The Gorse is flowering so well it seemed a good idea to share my recipes for gorse flavoured desserts. The lovely folk on our wildfood weekend really enjoyed the syrup and crystalised flowers so here for you all are the recipes.
To crystalised gorse flowers
Mix an egg white with a tablespoon of water and paint the flowers with it (or you can mix the flowers with the egg white mix and then spin off the excess in a salad spinner) Toss the flowers in caster sugar and lay them on baking parchment. Dry them in an airing cupboard or similar warm place. When they are completely dry you can store the flowers in an airtight container for 2 -3 weeks.
Gorse Flower syrup
- ½ ltr water
- 2 large handfuls of Gorse flowers
- 3 tbsp Sugar
- ¼ tsp Citric Acid
Put the water, flowers, sugar and citric acid into a pan and bring to the boil stirring occasionally to dissolve the sugar. When the flowery syrup comes to the boil remove it from the heat and leave, with the lid on, for around 5 minutes for the flavour to develop. Taste the syrup and when the flavour is good strain it through a fine mesh sieve into a sterilised bottle.
Gorse Flower jelly
- ½ ltr gorse flower syrup (see above)
- 4 sheets of Gelatine
Put the Gelatine in a bowl of cold water to soften for 5 minutes. Bring the gorse flower syrup to a gentle simmer keeping it covered. Remove the gelatine from the water when it is ready and squeeze out any excess liquid. Put it into a clean bowl big enough to hold all the liquid. Pour the syrup onto the gelatine and stir until dissolved. Refrigerate for a couple of hours to set the jelly.
Gorse Flower Ice cream
- 200ml Milk
- 2 Egg yolks
- 150g Sugar
- 200ml Double Cream
- 2 large handfuls of Gorse flowers
- A few grains of salt
Put the egg yolks, sugar and salt in a large bowl and beat until well blended. Put the milk and flowers in a pan and heat on a medium heat until very nearly boiling. Then pour immediately onto the egg and sugar mixture stirring until the sugar has dissolved. Pour the mixture through a sieve into a clean bowl pressing the flowers to extract all the flavour. Add the double cream and leave to cool. If you have an ice cream maker, pre-cooled it and churn for 30 minutes or until ready. If you do not have an ice cream maker put the mixture in a freezer proof box and freeze until nearly set, then stir vigorously. Repeat this until the mix becomes ice cream.
Wild food weekend course 26th-28th April 2013.
Here are some of the recipes from this weekends course at Taste the Wild, along with some great photos taken by Caco and Rose.
To Dean, Kate, Sheila, Lee, Laura,Charles,Dave, Louise,Malcolm and Emily, thank you all for coming and happy foraging!
Wild greens soup – serves 4
- 1 leek chopped
- 50g butter
- 2 x large floury potatoes
- 1.5ltrs veg stock
- 350g wild greens (a mixture of nettles, cleavers, chickweed, bittercress, and wild garlic)
Melt the butter in a large saucepan and soften the chopped leeks in it. Peel and chop the potatoes into 1 inch pieces. Add the potatoes and cook for 1 minute. Pour the stock into the pan, bring to the boil and simmer for 15-20 minutes. Wash and roughly chop the mixed greens and add to the pan (wear gloves if you are using nettles!) Let the leaves wilt down and soften for 5 minutes or so. Season well with salt and pepper.
Blitz in a blender until smooth and return to the pan to reheat.
Wild garlic soda bread – serves 6
- 500g plain flour
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 400ml live yoghurt or buttermilk
- 1 large handful of wild garlic – chopped
- A little milk to bind (if necessary)
Mix together the dry ingredients in a bowl. Add the yoghurt and wild garlic and bring together to form a dough. Do not knead the dough. Oil a dutch oven if you are cooking on a camp fire or a baking tray if you are using a conventional oven. Form the dough in to a dome and either put it in the dutch oven or on the baking tray. Bake for 20 minutes on the camp fire or half and hour in an oven at 180 degrees / gas mark 4
Wood avens bread sauce – serves 6
- 4 oz (110 g) freshly made white breadcrumbs
- 1 large onion cut into 4
- 15 Wood avens roots tied in a bundle
- 1 bay leaf
- 8 black peppercorns
- 1 pint (570 ml) breakfast milk
- 2 oz (50 g) butter
- 2 tablespoons double cream
- salt and freshly milled black pepper
Place the onion, wood avens roots, bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.
When you’re ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes. Now replace the onion, wood avens, bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed. Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug.
Sorrel drop scones – makes approx 8
- 110g Self raising flour
- 25g Caster sugar
- 1 Egg
- 150ml Milk (full fat)
- 1 handful of Sorrel leaves chopped.
Put the flour and sugar into a bowl and mix. Make a well in the middle of the mixture and drop in the egg and half the milk. Mix to a batter. Now mix in the rest of the milk.
Add the sorrel leaves and mix in.
Heat a flat griddle pan or heavy based saucepan until hot and grease with lard. Drop dessert spoonfuls of the batter onto the pan leaving room for them to spread.
Cook until bubbles rise to the top and then flip over and cook for approx. 1 minute more. Remove to a cooling rack and cover.
Nettle and Wensleydale pesto – makes approx 200ml
- 50g (1 large handful) of blanched nettle tops
- 25g hazelnuts
- 25g Wensleydale cheese grated
- Olive oil
- Salt and Pepper.
Put the nettles, cheese and pine nuts in a blender and blitz to a paste.
Slowly add olive oil to this paste in the blender until it has a thick sauce like consistency.
Season to taste.
Spruce toffee brittle (Pine Dime) – makes 100g/3 bars
- 100g caster sugar
- 50g butter, cut in to cubes
- A pinch of salt
- 1 desert spoonful pine or spruce essence
You will also need a silicone baking sheet or waxed paper and a temperature probe.
Heat the caster sugar and salt over a medium heat stirring very gently until it becomes caramel. Take it off the heat and add the butter. Stir quickly with a whisk, it will bubble and foam. Keep stirring and return to a low heat, put the temperature probe in to the pan and heat to 136 degrees c. Remove from the heat and allow to cool for a minute until the temperature lowers to 120 degrees c. Now add the essence stir well and pour the toffee out on to the silicone sheet. You can mark out squares if you want to break up the toffee evenly or leave it and break in to random pieces when it is cold. Store in an airtight container.