wild recipe

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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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Wild Recipe: Delicious Dandelion Flatbread

This week we are foraging in the garden, using Spring weeds as the main ingredients in some of our daily dishes. Today we have a real recipe treat with easy garden weed flatbread.

Flatbread Ingredientseasy-garden-flatbread-recipe

  • 250g of plain flour
  • 1 Teaspoon of Baking powder
  • 1 Teaspoon of salt
  • 50g of butter melted
  • 185 ml of milk

Flatbread Toppings

  • Dandelion Leaves
  • Nettle Pesto
  • Pine Nuts
  • Mozzarella
  • Baby tomatoes
  • Balsamic Vinegar
  • Garlic
  • Salt and Pepper

dandelion-garden-flatbread-recipe

INSTRUCTIONS

  1. Head out to the garden to collect your freshflatbread-toppings-orchards-near-mely grown dandelion leaves and a few dandelion heads to decorate. Be sure to wash them gently under luke warm water.
  2. Measure the flour into a large bowl and add the salt and baking powder.
  3. Melt butter in a saucepan over a low heat, once it is melted add the milk and remove from the hob.
  4. Make a whole in the centre of the dry ingredients and add the wet ingredients.
  5. Gently mix all of the ingredients until it forms a sticky dough. Now knead the dough for 5 minutes and leave to the side in a bowl wrapped with cling film for 30 minutes.
  6. Once ready, divide the dough into 4 or 5 pieces and roll it out.
  7. Heat oil on a pan and gently fry the dough for 1 or 2 minutes. You should see pockets of air rise as you cook.
  8. Now you are ready to add your toppings and place in the oven.

Don’t be afraid to experiment with toppings for this delicious flatbread.

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Wild Food Recipe: Alexander Spring Rolls

These delicious snacks are a super healthy way to use your recently foraged treats and some of your staple fridge vegetables.

Alexanders are ripe for picking from April to June. These wonderful wild edible plants pop up everywhere. You will find them growing in park edges, forest edges and near coastal regions. It tastes like a mixture of celery and parsley, making it the perfect pairing for stir-fry’s and a lot of Asian dishes. If you are a vegetarian then you will welcome this addition to your vegetable list.spring-rolls-foraging

Try boiling the stems and leaves and making a substitute for pepper from the flower heads. The seeds are spicy acting as a healthy addition to your spice rack. You will see that many chefs use the roots, roasting them with a little olive oil and salt (as you would normally do with roasted carrots and parsnips).

Here is our little Alexander recipe for you to try out at home.

Alexander Spring Rolls

Spring Roll Wraps
2 cups of flour
2 tablespoons of corn starch
3/4 cup of very cold water
1 heaped teaspoon of salt
Tip: Once you have combined the ingrediants to form your dough leave it to the side for 20 minutes while you prepare your filling.

Spring Roll Fillingspring-roll-filling-orchards-near-me
Finely Chopped Alexender Leave
Finely chopped Alexander stems (about a handful)
1 bunch of wild garlic leaves
Red Chilli
Finely chopped yellow onion
Yellow pepper sliced finely
Diced cucumber
3 Tablespoons of Oyster Sauce
Salt and Pepper

To Prepare

  • Gently saute the filling ingredients in a hot pan for 10 minutes.
  • In a small bowl beat an egg.
  • Now make 8 dough balls from your wrapping mixture. Spend time rolling out each ball until it is as thin as you can get it.
  • Add the filling to the centre of your wrap.
  • Brush the rest of the inside with egg to help stick the wrap together and roll them up.

We hope that you have fun trying this wild recipe and sharing your Alexander Spring Rolls with friends.

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

If you have been experimenting with foraged foods we would love to hear from you.

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Wild Recipe: Pickled Plantain Seeds

Ever thought about cooking with plantain? This common weed is full of nutrients and so versatile. We are having a lot of fun experimenting with this wild weed and cooking up some tasty wild recipes.

WHAT IS PLANTAIN?

Broadleaf Plantain (aka Plantago Major) is a common weed, medicinal plant and natural herb. It can now be found growing in most parts of the world. It contains vitamins A, C and K. The oval shaped leaves can be eaten raw and the seeds are packed full of nutritious benefits.

HOW TO PREPARE AND USE PLANTAIN

Leaves can be added to salads and all parts of the plant can be mixed in with your homemade vegetable soups. Plantain seeds can be used in salads, stir-fry’s and curries. Today we are making pickled plantain seeds.

INGREDIENTS

  • Red Cabbage
  • Coriander
  • White wine vinegar
  • Salt
  • Sugar
  • Curly dock Seeds
  • Plantain seeds
  • Chilli
  • Garlic

INSTRUCTIONS

Carefully wash all of the ingredients.

Use a pestal and mortar to grin the chili, garlic cloves and sugar together.

Finely chop two handfuls of red cabbage.

Add all of the ingredients to a large jar, throw the seeds on top of the mixture. Add a pinch of salt and pour white wine vinegar over the mixture until it is fully covered.

Leave the closed jar to ferment for two to three days in the fridge.

Enjoy your pickled plantain goodness! If you have more sweet or spicy plantain recipes we would love to hear from you. To start planning your foraging adventures you can download a copy of our Foraging Workbook Planner here.

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Wild Food Recipe: Super Healthy Wild Weed Salad

It’s getting dark out there and winter is slowly peeping its head around the corner. This is the perfect time to stock up your vitamins and make the most of the weekend sunshine. If you want a little inspiration for your next salad dish than look no further than your nearest woodlands to get your ingredients for this wild weed salad.

We tend to ramble about blackberries a lot at this time of year but these vitamin packed treats are falling straight from the bushes right now so grab a basket and get outdoors! Fun fact: the study of blackberries is called Batology so I guess this makes some of us foraging enthusiasts Batologists.

Here is our super simple wild weed salad recipe that you can try at home.

Ingredients

  • Orach Leaves
  • Ox Eye Daisies
  • Wild Blackberries
  • Mallow leaves
  • Plaintain
  • Olive Oil
  • Lemon Juice
  • Salt and Pepper

Preparation

Be sure to wash all of your ingredients thoroughly. Carefully cut the orach leaves from any stems. Put the orach leaves, mallow leaves and plaintain in a bowl, sprinkle with salt and a squeeze of lemon juice. Throw in the daisy heads. Put the blackberries in a separate bowl and sprinkle with a tablespoon of sugar and add a squeeze of lemon juice. Now put the berries into the salad bowl. Add salt and pepper. I like to garnish salads with some colourful wild edible flowers and gorse is just in springing to life so grab a small handful. Note: Don’t eat gorse in large quantities as it contains toxic alkaloids which can be hard on the stomach.

Voila! Now you have a very healthy wild weed salad for lunch or as a side at your next dinner party.

If you want to pair a wine with your next blackberry dish then we hear from good sources that the red grapes from Bordeaux in France are worth a shot.

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