wild garlic

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Wild Onion Focaccia Recipe

This is a super easy and super delicious wild recipe that you bake over and over again. One batch a month is probably enough but in the summer months wild onion focaccia recipe goes well with any main meal.

Ingredients

For the Flavour

  • 1 large handful of Wild Onion chopped finely
  • 1 small bunch of wild garlic chopped finely
  • 3 cloves of garlic grated
  • Fresh herbs chopped finely (we used rosemary and thyme)
  • 1 Cup of Olive oil
  • Pepper and Sea salt

For the Dough

  • 1 packed of dry fast acting yeast
  • 2 1/2 cup of flour
  • A teaspoon of salt

Putting the Ingredients together

Add all of the flavour ingredients to a pan and pour over the olive oil. Leave this heat gently. Once the oil is infused with all of the ingredients leave it cool down.

Add the yeast to a cup of warm water. Mix in 1 cup of flour and leave for 10 minutes. After 10 minutes add the salt and the remainder of the flour. Now you are ready to add half of the oil mixture to your dough. Knead the dough 20 times and put into the fridge for 1 hour.

After an hour, remove the dough from the fridge, roll it out roughly (you don’t want to flatten it completely, just make a nice bulky rectangle). Now pierce holes all over the top of the dough with your thumb, pour over the rest of the infused oil and put into the oven for 25 minutes at 160 degrees.

To Serve

Whip together a few homemade dips, wild garlic hummus or just a drizzle of extra virgin olive oil.

A simple, wild focaccia recipe for family and friends. Enjoy!

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Recipe: Wild Spring Samosas

This is one of my favourite Spring dishes. Serve them as snacks to impress your dinner guests or rustle them up as a lunch time treat. Our wild samosas will put a spring in your step. We used three of our most loved wild Spring ingredients for these delicious samosas but feel free to get creative and add your own wild herb mix.wild-spring-samosa-recipe

Samosa Ingredients

  • Three cornered leak
  • Wild garlic
  • Dried Nettles
  • Potatoes
  • Cumin
  • Tumeric
  • Chilli Flakes
  • Salt and Pepper
  • Puff Pastry

Step 1. Boil your potatoes and mash them.

Step 2. Add a little olive oil to your pan. Next add wild-garlic-samosa-orchards-near-mechopped garlic leaves, three cornered leak, dandelion leaves, cumin, tumeric, chilli flakes, salt and pepper. Fry gently for 5 – 10 minutes.

Step 3. Add your curry mix to your mash potatoes. Add 1/2 cup of frozen peas and stir for another 5 minutes.

Step 4. Roll out your puff pastry. Turn over a bowl and cut out circles. Cut your circles in half and brush tips with flour and water. Make cone shapes with your pastry and add a spoonful of your samosa filling. Squeeze the sides together.

Step 5. Bake until golden crisp.

Step 6. Enjoy

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Wild Food Recipe: Forest Pho

Do you want a taste of the forest? The fresh air, the wild garlic, the scent of pine, everything about the forest shouts discover and explore. This is exactly what we do when we cook with wild foods and embark on a foraging adventure.forest-pho-wild-food-recipe-orchards

Today we went to the woods and found the most delicious wild greens, fiddleheads, wild garlic, scarlet elf cups and jelly ears. Now we are ready to whip up a tasty bowl of pho to warm us up for the evening.

INGREDIENTS

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    • 1 bunch of Wild Garlic Leaves
    • A few leaves of wild mustard
    • Cleavers aka Sticky Willies
    • Fresh Ginger
    • Fiddleheads
    • Mushrooms (any kind will do but we used Jelly ears and Elf cups because we had some freshly picked)

 

  • 1 large onion
  • Peppercorns
  • Cloves
  • Chili Flakes
  • A pinch of cinnamon
  • Beef Stock
  • Noodleswild-herb-noodle-soup-foraging
  • Mint to garnish

Now you are ready to put your dish together and this couldn’t be easier. Saute the onion in a tablespoon of butter, add the wild garlic leaves

for two minutes. Now add the ginger, wild mustard and Fiddleheads. Stir gently for 1 minute. Add chili flakes, peppercorns and cinnamon. After another two minutes frying add the mushrooms. Now gently ladle the beef stock over the mixture, stirring as you pour. When your soup mix has boiled add the noodles.

I always have a few crackers on the side.

Now you are ready to serve and enjoy!

If you enjoyed this wild food recipes then you might also like to give our wild garlic pesto a try.

To start planning your foraging adventures you can download a copy of our Foraging Workbook Planner here.

Happy Foraging!

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What’s in Season? Foraging in February

There are wild treats to be found throughout the year but as we make our way into the Spring months the forests start to come alive. In February the snow capped slopes will start to appear green again and we can venture outdoors to get closer to nature.

So what’s in season at this time of the year. Foraging in February is fruitful if you know what to look for and where to find them.

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Hairy Bittercress

A common plant that grows year round and is the perfect replacement for cress or rocket in your salad dishes. Pick the leaves when young; February is an ideal time of year to collect these.

Nettles

This versatile stinging leaf is one of the most undervalued wild edibles around. From warming nettle soup to fresh nettle pesto there are so many ways to use this ingredient in Springtime.

Pennywort

Another underestimated small plant is pennywort. Often found crowded at the sides of forests and trees, this wild gem is said to help lower blood pressure. Eat it raw in salads or add it to dishes like you will find is some cuisine of Sri Lanka.

Wild Garlic

You will find this pungent plant growing in large patches in dense forests. Both the leaves and flowers are edible and chefs around the world will be out and about for wild garlic season. Follow your nose instead of your eyes for this wild plant as the smell will guide you to its location.

Watercress

As the name suggests this wild plant can be found near the water sides. It works well in soups and the raw leaves are packed full of nutrients and anti-oxidants.

Salad Burnet

As a member of the rose family we love this refreshing wild plant species. The leaves are small and delicate and often hard to identify. Many say that it tastes like cucumber which makes is a perfect addition to all winter salads.

Gorse

This is one of our favourite flowers. It has a mild coconut flavour and works a treat in salads and smoothies. Remember to leave some for the bees as they love these bright yellow flowers.

Be sure to wash all of your wild foraged foods carefully under luke warm water, never uproot the plant, be gentle and don’t forget to enjoy the journey along the way.

Now that you know whats out there you can begin your foraging in February adventures.

Enjoy learning about the wild foods around you and join us for a local forage in Ireland if you are nearby. You will find our guided day tours here.

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