DINNER
I know that you love to forage.. but here is my latest - up close and personal with my dinner.
I started with some greens which I foraged from up the mount. Mostly Dock and borage (see todays video on jahne hope-williams you tube). It is quite a long video and covers lots of topics. I then added some celery herb, parsley, chives and dandelion. I glued it all together with an egg and mashed potato (instant is fine) and fried it in a little butter and oil in a frying pan.
Whilst that was cooking I made some mayonnaise. 2 egg yolks and rice bran oil. Whip that with a stick blender adding the oil bit by bit to get the right consistency. I then added mustard, lemon juice, a little bit of vinegar, and some Cajun seasoning and garlic. If in doubt Google. It tastes fantastic. I didn't measure things, I just use a little, tasted, added a little and so on to get the right flavour. TIPS: If it splits add another egg you and a little more oil. It works for me. The British add sugar to their Mayo. I don't.
I use my own mayo on my lunch and everywhere I can. On steamed veg, in rice, on the fritters of course. The greens below are the greens I use most in my cooking. Dock, Borage, and Plaintain. There is a little milkweed in the picture. The aboriginals used to regard it as a great delicacy according to old records, but it is not my favourite. You can find out more about these greens on the videos.
I started with some greens which I foraged from up the mount. Mostly Dock and borage (see todays video on jahne hope-williams you tube). It is quite a long video and covers lots of topics. I then added some celery herb, parsley, chives and dandelion. I glued it all together with an egg and mashed potato (instant is fine) and fried it in a little butter and oil in a frying pan.
Whilst that was cooking I made some mayonnaise. 2 egg yolks and rice bran oil. Whip that with a stick blender adding the oil bit by bit to get the right consistency. I then added mustard, lemon juice, a little bit of vinegar, and some Cajun seasoning and garlic. If in doubt Google. It tastes fantastic. I didn't measure things, I just use a little, tasted, added a little and so on to get the right flavour. TIPS: If it splits add another egg you and a little more oil. It works for me. The British add sugar to their Mayo. I don't.
I use my own mayo on my lunch and everywhere I can. On steamed veg, in rice, on the fritters of course. The greens below are the greens I use most in my cooking. Dock, Borage, and Plaintain. There is a little milkweed in the picture. The aboriginals used to regard it as a great delicacy according to old records, but it is not my favourite. You can find out more about these greens on the videos.
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