Hello world
I know it's been a while since my last blog. I've been really busy setting up my own art course so time has been limited. I still want to share my incredible edibles with you so my posts will be shorter but they will give you some ideas on what to do with some amazing finds.
I have been watching this wood Sorrel grow now as I walk by it on my way to the local shop and finally it is ready for picking...yum.
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| Fig 1. L . Moore Close up of Wood Sorrel |
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| Fig 2. L. Moore Wood Sorrel by my local shops |
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| Fig.3.L.Moore A long shot of Wood Sorrel |
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| Fig.4.L.Moore Wood Sorrel in my kitchen |
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| Fig.5. L.Moore. My Wood Sorrel Sauce |
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| Fig.6. L. Moore. Yum...Wood Sorrel with Salmon |
About one jug of Wood Sorrel (stalks as well...washed)
Chicken stock cube (about half a pint)
Creme Fresh
1 small onion
3 cloves garlic
A few chilli flakes
Black pepper
Wash and chop up the Wood Sorrel. Create about half a pint of chicken stock and let it cool. When the stock is cool add it to the Wood Sorrel in a bowl and whizz it up with a food mixer. This keeps the sauce a lovely green colour. In another pan add a little oil and fry your onion and garlic until nice and soft and then add these ingredients to the Wood Sorrel and chicken stock and whizz again with a food mixer. Once the ingredients have been mixed together pour the sauce back into the frying pan and gently add the creme fresh and stir. Now add your black pepper and taster. I poured my sauce over a lovely grilled salmon steak and green vegetables and it was beautiful.
To make your sauce thicker you could add some cornflour. I omitted the cornflour and it was a bit thin but totally delicious (I guess it depends how you like your sauce).
If you cook the Wood Sorrel first in the frying pan with your onion and garlic you lose the green colour of this lovely sauce.
I re-used the leftover sauce the next day poured over crispy green vegetables and it was lush.
Have a go...you won't be disappointed
Wood Sorrel has a very sharp lemon taste when you taste it raw. It tingles on the tongue and is also lovely as an ice cream. The leaves are unmistakable they are in clusters of 3 little hearts. The sharp taste is due to the oxalic acid content it has. It is also packed with Vitamin C and would make a lovely refreshing drink due to its strong sharp taste. Try boiling it with sugar and make lemonade.
Warning
Research states that one should not eat a lot of oxalic acid but the amount in this recipe is very small. I have also read that if you suffer from Kidney problems avoid oxalic acid and if you eat it in excess it can affect the calcium in the bones.
As ever with all my recipes IF IN DOUBT LEAVE IT OUT...be safe if your not certain about an edible.
A link you might find interesting
http://bushcraftskills.blogspot.co.uk/2010/07/wild-edibles-delicious-lemony-medicinal.html
Disclaimer
Use this information at your own risk. All information is for educational and recreational purposes.
