Chanterelle Ice Cream

As promised - a blog about what I did with my recently foraged chanterelles . . .

Scotland seems to be the perfect place to find chanterelles - so much so that I'm now finding it difficult to find new recipes to try out. That's why I decided to try something a little bit different. Chanterelles go perfectly with eggs and cream, so what better way to use them than in a Chanterelle Ice Cream? Yes, I do mean I made mushroom ice cream. 

Chanterelle Ice Cream ingredients - that's a lot of eggs!!

Chanterelle Ice Cream

This makes a very large quantity - over 2 litres - so you may want to half it!

Ingredients:

• 1 litre double cream
• 1 litre milk
• 500g sugar
• 1 vanilla pod
• 14 egg yolks
• 2 whole eggs
• Salt
• 500g Chanterelle

Method:

1. Boil all but eggs together in a pan
2. Slowly pour the hot cream mix over eggs (whisking continuously, otherwise you'll scramble the eggs)
3. Blend until smooth
4. Freeze in ice cream maker
5. Enjoy

Chanterelle Ice Cream with Salmonberries

I thought that this ice cream was overly sweet, but I'm not much of a sweet fan, so that may just be me. If I were to make it again I would probably only use 350-400g sugar and half the vanilla. As it was I ate it with Salmonberries I foraged on my way home tonight and their acidity helped to cut through the sweetness for me. I still have some Salmonberries leftover, so I might make a liqueur and post the outcome in a future blog.

Over the next few weeks/months we should be getting into Porcini/Bolete season here and I have set myself the challenge of making Porcini Popcorn. I may make something entirely more palatable too. Until then xx

Raspberries, Rowans, Chanterelles and Vanilla Custard ideas

I'm on annual leave for two weeks and have just spent the most relaxing few nights in a luxury log cabin on Loch Tay, with its own hot tub and sauna - absolute bliss! And no visit to Loch Tayside (for me) would be complete without a meal planned around foraged goods - so here is what I found, bought, elicited and made:


What I foraged/elicited for free:
(clockwise from top)

Rowan Berries
Honey (elicited from the local hotel breakfast selection!)
Green Hazelnuts
Chanterelle
Raspberries
Jack Daniels miniature (personal supply (not mine) - not pictured)









What I bought:

Malbec wine (from the local hotel)
2 wood pigeon breasts (shot locally and bought in Aberfeldy butchers)
Butternut squash
Shallot
Bacon (Ayrshire bacon - cue joke: "Is that your Ayrshire bacon?" "Naw, am just heating ma hauns!")
Vanilla Custard (from the reduced section in local shop)
"Donut" peaches

What I made:

Pigeon with Raspberry/Rowan sauce
Butternut and Chanterelle casserole
BBQ peaches with Vanilla Ice Cream
Raspberry Cranachan

Pigeon with Raspberry/Rowan Sauce

Ingredients:

2 pigeon breasts
Raspberries
Rowan Berries
Malbec (or any red wine - the fruitier the better)

Sugar

Method:

1. Fry pigeon for 2mins on each side then left in warm place to rest
2. Using the pan from cooking the pigeon - add 75g raspberries and 25g rowan berries and some sugar
3. Cook until sugar has dissolved and fruit has softened then squash fruit to a pulp
4. Add wine (approx 50ml) and cook gently to combine
5. Sieve and return to pan and boil rapidly to reduce volume and thicken sauce
6. Serve over pigeon breasts

Butternut and Chanterelle Casserole

Ingredients:

1/2 Butternut Squash, cubed
1 slice bacon, roughly diced
1 banana shallot, roughly diced
8 small Chanterelle, roughly chopped
Drizzle of honey

Method:

1. Fry bacon until crispy and set aside
2. Fry shallot in same pan for 5mins
3. Add Butternut Squash and fry for 10 mins - add water as required to stop it sticking
4. Add Chanterelle and fry for 5 mins
5. Add honey, salt and pepper and bacon and heat through
6. Serve

Pigeon with Raspberry/Rowan sauce
served with Butternut and Chanterelle casserole
and boiled potatoes

BBQ peaches with Vanilla Ice Cream

Ingredients:

3 donut peaches, sliced
1/2 carton of vanilla custard
Drizzle of honey

Method:

1. Put custard in freezer and mix every 30mins until ice cream constistency (about 2 hours) 
2. Thread peach slices onto skewers, drizzle with honey and BBQ
3. Serve peaches with Ice Cream

BBQ peaches and Ice Cream

Raspberry Cranachan

Ingredients:

Raspberries
Honey
Hazelnuts - Cranachan is traditionally made with toasted oats but I experimented with green hazelnuts as they are in season right now. However, I do not think their vegetable-y flavour was right for this dish. In the future I would use roasted, dried hazelnuts or walnuts instead.
1/2 carton of vanilla custard
1/2 miniature bottle of Jack Daniels - I'm sure using an American bourbon means that this is no longer authentic Cranachan, but foragers can't be choosers.

Method:

1. Whip custard to soft peaks
2. Add raspberries, pot of honey, toasted nuts, whisky/bourbon/liqueur of choice and mix
3. Chill
4. Enjoy

Raspberry Cranachan

All in a day's forage and evening's cooking :) And since we foraged 1kg of Chanterelle on the way home, I think there will be another post shortly . . .

Too wet to forage - Thai Roast Chicken & Rhubarb and Ginger Crumble

So yesterday we had a glorious day of sunshine, which of course means that today brought torrential rain. I took my bike for a run to the shops and got soaked through, so the only thing for it was to get into the kitchen and cook the blues away!

Today's experiments were:

Thai Roast Chicken

&

Rhubarb and Ginger Crumble

Thai Roast chicken

Ingredients:

Whole chicken

Tin of coconut milk

1 onion, sliced into rings

1 red chilli, cut in half lengthways

Splash of lime juice*

3 cloves of garlic

Glug of chilli and garlic oil

Maldon Salt

Pepper

1. Place chicken in roasting tin and cover with onion rings. Add all remaining ingredients to the pan and cover with foil.
2. Cook at 190C for 1 hour then remove the foil, baste with the sauce and cook uncovered for the remaining time (according to weight of chicken).

*I used bottled lime juice because I didn't have any fresh or frozen limes (I usually buy lemons and limes in bulk and juice them into ice cube trays and keep them in the freezer to use when I need them - it's very handy!).

Verdict - lovely juicy chicken! Next time I will use the juice of a whole fresh lime and add some lemongrass and coriander.

Rhubarb and Ginger crumble

I used James Martin's recipe except I used fresh ginger rather than dried.

I served the crumble with Cream o' Galloway Sticky Toffee Ice Cream - very wicked!