When you take a youngster out foraging there are always things to watch out for and today was no different! It was a glorious day and Honey my hound was up to mischief in the woods with the Wild Garlic!
But I promise not to always blog about the dog!
Let’s get down to the serious business of hunting for wild garlic….
How can I find wild garlic?
Well you are looking for a shady area usually woodland and often by running water. Wild garlic loves the lush ground and the bright green leaves are easy to find. Simply rub what you think might be a wild garlic leaf and you will be amazed by the garlic aroma. Then you will know you have the right thing!
What does the leaf look like?
Look for green pointed leaves about 3- 5 cm wide. They are lush and vibrant and grow in clumps, The white flower is stunning and lovely deep fried tempura style.
Is it safe to eat raw?
Yes after a good wash but it is quite harsh. I would recommend wilting the leaves down in soup or mash potato or something like that. Today I am cooking the garlic with some Jersey Royals – Yum yum!
Pick your garlic in a safe environment ideally with no dogs! Yes, I was watching Honey and there were no other dogs around where we went foraging! Also be wary of cows drinking the water in the beck as it is also important not to pick the garlic when cows are around!
So what to do with my finds….
First job is to always clean your wild garlic very well. Wash then allow to dry in a colander.
Next assemble your ingredients:
I opted for monkfish cut into pieces (or collops as they are known).
Some stunning Jersey Royals, baby carrots, wild garlic of course and some heirloom tomaotes amongst other things.
The little jar of truffle salt was an experiment but a good one – although not cheap!
To make the Jersey Royal Potatoes!
Scrub your spuds clean!
Simply cook the potatoes for 20 mins or until soft. Drain off any water and add a knob of butter then heat up with some shredded wild garlic.
Correct the seasonning and once the wild garlic has wilted place on the plate.
The sauce. A simple affair made easy.
Fry a chopped shallot in a little butter and once soft add a glass of sparkling wine. Reduce this down and add a tablespoon of wholegrain mustard.
Now add a little fish stock or even a little boullion of fish crumbled in.
Lastly cut the butter up into pieces and knock into the sauce using a whisk but do not reboil.
Correct the seasoning as necessary and pour over your plate of monkfish.
To cook the carrots simply bring to the boil in cold seasoned water. Cook until al-dente (This means with a slight bite!). Drain off the water and toss in a little butter and some runny Honey. Season once glazed all over on the plate.
To serve the whole dish:
Place the wild garlic Jersey Royal potatoes on the plate and place three pieces of monkfish on the top. Next stand up some baby carrots onto the plate by cutting the bottom of the carrot flat.
Add the heirloom tomatoes and some shredded garlic on the top and serve with the wholegrain mustard sauce.
I hope you enjoy.
No vampires around here tonight!
Well what a year so far…
This new TV programme called Chefs Put Your Menu Where Your Mouth Is on BBC1 this afternoon has been an amazing opportunity for me to cook against some of the most well known chefs in the country.
My challenge starts off with Ed Baines at Stoke Park, a stunning Country Club, Hotel and Spa down in Buckinghamshire. This is right up my alley and reminded me of the beauty of Rudding Park.
Our challenge is shown on BBC1 at 3:45pm on Thursday 11th April. I hope you enjoy.
Next up is Mr James Tanner, a chef who cut his stripes on Ready Steady Cook alongside Ed Baines. This chef has had more TV experience than I have had hot dinners!
James and I have a challenge with a difference but if you get chance to tune in you will see it was great fun. I am away that week in Moscow so thank the lord for I-Player!
My last challenge is also a corker! A chance to cook with Michelin starred and regular Saturday Kitchen chef Galton Blackiston.
We were up against it again right in the heart of London so if you get chance please watch my last programme. What an honour to be the last show of the series on Friday 26 April at 3:45pm on BBC1.
And what an honour to be up against these three greats… along with the team at Reef TV, what dudes Emma Roberts Price, Alex D
Bring it on!
Being a lifelong Proclaimers fan a chance to meet Craig and Charlie had me in a spin!
Sean Allerton from RAF Church Fenton is wheelchair bound after he was paralysed when serving with the RAF. Sean decided to set himself a challenge to wheel 500 miles.
So who better than The Proclaimers to set him off and most importantly see him home!
This former gunner wheeled for 6 charities that had helped him with his life changing accident.
Craig and Charlie were there to set him off on his way, sadly the weather was a little different on the way back! I went along with a friend who I begged an invite from. Thanks Ron.
Meeting Charlie on the walk was great fun. We discussed their gig at the Grassington Music Festival I went to see a few years back. Also the fact The Proclaimers are going back to America and doing a tour.
To sponsor Sean visit http://www.push500.com as he is now doing 500 more – Just as The Proclaimers sing!
But in the bitter cold of the airfield and the sleet and rain I kept thinking I need a hot toddy to warm me up!
And if I could of I would have given one to Sean and The Proclaimer lads.
So a Wild Cooks hot toddy with a difference
One vital ingredient is Honey and being a Yorkshire food fan it made perfect sense to use Yorkshire Honey- this is the ingredient that inspired the name of the latest resident in the Moon household please meet Honey!
Yes I have a hound! A King Charles Cavalier and she is 10 wks old.
I hope you try this simple hot toddy with a difference and enjoy!
“I’m on ma way” as the boys would sing…
Lets hope it is “Sunshine on Leeds” soon a Yorkshire twist to a classic song from the guys.
Posted in 1, Going Wild, Seasonal Hedgerow Finds, Timesaving Tips, Yorkshire Treasures | Tagged 500 miles, Church Fenton, Craig and Charlie Reid, Honey MOnster, Hot Toddy, RAF, Sean Allerton, The Proclaimers | 2 Comments »
I cannot believe it as I watched the programmes this week (yes we get to see the end result at the same time as everyone else no sneak preview!). It was so close!
I loved Friday’s programme with the judges. Having been in the chambers once before, I knew the pressure and the feeling of competing in there.
Tim Brooke Taylor from The Goodies joined as the fourth judge and this was great news for me. A childhood favourite from my younger TV viewing years. He rocks as far as I am concerned!
The programme seemed to be very even and the judges comments were mostly phenomenal.
Oliver Peyton– After eating my starter
“Great job, flying start, we are in for a good day”
Matthew Fort – After eating my fish course
“This custard doesn’t quite cut the mustard!”
Tim Brooke Taylor – After eating my fish course
Tim Brooke Taylor – And main course
“Very even but I know who is leading in my book- come on Steph!”
Pru Leith - After eating my pudding
“I love it and the biscuit is so short, perfect, highly enjoyable”
I really did give Colin a run for his money.
Here are my four recipes from the Great British Menu. As you will see they are complex and will take you a while even if you are an experienced chef. They are hard core!
Great British Menu has been supporting Comic Relief . Throughout filming I have learnt much more about the work they do. Rudding Park have also been supporting Comic Relief with their Menu Relief Afternoon Tea.
Finally, I would like to thank all the team from Great British Menu for an experience I will never forget and thank you to everyone for their wonderful support.
Two courses down so onto the main course.
All three of us struggled with time. I think the pressure got to us and we all rushed certain aspects. That’s why we lost a few points.
Jason however liked my title ‘Behind all the Fun is some Serious Game’ and there was some fantastic local produce used in my dish including the new Harrogate Blue Cheese.
I’m looking forward to tonight, you’ll be ‘blown’ away!!!
Well, the fish course. My crab custard pie was one of my favourite dishes on the Great British Menu for me but Jason just did not see it and found it “Nice”.
Nice as a Chef is a tricky word to hear! We would rather it be delicious.
Still a good score so in the middle at present.
The other chef’s fish courses were lovely and having cod tongue and potato rocks was an education.
The chefs are settling down now to the job in ‘hand’ and it is becoming a battle of wills as well as cooking.
I hope you enjoy tonight.