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Archive for April, 2013

Honey and Steph in the Wild Garlic

Honey and Steph in the Wild Garlic

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!

Honey and the wild garlic

Honey and the wild garlic

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….

Wild Garlic in the washing bowl

Wild Garlic in the washing bowl

First job is to always clean your wild garlic very well. Wash then allow to dry in a colander.

Next assemble your ingredients:

Wild Garlic dinner

Wild Garlic dinner

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.

Monkfish on the  tray to cook with lemon and zest of lemon and Heirloom tomatoes

Monkfish on the tray to cook with lemon and zest of lemon and heirloom tomatoes

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.

Wild Garlic dinner. Mustard Grain sparkling wine sauce - quick and easy

Wild Garlic dinner. Mustard Grain sparkling wine sauce – quick and easy

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:

Wild Garlic Jersey Royal potatoes with Monkfish ready to go!

Wild Garlic Jersey Royal potatoes with Monkfish ready to go!

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!

Steph x

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Steph with Ed Baines BBC1 Chefs put your menu were your mouth is

Steph with Ed Baines BBC1 Chefs put your menu where your mouth is

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!

James with Steph outside their challenge

James with Steph outside their challenge

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.

Steph with Galton Blackiston for BBC1 Chefs put your Menu were your mouth is

Steph with Galton Blackiston for BBC1 Chefs put your Menu where your mouth is

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!

Steph x

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