SUNDAY KITCHEN
'Sunday Kitchen' a new weekly blog which, as you guessed it,
will be posted every Sunday! It will feature all things related to food,
cooking, kitchen and growing your own - Ideal for all ‘kitchen geeks’!
This week I will be introducing a Cook Book that should take pride in all cooking enthusiast kitchen.
‘Forgotten Skills of Cooking’ by Darina Allen is one of our favourites, and
most used cookery book in our kitchen.
It has over 700 recipes; and covers everything from soups, salads,
smoking/curing fish and meat, preserving home grown veg/fruit, and recipes for
delicious sweets and cakes. It also features a section on foraging and recipes
to accompany foraged goods.
This week we will be focusing on
recipe taken from this book, and using the foraged ingredient- Wild Garlic. It's currently
in season and is one of mine, and my friend’s favourite recipes :)
Wild Garlic Pesto
Wild garlic pesto is great on bruschetta,
pasta, or mixed through boiled potatoes as a salad. I really enjoy it with
homemade gnocchi so I have also included the recipe for homemade potato and
ricotta gnocchi. (Great meal for
vegetarians)Enjoy!
To Make 2x 225grams jars.
Ingredients:
50 grams wild garlic leaves
25 grams pine nuts
1 clove of garlic
170mls- 225mls of olive oil
40 grams parmesan cheese
Salt and sugar to taste.
*I also like to add a handful of basil
leaves.
*For a variation, other than pine nuts, try alternatives. I have previously used almonds and walnuts- both add a unique and
delicious twist to this already yummy pesto.
Method
wash & dry wild garlic leaves
1. Whizz the
wild garlic leaves, pine nuts, garlic and olive oil in food processor or mortar
and pestle.
2.
Remove to a bowl and grate parmesan cheese.
3.
Taste and
season.
*Each time you use pesto clean the top and
sides of the jar and top up with more olive oil. Pesto also freezes well, but
avoid adding parmesan cheese until it has been defrosted.
Potato and Ricotta Gnocchi
Serves 4-6 as a main course or 8 as
a starter
Ingredients:
1 large baking potato
(approx 300-450grams)
2 eggs
125 grams ricotta
cheese
25 grams Grana Pandano
cheese or Parmesan
375 grams of plain flour
Salt and pepper to season
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Method
1.
Boil and mash potato- leave to cool slightly
2.
Add eggs, salt and pepper mix till light a fluffy
3.
Combine ricotta, cheese and flour. Then knead on
a lightly floured surface until it’s a smooth ball of dough
 
4.
Roll dough into sausage like shape approximately
½ inch thickness and then cut into 1 inch segments. Press thumb into each
segments and lightly dust with flour. (At this point if you wish to freeze
them place them on a tray lined with baking paper and place into freezer,
once semi frozen you can place them into freezer bags.)
5.
Boil salted water and drop gnocchi into the
boiled water (I do it in batches as not to over crowd). When they rise to the
surface gnocchi is ready.
6.
Drain and stir through wild garlic pesto, add a
sprinkle of toasted pine nuts, grated parmesan cheese and garnish with wild
garlic flower (also edible!!)
served with a side of tomato, herb and pumpkin seed salad
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*Variation- add grilled/baked/roasted chicken pieces!
*If you have a recipe you would love
to share on our blog please email us on forageuk@gmail.com tell us a little about yourself & the recipe and please add some
photos. You will be notified by email when your recipe will be posted. TY :)
