Melokhia (Mallow Soup)

2 pints of chicken stock

1.5 lbs mallow leaves (Washed, stalks removed and well chopped)

Garlic (optional)

2tsp Coriander

4 oz cream

Salt and black pepper to taste

a) Boil stock

b) Add chopped leaves

c) Boil gently for 10 minutes

d) Add seasonings and cream, stir well

e) Serve with crusty bread.

 

Schwarzwurz (Comfrey fritters)   “vegetarian battered fish”

20 young comfrey leaves (approx 20cms long)

1egg

2 oz plain flour

0.5 pint of milk

Salt and pepper to taste

Oil or butter to fry

a) Wash leaves and pat dry

b) Mix egg, lour, seasoning and milk well, to make a creamy batter

c) Coat each leaf on both sides and fry, both sides, in hot fat until golden brown

 

Elderberry/bramble pancakes

4 oz plain flour

1egg

0.25 pt milk

Pinch of salt

Oil or butter to fry

Ripe berries of your choice

Sugar

a) Make batter with first 4 ingredients, beat well, and then allow to rest

b) Heat fat gently in a pan

c) Add enough batter to make an individual pancake (10cm diameter)

d) Cook gently until base is lightly brown, before top sets, sprinkle with washed fruit and sugar and fold over and serve

 

Butter boiled Beefsteak Fungi

Thinly sliced fresh (heavy) beefsteak fungi (1cm thick)

Thinly sliced onion

Salt, black pepper and thyme

Oil and for frying

A good knob of butter

a) Fry onion in oil until golden

b) Add beefsteak, barely cover with water and simmer for 10 minutes

c) Add seasoning and a knob of butter, boil gently until sauce thickens then serve

 

Japanese Style Burdock root

Washed, scraped or peeled burdock roots

Rich dark Soy sauce

a) Slice and cut burdock into matchstick sized pieces (Julienne)

b) Cover with water and soy sauce (50/50)

c) Bring to the boil and simmer gently for 15 minutes (don’t let them boil dry!)

d) Gently let them boil dry (without burning!) then serve

 

 

 

 Stewed Apple/ fruit mix

Bramley cooking apples (or wild hedgerow apples, but not crabs)

Washed wild fruits such as sloes, elderberries, blackberries, hawthorn berries

Sugar to sweeten to required taste

a) Peel, core and chop apples, place in one pan and barely cover with water.

b) Simmer until fruit collapses to a pulp then add sugar to taste and keep warm

c) In a second pan, place washed wild fruit, cover with water and bring to the boil

d) Simmer until fruit collapses to a pulp, and then strain puree through a sieve

e) Throw away pips, skins etc left in sieve

f) Add fruit puree to apple, stir gently and add more sugar if required before serving

 

Crab Apple Jelly

2 lbs washed quartered crab apples (do not peel)

Granulated sugar

a) Place apples in a deep pan and just cover with water. (Ideally use a jam kettle)

b) Slowly bring to the boil and simmer for one hour

c)  Mash in the pan, then transfer to a sterilised jelly bag and allow to drip overnight.

d) Measure juice, place back in clean pan, and add 1 lb of sugar for every pint of juice

e) Reheat gently, stirring to dissolve sugar, until boiling

f) Boil rapidly for about 10 minutes, until setting point is reached. (Use a jam thermometer if available, otherwise test on a plate, every few minutes, for skin wrinkling)

g) When setting point is reached, remove from heat and pour carefully into clean jars and seal.

(NB Red apples give a beautiful pink jelly, yellow or green give a golden jelly.)

 

Elderberry cordial

Ripe, stripped and washed elderberries.

Sugar

Whole cloves

a) Place berries in a deep pan and just cover with water

b) Bring to the boil, simmer for 20 minutes until soft, and then mash gently in the pan

c) Strain through a jelly bag and wait until dripping ceases

d) Measure juice; return it to a clean pan adding 1 lb sugar and 10 cloves to each pint

e) Heat gently until sugar dissolves; boil for 10 minutes and then allow cooling time

f) Pour into sterile bottle and seal

g) Serve by diluting, about 2dsp topped up with hot or cold water in a glass.

(This cordial has medicinal properties, breaking congestion and easing cold symptoms. For adults try it with whiskey. It’s also nice poured on ice cream)

 

Hazelnut brittle

Shelled chopped or crushed hazel nuts

Butter and oil (50/50)

Sugar

a) Heat butter/oil mix gently in a pan, gradually add sugar, stirring until it dissolves

b) Continue heating until mixture is a golden caramel colour DO NOT OVERHEAT

c) Add crushed nuts, stir to coat in caramel, and then turn out immediately onto a greased tray

d) When cool break up and store in airtight container or eat!

 

Autumn Salad

Assorted young herb leaves from the following;

Dandelion, winter cress, chickweed, sow thistle, finely chopped fennel leaf, strawberry, wood sorrel, sorrel dock; biting stonecrop, hedge garlic,

Assorted flower petals from the following;

Clover, red nettle, white nettle, gorse, English broom, dandelion

(Also garden flowers; nasturtium, rose and marigolds)

a) Wash and shake dry, shredding larger leaves as required, and mix well

b) Serve with light French salad dressing or balsamic vinegar if preferred

c) Crushed or chopped toasted hazelnuts or walnuts may also be added to give body.