Skip to main content

Winter Fungi & Smoked Fish Broth

A bout of winter illness has left me somewhat de-energised & lethargic but I managed to find the strength to make a soul nourishing, bone warming broth using some of Mondays fungi finds and various treats from my wild preserves larder (ok & some from the fridge too). Erring on the side of a 'dashi broth' this one packs in real some proper 'umami' (the 5th taste! - more about this later), as well as some easily accessible ingredients that are great for fighting the cold, restoring energy & boosting immunity. 


Recipe:

Smoked Fish
Velvet Shank
Jelly Ears
Turkey Tail
Onion
Garlic
Ginger
Sugar Kelp
Seaweed Powder
Mushroom Powder
Red Pepper
3 Cornered Garlic
Truffle Salt
1 Miso Sachet
Olive Oil
25g Unsalted Butter

Finely chop the onion & fry gently in a saucepan for 5-6 minutes. Add the finely chopped garlic, ginger, strips of dried sugar kelp & fresh or dried Velvet Shank fungi & cook gently for 3-4 minutes. Add the miso paste, approx 500ml boiling water and stir to mix. Add sliced Jelly Ear fungi, sliced red pepper, seaweed powder, mushroom powder & leave to simmer gently for 5 minutes. Add the smoked fish & butter & simmer another 5 minutes then remove from heat. Add truffle salt (or salt) to taste but be careful as the seaweed powder will be fairly salty and also the miso paste and some black pepper. Serve and add fresh raw velvets, raw red pepper slices and some fresh 3 cornered garlic to garnish. Enjoy.

Comments

Popular posts from this blog

Nettle, Wild Garlic and Ground Elder Soup

It's officially Spring, a time of new beginnings, longer daylight hours (yeeha!) and powerful, nutritious herbs. This recipe is one I first made a number of years back, at my first ever food festival - I had a 30 minute slot, so needed something quick easy and representative of some of the tasty, nutritious and powerful herbs available - it's a recipe that I've tweaked over the years and recent tweaks have left me feeling very satisfied with the results and those who have shared a bowl or two with me. The great joy of this soup, other than it's delicious and satisfying taste, is the ease of identification of the wild ingredients, the very small quantities required and the simplicity regarding the cooking. This isn't just a 'simply green tasting soup', this is wild gourmet food at it's simplest and finest.

Ingredients:

75g Nettle Tops
75g Wild Garlic
35g Ground Elder
2 Onions
5 Garlic Cloves
1 - 2 Tbsps Fermented Brown Rice Miso Paste
2 - 3 Tbsps Coconut…

Juniper - A Day In The Mountains, Months In The Making...

Foraging doesn't get much more hardcore than
climbing halfway up the side of a mountain in early winter in order to obtain your desired pickings and my recent trip to the Lake District saw me doing just that. My quarry, wild Juniper!

My first encounter with wild Juniper was back in 2010, on the very same mountainside I recently visited in the Lake District.
A low level mountain walk, coupled with introducing a friend to the delights of the Cumbrian Fells, resulted in the discovery of a small forest of Juniper trees, a pleasing encounter. I recall picking a small handful of those purple, black, aromatic berries, receiving many a spiked needle in my fingers while doing so, and eventually savouring their culinary attributes, mainly in the form of wild game dishes, hearty stews and the odd pickling experiment. Prior to that visit in 2010, my first encounter with Juniper was via a sketch in Monty Pythons' 'The Life of Brian', those of you who have seen the film will rememb…

Recipe: Potted Pheasant

Christmas is coming the goose is getting fat... I'm not having goose for Yule, among various things me and my guests will  be eating...
Potted Pheasant

500g Pheasant Meat - Breast & Upper Thigh  150g Streaky Bacon 1 Onion 4 Garlic Cloves 500ml Crab Apple Wine or Medium Cider 500ml Game Stock 50g Wild Duck Fat or Goose Fat 4 Sprigs of Thyme 5 Points of Star Anise 30 Peppeercorns 1/2 Tsp Ground Mace 1/2 Tsp Ground Cloves 4 Bay Leaves Sea Salt
Preheat oven to 120 degrees C. Finely chop the onion, grate the garlic and put into a pan with the wine, stock, sprigs of thyme & two bay leaves. Bring to boil and boil hard for 15 minutes. Remove from heat and leave to cool. Remove skin from pheasant and chop meat into very small pieces, do the same with the bacon and combine the two meats together in a bowl.  Using a pestle & mortar, grind the star anise & peppercorns. Add the ground mace, clove & 1/2 a tsp of sea salt, mix them together, add to the meats, add the duck fat …