 minutes, or until a skewer comes out cleanly.
3 Heat the orange juice, sugar and honey together in a saucepan until the sugar has dissolved. Turn the cake out onto a plate and drizzle with orange syrup – finish with a sprinkle of dried rose petals.

Friday, 4 March 2016

Thursday, 23 January 2014

Kale with bacon and apple

Salty bacon, kale, wild fennel seeds and sweet caramelised apple slices. I love this on so many levels...

Friday, 13 December 2013

Tuesday, 3 December 2013

Sloe Whisky






































 
 
I'm a big fan of Sloe gin, but the pursuit of different ways of using my wild gatherings is an addictive and enjoyable one. A fruit-whisky-sugar combination works fabulously well in the Scottish classic Cranachan; I see no reason why this should be any least successful. High hopes rest on getting a bit of game involved with the soon-to-be ruby mixture during the cold winter months of the new year, not to mention a cocktail or two.
 
40cl Whisky (it's best not to use anything to fancy/expensive, in a similar fashion to Sloe Gin making)
125g Granulated sugar
Roughly two large handfuls of Sloes
Half a cinnamon stick
A couple of cloves
 
Pour the sugar into a bottle with the Whisky, add the spices and then fill to the rim with sloes. Gently agitate the bottle daily for the first 7 days and weekly thereafter to help everything blend together. It'll taste good after about three months, but patience is rewarded.