Danda and the dock leaves

Before I proceed with this story, I would like to remind you all of what happened last summer when I picked a blackberry for Danda. It was the first blackberry of the summer and I picked it for Danda and trekked up the biggest hill in the world to give it to him. You’ll have to check the post for his reaction.

So last week, I went foraging. I now have a book about foraging, called Food For Free by Richard Mabey. It’s fabulous and I’m cautiously working my way into new types of edible plants. It started with nettles…

…and has now expanded into dock leaves and dandelion leaves too. On the river near Ham House, there is an abundance of greenery for the taking. It’s like a forager’s paradise….

Nettles on the left, dock leaves toward the middle then dandelion leaves on the right. Dandelions are really good for you, apparently. And the whole plant can be eaten, from flower to root. Things like dandelion leaves and dock leaves were collected constantly and steamed and eaten like spinach but when spinach started to be grown more, we got away from eating these things.

Along I went, on my foraging mission, collecting lots and lots of greenery and thinking what lovely things I would make with it.

That evening, I decided to make a chilli with venison mince and lots of tomatoes and onions and fresh red chilli. As all these things are quite rich flavours, I decided to add the greenery in right at the end, just until it wilted a little, to lighten the whole thing up. So in it went, I stirred everything round, seasoned it and put it in bowls for Danda and I.

We dug in, munching away. I was feeling all at one with nature, eating my recently foraged greens in my dinner. I looked at Danda, knowing he was feeling the foraging love.

His face was a picture of uncertainty.

“It’s quite bitter,” he said, looking at it nervously.

“Put a bit more salt in,” I advised. He did so. He tried it again.

“O, it’s really bitter, Laura…. Do you want mine?”

And so I had two dinners and Danda ate toast. So that went well.

*I have since worked out how to counteract the bitterness. I need to put the greens in earlier, so the bitter taste is dissipated and the other tastes are allowed to come forward.

An Italian feast – the carb light version

On Wednesday it was Halloween. Last year on Halloween, I got some sweets in and waited for the kids to come trick-or-treating.

They didn’t come.

I ate the sweets.

Apparently the thing you’re supposed to do is put something Halloweeny in the window or somewhere visible, to show you’re in on the fun. So this year, I got a few little pumpkins, put them in the window and planned to bake some goodies, flapjacks or something.

Well, then I got cooking for dinner as I had a friend coming over and didn’t get time to bake goodies for the kids, so good job no-one knocked! (I think I might be feeling a bit offended though. Why didn’t they want my sweeties?)

So I was back in the kitchen with my favourite cookbook, Polpo, by Russell Norman. My friend and I are both ex-Dukaners so try to not to go too mad on carbs. I definitely don’t avoid them, you can’t really, when eating like an Italian, but I just try not to have loads of them.

The antipasti was the carb-heavy part but I kept it out of the mains. Here’s the antipasti plate.

Top centre are my signature grissini sticks, wrapped in prosciutto and pickled chicory. To the left are music paper crackers. To the right is one of my favourite things in life ever, truffle butter, and just behind that, black truffle oil. In the white dish to the left is homemade basil pesto, in which I used pecorino and black truffle oil. Right at the front, the little pink squares are ham hock terrine and to the left are cherry tomatoes with a little shred of mozzarella and some torn basil on the top, then sprinkled with truffle salt. In the middle are little crostinis with ricotta, mint and broad bean on half of them and goat’s cheese, roasted walnut and grape drizzled with white truffle oil and thyme on the other.

For the mains, they unfortunately don’t photograph well so I will just have to tell you about them. I made a parmigiana with aubergines and courgettes, in which I used fresh basil and oregano where I usually use dried as the flavour is more concentrated. After having used just fresh this time, I think I will go back to using dried as the lovely oregano smells you usually get with a parmigiana definitely weren’t as strong. I also made a duck, black olive and tomato ragu which was far tastier than I expected. You spend about two and a half hours just slowly cooking the tomato sauce so the flavours are really strong and lovely. I also steamed some kale, spinach and fresh basil together as a side dish.

The dessert was vanilla panna cotta with blackberry coulis on top.

I also made something called a chocolate salami for having with the espressos I decided were a good idea at 9.30pm.

It is chocolate with egg yolks whipped into it, with crushed up sponge fingers, chopped dried fruit and loads of nuts. You just fridge set it until it is hard enough to cut in slices and have as little biscuits.

We then proceeded to have a super long chat about my visit to Mr Red Wine’s house. I must just add that I washed quite thoroughly, thirteen times, in between visiting Mr Red Wine and preparing this food!