The Really WILD Food Guide

... AND MORE


Living off the land - Devilled duck liver DEVILLED DUCK LIVER & APPLE

When living off the land you want to use every bit of food that your resources provide, and rather than turn those duck livers into pate - the meat long since barbied or stir-fried - why not try devilling them? FULL INSTRUCTIONS

 

Chestnut lasagne

 

CHESTNUT LASAGNE

Proof that it can be done... lasagne pasta made from sweet chestnut meal, although the pasta needs to be rolled very thinly before cooking.

In this case the usual white sauce was replaced with a mushroom one, and a filling of bacon and greens.

 

Dandelion petal timbale

 

DANDELION PETAL TIMBALE

Made with couscous soaked in a small amount of hot stock [or use water with some seasoning].

Take recently opened dandelion flowers which have a delicate sweetness [older ones become bitter]. Remove the green sepals then slice across the base of the flower to release the petals. Mix with the soaked coucous, rubbing with fingers to break up and disperse the tightly knit petals.

Place in lightly oiled ramekins and press down. Place in a moderate oven for 5-10 minutes then turn out.

ALTERNATIVES
Where older flowers are used consider making up a spicy sweet sauce to accompany - simply made, when fruit is out of season, by reaching for a good quality blackberry or blackcurrant conserve and adding a little chilli. Cooked rice can replace couscous.

For your safety. Do not consume wild plants if you have
ANY medical condition, during pregnancy, or give to minors.

RECIPES PAGE 2 | WILD FOOD HOMEPAGE | RECIPES PAGE 4


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