fat
hen
Wild
food foraging, cooking & feasting
courses & events set in West Cornwall. www.fathen.org
COOK v. to prepare for eating by applying heat, as in boiling,
frying or baking
.
The gourmet wild food weekends involve numerous cooking demonstrations given
around our large farmhouse kitchen table and using the Aga or duel fuel Rangemaster
cooker. Opportunities for cooking on the barbecue, fire or in the hot smoker
are available depending on the season and weather.
Fat Hen’s chefs, Matt and Claire, will guide you
through a series of cooking demonstrations and, in the words of Xanthe Clay,
Telegraph Food writer, teach you how to make a “perfect risotto and exquisite
frittata!”
Matt will show you how to make soda bread, butcher a rabbit and how to hot smoke
mackerel at home.
Claire will demonstrate how you can make a salsa verde from wild greens found
in our hedges and beaches and how to make carragheen pudding (a pannacotta type
pudding that uses seaweed instead of gelatine as the setting agent).
Hallumi style cheese is made using fresh milk straight from the farm and our
organically fed free range chickens provide the eggs for the frittata.
The weekend unfurls into a series of gastronomic delights with every course
of each meal being based around the wild produce we forage over the weekend
whilst also using the dried herbs and preserved pickles, cordials and jellies
from Fat Hen’s store cupboard.
There is an opportunity to make something seasonal to take home with you such
as potted rabbit, rock samphire pickle, sloe gin, Japanese knotweed jam, rosehip
syrup or elderflower cordial.
The following lists examples of dishes you will learn to create:
o Hogweed seed biscotti
o Alexanders, wild chervil and fennel flower risotto
o Nettle, sorrel and wild chervil frittata
o Hallumi cheese
o Soda bread
o Wild greens salsa verde
o Potted rabbit
o Pigeon breast with mugwort, black pepper and elderberry sauce
o Rock samphire fritti
o Elderflower fritters
o Crispy seaweed with chilli flakes
o Carragheen pudding
o Crab apple and elderberry jelly
o Seaweed and miso soup
o Fennel flower shortbread
