Foraged feasts

This week has seen me serving up sorts of food including beetroot and walnut bread along with runner beans, peas and carrots from the garden but then my focus drifted further afield...again.

We went for a walk in the woods with JR and now have blaeberry muffins for this morning's brunch, chanterelle cream sauce to go with the beef at lunch and raspberry gin...for next summer as it will need to mature. Looking for the blaeberries was a lengthy task and mostly on my hands and knees. It was odd learning to 'get my eye in' as it were as these things are little dark blue ninja berries and not at all obvious. They hide under leaves and seem to almost grow into the moss (yes, I know this doesn't really make any sense but they just do). The raspberry gathering was easy by comparison, they practically waved flags to say where they were, although the thorns were a bit tricky and I did get stuck by a couple but that's the price to pay for homemade raspberry gin. Last year I made blackberry gin as a gift for my OH's dad at Christmas which was more than a bit popular so I want to make more this year beacuse it was lush. This year I am aiming to make some sloe gin as it has been a few years since I made it and there is a good quantity of sloes to be foraged nearby although the thorns are huge so I might want to use some gloves. Correctly identifying the chanterelles was brilliant; I thought I recognised them and decided I was certain enough to pick them and take them home for a final check of their identity (thank Google!) and cooking.

Note to self: there is a line and I must obey the line. I may have ruined Sunday roasts from now on because that chanterelle sauce was so tasty and anything less than beef roasted with a salty thyme crust and served with chanterelle cream will not be good enough. My OH has actually said it is so.

chanterelles gathered in my cap. Always be certain when you identify mushrooms as some are toxic and will make you ill rather than happy.

My OH has suggested that I put the receipe for the lunch on here so here it is...

beef roasting joint
fresh thyme
rock salt
freshly ground black pepper

*sear the beef joint in a hot pan until it is very nice and brown all over
*combine the fresh thyme, salt and pepper on a plate and roll the seared beef joint in the mixture before putting in a roasting tray. Put the rest of the mixture on top of the beef then roast at 180C until cooked to your preference.



1 handful of chanterelles, cleaned and torn into chucks
knob of butter (2oz approx)
2 shallots, peeled and sliced
1tbsp brandy
3 tbsp (approx) double cream
salt and pepper to taste

*melt the butter on a low heat in a saucepan then add the shallots to soften them (1 minute)
*add the chanterelles and allow to cook down, stirring occaisionally for ten minutes
*add the brandy and cook off for 1 minute then add the cream
*add seasoning


As you may have already gathered this is why I cannot diet!

Hugs from haggis land,

J x