Flapping flounders, little pink shrimps, crunchy salt marsh veg and summer Elderflower

…recipes and pictures below from our amazing 2 day coastal course at Flookburgh

Elderflower Cordial – makes 4 bottles

  • 2 litres waterelderflower cordial
  • 2.4kg sugar
  • 50 elderflower heads
  • 4 lemons zested and sliced
  • 100g citric acid
  • 4 x screw topped bottles.

Boil the water and pour it into a large bowl or bucket add the sugar and stir until dissolved. When warm – but not steaming, add the lemon zest, sliced lemons, elderflower heads and citric acid. Cover the container with a cloth or tea towel. Stir twice a day for two days with a very clean spoon (pour boiling water over it – this will remove any bugs).

After two days the cordial is ready to bottle. Sterilise 2 x 75cl screw top bottles, a large jug, a funnel and a muslin cloth (or fine sieve) This can be done with a chemical steriliser e.g. Milton or by putting the bottles and jug in the oven at 125 degrees C for 10 minutes and boiling the muslin, bottle tops and plastic funnel for 10 minutes. Strain the cordial through the muslin in to the jug. Then using the funnel fill the sterilised bottles and screw down the caps. The cordial will keep for up to a month in the fridge. If you want to enjoy the drink all year it will freeze well in bags or ice cube trays.

——————————————————–

Coastal foraging around Flookburgh in Cumbria brought us some fantastic ingredients for dinner on Saturday night. We netted Flounders, (known locally as ‘Flooks’) and found Brown Shrimps and Tellins. We had an amazing experience going out into Morcambe bay – see the photos below. To go with our seafood we foraged sea vegetables from the salt marsh which Chris cooked for dinner.

Elderflower frittersBrown shrimp, sole and sea vegetable stir fry - smallFlooks and hogweed for blog

Elderflower fritters

For the batter

  • 2 tablespoons Cornflour
  • 2 tablespoons Plain flour
  • Ice cold fizzy water.

Mix the two flours together in a large bowl. Add enough of the water to make a batter the thickness of double cream but do not over mix, some lumps are fine.

Dip Elderflower  heads into the batter, shake off excess and deep fry at 185 degrees until crispy. Dust with caster sugar and serve with strawberries and cream.

Thanks to our guide Alan and fishermen Steve, Tim and Matthew thanks also to Chris Silverdale at Eeabank lodge for great accommodation and breakfasts. Special thanks to Steve for the hard work put in to make our trip so good.

Photos on Facebook! Click here.

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