”3 Cornered Leek is an invasive allium I love to use in many ways. Recently I have decided to try further methods of fermentation including the use of Koji rice so was very happy to start my journey with a lovely product that unlocks the potential of so many more ingredients for my pantry.
GeorgeFlavour Fred
I have no doubt soon I will also be inoculating my own rice, grains, potato and more to make miso, sake, soy sauce and much more using Aspergillus oryzae a mole used to make all these wonderful deep umami flavours opening up for many ingredients. I have been playing around a bit and made a miso with my scraps of bread from man walks along with a soy sauce from purple dulse thats ready in 2 years…
I thought I would try a recipe ready in a shorter period of time from the website calling for this seasons most popular wild ingredient being wild garlic but on walking towards one of my spots I was passing through my abundant spot of 3 cornered leek. A mere stones throw from the house I thought why not give it a go. So here is the recipe below and it’ll be ready in 4-6 weeks so I’ll be sure ton update you with its flavours.
I am using Carlin Peas as their consumption coincides with Palm Sunday & my birthday especially in the North of England – known as Carlin Sunday. These unique brown coloured seeds and nutty flavour that can be used as an alternative to Chickpeas or lentils. I can imagine my Granny enjoying using these at this time of year and now I’ll be doing the same.
