Taste The Wild on Blue Peter – autumn foraging for sweets

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Chris Bax, creator of the Taste The Wild site, takes a Blue Peter presenter foraging and produces dandelion and burdock cordial (or beer if you prefer), hawthorn fruit leather and rosehip ‘mice’.

Chris Bax’s Recipes

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Green Walnuts in Syrup – recipe

Walnut Recipe


Kyrgyzstan recipe for green walnuts in syrup from “Wildwood – A Journey Through Trees” by Roger Deakin
Essential reading for anyone with an interest in trees, wood, food and the environment as a whole.

Wildwood - Roger Deakin

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Podcast 5

1 kilo of blackberries


In a decidedly unbusinesslike move, scorzonera gives away his idea for world domination of the food market.

LINKS

Blackberry recipes

The Prince’s Initiative for Mature Enterprise

A delightful short film on the Rhubarb Triangle

The Glasgow ice cream wars

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Kidney Bean Dahl/Stew – recipe

Kidney Bean Dahl

1 tin kidney beans
1 tin tomatoes
1 onion
2 cloves garlic
1 chilli fresh or dried
1 tsp fenugreek seeds
1 tsp coriander seeds
½ tsp chilli powder
½ tsp turmeric
Herbs
Greens
Salt & Pepper

Smash a clove of garlic with the flat of a knife, sprinkle with salt and put to one side.

Heat the pan you will be using, dry. Toss in the whole spices, move them around until the colours darken and they smell good.

Take out the spices and add cooking oil and sliced onions to the hot pan. Leave the onions on as low
a heat as you can for as long as you want, the longer the better. After a few minutes add the chopped chilli and crushed, salted garlic.

Grind the toasted spices in a pestle and mortar, or in a bowl with a rolling pin or spoon. They’ll crush easily. Turn up the heat and add all the spice powders, stir for a couple of minutes then add the kidney beans. After another minute or two, briefly run a potato masher over the kidney beans. You’re aiming to crush quite a few of them without leaving a mashed up mass.

Add the tomatoes and the other thinly sliced clove of garlic, then tip in two tomato cans of water. Add salt and pepper Turn up the heat and stir. When it comes to the boil, reduce to simmer and partially cover the pan.

This will be ready in 30 to 40 minutes. Check and stir every 10 minutes or so. Check for seasoning.

After 10 to 20 minutes add your herbs and greens. These can be whatever you fancy. I favour chopped comfrey or nettle leaves with rosemary and mint. The mint works particularly well.

You’ll find the slight crushing of the beans creates a thick, creamy sauce.

This will give 3 or 4 portions, served with rice, bread or potatoes.

You could add a dollop of yoghurt before serving, or add chopped potatoes with the tomatoes.

As always, the spices, herbs and their quantities are there to play around with until you’re happy.

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Q: What will we be eating in 20 years’ time? A: Insects (but call them mini-livestock)

grasshopper


And sounds could be used to affect how we perceive taste –

“…the use of sound is even being applied to white goods. Companies are looking into the hum fridges make, as a certain tone could make people think their food is fresher.”

From BBC News Magazine

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Podcast 4

Ripe Elderberries

Declaring his intention to become disciplined and focused, scorzonera goes on to record a free-ranging, unfocused podcast touching on the fragility of large scale infrastructures and the dependence of many on food imports and exports.

The Future Of The Cookbook – BBC R4

Food in Roman Britain

Salad slaves – who really provides our vegetables?

Spice trade timeline

Transition Network site

The pioneering Sheffield Abundance project

Incredible Edible Todmorden plus a short video

Fruit & Nut Map of South London

Blackout and power outage tracker

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Bread – a Global History. Heritage Radio Network Podcast.

Soda Bread


Linda Pelaccio hosts a conversation with William Rubel, author of “Bread: A Global History” and “The Magic Of Fire”.

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