Wild food supper

We recently had some friends in the field (pun intended) over for a wild food supper.

I thought I’d share with you some of the dishes we ate.

But first the prep. Gathering ingredients for wild foods is fun and adventurous and sometimes a little crazy.

Like surfing for our seaweed, or in this case, climbing up a ladder to collect the dried Strelitzia nicolai flowers towering overhead. You can eat the fresh seeds raw and the dried ones can be ground up and used as a flour. Just remember to leave more than you collect.

Strelitzia nicolia dried flowers heads

Then you have to brave the bugs and spiders to find the beautiful golden fynbos pirate treasure inside the very hard seed pods.

Strelitzia n. seeds

The seeds are like little hard black coffee beans with a white inside that can be ground up. The gorgeous orange fluff attached to them is the aril that is also edible. It’s a lot of work for a small amount of flour, but a labour of love is usually delicious!

Agar agar and strawberry brule w. Carissa macrocarpa flower and Strilitzia shortcake

Pictured above on the left you can see the final product…I used the flour to make a shortcake and included the aril for added edible decoration.

So now I will backtrack to the starters. Sorry. Its like reading one of those books that the beginning is in the middle and you start at the end and finish in the future. Confusing and edgy. Exciting and wonderful –  like these sweet and salty seaweed nuts

This a super easy, highly tasty snack to make. Whether you are hosting a Rugby Watching Braai or a Canape and Cocktail Soiree, these will go down a treat.

Using freshly washed and rinsed sea lettuce or Ulva, chop up a cup full and toss with assorted nuts. season with sea salt and sugar and pop in the oven on a low heat until the nuts are golden brown and the seaweed is crispy.

Yum.

We also enjoyed oven baked periwinkle and seaweed samoosas

Periwinkle and seaweed samoosas

Seaweed couscous salad – get the recipe here.

Ulva couscous salad with wild garlic flowers

Never-fail-to-please ruby relish on Bree

Carissa macrocarpa berry and beetroot relish topped with Carissa bispinosa berries.

Wild garlic rolls and farm butter

Tulbaghia violacea rolls

These were used to mop up the exquisite juices of the mussels….

Mussels in a creamy white wine sauce with garlic, thyme, Salvia chamelaeagnea, Portulacaria afra and whole baby onions.

For dips we had Morogo, Wild garlic and King Protea seed pesto and a Wild sage sour cream

Morogo, Tulbaghia violacea and Protea cyneriodes seed pesto. Sheeps milk sour-cream flavoured with Salvia dentata.

We hope this inspires you to be creative and adventurous with your cooking this year –

Happy 2014!

 

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