The templates for Sorrel and seaweed (dillisk and carageen moss) are being put together at the moment. Any recipes you may have would be much appreciated. Please send them on to me at sugarloaf@slowfoodireland.com , or leave as a comment

Some dates for your diary

According to the experst the full moon as a good time for gathering seaweed – so how about – Thursday 14th July – round 10pm for seaweed gathering. Location TBC

For Sorrel gathering – proposed date is TBA

Fraughen picking – went down well last year – we did in july on a Sunday (Domhnach na bhFraocháin) so this year we are looking at Sunday 24th July at around 11am

Locations and exact times will be confirmed closer to the dates.

Don’t forget to check out our blog on a regular basis and feel free to leave comments or recipes of your own

and the Wild and Slow specially designed up-to-date info on the Festival for November

Yours slowly

Aisling

All Sugarloaf events are orgainsed by Sugarloafers on a voluntary basis in addition to the templates for Slow and Wild as well as the blog and website. Slowfood is a voluntary organisation and depends on the dedication and time of it’s members’ worldwide.

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Elderflower Picking

Elderflower Picking – Sunday 5th June

Meeting Place: Bray Swimming Pool (Shoreline Leisure Centre – Southern Cross Road, Bray) Car Park at 11am

The sun is due to shine this weekend which means the elderflowers will be in full bloom and they are best picked when the sun is on them.  Check the attached template for detailed information and for titillating recipes. Meet up at 11:00 on Sunday morning (Bray Swimming Pool (Shoreline Leisure Centre – Southern Cross Road, Bray) Car Park at 11am) for an hour or so.

What to bring

  • Bag or Basket
  • Scissors
  • Long reaching Secateurs or a walking stick or golf umbrella to reach and pull down those high elder branches.  Most elderflowers are quite high up.

Decide beforehand what recipes you would like to make and it would be handy to buy your lemons and sugar ahead of time so you can get right into making your cordial, champagne or whatever recipe you choose. Rest assured you will need min 4kg sugar, and a dozen lemons. Also, if thinking champagne, source in advance white wine yeast, although you may not need this, it can be hard to come by, with many fewer home-brew retail outlets than might be thought! Health food shops are a good starting point, and it is available on-line also, but this takes several days.

RSVP to sugarloaf@slowfoodireland.com so we know to expect you

Don’t forget to check out our blog on a regular basis and feel free to leave comments or recipes of  your own

Check out the Wild and Slow specially designed for uptodate info on the Festival for November

All Sugarloaf events are orgainsed by Sugarloafers on a voluntary basis in addition to the templates for Slow and Wild as well as the  blog and website.  Slowfood is a voluntary organisation and depends on the dedication and time of it’s members’ worldwide.

Elderflower Champagne…

These are just a few slides to show how simple it is to make delicious and wild and free Elderflower Champagne. All Elderflowers were of course picked within sight of The Sugarloaf Mountain, and while some say that the exact location is not that important… this is by no means a certainty! We believe you will get similair ( if not quite so delicious) results from Elders that grow elsewhere….

Elderflower Cordial

Freshly Picked Elderflowers

The Elderflower trees are in full bloom around The Sugarloaf Mountain right now, so you’ve just to try this recipe from The River Cottage Cookbook.!

Quick, simple and best of all free, Hugh says this makes one of the most refreshing drinks known to man!

Ingredients

You will need 20-30 freshly picked heads of Elderflower,  Zest of 2 Lemons and 1 Orange, 200ml or freshly squeezed lemon juice and up to 1.5kg Caster Sugar.

Scalded Flowers
You will also need some  basic equipment, a large bowl, measuring jug, grater/zester, a wooden spoon and a kettle and a pot! It will keep for 3 weeks in fridge or you can sterilise and use tartaric acid as a preservative… but we kinda like the fact that it is fresh, floral and short seasoned!

Stirring the Liquor

Shake off any insects and place the flowers in the bowl with the zest, and pour over enough just boiled water to cover them completely. Cover the bowl and allow to stand for 4 hours, or overnight, untill cold. Left to stand overnight

Strain the liquid through muslin or another clean cloth into a measuring jug or graded saucepan.  To every 500ml liquid, add 350g Sugar and 50ml lemon Juice.

Heat gently to dissolve the sugar, stirring occaisionally and bring to a gentle simmer. Once simmering, move your saucepan half off the hotplate and this will concentrate the scum on one side, this will allow for easier skimming off of any scum.  Allow to cool, then strain again and bottle it. Keep chilled for up to 3 weeks.

To serve, dilute to taste with ice-cold or sparkling water- at least 5:1 water to cordial! Yumm!

Bottling workshop

The bottling event was an enjoyable event for all and extremely useful for the wild food preserving for the up and coming Wild and Slow festival in November.  Many thanks to Janet for her time and expertise

Attached are some recipes to titillate your taste buds

LEMONADE

Making Lemonade

Making Lemonade


Juice & rind of four lemons

2 lbs (900gr) of sugar

6 pints of water

2 oz (57gr) of citric acid

2 oz (57gr) Epsom Salts

1oz  (28.35gr) Tartaric acid – if you can get it

Grate zest of lemons.  Juice them and put both into a large bowl. Add the sugar and then add the in the citric acid & Epsom salts (& tartaric if you have it).  Pour the boiling water over the above & keep stirring until sugar has fully dissolved. Leave to cool thoroughly.  Strain through a fine sieve.

Bottle and refrigerate. Lemonade will keep for 3 weeks. Alternately freeze in plastic bottles.

Note: You can add elderflowers when you are adding the boiling water – this gives it an even more delicious flavour

CUCUMBER PICKLE

Heating the Jars

Heating the jars

4 whole cucumbers

250 ml wine vinegar

500gr diced onion

500gr finely diced peppers – any colour

330gr white sugar

3gr mustard seed

3 cloves of garlic – crushed or finely diced

7gr turmeric

25gr salt

Top and tail cucumbers. Slice or dice them in half lengthways.
Put all ingredients, except cucumbers in a pot. With the lid on bring it to the boil, then reduce heat, simmer & cook until ingredients are soft.  Then add in cucumber & gradually stir the cucumber through the mixture.  Bring back up the heat & simmer. Simmer for 10-15 min.  Stir thoroughly and then bottle.

THE BEST BARBEQUE SAUCE!

3 tablespoons brown sugar

2 tablespoons Sarsons Malt Vinegar

4 tablespoons Worcestershire Sauce

4 tablespoons Tomato Ketchup

Finely diced chilli – optional

Put all ingredients in a bowl, stir well, & mix it all up.  Leave to stand for at least an hour.

This amount shall adequately coat 8 chicken portions.

You could very gently heat up all the ingredients and then hot bottle it so that you have it for any occasion

SUNSHINE SALAD DRESSING

Bottled and ready to go

Bottled and ready to go


I Ltr Rapeseed or Sunflower Oil

70 ml Wine Vinegar

500 ml squeeze orange juice

80gr wholegrain mustard

15gr salt

2 cloves crushed or diced garlic

1 handful fresh herbs – parsley & chives

Put all the ingredients into a jug & blend with a hand blender on a whisk.  Bottle. Store in a cool place or in the fridge.

PLUM CHUTNEY

2.5kg stoned plums

1.25kg Diced onions

1.5kg peeled & diced cooking apples

I ltr Wine Vinegar

1kg sultanas

1.5kg Brown Sugar or 1.5kg white sugar and 1 tbs treacle

50gr Tin Tomatoes or 50gr skinned fresh tomatoes (vine)

Lump of fresh ginger

25gr diced chilli

50gr salt

4 cloves of crushed or finely diced garlic

Put apples & vinegar in the pot and gently simmer until apples start to break down.  Lid on pot.  Then add in all the other ingredients.  Bring up to the boil & then reduce the heat to a simmer with the lid on.  Cook with lid on until the mixture starts to break down.  Then take the lid off and let it cook until the mixture is thick & glossy.  Stir regularly

Getting stuck right in

Getting stuck right in