The Really WILD Food Guide

Something to do with Sow-thistle and Garlic Mustard


Braised Sow-thistle     BRAISED SOW-THISTLE
& BUTTON MUSHROOMS

In this case a simple combination of canned button mushrooms, sow-thistle leaves with soy sauce, green chilli and cornflour thickener.

Full recipe available in the
'Essential Hedgerow & Wayside Cookbook'.

 

Garlic Mustard Couscous Kievs

 

GARLIC MUSTARD COUSCOUS KIEVS

One way of livening up that packet of instant couscous you may have in your rucksack... Garlic mustard butter [the butter could be dropped] wrapped in couscous and then deep fried.

Full recipe available in the
'Essential Hedgerow & Wayside Cookbook'.

 

Willowherb & Chicken

 

ROSEBAY WILLOWHERB & CHICKEN

Young lightly boiled willowherb leaves served with stir-fried chicken marinaded in the juice of a lime juice with a couple of splashes of green Tabasco sauce, cornflour and salt. Remaining marinade used to deglaze pan and cooked till thickened up.

Recipes featuring willowherb will be found in the 'Essential Hedgerow & Wayside Cookbook'.

 

Plantain Dolmades

 

PLANTAIN DOLMADES

What better way to describe this than dolmades made with greater plantain leaves ? These particular ones were supple and young, and around 5 to 6 inches in length which made then an ideal candidate for this recipe [with the bitterness removed, of course]. Stuffing was a spicy tomato sardine and couscous mixture.

The recipe for 'Plantain Wraps' will be found in the 'Essential Hedgerow & Wayside Cookbook'.

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

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