Hi All,
That time of year again - blackberry picking - and if you have some apples and rhubarb also your away in a hack.
These recipes take work and effort - so ensuring its shelf life and giving you something of your own through the dreary winter is worth putting equal effort into. I strongly suggest you read my previous posting on preserving, it is worth taking the effort.
Trust me, when you hear jars with a pop-up top 'click' as they cool, its a very rewarding feeling to know that's a batch of Your work that can safely be stored in the larder/kitchen for the next 12 months, until the next harvest.
Here are 4 blackberry recipes - click on the highlighted text to link to the recipes
This time of year in Connemara, the hedgerow briars come forward with a luscious crop of blackberries - but blackcurrants work equally well.
We see fig, orange and pomegranate based salads on TV but our own homegrown earthy sweet of beetroot and the zesty sweetness of foraged fruit sing of late summer and early autumn.
It is a great seasonal treat, and you really don't have to forage all that many - its only 200 grams, about a tea mug full.
As an unusual but the delicious combo I would go so far as to call it an almost exotic dish from a small garden plot.
and yet the food miles are minimal for most home gardeners as most of us have a few beets and an onion somewhere in the beet patch.
Great as an appetizer but really, really, really good with cold roast duck, pork or game.
Also, if you freeze a few blackberries now and store some beets, its great with cold turkey just after Christmas.
Iphone pic - slight variation using strawberries and loganberry-applevinegar
INGREDIENTS
1 bunch baby beetroot.
About 200 grams of blackberries or blackcurrants.
Half a small red onion, diced or very finely sliced.
Tablespoon honey - local if you can find it (or caster sugar if you like)
Beet leaves, Bay leaf or mint to garnish
Lightly scrub the beets, remove the leaves - they can be used as a garnish
Boil the beets in lightly salted water
Rinse your blackberries
Melt the honey down in about a tablespoon of water
Gently warm the blackberries in the warmed honey-water until they start to release their colour and soften.
Don't stir the pan, just shake it to avoid crushing the fruit.
Add a little more water by the tablespoon if required, you are looking to create a very light syrup.
When the beets are cooked, drain them and slip the skins off as soon as they are cool enough to handle.
Slice into the beets into rings and arrange on a shallow plat.
Sprinkle over the onions and season to taste.
Spoon over the fruits with a slotted spoon and reduce the syrup a little further.
Pour over the syrup and leave the dish to cool
Serve with cold game or pork, and maybe use the beet leaves as a garnish.
And as I said before, it makes a great post Christmas accompaniment to turkey or ham
Comments are, as always, most welcome - photos will follow, but it may take a while, left camera with pics at home without downloading them - if someone wants to send some in please feel free to do so.
ADDENDUM SEPTEMBER 2012
These pictures were taken in Holland, a slight variation on the original. I used strawberries - and instead of water, I used a lovely Swedish vinegar - lingonberry and apple cider vinegar - available at Ikea - but it does demonstrate the colours you can expect. There are other fruit vinegars more available in Ireland. Experiment with what fruit you can grow or forage.
This is possibly the easiest cold desert in the world. Kulfi, or Qulfi, is kind of Indian Ice cream but without the need for an ice cream maker. It's very popular on the subcontinent - this is just
an Irish twist on it using home grown fruits, local honey and two great Irish ingredients, Carolans Irish Cream and Glenisk yogurt
Sorry 'bout the photo - using an iphone
A really tasty, dense texture, it has tones of a toffee flavour because of the evaporated milk and the cardamom gives it a surprising depth - a nice contrast.
The recipe itself was inspired by and developed from Camillia Panjabi's 50 Great curries of India which is a great book that deals with the various different cuisine styles right across the sub continent, not just concentrating on food from Punjab - most familiar to us - as most books do.
Her explanations of regional, caste and religious aspects are clear and precise, and it goes a long way towards developing our understanding of such a fascinating and vast food culture.
With the recent good weather its a great time to consider
alternatives to ice cream like sorbets or a little more exotic like this kulfi. In India popular
flavors include pistachio, mango, vanilla, and rosewater.
At this time of year, foraging for fruits like blackberry or strawberry is both fun and rewarding, so if you have spent a few hours going through hedgerows then this is a great reward for all your efforts.
As for the alcohol content, that evaporates in the heating process, so you can safely let kids enjoy this.
Its not churned like our ice cream so you don't need a special machine to make it, just a freezer and a tin
Because of its density, kulfi takes a longer time to melt than Western ice-cream. It can be set in molds or glasses with a stick like ice lollies etc. or just set in a small tin as I do.
One great advantage is though it keeps in the freezer like ice cream, unlike an ice cream, it's no problem to re-freeze.
Traditionally Kulfi was made by reducing milk over a long period requiring constant stirring, but using condensed or evaporated milk, or in my recipe, Carolans Irish Cream make a far easier and quicker alternative.
There are many recipes online for kulfi, some use various combos of condensed, evaporated or powdered milk as well - but this one is as always set to be as simple and straight forward as possible.
The second time I made this, the first was about three weeks ago using blackberries but recently I was staying with friends 300 yards into Kildare over the border from Wicklow - and they have the most wonderful wild strawberries which I added to the mold - so that's where the Qulfi Cill Dara name comes from, I used blackberries in the last one I made so I would call it Connemara Kulfi - but that's for another day.
INGREDIENTS
450ml Evaporated milk*
450ml Carolans Irish Cream
3 Cardamom pods
3 big tablespoons Glenisk whole milk organic yogurt **
4 tablespoons honey or sugar, I prefer using honey
Seasonal sweet soft fruit, like wild strawberry, blackberry, currants or raspberry
Optional: A few strands of Saffron - or half a teaspoon of turmeric powder for colour
*the Carolans and Evaporated milk are interchangeable, you can use more or less of both.
** You can use double cream, but I have found the yogurt gives a better texture, and you can of course use a flavored yogurt like vanilla if you like, the Glenisk vanilla yogurt has real vanilla seeds in it as opposed to essence.
Add the honey and cardamom pods to the Carolans and evaporated milk in a heavy based saucepan.
Cook over a low heat for about 10 minutes, stirring and scraping the sides and bottom of the saucepan.
After ten minutes remove from the heat and strain through a fine sieve to remove the cardamom pods, seeds and saffron strands if you are using them.
Leave aside until it has cooled a bit, about hand temperature is fine, then stir in the Yogurt and fruits if you are using them.
Pour into a mold or tin and chuck it into the freezer for 4 or 5 hours, overnight is fine.
To remove from the mold or glass, dip the container into warm water and press out the kulfi. I serve in slices with a sprig of mint
- hope you enjoy it, photos coming soon.
As always I really appreciate it when people take the time to comment, or suggest alternative variations.
Just to add, it is possible to make your own evaporated milk - I have not done so, yet, but Imen from the great website marriedanirishfarmer.com has done so - as well as her own condensed milk.
According to her - and I would believe it - the 'flavour is far superior to any version of the same in a tin with a supermarket shelf life of six months or more.' and I would believe her - must try it sometime.
This is her way of doing so Farm Fresh Homemade Evaporated Milk 2 litres whole milk from your farm or local dairy (from the store is fine as well) In a heavy-bottomed pot, bring the milk to a boil over medium heat. Reduce the heat to low and simmer very gently for about two hours
until the volume is reduced by 60%. The milk should be barely simmering
and never bubbling at any point. Stir every 15 minutes or so to keep
the milk from burning on the bottom. Remove the pot from heat and let the milk cool. The milk will thicken further after it has cooled. Will keep in refrigerator for 2 weeks or more.
This very quick, tasty and nutritious meal is a very good way of introducing seaweed products into a diet.
The flavour is distinctive but not overly strong.
It is very easy, if you can cook an omelet, you can cook this simple but impressive meal.
If you don't have access to or want to use nettles you can substitute spinach or chard leaf.
Nori is probably the most well known Japanese seaweed, famously used to wrap sushi rolls.
Nori is made by a shredding and rack-drying process that resembles Japanese paper making.
It is the same seaweed that we would call Sleabhac in Irish - of which we have a long tradition of eating.
Laver in Wales is the same thing - one of Wales national dishes.
Nori sheets are easily available in most health stores.
Cooking this meal could not be easier. The Japanese have special square omelet plans but you just trim to size from a normal European pan.
INGREDIENTS
2 eggs
100ml milk
Couple of handfuls of greens
I normally use a mix of perpetual chard leaf, spinach (beet spinach) and
nettles - whatever is at hand really, pak choi leaf would be suitable.
If you are using nettles, blanch them quickly, press in a cloth or strainer to remove excess water and leave aside and keep warm, with spinach just steam or put in boiling water to cook quickly, drain, leave aside and keep warm.
Salt and pepper to taste
One special item that is very useful for this meal is a sushi mat, very cheap and generally available from most health stores and Asian supermarkets.
Beat the eggs with the milk and fry an omelet as normal.
Lay over a sheet of Nori - no special preparation is needed for the nori sheet - it is super simple.
Lay the greens over the sheet and spread - to about the same thickness as your omelet - and trim off excess omelet from around the Nori sheet - this really is a square meal :-)
Then using the rolling / sushi mat or a clean dishcloth roll the omelet.
Slice the roll carefully with a sharp knife and serve as a starter or a side dish.
Served with a Smoked Coley Brioche/Escabeche type recipe I'm working
I love using flowers in cooking so chive flowers are used here.
Using nettles and seaweed, this simple dish is packed with iron, minerals and vitamins, tastes great, uses unusual ingredients and is just plain fun to make.
Sea coriander I find works brilliantly with this recipe - as an ingredient it really compliments nettles, I also use it in nettle soup
If you are interested in cooking with seaweed I cannot recommend Dr Prannie Rhattigans book - Irish Seaweed Kitchen - which is available online, a great read - not just a great cook book.
If you buy 2 shipping is the same as just one, and it makes a wonderful present.
I hope you try it, enjoy it and share it, if you do like the recipe please let others know about it and the blog -
Comments and critique as always welcome and appreciated please take the time to do so.
Well, here's another recipe using what are regarded by most as weeds.
Pesto can be made from really anything. We’ve all seen pestos with basil and tomato of course, but they also use other herbs.
The Italians make this nettle pesto in springtime called pesto d’urtica.
They also make a nettle pasta - Strettine - a springtime favorite in Emilia Romagna, but that's for another day.
There are a lot of recipes for it, but mine was certainly inspired by Hank Shaw fromhonest-food.net
I have not used Irish rapeseed oil before but it is now being produced in Donegal by the Donegal Rapeseed oil company, and it worked great. I think its great that we are now producing a viable alternative for olive oil and really hope they do well. A list of outlets stocking the product can be seen here.
Donegal Rapeseed Oil is also very healthy. It only has 6% saturated fat content where most olive oils have 14% and sunflower oil 10%.
INGREDIENTS 100g fresh nettle leaves, washed in cold water As with nettle soup avoid picking nettles on the roadside as these may have been sprayed with herbicides. Dont forget to retain the nettle stems for the garden.
2 garlic cloves, core removed, finely chopped, or wild garlic if you have it. 50g (about 2 tablespoons) pine nuts, lightly toasted. You can also use cashew, walnut or if you are lucky enough to grow them try hazelnuts. 60g grated hard cheese like Parmesan or even the heel off a good mature cheddar 150ml Donegal rapeseed oil (or substitute good quality extra virgin olive oil)
Salt and fresh ground pepper
Method Remember to wear kitchen gloves. Blanch the nettle leaves in well salted boiling water for a minute or two, this removes the sting and the salt helps retain the colour. Then plunge into iced water, again to retain texture and colour.
Drain and roughly chop, (you can keep the water as stock or for boiling pasta to go with this meal) remove as many stems as possible. Once they are cool, put them in a colander to strain.
Next get a tea towel, and put the nettles in it. Wrap one end of the towel one way, then the other end of the towel the other and squeeze out as much moisture as you can.
Purists say pesto is best made with a mortar and pestle, after all the name comes from pestle, which means to pound. I just use a food processor.
First crush the pine nuts lightly with a knife
Core and roughly chop the garlic.
Add the salt, pepper, cheese and the nettles and commence blitzing.
Start adding the rapeseed oil.
How much you add depends on how you are using your pesto. If you are making a spread as I do then about 100ml. If you plan on using it for pasta sauce, then you will need more.
Either way, you add it in to the blender at a slow steady pour to incorporate it.
I used 100ml in the blender and retained 50ml to cover it in the jar at the end.
I tend to go for a dryer pesto - I figure if I use it in pasta, minestrone or gnocchi, I can just add a little oil in a bowl and thin it out a bit more.
Nettle Pesto is very easy to make, can be stored by freezing or waterbathing. Pesto will keep for up to a month in well sealed jar in the fridge.
It really is great simply put on soda bread, with a little cheese and some spicy radishes for a little extra kick.
The colour is vivid and fresh looking, with a mild and subtle flavour. Compared to even good quality basil pesto the flavour and colour of home made is far superior.
Well, thats another mostly free food - and soooo easy to make. As always, please do take the time to comment, I love the feedback
Well, it's really getting seasonal now, as the dandelions die off, that's the pesto and syrup done.
The next plant to show itself is the common nettle, and it makes for a great soup, light enough for early summer but rich enough to create a really nice lunch or starter.
The nettle is generally regarded as a weed or a nuisance, but before you go in with poison or strimmers its a simple soup well worth trying.
Like the dandelion recipes, nettles are ideal for foraging, they are not poisonous and cannot be mistaken for other plants. The only thing to watch out for is I would not recommend picking from busy road sides as nettles may have been sprayed with chemicals by the council and general contamination by vehicle exhausts.
Cooking nettle soup is not unlike collard greens in a way, which is another great dish this time of year.
Sea coriander is a plant I forage locally, I don't know what it is called properly. The stalk and little green berry heads taste of lime and coriander.
To replace this ingredient, simply use a tablespoon of chopped coriander leaf, just as good.
The other wild plant I like to use, when I can find it, is wild garlic or ramsons.
It is worth noting that Ramsons when the plants are very young are very similar to Lilly of the valley, which is poisonous. If in doubt crush a leaf between your fingers and there should be a Chive / Garlicy aroma. The Ramsons are easy to spot when in bloom because of their distinctive star like white flowers.
There is also grated horseradish in the soup. You can of course use horseradish sauce, and if you feel like having a little fun with the soup, add more horseradish to give the soup extra heat and kick, it can quite worry people trying nettle soup for the first time, and there is no need to tell them that spicy kick is the radish, they will assume its the nettle.
Connemara lamb is in season since Easter, it is delicious, widely available and this is a great meal to stretch a few Euro, by using bones in the stock from leg and cutlets that normally might be discarded. I source most of my meat from McGeough's in Oughterard, west of Galway. At this stage it's automatic that the Easter leg and Christmas turkey, duck or goose are boxed up and ready even before I walk into the shop. Our family no longer even places an order, its just done. In actual fact, I think the only reason I would call in relation to an order would be to cancel in case no one's home!
Connemara lamb one of only four recognised, protected, designated Irish foods in the EU.
This very important designation is an assurance of quality, traceability and origin. It allows artisan producers to compete with corporate producers, the system is wide spread on the continent. The UK for example has dozens of recognised food and beverages.
Here it is an utter disgrace that it is left up to private individuals and small companies to gain recognition for some of our unique foods despite our very well paid civil servants in the department of agriculture and semi-states like bord bia. Essentially, because of the failure of the civil service to do more work in this area, foods like Clonakilty Black Pudding and Irish Cream can be made and marketed by anyone, anywhere.
Connemara Lamb is a native breed, the Connemara Blackfaced Horned. It matures at a slower rate, the result is a lamb of specialised taste, quality and flavour from a diet of natural herbs, heathers and grasses unique to Connemara. This gives a lean carcass, rose red in colour, solid deep texture with a light cover of fat and that produces a natural succulent flavour with a very pronounced aroma. For more details see connemarahilllamb.ie
Anyway - on with the food.
So obviously, the first thing you need to do is collect younger nettles, but they don't need to be that small.
Do this re-using an old plastic shopping bag and a pair of good rubber gloves.
Then strip the nettle stalks of their leaves. The used stalks can be set aside and used as a fertilizer for the kitchen garden plot.
I had about 300 gms of nettle leaves for this soup, but the more you get in the better really.
After that, its a very straight forward and simple soup.
INGREDIENTS
1 Litre Connemara Hill lamb stock (or substitute vegetable or chicken stock)
300 gm or more nettle leaves
Knob of Cuinneog Butter
Salt and pepper to season.
2 tablespoon's of wild garlic leaf green is you can find it - or substitute 1 clove garlic, crushed or garlic chives - .
1 Onion, finely diced
1 Tblsn Sea Coriander berries or substitute with finely chopped coriander with a pinch of lime zest
1 Tspn Horseradish, finely grated (more if you want extra sting in your nettle soup)
METHOD
Put the butter into a heavy based pan and heat up.
Add onion, garlic, horseradish, and if desired bacon, to the pan.
Cook until onion softened and translucent.
Next add the nettle leaves and sea coriander berries to the pan.
Keep stirring the nettles and reduce them as you would with spinach.
Try and give them all a coating with the oils from the bottom of the pot.
Next add your stock and bring to the boil, reduce and allow to simmer for 5-10 minutes.
Then blitz with a food processor, return to pan and allow to simmer for another 10 minutes
I would normally serve with some creme fraiche, but did not have any so I just used a small round of goats cheese on top and some soda bread on the side.
It really does not get simpler than that for a very handy little recipe. The recipe re-heats well so can be made well in advance, it's also good for freezing.
As always if you find the recipe of use or have any comments, please do leave some feedback - I really appreciate the time and effort you take to do so
.JPG)
.JPG)
