”Turnip Cake with wood ear, purple dulse, wild garlic brine, 3 cornered leek, Alexander seeds & clove root
GeorgeFlavour Fred
Testing testing. Loving making more foodie videos so tell me what you think. This one really made use of many winter wonders like wood ear, three cornered leek as well as many preserved items like my Alexander seeds, wild garlic brine, burnt 3 cornered leek oil and clove root.
These are relatively simple and great way to get preserved items into the mix as well as fresh ingredients.
Start with peeling and grating a kilo of turnip. Add it to a simmering wok, adding 280 ml of water (I used my wild garlic brine from last year) and cook for 11 mins. Allow some juices to release and then strain. Keep the juices from draining the turnips to use later.
Clean and prepare the other ingredients (wood ear & purple dulse ). Slice very finely, and then add to the wok. The jelly ears can explode when heated. Cook these on a high heat for about three minutes and then add 300g of rice flour (or blitzed rice) and 2/3 tbsp’s of cornstarch. Add a teaspoon of white pepper, another of salt and a pinch of sugar.
Then reintroduce the saved turnip juices back into the pan, and cook down to help mix the contents of the pan together. Once it has a thick pasty consistency, add the turnips back into the pan and the fresh three cornered leek and cow parsley giving it a good mix with the heat off. I add to the steamer for an hour and then allow to cool. Sliced and fried and this time I ate it with @forageurban with three cornered leek & at home with gorse, crispy 3 cornered leek and sorrel. Tasty and an easy process for a great wild dim sum. I love taking them on my courses. Often served in a wild petal or leaf.
* this is my wild interpretation of a turnip cake
** this is not an identification video. Always ID properly
