Rose Petal Cordial

This delicious cordial is so easy to make and fast too. Keep those wonderful rose flavours to use as cordial, for cocktails, to add to desserts, even to add to vinegar. Herbalists say that rose flavour lifts the spirits, I love it. The recipe starts with notes on sterilising equipment – just to keep you safe. 😊
Rose Petal Cordial – makes 1.7 Litres
• 150g well scented rose petals
• 1 litre water
• 1 kg sugar
• 1 lemon zested and sliced
• 35g citric acid
• Screw topped bottles.

Always use sterile equipment, check out the best method for you.
Different ways to achieve this are:
• chemical steriliser e.g. Milton,
• microwave wet for 2 minutes,
• heat in the oven at 125 degrees C for 10 minutes,
• boiling for 10 minutes.

First sterilise a large plastic food container and a stirring spoon. Then boil the water and pour it into the container, add the sugar and stir until dissolved. When warm – but not steaming, add the lemon zest, sliced lemon, rose petals and citric acid. Stir, then cover the container with a lid or tea towel.
Stir twice a day for two days with a very clean spoon (pour boiling water over it – this will remove germs).
After two days the cordial is ready to bottle. Sterilise a large jug, a funnel, bottles, and a muslin cloth (or fine sieve).
Strain the cordial through the muslin in to the jug. Then using the funnel fill the bottles and screw down the caps.
The cordial will keep for up to a month in the fridge or will freeze well.

Nettle Beer

This year we have developed a new recipe and it beats all the other Nettle Beer recipes we have tried. It is important to pick good quality Stinging Nettles Urtica Dioca just 5cm tips and none with flowers (look like little catkins). They are starting to flower now in June, so look for those in shady places where they are a little behind.

nettle beer 'Taste the Wild'

Nettle Beer

  • 225g fresh nettle tops
  • 2L plastic bottle of spring water
  • 100g dark muscovado sugar
  • Juice of 1 lemon – strained
  • 5g white wine yeast

Day 1  Put the water and nettle tops in a large pan and bring to the boil, cover and simmer for 20 minutes. Save the bottle for later. Put the sugar in to a large bowl or fermenting bucket, then strain the nettle liquid, through a sieve lined with muslin, in to the bowl. When the nettles are cool enough gather up the corners of the muslin and squeeze to extract as much liquid as possible. Stir to dissolve the sugar and leave to cool. When the liquid is at room temperature (approx. 17-21 degrees C) add the lemon juice and stir, then sprinkle the yeast on to the surface. Cover the bowl or bucket with a clean tea towel and keep it out of direct sunlight but at room temperature for 3 days.

Day 4   Now using a funnel lined with clean muslin transfer the nettle beer in to the 2litre plastic bottle that had the water in, leave 3cm of space in the top of the bottle before screwing the cap on tightly. Store in a dark cupboard for 1 week burping the bottle daily,

Day 11  Transfer the bottle to the fridge and store for a week.

Day 18  Woo Hoo it’s ready. You can drink it straight away or save it for up to 6 months. We like it with a splash of lemonade. Don’t worry if the beer is a bit cloudy but pour carefully so that any sediment remains at the bottom of the bottle.

Marigold Marmalade

marigold marmalade

Golden petals and apple juice add sunshine to your breakfast.

I know they grow wild in Southern Europe not North Yorkshire, but we love them and this experimental preserve is so nice we decided to share the recipe with you all.

Marigold soothes the stomach, it is said to reduce stomach lining inflammation in gastritis and ulcer sufferers and soothe the intestine too”

Marigold Marmalade – makes 3 jars

  • 80 grams Marigold flower petals
  • 1 litre cloudy, natural apple juice (not from concentrate)
  • 100ml freshly squeezed lemon juice
  • 750g Jam sugar (sugar with pectin added)

Put 60g of petals in to a pan with the apple juice and heat to simmering point. Remove from the heat and leave to infuse overnight.

Now strain out the petals and return the apple juice to the pan. Add the lemon juice and heat slowly to boiling point. Now add the sugar and stir to dissolve, add the last 20g of Marigold petals and turn up the heat.

(Put your clean jars and lids in the oven at 100 degrees C to sterilise)
Boil hard until the temperature reaches 105 C and setting point is reached. (approx. 10mins) To test for a set put a little marmalade on to a cold plate, wait for a minute then push your finger tip through it. If setting point has been reached the top will wrinkle and the marmalade will be like jelly.
When setting point is reached turn off the heat and skim off any bubbly scum from the surface. Cool for a few minutes until the marmalade has thickened a little and the petals are not floating to the surface. Now pour in to the sterilised jars and put the lids on when cool enough to handle.

Calendula Officinalis

Calendula Officinalis

 

 

Our One Day Summer Wine Making Course is a treat for those who like learning, tasting and making things.

Elderflower and Rose champagneWe meet at 9.45am at our local vineyard in time for a quick drink before a private tour at 10.00am. We learn how different grape varieties are grown and matured here in Yorkshire to create award winning English wines. The winery building its self is where the wines are produced from grapes to glass, we can see the equipment used to create the wines. Our excellent guides, owners Chris and Gillian Spakouskas, will explain the processes and techniques used to produce a great quality product and give us a tasting of Sparkling White, Latimer White and Latimer Red Wines.

We have a half hour drive back to our own wood during which we will stop to collect some wild flowers and blossoms. Lunch will be a picnic. back at the barn Rose will show you how to make reliably great Elderflower Wine on a small scale in your own kitchen. You’ll learn about different types of wine making equipment and the science of fermentation. The importance of acidity and tannins and lots of helpful tips. There will be tastings of different country wines and everybody will start off their own 5 litres of wild flower champagne. The afternoon will end with a session on flavoured spirits where Rose will explain how to make some amazing liqueurs and how to blend and balance flavours. We will taste liqueurs that use spring wild plants as flavouring and then you can make your own wild spirit to take home. Along with the spirit you will take home a 5 litre fermenter full of flower champagne, and a sheet of recipes.

The course starts at 9.45am and finishes at 4pm. The course starts at Yorkshire Heart Vineyard, Pool Lane, Nun Monkton, York YO26 8EL and finishes at Taste the wild’s woodland kitchen. (Nr Boroughbridge, North Yorkshire) directions to the wood will be sent with course booking confirmation. A light lunch and drinks are provided, please wear suitable outdoor clothing.

The cost of the course includes:-

  •        all tuition
  •        lunch
  •        wine and liqueur tastings
  •       5L wild flower ‘Champagne’
  •        250ml wild flavoured liqueur
  •        Recipe sheets

£95.00 per person   Click here for dates and to book

 

Fruits Of Their Labour: Husthwaite’s Cider Rennaissance

Orchards of Husthwaite

We have 5 Places left on our Cider Making day course, (12th October) this blog is about the cider mill that we visit on the day.  Back at our barn you will learn how to make delicious cider at home and at the end of the day take away 5litres of apple juice in a fermenter all ready to go. To find out more or to book a place check out the extra courses page on our website.

A nicely written piece about an excellent project.

DAVE LEE

How the residents of a Yorkshire village used cider to return to their roots.

View original post 1,081 more words

Wild food cookery course

We have had many requests for an ‘in depth’ wild food cookery course, so here it is!

We have designed this day to give you real taste of seasonal wild ingredients and during the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new  flavours to your table.

The venue for the course is The Yorkshire Wolds cookery school, near Driffield, which gives us all the facilities we need for a fabulous day of cooking and eating.

The use of the cookery school allows us to explore some more refined recipes that we would find hard to do over an open fire in the woods. Chris has created dishes that make the most of autumn’s bounty and also teach you some great core cookery skills like game preparation, curing and preserving as well as the processing of interesting wild ingredients like Burdock and acorns.

cured venison

The day will be a mixture of demonstrations from Chris and plenty of hands on cooking sessions in the schools beautiful teaching kitchen.  Lunch will be cooked as part of the course and you will also take away a goody bag and a comprehensive set of recipes for all the dishes.

Planned menu

A terrine of rabbit, black pudding and cobnut with apple and hawthorn.

Cured venison loin, elderberry ketchup, pickled berries and smoked oil.

Roast partridge, hogweed spiced squash, and burdock chips

Acorn panna cotta

Skills covered on the day

Jointing a rabbit.
Terrine making.
Simple curing.
Ketchup making.
Preparing and roasting game birds.
Preparing and cooking with burdock.
Preparing and processing acorns.
Making panna cotta.

To book the course go to our main website here www.tastethewild.co.uk/courses-extracourses.html 

Accommodation is available at the Yorkshire Wolds cookery school and this can be booked directly with Highfield farm. http://highfieldfarm.co.uk/bed-breakfast .

Wild garlic vichyssoise, Parmesan cream and Wild garlic oil

IMG_7072 (2)

We are making the must of the wild garlic and the warm weather.

A cool soup for a warm day!

Wild garlic vichyssoise, Parmesan cream and Wild garlic oil

For the soup.   Serves 4 as a starter.

Ingredients:

3 Tablespoons butter
6 Leeks white parts only finely chopped
2 Medium sized floury potatoes chopped into small cubes
16 Wild garlic leaves finely chopped
230ml Double cream
230ml Vegetable stock

Method:

In a large, heavy bottom pan, melt the butter over medium heat. Once butter is melted, add the leeks and cook gently for 5 minutes, making sure they are soft but do not take on any color. Add potatoes and wild garlic.  Cook for a minute or two, stirring a few times. Add the stock and bring to the boil, reduce the heat and simmer for about 30 mins, or until the potatoes are very soft. Puree the soup and then pass it through a sieve to make it super smooth.

Return to a pan and stir in the cream. Season with salt and pepper, bring to a simmer and cook for 5 mins. Take off the heat and cool, then chill.

Serve cold with parmesan cream (see below), Wild garlic oil (see below) and a scattering of Wild garlic flowers.

Parmesan Cream.   Makes more than you need for this recipe but you can store it in the fridge for a few days and use it with pasta sauces etc.

200ml double cream
Parmesan rinds, about 10 cm square in total.
These are just what you have left over after you have grated all the cheese.  I never want to throw them out but never do much with them. This proves they were worth saving!!

Put the cream and cheese into a small saucepan and simmer until thick. Remove the cheese pieces and season the cream with salt to taste.

Wild garlic oil.   Makes more than you need for this recipe but will store in the fridge for up to 2 weeks.

100ml Olive oil
10 wild garlic leaves finely chopped

Blend oil and garlic together, allow to sit for 30 minutes and then pass through a sieve.