Wild Food Recipes of the month
Every month we submit a new Wild Food recipe for you to download and try at home for free. All we ask in return is that you tell us what you think by sending your thoughts and comments by clicking on the send feedback button below.
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Mallow soup
February
We picked the new leaves in January while they were fresh and lovely. The soup has a thin texture but a great, rich spicy green flavour. If you want a thick soup cook some potato in with it and increase the cooking time to 25mins before you puree.
1 bag full of nice mallow leaves (washed and chopped)
1 clove of garlic- crushed
1tbsp olive oil
1 desert spoon of ground coriander
A pinch of cayenne pepper
1ltr vegy stock
Salt
Heat the olive oil and gently fry the crushed garlic for 2 mins. Add the coriander and cayenne pepper and cook for 1 minute. Add the mallow leaves and stir round for a minute then add the stock and a little salt. Cook for 10 minutes and then puree.
Duck ham with wild winter herbs
January
Duck Ham with wild winter herbs
Duck breasts
50g coarse sea salt (not rock salt) per breast
1 tsp black peppercorns, crushed per breast
2 tbl sp ground ivy per breast, finely chopped
1 tsp Chopped Douglas fir needlesper breast, finely chopped.
For the duck breasts, place flesh side down on a chopping board. Using a very sharp knife, slice off the skin leaving about 3mm/⅛in fat attached to the meat. This layer of fat is essential to protect the duck and add extra flavour.
Mix together the salt, pepper, Ground ivy and Douglas fir and rub the mixture into the duck breasts.
Place the duck breasts, one on top of the other, in a container (a plastic tub is ideal), ensuring there is a layer of the curing mixture on the bottom, in the middle and on top of the breasts. Cover with cling film and place in the bottom of the fridge. Leave to cure for 24 hours, turning both breasts after 12 hours.
Brush the salt and herbs off the duck breasts and rinse them under running water. Pat dry with kitchen paper then wrap each one in two layers of clean muslin. Tie securely with string, making a loop as you do so, and hang the breasts in the fridge for 12–14 days. It is important that the air can circulate freely around the meat.
Slice thinly and serve with Wild root remoulade, crabapple jelly and crusty bread.
Wild root Remoulade
1 crisp apple
20g Hedge garlic root
10g Wood Avens root
Mayonnaise
Lemon Juice
Chop the apple into fine matchsticks. Grate the roots finely. Put the roots and apple in a bowl, lightly bind them together with a little mayonnaise and season with lemon juice and salt to taste.
