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WILD
FOOD EXPERIENCES DURING OUR GOURMET WEEKEND |
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During the Gourmet Wild Food Weekend our chefs will demonstrate many dishes which you will then get to eat over the course of the weekend. The demonstrations are given either in Fat Hen's farmhouse kitchen around the large farmhouse table, in the Goat Barn by the wood burner or al fresco if the weather is mild. Fat Hen's chefs will guide you through a series of cooking demonstrations and, in the words of Xanthe Clay, Saturday Telegraph Food Writer, teach you how to make a 'perfect risotto and exquisite frittata!' The following lists examples of the kind of dishes you will get to eat over the weekend. This list changes with the seasons and with the particular chefs cooking on that weekend. Each chef has his or her own particular style. · Hogweed seed biscotti · Blackberry and elderberry flapjack · Alexanders, wild chervil and fennel flower risotto · Nettle, sorrel and wild chervil frittata · Homemade hallumi cheese with wilted wild greens · Soda bread · Wild greens salsa verde with poached mackerel · Potted rabbit · Pigeon breast with mugwort, black pepper and elderberry sauce · Rock samphire fritti · Elderflower fritters · Crispy laver seaweed with chilli flakes · Carragheen seaweed pannacotta · Crab apple and elderberry jelly · Autumn berry fruit leather · Japanese style seaweed and miso soup · Fennel flower shortbread · Home smoked mackerel · Turkish yoghurt soup with wild greens · Wild greens filo pastries · Laver bread with black pudding · Polenta with wild greens and mixed wild mushrooms · Limpet bruschetta · Limpet linguine · Fish and wild fennel soup · Fresh pasta with nettle and ricotta · Nettle soup · Rabbit with gnocchi, wild garlic and jack by the hedge · Rabbit boudin blanc · Sea buckthorn berry cake · Elderflower cordial · Elderflower ice-cream · Autumn berry sorbet · Hot rabbit salad with burdock and wild greens The weekends also include the following demonstrations: · Butchering a rabbit · Plucking and drawing a pigeon Follow this link to see a typical weekend menu | back |
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Location
& Contact : Fat Hen, Gwenmenhir, Boscawen-noon Farm,
St Buryan, Penzance, Cornwall TR19 6EH | Tel. 01736 810156 | caroline@fathen.org
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