Blackberrys

They are every where at the moment so go pick them before the black birds eat them all.
we have been using them in ice cream or with our oxtail stew recipe but today I have a nice jelly recipe for you ....

Blackberry Jelly

400g blackberry

50-150g caster sugar you can also use veggie gel 

4 gelatine leaves

Put the blackberrys in a pan with a good splash of water and bring to a simmer. You don't want to actually cook them, just heat them enough to release their juices. Press down with the back of a spoon to help them burst and extract all the juice.

Sieve the juice into a jug and pour it back into the pan, heat gently and add the sugar in 50g amounts until the juice is sweet enough. Stir until the sugar dissolves. Soak the gelatine leaves in cold water for five minutes then lift them out and stir them into the warm juice. 

set in any pots or moulds you have ...

Whats coming next...

We are coming to the end of summer, Think I might have missed it or dorset is still waiting, hoping for some good whether. We now move on and get some new food to play with, birds are flying in to the pan and my veg beds are waiting for some more plants to be planted. so here are a few things to look out on our menus this coming month...

carrots  chillies  cucumber  courgettes  aubergine  sweetcorn  watercress  grouse

hare  blackberries  blueberries  damsons  figs  plums  brill  cockles  dab's

POP UP

pop-up update 

Today me and Katy got up at 6:30 am to go foraging for sea veg we got sea kale, sea beet, stone crop and samphire  then worked all day but on my brake drove to some where to pick wood sorrel

Then Monkton wild court to pick up some Fivepenny farm cheese yummy creamy and mild is what they had today so thats what I am using on friday any way... BED...

pop up challenge

So its been along time but im back on my blog and to get you all in to it I invite people to come eat at my pop ups heres the menus its £25 ahead dont miss out book with me now dominicbrown49@hotmail.com or check out festivalofculture.com 

Dom’s Pop Up at the Red Brick 17th of August

Starter

Foraged mushrooms & wood sorrel on toast

Bridport smoked haddock rarebit

Frampton’s ham hock summer salad

Main

(Served with a side of sea greens)

Dorset butternut squash, roast carrots,

crispy courgette & cheddar crust

Fillet of Lyme Bay lemon sole

pan-fried with a creamy tarragon sauce,

stone crop & crushed potatoes

Dorset pork chorizo pudding

with a garlic & spring onion mash

Pudding

Spiced dark chocolate mousse

Allington Hill apple juice jelly,

blackcurrant compote & elderflower ice cream

Fivepenny Farm cheddar with

crackers & chutney

Dom’s Pop-Up at The Avenue 26th of August

judged by Russell Brown from Sienna

Starter

Foraged mushrooms & wood sorrel on toast

Bridport smoked haddock rarebit & soft-boiled quails egg

Main

(Served with a side of sea greens)

Roast butternut squash, pickled carrot,

beetroot puree & sweetcorn caviar

Dorset pork & chorizo pudding

with a garlic & spring onion mash

Dessert

Spiced dark chocolate mousse

Allington Hill apple juice jelly,

blackcurrant compote & elderflower ice cream

Fivepenny Farm cheddar with

crackers & chutney

ELDERFLOWER CORDIAL

 

 

 

 

Prep time: 20 min, plus overnight infusing

Cook time: 5 min

Serves: Makes 1.5 litres

 

Ingredients

• 20 heads of elderflower (remove the flowers with a folk)
• 1.8 kg granulated sugar, or caster sugar
• 1.2 litres water
• 2 unwaxed lemons zest and juice
• 50g citric acid from fruits of the earth

Method

1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
 
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.

3. While the sugar syrup is heating, cut the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin, and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.

I like to mix mine with sparkling water, lots of ice and a few mint leafs, But you can mix with water or if your feeling dead posh put a splash of cordial in your champagne.

 

MUSHROOMS OF THE DAY

Fairy Ring Champignon


Alot of mushrooms have to be cooked this is one of them

Alot of mushrooms have to be cooked this is one of them
Cap: 2–5cm. Convex then flat with a central boss when mature,
wavy margin. Tawny to ochre, paler when dry.
Stem: 4–7cm by 0.3–0.5cm. White to cream, tough and fibrous.
Gills: Distinctly beige, broad and spaced widely.
Flesh: Very thin, cream.
Spores: White.
Habitat: Short grass, lawns, parks, pasture. Often in rings.
Frequency: Very common.
Season: Spring to autumn.
Warning: Must be cooked!

Field `Mushroom

Cap: 6-10cm. white and silky,fibrous, often with browner fibres in the centre, rounded then flat, cap skin overhanging.
Stem: 5-8cm by 1-2.5cm. spindle- shaped and not bulbous at the base.
Ring: Simple and fragile
Gills: Pink from very young, then brown as the spores mature
Flesh: Turns slightly pink when damaged
Spores: Dark brown.
Habitat: Grassland, usually in rings.
Frequency: Common
season: Summer to autumn

PIMMS O CLOCK

With weather like this it must be time to sit down in the garden and have a drink!

Ingredients

50ml of pimms 
one glass of mint ice cubes
British strawberry's
Lemon & Lime
Borage flowers
Elder flowers
Elderflower cordial 10ml (I will post recipe for this very soon)
Lemonade


The only hard bit about this is having one glass!

Ice cubes

• Chop some mint and put in the ice tray with water and freeze

Pimms

• Mix the elder flowers and a few mint leafs, 10ml of elderflower cordial and mix
• Make layers of strwberry's, lemons, lime and ice
• Top up with lemonade and a few Borage flowers stir and drink!

Enjoy! 

SEA BEET AND RICOTTA QUICHE

After a rainy day I thought a quiche would go down well at our BBQ that moved in to the kitchen due to the weather.

Ingredients

Good handful of sea beet
5 x Free range eggs
150ml of cream
A few blobs of Ricotta
Nutmeg
Salt
Pepper 
1tbls red wine vineger
3 small onions (or 1 big onion)
Chopped chives





For the tart case I am using pre-made pastry...

• Pre heat the oven to 190c
• Roll out pasty on a floured bored and line the greased tin, leaving the excess pastry overhanging
• Dot the pastry with a folk and line with baking paper, fill with beans or rice

• Place on a baking tray and cook for 15 minutes
• Take the beans out and egg wash the whole case, returning to the oven for 5-10 minutes. Keep an eye on it so that it does not puff up - if so prick a hole and push down with your hands.
• Once the tart case is cooked go around the top of the tart ring cutting the excess pastry away
• Turn the oven down to 180c

Filling

• Start by heating a pan with a splash of olive oil (not too hot, don't want to color the onions)
• Slice the onions into thin strips and add to the warm pan
• Cook the onions for about five minutes til they start to soften and add 1tbls of red wine vinegar
• Sweat off for about five more minutes still not coloring until soft to bite

• Now bring a pan of water to the boil
• Give the Sea Beet a good wash under the cold tap

• Chop the sea beet into rough squares and blanch in the boiling water for 2 minutes
• Take the sea beet out and run under cold water to stop it going brown, drain off and dab the water off with a clean tea towel
• In a bowl mix 5 free range eggs, 150ml of double cream, a pinch of salt, pepper and nutmeg
• Place the Sea Beet, onions and Ricotta, and a sprinkle of fresh chopped chives in the tart case, pour over the egg mix

• Place in the middle of the oven and cook for 25-30 minutes till golden on top

 ps... I can give you a recipe for short crust pastry, if any one wants it just ask! 

PASTA DOUGH

 Yummy pasta dough.

So as I said in the last blog here is the pasta recipe ...

Wild garlic pesto pasta

375g Pasta flour ( Plain flour works fine).

9 Egg yolks (Free Range)

1 Whole egg (Free Range)

1 Tbls of cold water

1 Tbls of olive oil

1 pinch of salt

• Whisk all the wet ingredients together in a bowl.
• Place flour and salt in a bowl, make a well in the middle.
• Pour the wet ingredients into the well and mix flour from the out side in.
• Remove from bowl onto a floured surface and kneed until a smooth dough is formed , it should spring back when you pinch it.
• Wrap in cling film and allow to rest in fridge for twenty minutes.

• now roll your pasta out very thin folding it back on its self and rolling it out agen if you have a pasta roller this is a lot better but I don't so old school rolling pin it is.

WILD GARLIC PESTO PASTA

WILD GARLIC PESTO PASTA WITH A  FORAGED HERB SALAD

The Pesto.

• 100g mixed chopped nuts 
• 60g wild garlic (ramsons)
• 150ml olive oil
• 30g Grated Parmesan or veggie Parmesan from Bookhams or Waitrose   
• salt and pepper to taste

First cut the stalks off the end of the wild garlic leaves, then just go over all of the leaves with a knife, rough chop and put in your kitchen blender.

Add the grated Parmesan, olive oil and mixed chopped nuts to the blender and pulse in short blasts until it is a good consistency. season with salt and pepper and put to one side.  Easy!

 
Salad and dressing

• 1½ tbsp of Tewkesbury mustard
• 1tbsp of clear honey
• 1tsp of balsamic vinegar
• 150ml of olive oil
• 1tbsp of wholegrain mustard 

Whisk the tewkesbury, honey and vinegar together then slowly poor in the oil, whisking the whole time, then whisk in the wholegrain mustard.

For my salad I picked Three sided garlic aka leek , wild fennel, penny wort and a few bits from my garden - chives and parsley.  You can add any salad leaves you have in your fridge or garden.  Just mix your salad and enough dressing to coat the leaves.

Now for the hard bit... take one pack of good quality pasta, cook, and add the Wild garlic pesto as you would any other pesto - then eat !  Alternatively, make your own pasta, like I did... recipe to follow

SWEET POTATO AND WILD GARLIC HUMMUS

WILD GARLIC

• 246g 1 can of drained chick peas
• 25g Tahini
• 60g wild garlic (ramsons)
• 250g peeled and diced sweet potato
• 1tsp of dried thyme of few sprigs of fresh
• olive oil
• Maldon sea salt and fresh ground black pepper 

 Why sweet potato ?... Well I tried some beet root hummus few weeks back and decided I wanted to try out other veg hummus and I love sweet potato so I had a go!

Pre heat your oven to 200c. Peel and dice your sweet potato to about a 1cm dice, make a tin foil bag and add a splash of olive oil the thyme and a pinch of salt, close the foil bag and place on a tray in the oven for 30mins.

Meanwhile in a blender put your chick peas, I used organic ones from my local wholefood shop Fruits of the Earth also add your tahini and rough chopped wild garlic and a pinch of salt and pepper and a good glug of olive oil, at this point you don't want it to wet as the sweet potato has a lot of moisture. blitz it till a nice smooth texture and put to one side.

Purée

If you want you can just add 1tbl spoon of lemon juice and a splash more olive oil and have wild garlic hummus.


Wash your mixer out and add the sweet potato, it should now be soft and brake up in your fingers.
blitz in to a Purée (very smooth texture) and chill in the fridge.

The last part just mix the sweet potato and chick pea together,  adjust seasoning and enjoy with a picnic on the beach.
 

RAZOR CLAMMING WITH ALICE BLOGG

Last week me and Alice Blogg went on a very successful razor clamming trip.

First I stopped off to pick up a bucket and some salt,
Then off I went to meet Alice.
We then walked around looking for the key hole where you will find the razor clam. we found a few cockles on our walk.

When you find the hole which looks abit like a key hole pour some salt down it and wait for the magic.

This was my first time and I thought it was amazing. you have to try it !

                          MY FIRST RAZOR CLAM FROM .... SOME WHERE

 

Thanks Alice

Ps.. They have to be over 10cm if not put them back

Olympic fennel

I was asked if you can find wild fennel in London and today on a walk I found some in a little garden by the olympic stadium.

BELGRAVIA PART 2

Check on !

 Friday: Day off I was in bed when I get a call asking if I can work, so on my bike and off to work I go. I am on cold today with one of the new but very slow guys, so got to make sure we are set. The slow guy is called Guy, I sent him down stairs to do prep, get him out the way!

HIX FIX FLOAT !

HIX FIX FLOAT is a take on the classic kids coke float but with English sparkling wine "champagne" chopped Hix Fix cherry's and cherry ice cream yummy!


Saturday : Double shift I am down stairs doing prep, Half way in to the shift we here about the snow, I pop out to see half a foot of snow and now I know I am not riding home.
I lock up and dig my bike out the snow and start walking. I had a go at riding but got covered by icy sludge.. 1 hour later I am in bed.

Digging my bike out. 

Sunday: Did not want to fall of my bike today so took the hour long walk to work not such a bad walk .cold section tonight, good shift things are staring to pull together and go smooth now. Got the tube home with a little direction from one of the other chefs.

The end of my walk.

HIX BELGRAVIA

GOOD MORNING ALL.

So this week and next week I will be in London helping out at the opening of HIX BELGRAVIA ten floors of rooms thats a lot of food to cook.

Monday: Train to London, made my way to the hotel on my bike for a tour of the kitchen, turns out theres a main kitchen ,pastry kitchen and prep kitchen. I ended up sticking around for the tasting to see what food I would be making.

Tuesday: After a few pints in the star the night before this made my journey to work a lot harder because I had no idea where I was going :). Today I was on Cold this is all the cold food on the menus, a lot of prep for a busy day, lots of new dishes lots to learn. All went well had a real good day

Wednesday: Pastry... So first things first waffle machine on, re churn the sorbets and set up the up stairs section for service. lots of running from pastry to the main kitchen today so my legs now hurt. To end my shift Ronnie the head of pastry chef asks if I can ride over to Selfridges to pick up some cake cutters, " yer why not " its so cold!!!.

Thursday: Today checked out of my B&B 4mins from work and moved my stuff to Ronnie's over 30mins in the cold, my ears felt like they where going to shatter. Do not start till 3 so going to have a wonder in london and get some warm things for riding .

SLOE GIN JELLY SHOT

Pickled quail eggs with wild fennel.

Good morning !  My first recipe for you.

Ingredients: 
12 free range quail eggs
1 hand full off wild Fennel (roughly chopped)
3 garlic cloves
1 bay leaf
6 peppercorns
1 tsp yellow mustard seeds
2 cloves
Maldon sea salt (Just a pinch)
175ml of white wine vinegar or enough to cover the eggs 



First lets boil the eggs - place your eggs in a pan, cover with cold water and a splash of vinegar. (This helps soften the shells and makes peeling them easier). Bring to boil and let the eggs simmer for 3 minutes.  Take the eggs out and place them in ice cold water, and leave till they're cold. At this point we will make are pickle liquid.
 

Add the rest of the ingredients (apart from the fennel) to a pan and bring to boil. Leave this till cool and roughly chop your wild fennel.

Peel your eggs - I gently break the shell by tapping the egg on the work top, then start to peel from the rounded end first.  Once they are all done wash off any excess shell.

Place your eggs and fennel in a kilner jar and cover with the cooled liquid. 

                 Keep in the fridge and eat after 24hrs.  Yum !

Wild Fennel

Habitat- Roadsides and waste land
Season- Books say spring summer but I picked mine last week

Fennel spends a lot of time hanging around sea side car parks and other less then pristine locations.

Welcome to my Blog !

Hello any one who reads this...  I hope you enjoy this as it is all new to me and I have no idea what Im doing. I do know a bit about cooking and foraging and will share with you recipes and foraging Tips as I go along


MY FIRST TIPS FOR FORAGING...

• Get your self some reference books I like  Food For Free by Collins and Mushrooms by River Cottage
• Now if your going mushrooming get your self a mushroom knife and basket which will also come in handy with all your other pickings
• Always use scissors when picking leaves, up rooting means it will not grow back :(
• Don't be greedy leave some for others. If you pick it all it wont be there next year.

The books might tell you that stuff is out of season but its not always true because of the ever changing weather patterns 

Good Luck and have fun!