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Recipes

If you are looking for inspiration and ideas of what to do with the venison you prepared on Wild Meat in a Day or the wild mushrooms you collected on Wild Food in a Day, then look no further.

We are extremely grateful to Madalene Bonvini-Hamel of British Larder for sharing these recipes with us. Madalene has over 15 years experience under her belt as chef in Michelin-starred restaraunts and in product development for a major food manufacturer. Madalene has founded British Larder to share her ideas and experience with like-minded foodies. British Larder is a recipe diary featuring British seasonal produce some of which she has gathered on her Food Safari experiences.  For more information about Madalene and the British Larder visit: www.britishlarder.co.uk

Game

 

Venison and Smoked Pancetta Meatballs with Curly Kale and Parsnip Mash; Red Onion Gravy

A homely dish; the rich venison, smoked pancetta, tangy-sweet gravy and creamy parsnip mash is the perfect food pairing. As venison is very lean it can be fairly dry so I wrapped the meatballs in smoked streaky pancetta or smoked streaky bacon would have been just as good. I made a deliciously tangy sweet red onion gravy with a glass of the red wine and enriched it with a big spoonful of redcurrant jelly.

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Pheasant Forestiere with Wilted Wild Watercress

As Forestiere or 'of the forest' implies this dish combines the earthy woodland flavours of a creamy mushroom sauce with the rich gamey tastes of the pheasant. The watercress is entirely optional, replace with spinach or curly kale. If you do not have the pheasant then use either rabbit, partridge or chicken thighs.

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Pheasant, Aegean Prune, Girolle & Chestnut Pie

Another earthy autumnal dish for when the game season is in full swing.

 

 

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Rabbit, bacon and mushroom brochette on sautéed rabbit legs with capers and olives

This recipe is from Sophie Dorber, chef proprietor of The Anchor, Walberswick, where most Food Safari events take place. It combines the simplicity of a rabbit kebab with a lucius braise with gutsy Mediterranean flavour inspired by the great cooking of Giovanna Tornabene, Gangivecchio, Sicily

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Fish & Seafood

Lightly Smoked Lobster with Sea Purslane and Suffolk Samphire

If you are lucky enough to go home from Seafood in a Day with a freshly caught lobster, as Madalene did, then this here's an inspiring recipe. Madalene use cedar wood sheets to enclose the flavours, marinades and herbs.

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Sautéed Cod with Textures of Jerusalem Artichokes

Crisp, crunchy and soft; cold and warm describes the textures of this dish. Cod is a flaky soft but fairly neutral flavoured fish and goes very well with vegetables with a fairly strong identity such as Jerusalem artichokes.

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Wild Food

Elderflower Cordial

Capture the essence of a warm English summer. Madalene recommends making a batch every year; it normally lasts pretty well, and is a saviour when I need to make a special dessert or serve a luscious drink on a hot summers day.

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Golden Beet and Samphire Salad with Hot Bacon Dressing

Samphire is a wonderful sea vegetable and very easy to pair up with heavy and full body flavoured ingredients. It can also work wonders with more subtle ingredients such as non-oily fish or shellfish. In this dish the fragrance of the sea, earthiness of the beetroot and the iron packed fresh spinach, it certainly packs a punch. Another beauty of this dish is that it could be served as a starter or part of a main course.

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Forest Cappuccino with Beefsteak Mushroom Croustades

Beefsteak fungus looks just like liver or very well marbled beef once you cut into it. You should soak the beefsteak fungus once sliced, in cold milk or water for ten minutes to draw out the bitter tannins and then wash them thoroughly under cold running water before cooking. They fried up beautifully in a small knob of butter, seasoned with salt and they taste just like a bit of steak.

 

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Broccoli and Chestnut Mushroom Salad with a Subtle Heat

Madalene says 'this dish is versatile and perfect for nearly every occasion; we enjoyed it warm as a side dish to go with slow roasted belly of pork, the left overs were just as delicious for lunch the following day. This recipe will definitely feature at my BBQ table this summer and will be neatly packed into my picnic baskets.

 

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Pork

 

Pot Roast Pork Belly

A great weekend dish; this requires time to cook but is worth the wait. The secret to a tender, melt in the mouth pork belly is time and a low temperature. The wine creates a tasty gravy.

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