alfresco suppers in the Norfolk countryside
Summer means one thing…
Category: Preserves & Chutneys
Jubilee Lemon Curd
A English classic perfect for the jubilee, traditional lemon curd infused with a touch of elderflower
Quince in abundance
Quince is a staple for the GG larder, with an assortment of other autumn produce
Good things come to those who wait!
All the damsons picked this season are now in the larder in the form of jam and chutney
Damson Chutney
Making Damson chutney and other preserves is a great way of encapsulating the fruit’s sweetness, this batch will probably see us through to next year!
Damson picking
Delicious recipes incoming using this delicious Victorian fruit
Valentine’s Day Platter – Essex Oysters
Treat your loved ones to a take on a Waldorf – Essex oysters served with red cabbage and apple
Flower power ready to drink
As the season of elderflower is well and truly underway, it’s a natural paradise for gardeners and chefs alike – elderflower cordial is the perfect addition to a cocktail or soft summer drink. Also pictured is my elderflower vodka which has been infusing since last season!
Pine needle salt and pine perfumed sugar
As the month of May continues to give us wild foods for our larder, the light smell of pine fills the garden. From which you can make two essentials; pine needle salt and lightly perfumed pine sugar.
All pine and spruces are edible but not all have the same taste, so it’s best to pick young sprigs
Three cornered garlic pesto
Ingredients
• 300 grams of wild three cornered garlic
• the zest of 1 lemon
• the juice of 1 lemon
• 100ml of good quality olive oil
• 200 grams of veggie parmesan cheese (finely grated)
• 60 grams of lightly toasted pine nuts
• Pinch of natural sea salt
• Pinch of black pepper
• 3 garlic cloves (crushed and finely sliced)
1. To begin pick out any stems of garlic that may have been eaten or gone yellow, wash under cold water and pat dry in between two clean tea towels.
2. Using a very sharp knife finely slice your three cornered garlic as this makes it easier for the pestle and mortar to break down the three cornered garlic when making the pesto.
3. Next toast off your pine nuts, till they go a beautiful golden brown, as this helps to release natural oils and aromas which will impart into your pesto.
4. Next grate your parmesan finely, as you want the cheese to melt into the pesto and really disappear as you use parmesan as the seasoning in this recipe.
5. Place a pinch of sea salt into the base of your pestle and mortar along with half the three cornered garlic and beat to make a fine paste, next add in half your cooled toasted pine nuts and beat to make a ruff pesto.
6. Dilute the pesto with a touch of olive oil and begin to muddle. Add another layer of seasoning along with your remaining three cornered garlic, and crush again before adding in the rest of your pine nuts.
7. Next, add in your grated cheese and muddle again to combine, to finish add in your lemon zest and juice and muddle again.
8. Prepare your jam jars with hot boiling water as this will help to kill any bacteria which can encourage mould spores and therefore making your pesto go bad.
9. Decant your pesto into the cooled jam jars and fill to the top of the jars, top your pesto with a little olive oil as this will help to form an air lock.
10. Once filled label and store in the fridge for up to three months, as this is a high risk food item containing dairy.
The Gourmet Gent 