Wild Food Foraging - Cultivating Skills &
Confidence through Inspiring Forays in Nature

Wild Foccacia on Scilly

(square of sea lettuce foccacia, and thong weed noodles)

Do you dream of wandering along the shore of an island and being able to forage delicious ingredients for yourself? Well, we’ve been doing just that on the Isles of Scilly – 28 miles off the coast of Cornwall. It was even perfect weather – sunny, with a magical haze which makes everything look, well, magical. Amazing for the end of September/beginning of October. As part of Walk Scilly festival, a twice yearly event celebrating a wide variety of outdoor walks and events, I lead two foraging walks which both culminated in tasting the creation of Scilly chefs, using the foraged ingredients. By popular demand, here’s the Sea Lettuce Focaccia recipe, from the Chef at Karma St Martins. We also tasted his creations of Green Tea Mousse, with Dried Banana Praline (both incorporating carrageenan seaweed), and Thongweed Sea Noodles, with Salmon, Dried Fish Shavings and Pickled Ginger – all delicious.

 

Foccacia with Sea Lettuce

 

1 kg flour (strong)

50g yeast (fresh)

5g sea salt

5g sugar

125ml olive oil

Approx 700ml warm water

30g dried sea lettuce, crumbled or chopped

Dissolve the yeast in the 100ml of warm water with the sugar. Put the flour, olive oil and salt in a bowl, add the yeast mix and slowly add the rest of the warm water. Beat for 5 mins with a bread hook or knead. Put half in an oiled tray, add a layer of the sea lettuce, then the rest of the dough. Cover with cling film and leave to rise for 30 minutes. Bang into the tray and rise again for 30 minutes. Pour a little olive oil on top, and gently rub in. Bake for 20-25 minutes. Turn out onto a wire tray. (from Head Chef at Karma St Martins)

Cod with Creamy Shellfish and Wild Spices

 

My foraging walk on St Mary’s island ended up at Tanglewood Kitchen (at the back of the Post Office), where Euan Rodger had already prepared a delicious creamy sauce, and quicky cooked up cod and the wild ingredients of; fennel seeds, alexander seeds and yarrow leaves to finish off his dish. Demos here always go down really well, and fellow foragers tucked into these tasty flavours too.

 

Oh island foraging…

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