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Dear Wild Cooks,

In my eyes, the opportunity to cook for a group of like-minded, fun-loving foragers is one not to be missed. So when I was invited to cook for The International Wine and Food Society’s Leeds branch I accepted without hesitation! The group are definately up for some fun and eager to learn about food and wine that complement foraged ingredients.

The evening seemed made for my foraging friends Chris and Rose Bax of Taste the Wild who lead the foraging walk around the stunning Hillbark Gardens in Bardsey.

Chris offering his expert foraging advice to the group

Chris offering his expert foraging advice to the group


The owners, Tim Gittins and Malcolm Simm, were on hand to look after everyone which was a good job as there was a total of 33 members on the evening.Chris and Rose discussed their foraging finds with the group. The gardens are truly amazing and Tim and Malcolm often have charity open days so keeep a look out on their website www.hillbark.co.uk  . The foraged finds on the evening included sweet cicely, mugwort, pineapple weed, corn mint and bitter cress. They are amazing ingredients folks and I, along with the help of my commis Tim Norton and his partner Becky, cooked up the following menu for the group:

Introducing the dishes

Introducing the dishes


Canapes

Goats Cheese En Croute with Sweet Cicely Seeds
Vegetarian Foragers’ Parcels using Rosebay Willow Herb

Mains

Smoked Trout Marinaded in Elderflower, Chick Weed, Bitter Cress, Wood Sorrel
BBQ Smoked Cherry Wood Mackerel with ‘Jack by the Hedge’ Root 
Pigeon with Nettle Spelt
Rabbit and Mugwort Dahl

Puddings

Forager’s Infusion Chocolate Marquise
Corn Mint and Cumin Granite
Meadow Sweet Biscuit
Ground Ivy Jelly
Wood Sorrel Mojito

Coffee and Lemon Balm Tea

Supper Club!

Supper Club!

Please click on the links above to follow the fun and easy recipes. As we ate the dishes, Chris and Rose passed on more helpful advice. Here is a great extract from their note:

Be aware that there might be a backlash at some point from people who are worried about the countryside being plundered. However, foraging is about understanding and respecting the natural environment and provising that pickers follow a basic code of conduct it can only improve our knowledge and husbandry of the countryside”.

I hope you enjoy the dishes as much as the guests did on the evening. The event was declared a great success and Tim even said it was their best supper club to date which was great to hear. My thanks go to Chris and Rose Bax who made the foraging side so interesting for the guests adn my commis Tim and his partner Becky for their help. Huge thanks must also go to Tim and Malcolm who of course made this evening possible and kindly invited me to take part.

Steph the Forager on tour – supper club style!!

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Chaz and Dave have got nothing on this recipe Wild Cooks!!!

It is a real Wild Cook winner and ideal for a dinner party as it can feed 5-6 people.

The Saddle of Rabbit can be cooked just before your dinner party and cut when ready to serve…hot and tasty!

Here is a simple step by step guide, just follow the photos to make your own great Saddle of Rabbit.

Take a chance and try rabbit, Granny used to eat it during the war, I bet she would love to try some too…..

Steph x

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