Introduction: Wild and ( Almost) Free
Wild garlic and cheese muffins, spicy roasted potatoes,chicken mushroom with wild garlic and dandelion leaves.
AANNNNND fried sweet potato with mint sugar.
The ingredients were foraged ,and if you grow your own , ( and have chickens ) in other words if you are a farmer this recipe is almost free.
Live long and prosper.
Live fast ,die young. Leave good looking bodies.
Step 1: Wild Garlic and Cheese Muffins
14g of dried yeast
2 tea spoons of salt
1 cup of warm water
1 cup of warm milk
1 tlb spoon of sugar
1 beaten eggs
3 tbl spoons of vegetable oil
1/2 tea spoon of baking powder
1 tbl spoon corn flour
3 or 4 cups of Plain Flour
Wild garlic stems and flowers( chopped)
2 cups Grated cheese
Place the yeast in a bowl with the salt,add the warm water and milk,mix with a fork. Stand for a minute or two.
Mix in the sugar,egg and oil,corn flour and baking powder. Add the plain flour little by little until the mixture is still easy to stir but not runny.
Add the wild garlic and mix.
Fold in the cheese.
Spoon the mixture into muffin cases filling it only half way.
Bake in a pre heated oven gas Mark 6 until golden on top.( cake test it)
Step 2: Tiny Tatoes
While the muffins are baking,dice the potatoes,wash,place in a pan and drizzle ,plenty ,olive oil ,marinate with salt ,pepper,sweet paprika,dried chillies seeds,hot chilly oil.
Bring to boil and cook turning often until they are tender.
Place in an oven safe dish and roast ,add more olive oil if needed.
Step 3: Dandelion Chicken Mushroom.
Place the mushrooms and diced chicken in the pan you cooked the potatoes,add olive oil,salt and pepper. Fry until chicken is brown all over. Cover and cook for 10/15 minutes on low, or until the chicken is soft and cooked through,adding water if needed. Add roughly chopped dandelion greens and wild garlic leaves ,mix. Cook for 5 more minutes.
The younger the dandelion greens are, the less bitter they'll be. ( You want to get medium size leaves)
Step 4: Caramelised Sweet Potato With Mint Sugar
Peel and cut the sweet potatoes as if to make chips/ fries. Boil them with a pinch of salt until just starting to soften, scoop them out with a slotted spoon and add to a frying pan, drizzle olive oil and 1 or 2 spoons of sugar on top ,fry until golden brown turning as needed.
For the mint sugar ,crash mint leaves with sugar in a mortar and pestle until juicy. ( it won't be runny)
Participated in the
Slow Food Contest