”Joined by @stupidheartsclub for a chat about my pantry we decided to make a dish using only my preservations from years gone by. Treat this post as a little introduction as there where I’m currently up to with creating a lovely food source I can call on for flavour, umami, drinks, ferments, pickles and anything else I can create.
GeorgeFlavour Fred
It’s certainly not completely wild by any means. Also a work in progress, follow along as I build it out more and more. More details below on what’s in this video.
Featured in the reel is
– Fermented wild mushrooms (the trim mainly) for salts
– Purple Dulse Soy Sauce recipe c/o @umami_chef_koji
– Rye Bread Scraps (ends of the bread from last years courses) Miso that I’m re-introducing into this years dough
– Preserved Amafli Lemons (* blood orange)
– Bay Leaf Cheong (re-infused with rhubarb and gorse)
– Spent Boozy Berry Compote (this is all the spent fruit from my full year of fruit negroni boiled with fig vinegar & sugar)
– My Full Year Negroni, AESTAS (Summer Liqueur), VER (Spring Liqueur)
– Green Fig Vinegar
– Pickled Blackberries
– Reduced Fermented Wild Garlic Brine (a substitute for fish sauce)
– Wild Garlic Kimchi & Fermented Vegetables
– This is just a small selection
The cupboard of a mad man was mentioned….I say preservation and zero waste methods with a boat load of flavour whenever possible.
