So you want to throw an original dinner party? Look no further….
You won’t find a lamb hotpot, Thai curry or asparagus wrapped in prosciutto here.
‘Wow!’ your dinner guests with a gourmet foraging menu. Think ‘Bear Grylls’ but mouth-wateringly good and without the creepy crawlies!
Foraging supremo and author Rachel Lambert introduced us to a plethora of nutritional goodies that can be plucked from the picturesque shoreline of St. Martin’s, Isles of Scilly. Each foraged delight is baked, fried and boiled to form top notch dishes that tantalise the palates of your most discerning ‘foodie’ friends.
Here is just a taster of how you can transform foraged flowers, plants and seaweeds into something delicious….
Prosecco with Bermuda Buttercup Syrup
2 Handfuls of Bermuda Buttercups
1 cup fine sugar
1 bottle of chilled Prosecco
Grind the buttercups with a large mortar and pestle and place in a bowl. Heat 1 cup of water until it just comes to a boil. Remove from the heat and pour over the buttercups and stir in the sugar until dissolved.
Let cool and pour into a sealable glass bottle. Store in the refrigerator. Just before your guests arrive pour a tablespoon of syrup into a prosecco glass and top up with prosecco. Decorate with a few fresh Bermuda buttercups.
Nettle Soup with Goats Cheese & Sea Spinach
2-3 cloves garlic, minced
3 cups of sea spinach
2 large russet potatoes
2 tablespoons butter
1-quart chicken or vegetable stock
1/2 cup of crumbled goat’s cheese
4 cups packed nettle leaves (blanched shocked and drain)
¼ teaspoon fresh ground nutmeg
zest of one lemon
juice of one lemon
2 cups heavy cream
salt & pepper to taste
Mince garlic, set aside. Peel and chop large russet potatoes. In a large stock pot, bring water to a boil and drop batches of nettles into the water for 30 seconds, then transfer blanched nettle to ice water; drain.
In a large stockpot over medium heat, add butter, washed spinach and minced garlic. Saute until translucent, soft and fragrant.
Add stock and potatoes. Simmer until potatoes are tender.
Add nettle, nutmeg, lemon juice and zest, and return to a simmer.
Remove from heat. With an immersion blender (or use a blender in batches), puree soup until fairly smooth. Stir in heavy cream, goats cheese and salt and pepper to taste.
Ladle into serving bowls. Garnish with sour cream or creme fraiche and crumbled cheese if desired. Serve with white toast slices.
For more foraging tips and recipes check out Rachel’s books here…
Upcoming Foraging Events with Rachel Lambert at Karma St. Martin's Book now... Email firstname.lastname@example.org or call +44 3 333 232 353 3rd September 2016- Taste of Scilly - Low Tide Gourmet Seafood Luncheon 15th October 2016 - Edible Seaweed Walk & Gourmet Foraging Dinner