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Chef Fest 2016

Recipe: Forager’s Walk

By July 14, 2016 No Comments
Chef

Chris Hastings

Restaurant

Hot and Hot Fish Club, Birmingham

Recipe: Forager’s Walk
Serves: 4

What’s Inside

Black Walnuts

Place all ingredients in pan and bring to a boil. let simmer for 15 mins. Strain and fry .

Ingredients
  • Mushroom>
  • Lobster mushrooms, grilled
  • White chanterelles, pickled
  • Trumpet mushrooms, sautéed
  • Foraged mushrooms (black fungus, lion’s mane, cauliflower)
  • Black walnuts
  • 1 cup black walnuts
What’s Inside

Walnut Butter

Place walnut and butter in pan and simmer for 10 min.  Add salt and Sugar. Puree and chill.

Ingredients
  • 1 cup butter
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • Pine Needle Meringue
  • 1 cup egg white
  • 1 1/2 cup sugar
What’s Inside

Mushroom Paper

Combine mushroom paper and isomalt in pan and simmer until isomalt is dissolved. Place in dehydrator on paper dehydrate for 24 hrs.

Ingredients
  • Pinch cream of tartar mixed into sugar
  • 1/2 cup pine needles
  • Mushroom Paper
  • 100 g mushroom puree
  • 50 g isomalt
What’s Inside

Watercress Puree

Place all ingredients in vita Prep and puree until smooth.

Ingredients
  • Wild Watercress Puree
  • 1# wild watercress
  • 1/4 cup marconna almond
  • 1/4 cup lemon juice
  • 1 cup extra virgin olive oil
  • To taste salt and pepper
What’s Inside

Meringue

Puree sugar and pine needles together. Beat egg whites. add sugar and fold together, pipe unto paper and place in dehydrator. Let dehydrate for 24 hours.

Ingredients
  • 1 cup parmesan cheese
  • Garnish
  • Margolio syrup
  • Wild flowers
  • Foraged wild edible lettuces
What’s Inside

Final Steps

Place watercress puree on plate . Add dollops of Butter. Arrange mushrooms, candied black walnuts, pine needle meringue on plate. Toss foraged lettuces with vinaigrette.  Garnish with flowers and margolio.

Ingredients
  • Preserved lemon vinaigrette