Wild Garlic, Gooseberries and Me: A chef's stories and recipes from the land
Format: PDF / Kindle (mobi) / ePub
Denis Cotter’s acclaimed collection of superb vegetarian recipes and evocative tales is now available in paperback.
Wild Garlic, Gooseberries and Me cajoles, informs and questions our relationship to the land and the vegetables we eat. We go on a personal journey with Denis as he shares his passion for his favourite foods.
Denis drags us into muddy fields and introduces us to the growers of the best produce imaginable. Through heart-felt and charming text, he informs and amuses. The excitement of a robust blackberry jam becomes a passionate argument for us to go out into the countryside, the dazzling sight of high-trailing borlotti beans ignites a discussion on the future of artisan growing.
Whether creating a restaurant masterpiece or foraging in hedgerows and woods, Denis searches for a new connection between food, people and land … oh, and he also teaches you how to search for mushrooms, wild greens and sloes, how to cook asparagus and take on an artichoke with attitude.
Divided into four themed chapters, 'It's a Green Thing', 'Wild Pickings', 'A Passionate Pursuit' and 'Growing in the Dark', each including information and anecdotes about the vegetables that feature as well as many delicious recipes. There are simple salads and soups as well as more challenging main meals and mouth-watering desserts.
- Fresh Pasta with Abyssinian Cabbage, Pine Nuts & Sheep's Dressing;
- Courgette Flower, Pea and Chive Risotto;
- Samphire Tempura with Coriander Yoghurt;
- Grilled Portobello Mushrooms with Potato Pancakes and Tarragon Cream;
- Cabbage Timbale of Celeriac and Chestnuts with Porcini and Oyster Mushroom Sauce
Stunning images of the landscape, the food and the finished recipes complete this delightful read and unique recipe book.
Leave it to cool, then cut it into any shape you like. I like triangles. Serves 4 FOR THE SMOKED CHEESE POLENTA 1 litre (1 3/4 pints) vegetable stock 200g(7oz) coarse maize 1 tsp salt 1tsp smoked paprika 100g (3 1/2 oz) smoked Gubbeen cheese, grated olive oil FOR THE STEW 300g(10 1/2 oz) salsify juice of 1 lemon 300g(10 1/2 oz) carrots 50ml (2fl oz) olive oil 4 garlic cloves, thinly sliced leaves from 1 sprig fresh thyme 150ml (5fl oz) dry cider 2 tbsp butter 100g (3 1/2
a heavy frying pan, heat a little olive oil and fry the leek and garlic over a medium heat for about 8-10 minutes until tender. Beat the eggs in a bowl, season with salt and pepper and stir in the cheese. Heat the grill to a medium-low temperature. When the leeks are done, stir the egg mixture into the pan, lifting the edges of the forming frittata to allow the uncooked egg to flow underneath. When the frittata is almost set, place the pan under the grill to finish cooking. Meanwhile, heat 2
a saucepan of water to the boil and drop in some of the gnocchi, being careful not to overcrowd the pan or the gnocchi will stick together. As the gnocchi float to the top, remove them with a slotted spoon. Keep them warm in a buttered frying pan over a low heat while you cook the rest. To serve, place some gnocchi in four warm plates or shallow bowls. Spoon the sprouts in their sauce around each portion, pouring some of the sauce over the gnocchi. Arrange some roasted shallots over each portion
accepted thinking on the subject of kale, and indeed on the whole notion of serving vegetables according to their season. Over the years, Ultan has developed growing patterns to ensure that we always have a variety of different greens to work with. In fact, because of kale’s affinity with different ingredients and flavourings (it loves tomatoes and herbs, but also chestnuts and potatoes), I like to have one or two varieties around most of the year. In the early summer, when the spring greens are
It’s a lovely summer green, simple as that, and very welcome on my plate and in my menus. Another misleading theory about kale is that it is bitter in early winter before the first frost. Bitterness in greens is a good thing, but the theory suggests that at this time of year it is not balanced by any sweetness when the vegetable is cooked. The frost theory is applied to other brassica too, especially Brussels sprouts. Some go as far as to say these greens need a few weeks of frost. (Weeks of