The Forager's Kitchen

Salmon poached in Wild Honeysuckle | Honeysuckle syrup 

Quinoa with Lovage-infused Chicken

 

 

 

Salmon poached in Wild Honeysuckle

 

Serves 4

 

What to forage and find:

* Lady’s handful of wild honeysuckle (4–5 blossoms)

* 4 salmon fillets, about 1 lb (450g)

* Water to cover the salmon

* 4 tablespoons Honeysuckle Syrup (see below)

* Juice of 1⁄2 small lime

* 4 borage flowers, washed and dried

* Salad leaves and lemon wedges, to serve

 

What to do:

1. Fill a wide, shallow saucepan with water (just enough to cover the salmon fillets.) Add the honeysuckle blossoms, and bring the water to a boil. When the water is “just” at the point of simmer, add the salmon fillets, cover with a lid, and remove the pan from the heat. The salmon will poach in the cooling water. It is important not to overcook salmon, or it will lose its taste.

 

2. Meanwhile, heat the honeysuckle syrup with the lime juice, and wait for the culinary magic—the syrup will go pink. Reduce the syrup by over half until it is thick and syrupy.

 

3. Remove the cooked salmon fillets from the poaching liquid with a fish spatula, and place them on a serving platter. Allow to cool and then thickly glaze the fillets with the honeysuckle syrup using a pastry brush. Decorate each salmon fillet with a few fresh borage flowers (or other edible flower) if desired. Serve with salad leaves and a lemon wedge.

 

Honeysuckle syrup

 

Makes 1 small bottle

 

What to forage and find:

* 2 large handfuls of honeysuckle (12–15 blossoms)

* Scant 11⁄2 cups (350ml) boiling water (50ml will evaporate or soak into the blossom)

* 1 cup (200g) superfine (caster) sugar

 

What to do:

1. Allow the honeysuckle blossom to steep in the water for as long as possible (at least 8 hours).

 

2. Strain the blossom liquid well, and squeeze the blossom to ensure that you have as much liquid as possible.

 

3. Put the blossom water into a saucepan, and add the sugar.

 

4. Dissolve the sugar over low heat, then boil rapidly to reduce and thicken the syrup to about ¾ cup (175ml).

 

Quinoa with Lovage-infused Chicken

 

Serves 3–4

 

What to forage and find:

* 7 oz (200g) young nettle leaves

* 9 oz (250g) chicken breast

* 3 lovage leaves

* 2–3 black peppercorns

* Scant 11⁄4 cups (200g) quinoa

* 4 teaspoons ground roasted coriander and cumin (see right)

* Large ripe avocado

* 1 teaspoon lemon juice

* 1 tablespoon oil

* Lemon wedges to garnish

 

What to do:

1. Blanch the nettle leaves in boiling water for 30 seconds, and refresh in cold water. Drain very well.

 

2. Put the chicken, peppercorns, and lovage in a saucepan, and cover with water. Bring the water to a boil, and simmer for 10–15 minutes until the chicken is cooked and the juices run clear when tested. Remove the chicken and reserve the stock. Discard the lovage and peppercorns.

 

3. Rinse the quinoa well, and pat dry. Put it into a skillet (frying pan) with a teaspoon of roasted coriander and cumin*; dry roast for 3–4 minutes, turning frequently until the quinoa is lightly browned.

 

4. Transfer the quinoa to a saucepan, and add enough reserved chicken stock to cover. Be careful, the quinoa retains heat after dry-roasting. Bring to a boil, and simmer for 10 minutes. Drain very well, and turn the quinoa into a bowl. Add the nettle leaves to the hot quinoa, stir gently, and leave to cool.

 

5. Slice the chicken breast thinly, and add to the quinoa and nettles. Roughly chop the avocado flesh, and add this with the remaining roasted spices, lemon juice, and oil to the quinoa, and gently toss everything together.

 

* Dry-roast cumin and coriander seeds in a skillet (frying pan) until golden and then grind in a pestle and mortar.