I’m not a beer drinker but do like this one, chilled on a hot day or sitting round a bonfire at night, easy to make and ready in less than 2 weeks. Important to say you will need strong beer bottles or plastic bottles for the second fermentation. If you try this or have suggestions on how to vary I’d love to hear from you.
4400Ingredients for 1kg nettles to give 12 liters of beer.
1 1/2 kg unrefined sugar,organic if possible.
Zest and juice of 2 lemons and 2 oranges, organic.
1 teaspoon of tartaric acid or 2 teaspoons cream of tartar.
Piece of Dandelion root, about 100gm or root ginger.
2 teaspoons of brewers yeast.(you can use bread yeast if no brewers yeast available)
6 liters hot water,5 liters of cold water and a kettle full (1liter)
Harvesting your nettles, Tip weigh you empty collecting container and make a note of the weight, that way you can weight the full container and easily work out weight of nettles gathered. I used a large 20 liter bucket and filled it was approximately 1kg ( if a bit more all the better) Pick just the tips of nettles leaving plenty of food for the many insects which love to feed on nettles.
Put 6 liters of water to boil in a big saucepan or use two if needed. Meanwhile sort through your nettles releasing any hitch-hiking insects back to the great outdoors.
Slice the root, Dandelion or ginger thinly and add to water along with the tartaric acid. Add the nettles and bring to the boil stirring once or twice, allow to boil 15 mins.
Meantime put sugar, zest and juice into the fermenting bucket, boil the kettle and pour contents over sugar, stir to completely dissolve sugar.
Activate the yeast by placing in a cup along with a pinch of sugar, pour on half cup warm water and leave aside.
When the nettles have been boiling 15 mins remove from heat and pour into the fermenting bin, add the 5 liters of cold water and give it all a good stir.
Allow to cool to blood heat and then add the activated yeast.
Cover with a clean cloth and leave in a warm place for 5 days.It’s best to maintain a constant temperature if possible, TIP I place the bucket on a doubled blanket andwrap the whole thing up to keep cosy.
While you are waiting for first ferment collect and clean your bottles, they can be sterilized in oven just before filling, (140 degrees cent for 20 mins) You can also use water bottles but they don’t look good and can be either too big or too small.Please do remember you need strong bottles, the swingtop kind used for many craft beers are ideal.
Tip, if using clip top beer bottles, I sterilize the bottles in oven and tops including rubber seal in solution, before removing clips from bottle take a photo of them so it quick and easy to replace them correctly later.
Day 5, strain beer through muslin and bottle, leave one week and it’s ready to enjoy.
Share with friends.
Repeat, adapt to your taste, more Dandelion? more nettle? herbs?
It might still look like winter out there but things are stirring in the hedges and woods. Superfoods springing up all around.
Saturday March 10th sees our first foray of the year, time to get up close to nature, Ecofarm Gort, book through website or contact me by email firstname.lastname@example.org (no phone at moment as I’m off in Australia enjoying sub-tropical storms)
Sunday March 11th sees us back in Clareen Offaly, places available, as above book through website or contact me by email.
Another beautiful day. I’m really getting used to the sunshine. This evening I’m cooking for my daughter Eve and her hubby Eoin. This is a healthy, vegetarian meal that will of course feature some wild finds as well as fresh garden produce.
The star of tonight’s dinner is the wonderful morel mushroom, locally foraged yesterday evening. These are so delicious I will be preparing them very simply. I am also whipping up a wild nettle frittata and we are sampling vegetarian puddings from demadfoodcompany. These will be followed by some wheat and dairy free rhubarb crumble.
Let me know if you try out these recipes. Comments and suggestions always welcome. Instagram users please unload photos using the hashtag #wildfoodmary
Wild Nettle and Potato Frittata
Ingredients (Serves 4)
1L Jug loosely packed with fresh nettle tops, cleaned and roughly chopped
8 Eggs (I’m using a mixture of free-range duck and hen)
4 medium Rooster Potatoes, cooked and sliced
2 Cloves Garlic Crushed
1 Medium Red Onion, Chopped
Oil or butter for frying
* You can of course make your own additions like peas, peppers, feta or your favourite cheese.
Method (10 Minutes)
Heat your oil or butter in a large frying pan. Add onion and garlic. Sauté gently for 2-3 minutes until softened. Add the nettle tops, cover the pan and allow to wilt for a few minutes. Add the potatoes and other vegetables if using. Season the eggs with salt and pepper and pour over the potatoes. Allow to cook until beginning to set. Now is the time to add your cheese. transfer your pan to a hot oven or finish under the grill to cook the top until starting to brown.
Morels with Truffle Oil
These delicious mushroom must ALWAYS BE COOKED. I am adding some extra flavour with white truffle oil, a gift from Italy. It can be purchased in Italian and other good food shops. This recipe is so simple that the real challenge is in finding the wild morels.
Morel Mushrooms (however many you can manage to find)
Sprig of fresh Thyme
Butter for frying
White Truffle Oil (A few drops for serving)
Method (12 Minutes)
Begin by roughly chopping the morels. Heat the butter in a frying pan. Add the morel mushrooms and fry for about 10 minutes. Season with salt and thyme. Remove from the heat and serve with a drizzle of truffle oil.
Wild Food Mary’s Rhubarb Crumble
My son-in-law Eoin has a serious soft spot for Rhubarb so I’m delighted to be serving up this dish from the years first cutting. This recipe is wheat and dairy free. I am also using xylitol instead of sugar. You can also use agave or honey. Cooking the base and crumble topping separately ensures a delightful crunch. They can also be stored separately keep well in airtight containers.
For the Rhubarb Filling
4 Stalks Fresh Rhubarb
1 capfull vanilla extract
xylitol to taste
For the Crumble Topping
60g Coconut Oil
200g ground Almonds
100g fine Oatmeal
Handful of mixed dried fruit (optional)
1tsp mixed spice
zest of 1 orange
xylitol to taste
Method (30 minutes)
Preheat your over to 180 degrees. Begin by preparing the crumble topping. Line a baking tray with non-stick baking parchment. In a bowl mix all of your topping ingredients except the coconut oil. Use a teaspoon to scoop in little lumps of coconut oil. Lightly rub in the coconut oil until you have a crumb consistency. Spread the mixture out on the baking tray. Bake for 10 minutes in the preheated oven. Remove from the oven, give it a good stir and return to the oven for a further 10 minutes or until it is golden brown.
While the topping is cooking you can prepare the rhubarb filling. Chop the rhubarb. Bring the vanilla, water and xylitol to the boil. Add the Rhubarb, cover and cook gently for about 5 minutes. Be careful not to overcook your rhubarb. It’s nicest when it keeps a bit of its’ shape.
Spoon rhubarb mix into a glass and cover it with the crumble. Enjoy!
Late February is letting us know that spring is in the air but there is plenty of cold weather about too.Here is a very easy soup using the year’s earliest foraged greens, a real warmer and very good value.The basic recipe is Vegan and gluten free but you could adapt to serve with grated mature cheddar, crumbled feta or even bacon or ham chunks, also if you can mix wild greens a some frozen peas.
400 grms potatoes, cut into cubes, skin on or off as you like,
30 grms (1cup) fresh wild leek leaves,snipped
30 grms (1cup) fresh wild nettle leaves,
30 grms (1cup) small young ground elder leaves,
2 liters organic stock,
Good sprig Thyme, 3 Bay leaves,
Organic Atlantic sea salt, Black pepper,
Splash of olive oil or sunflower oil,
In a heavy pan warm the oil,add the potatoes and cook for 2-3 minutes, add all the remaining ingredients and bring to the boil, reduce the heat and cook gently until potato is softened.
Remove the Thyme sprig and Bay leaves and blitz the soup with a stick blender, taste, adjust seasoning, serve with a scattering of wild gorse blossom or topping of your choice, Creme fraiche; a little feta;grated mature Cheddar; croutons etc.
Pack this if you’re off hiking or foraging or on the sideline cheering on your little champions, Enjoy.
Chatted with Bobby Kerr on Newstalk’s The right Hook yesterday and got to thinking of wild things to do with your little ones this Easter.
How about a trip to the woods and byways in search of Fairy potatoes,and pick pretty primroses and violets which you can candy for a stunning edible decoration on your Easter deserts.
If you happen to be by the sea it’s the perfect weekend to hunt for sea spaghetti and other seaweeds. The seaweed can be used to make cookies or used mixed with regular spaghetti, it turns bright green on cooking which only adds to the fun.
Or make the first of the year’s cordials from nettle tops and Blackcurrant leaves.
So what are fairy potatoes and how would you recognise them?
They are a member of the carrot family, grow in grassland and woods and are a great thrill to find, (don’t forget to ask permission from fairies to take some) Also called pig nuts,Conopodium majus. The fine leaves are above ground just now and it is a delicate operation to follow the slender stalks back to the tuberous “nut” which is usually off to one side and not directly under the leaves.
Pignut / Fairy Potato / Prata Sioga
Once you have dug your fairy potatoes they need a good scrub, remove outer skin and they are ready to eat, you can shave or cut them to smaller pieces and toast on dry hot pan for few mins, add to salads or to top pasta dishes.
Crystallizing or candying flowers is easy peasy if a bit sticky and just yesterday I oicked up a new tip for drying them, First cover a bowl or rack with baking parchment, with a skewer make holes in parchment so you can thread the flowers through and suspend them while they dry, Next beat up some egg white and paint the flower all over with egg white, each side of flower and stem, coat in caster sugar, unrefined if possible as healthy option and “post” them into the holes in your paper.
The young leaves are lovely too and they can be draped over a curved surface so they are not flat and more interesting.
Sweet voilets are perfect contrast to the primroses and these little beauties have a long and interesting history, the ancient Romans used them to make wine, they are still used for sorbet, they were a remedy for headache and pain relief and syrup as childs laxitive.Violet essence is very expensive to produce, needing 100kg of flowers to produce just 50grms of essence
Make sure you use wild primroses Primula vulgaris as the garden cultivars are NOT edible.
Sea spaghetti himanthalia elongata,low tide this weekend is a good time to go hunting for this seaweed, it grows on lower shore and so is uncovered at lowest tides, brown spaghetti growing from a little button, the hold fast, when gathering seaweed, know your patch, never pull from holdfast, cut with scissors or knife, leaving some to grow again. take just a little.
Other seaweeds to look for at this time are Carrigeen and Nori to name just two. Prannie Rathigan’s book Irish Seaweed Kitchen is the seaweed bible both for identification, recipies folklore and nutrition.
Sea spaghetti turns green when cooked which is great for kids of all ages and Prannie’s book includes a recipe for cookies using sea spaghetti, almonds and spelt.
There is also a recipe for land and sea spagetti from Eithna o Sullivan along with a host of other ideas from many of our best know chefs.
Sadly my seaweed photos are trapped in camera which is in intensive care, restored to full health by Saturday, Fingers crossed.
Nettle and Blackcurrant leaf Cordial,
here is an interesting drink, use unrefined sugar and drizzel undiluted into yougurt or over pancakes or dilute for a hot or cold drink.
2lites of loosely packed nettle tops,
2litres of Blackcurrant leaves,
1.5kg sugar, unrefined is best,
2teaspoons citric acid (optional)
I.5 litres of water.
Heat water in sausepan and add sugar, stirring to dissolve,
Bring to boil and turn off heat, add leaves and stir in as they wilt,
Add citric acid if using,
Cover and allow to infuse for several hours or overnight.
Strain bottle and store in cool place or fridge.
Happy foraging, would love stories, pics or recipies from your forage.