There was great interest in the cooking in the outdoors with wild foraged food workshop despite the wind, rain and lightening (in the distance). Recipe for the wild tapenade: wild garlic or three-cornered leek - a handful olives - a cup olive oil - a decent amount lemon juice - squeeze a quarter of a lemon samphire - a handfull (its a good substitute for capers) optional extras - a strong fish eg. anchovies, mackerel, sardines - 2 Tbl sp capers - 2 cloves regular garlic Method: Cooking in the outdoors: Blanche the samphire (in boiling water) for 2-3 mintues, drain & dry. Finely chop / mash / pound all the solid ingredients in a pestle & mortar. (If preparing at home you may use a food processor to make a paste.) Add the olive oil and juice of lemon and mix well. Serve. We had it with Laver bread made using oats and locally foraged Nori (aka Sleabhac). Remember when foraging: - Correct identification is essential, there are poisonous doppelgangers out there. - Dont collect where you suspect contamination / toxicity (roadside, weed killer etc). - Only take a small amount here and there; leave a lot for the plant to regenerate, for nature to use & others to enjoy. Enjoy, Darach Elements Outdoor Training & Adventure
Posted on: Mon, 24 Mar 2014 16:44:06 +0000
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