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Recipes For Wild Boar – A Tasty Recipe For Wild Boar Meat

admin — Thu, 02 Sep 2010 20:20:45 +0000

You can either take those recipes with some or no alteration and prepare new dishes or you can prepare wild boar meat with your of your own recipes.

There are a few things that you should know before handling the wild boar. Since pork meat is lean in fat that is why its fat is called soft fat. While the fat of the domestic or production pork which is a relative of the wild pork is called soft fat.

Since pork has lesser fat in its meat it requires lower temperature to be cooked than those required by the meat of other animals. You have to be careful while handling it because if you leave the meat unattended you can easily overcook it.

There are different recipes for pork that you can use. Some of the recipes for wild boar are pork meat chops with rice, barbequed pork, wild pork meat stew and soup, boar loaf, sweet and sour pork meat, wild pork meat with exotic sauce, boar meat curry, boar meat burgers and meat balls etc.

I am going to share with you my recipe which I call Stir fried boar meat with Almond mush. This recipe for wild boar is as follows: You need:

Wild boar meat 5 lb
4 minced garlic,
4 minced cloves
Olive or any other cooking oil 150 – 250
5 diced cloves of spring onions
Dashed almonds 400 grams

Procedure:

Allow the meat to marinate for 6 hours. Cut the meat into thin slices. Mix garlic and wine in a bowl. Put the cooking or the olive oil in the fry pan and heat it. With the onion stir and fry meat for 4 to 5 minutes. Cook for 4 more minutes after adding almond mush.

To prepare the Almond mush:

Blend the following ingredients in a bowl for the almond mush.
2 Tbs white pepper
1/2 Tbs of black pepper
3 Tbs. teriyaki glaze
3 Tbs sherry
1/2 Tbs soy sauce

You can present it with rice or fried vegetables.

Recipes for the green grass meat are exclusively available in the market and the most revealed recipes are of the wild boar meat.

Article Source: http://EzineArticles.com/?expert=Josie_Dickson

It Just Doesn’t Get Any Better Than Wild Salmon

admin — Thu, 02 Sep 2010 20:19:24 +0000

Anybody interested in eating healthy foods knows about the benefits of wild Alaska salmon, but it’s not only the health-nuts out there that are big on this exceptional food source. With the Alaskan fishing industry making salmon a common item in supermarkets and seafood markets all across the country, even regular old food lovers (yes, even the ones that could care less about health benefits) know of and are obsessed with wild Alaska salmon. The mere sight of fresh, wild salmon is enough to make it an unforgettable memory, such is its appeal. Once the flavor and texture have been tried out for the first time, any person is virtually guaranteed to become a lifelong addict to salmon. With that in mind, it’s important to have plenty of ideas for wild salmon recipes, so that one can enjoy this unique fish in a thousand and one different incarnations.

A key bit of information for any person learning how to cook and treat salmon in general, is the fact that salmon is better a little raw on the inside than totally cooked through. It isn’t a coincidence that salmon is one of the most popular species of fish for preparing sushi; as long as the meat is fresh (and better so if it’s wild) and has been caught and treated properly on the vessel it was caught by, you can rest assured that raw salmon is simply spectacular. But not a lot of people are turned on by the idea of raw meat, so most wild salmon recipes obviously include cooking the fish.

An alternative to cooking with heat, however, is to cook with acid-citric acid, for example. A popular dish by the name of ceviche is made by cutting fish (salmon in this case) into relatively small chunks (somewhere between a half-inch and an inch) and letting it steep, along with some veggies like bell peppers and onion and cilantro, in a lime-lemon juice mixture, lightly condimented. After a few hours of sitting in the citric juices, the acids literally cook the flesh, rendering it more appealing and appetizing.

Whatever kinds of wild salmon recipes you are putting together, however, the key is to let the taste of the salmon shine through, not to bury it under the flavor of other ingredients. No wonder that perhaps the most popular of all wild salmon recipes-grilled wild salmon with no more than a little salt and lemon juice added during cooking-also happens to be one of the simplest.

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

Turkey Gyros And Wild Rice Soup

admin — Thu, 02 Sep 2010 20:18:57 +0000

Turkey Gyros 2 tablespoons of water 1 pound of ground turkey 1 teaspoon of salt 1 tablespoon of lemon juice ½ teaspoon of dried oregano leaves ½ teaspoon of ground cumin 2 cloves garlic, crushed ¼ teaspoon pepper 2 tablespoons of canola or olive oil 1 small onion, chopped (about ¼ cup) 2 cups of shredded lettuce 4 pita breads (6-inch diameter) 1 tablespoon of snipped fresh mint or 1 teaspoon of dried mint leaves ½ cup of plain yogurt 1 small cucumber, seeded and chopped (about ¾ cup) 1 medium tomato, chopped 1 teaspoon of sugar Mix ground turkey, lemon juice, water, cumin, salt, pepper, oregano, onion and garlic. Shape into 4 thin patties. Cook the patties in canola or olive oil over medium heat, turning frequently until done, about 10 to 12 minutes. Split each bread with a knife halfway around the edge. Separate to form a pocket. Place patty in each pocket. Top with lettuce. Mix snipped mint, sugar and yogurt. Stir in the cucumber. Spoon onto lettuce. Top with tomato. Wild Rice Soup 1 medium carrot, coarsely shredded 2 medium stalks of celery, sliced 1 small green pepper, chopped 1 medium onion, chopped (about ½ cup) 3 tablespoons of all-purpose flour 2 tablespoons of butter or margarine ¼ teaspoon of pepper 1 teaspoon of salt 1 cup of water 1½ cups of cooked wild rice 1 cup of half-and-half 1 can (16 ounces) of chicken broth ¼ cup of snipped parsley 1/3 cup of toasted slivered almonds How to Cook Wild Rice: Wash 1 cup of wild rice by placing in wire strainer. Run cold water though it, lifting rice with fingers to clean thoroughly. In a 3-quart saucepan, heat 2½ cups of water, the rice and 1 teaspoon of salt, if desired, to boiling stirring once or twice. Reduce heat. Cover and simmer until tender, about 40 to 50 minutes. Cook the rice for about 30 minutes. Add ¼ cup of water, if the rice seems to be sticking to the saucepan. Remove rice from the saucepan and set aside. Stir and cook the carrot, celery, green pepper and onion in butter in 3-quart saucepan until the celery is tender, about 5 minutes. Stir in pepper, flour and salt. Stir in chicken broth, water and wild rice. Heat till boiling. Then reduce heat. Cover and simmer, stirring occasionally, about 15 minutes. Stir in the almonds, parsley and half-and-half. Heat just until hot (do not boil). About Wild Rice: Wild rice is the seed of grass that grows in the marshes. It has a distinctive, nutlike flavor and is dark green and brown in color. Because it can more expensive than other rice like white rice or brown rice, it is sometimes combined with white rice or brown rice to save on cost. One cup of uncooked wild rice equals to about three cups of cooked rice. Wild rice is considered a grain. Some other grains include bulgur, barley, kasha and cracked wheat. Michael Russell Your Independent guide to Recipes [http://recipe-guides.com] Article Source: http://EzineArticles.com/?expert=Michael_Russell

The Different Types Of Organic Food Stores

admin — Tue, 31 Aug 2010 23:25:12 +0000

Organic food stores are popping up everywhere. No matter if they specialize in just supplements, or if they are a nationwide chain that supplies everything from nuts to cleaners, these stores are becoming more and more in demand.

As the demand for organic food products increases, so will the stores that specialize in the natural and organic food that consumers are desiring. Several stores exist that will help consumers in their quest for the best.

Well-known food stores are sometimes hard to find. However, Wild Oats Market is a nationwide grocery chain that is found in the United States and Canada. According to their website, they were founded on a “vision of enhancing the lives of our customers and our people with products and education that support health and well being.”

Not many such companies reach out to as many customers as these organic food stores. They offer supplements, fresh food that is organic, organic household and body care products, and a gourmet deli and bakery.

Their well laid out website offers the consumer recipes, tips on various things such as how to make fruits and veggies last longer, and various organic health news. Wild Oats Market is one of the top such companies for a very good reason.

Thanks to the internet, various types of food stores of organic nature have become more accessible to consumers. If a person has difficulty finding just the right store to shop at, a popular website that may help in decision making is Organic Food Warehouse.

Here a customer can find that one special store to shop at. A person can read about the various stores and can use this site to automatically connect to them. This can be very easy for a customer who does not want to spend a lot of time on the internet searching.

If a large chain of stores is not around, local food stores of organic nature can be found almost everywhere. If someone does not have any clue where to look, a call to the local chamber of commerce can result in the find of a lifetime.

Since many fresh foods of organic nature are grown locally, finding them can be difficult. Although this type of organic food store may just be an open air market, the call can lead to finding local ones.

These food stores can be a great addition to anyone’s household shopping list. Finding the right one however, can be a difficult decision. A person has so many choices including nationwide food chains, local farmer’s markets, and internet stores.

Going green has never been easier on a customer. Local organic food stores are a great addition to the shopping arena.

Wild Game Meats – How To Choose And How To Cook

admin — Fri, 23 Apr 2010 17:31:39 +0000

For years, wild game meats have been a part of restaurant menus, as chefs have perfected their culinary skills on these savory, low fat meats. Now, as these meats are becoming more available to the general public, there’s been increased interest in how to prepare various cuts, including bison, elk, ostrich, alligator, rattlesnake, and more.

If you’re at all doubtful about trying wild game, don’t be. The market for these lean, easy to prepare meats is exploding as more and more people experience how good they taste. They’re actually more simpler to prepare than traditional meat and in fact, need to be cooked less due to their low fat content.

Several dozen varieties of wild game meat are now available, usually via specialty internet providers. Here are just a few examples to consider: ostrich, buffalo, elk, caribou, alligator, and elk. Or, you can try snapping turtle, kangaroo, or llama.

What Type Of Cuts Are Available?

Most of the above examples are available in a variety of cuts. You can typically buy these meats as burgers, steaks, and roasts. Also, wild game sausage is a lean, tasty delicacy and generally available from specialty internet providers. Many can also be purchased as ribs or racks.

What’s The Best Way To Cook?

Wild game meats are just like any red or white meat. If you like marinating meats before cooking, feel free. The only limit is your creativity. Use the exact same marinades as any traditional meats.

As for the actual cooking process, the major factor is not overcooking. Red meats like buffalo, elk, ostrich and kangaroo are extremely lean. Therefore, just like any very lean meat, they are best prepared to medium rare, cooked through. Our personal observation is the main reason why people don’t like wild game meats is because they’re overcooked. These meats can be grilled, roasted, pan seared … the exact same manner you’d cook other red meats.

Recipes for traditional meats are easily substituted with any wild game . We’ve prepared various chili, stew, burgers, and roasts with wild game meats. Want to get a little creative? Try rattlesnake chili, or alligator jambalaya. Or, try ostrich medallions and elk skewers. As you might imagine, the possibilities are indeed endless!

Wild game meats are now more easily available than ever, and waiting for you to try with your favorite meat and poultry recipes. For more information, including availability and free recipes, stop by our resource site devoted to Wild Game Meats.

Article Source: http://EzineArticles.com/?expert=Jim_Hofman

Wild Game Meats – How Do They Taste?

admin — Fri, 23 Apr 2010 17:30:27 +0000

Wild game meats are becoming increasingly popular on dinner tables and restaurant menus, not only due to their lower fat and cholesterol content, but also because they are easy to cook. More and more people are trying such wild game meats like buffalo meat, ostrich meat, alligator meat, and even rattlesnake meat, which are all available via online specialty sources. However, the big question most consumers have is – how do wild game meats taste? As developers of one of the top online websites about wild game meats, we’ve tried just about every type imaginable, in various recipes. While you won’t hear us utter the phrase “it tastes just like chicken”, we’ll give you our own personal taste descriptions for 6 popular wild game meats. Buffalo (bison) meat is much like beef with a few notable exceptions.

Buffalo meat is considerably leaner than beef and contains 30% less fat. Buffalo burgers and buffalo steaks benefit from cooking at lower heat levels, and tend to be a denser texture vs. beef. What that means is a serving of buffalo meat will tend to fill you up faster than a regular burger, for example. Buffalo meat is just a bit sweeter than beef as well. It can be cooked exactly the same way as beef, and can easily be substituted in recipes. Alligator meat has been a staple of Florida menus for years, with good reason. Alligator meat tastes great! It’s usually served as tenders or nuggets, but is also available to consumers as steaks. With a taste similar to veal, alligator meat is a white meat with roughly the same consistency as chicken breast but denser in flavor and somewhat more chewy, but not tough.

Elk are a part of the deer family, and elk roasts, burgers, and steaks are now available. Elk, like most wild game meats, is extremely low fat. Elk meat is dark, usually a deep amber color, and offers a pleasant somewhat sweet taste. Some say it tastes similar to venison. Pheasant: Most have heard of pheasant under glass, but pheasant meat can be prepared in the same manner as any poultry. Pheasant is very mild, similar in taste to a cornish hen. The meat is pink-white and very lean. Ostrich is a very lean meat with low fat content. We likened our ostrich burgers to lean ground sirloin burgers. Best cooked under low heat to medium rare, ostrich burgers are also very low in cholesterol. Lastly, rattlesnake meat. Rattlesnake is often found on southwestern menus as you might expect. In fact, rattlesnake chili is quite popular although rattlesnake can be prepared several ways. Rattlesnake is slightly chewy, similar to chicken breast and the same type of white meat. You shouldn’t be intimidated of wild game meats at all.

These meats available to consumers have been raised under specific state regulated conditions and are intended for individual consumers. In addition to their savory taste and healthy qualities, wild game meats are easy to prepare and increasingly available via online shipment.

Wild game meats like buffalo meat, elk meat, alligator meat, and rattlesnake meat are increasing in popularity due to their savory taste and low fat content. For free wild game meat recipes and more information, be sure to visit http://www.squidoo.com/wildgamemeats

Article Source: http://EzineArticles.com/?expert=Jim_Hofman

Exotic Wild Game Meats – Here Are a Few New Varieties to Try

admin — Sun, 21 Mar 2010 16:28:29 +0000

Wild game and exotic meats are surging in popularity due to their great taste and health benefits compared to traditional cuts of meat. They are also versatile and easy to prepare as burgers, steaks, chops, and stews. Let’s take a closer look at a few new varieties you’ll want to try.

If you’ve never tried wild game or exotic meats, you’ll be pleasantly surprised at their great taste and ease of preparation. Bison meat is probably the most common variety available, but many others can also be purchased through specialty online retailers. In addition to their mild flavor, exotic meats are much healthier for you than traditional cuts of meat like beef, pork, or even chicken. They are exceptionally low in fat, cholesterol, and calories.

Here are three new varieties of wild game meats to try:

Alligator

You may have seen alligator fritters available in restaurants in the southeastern United States. Two cuts of alligator are available to consumers, the tenderloin and the sirloin.

Alligator is a versatile white meat that can be used for appetizers or in slow roasted or braised dishes. Cook it like you would calamari, meaning searing or pan fried, or slowly under a low heat in a roaster or crock pot. We prefer the latter approach, mixed in a jambalaya and served over rice.

Elk

Elk, a member of the deer family, is an exceptionally mild meat that is very low fat. It is a grass fed animal whose meat is very tender when prepared properly.

Usually available as a tenderloin, rack, or as steaks, we like to prepare elk by grilling or sauteeing to medium rare. In general, you don’t want to overcook exotic meats due to their low fat content. Marinating isn’t necessary unless you want a special flavor because the meat is so tender. You can also find elk available as sausages or burgers.

Because elk is very deep red in color, it will look rare when it is actually approaching medium, and when it turns pink it is approaching well done. We recommend just heating the meat through by grilling it lightly under relatively low flame.

Wild Boar

Wild boar is beginning to show up on creative restaurant menus, but don’t be intimidated, it is quite easy to prepare at home. It has a sweeter, slightly richer taste than regular pork and has less fat.

You will find wild boar available as roasts, patties, ribs, and loin cuts. We recommend searing over high heat until medium rare and serving with a glass of your favorite wine.

Summary

For a new taste sensation and a healthy addition to your diet, try these interesting cuts of exotic meats. Alligator, elk, and wild boar are tender, tasty, and easy to prepare. You will find them in a wide variety of cuts from specialty online retailers.

Wild game meats are becoming more popular due to their great taste, ease of preparation, and health benefits. Our exotic meats resource site has cooking tips, recipes, and information why they are such a healthy alternative to traditional cuts. To learn more about all the varieties of wild game and exotic meats available, visit us today at: http://www.squidoo.com/wildgamemeats

Article Source: http://EzineArticles.com/?expert=Jim_Hofman

Alaskan Cod Will Make You Want to Go Wild

admin — Wed, 20 Jan 2010 15:45:50 +0000

Thousands of miles away from any significant sources of pollution, Alaska´s waters are among the cleanest in the world. A marine habitat is this pure provides a seafood harvest remarkably free of contaminants. Wild Alaska cod is a prime example of the quality fish harvested from a truly pristine environment. These fish are wild-caught after being allowed to mature at their own pace while feeding freely on their natural diet.

The superior flavor and texture of Alaskan seafood is recognized throughout the world. But perhaps not everyone makes the connection between the superiority of the product and the unique environment that nurtured its development. The delightful flavor of wild Alaska cod, as with other Alaskan seafood, is a direct result of feeding on marine organisms which are the natural food supply for that species. Prized all over the world, the texture of wild Alaskan fish is the result of annual migrations in the cold North Pacific.

These migrations are cause the development of optimum fat content and distribution. It is the fat content in a fish and its proper distribution which ensure the excellent texture contained in the finished product…

When nature is permitted to take its course unimpeded the results are extraordinary. For years now we have witnessed a trend towards lighter more heart-healthy menu choices. Modern seafood recipes tend to favor lighter seafood mild enough that it can set off rather than compete with light delicate sauces. One of the most delicate and healthy fish to be found, wild Alaska cod, is also versatile enough to star as the main ingredient in the most exotic of recipes. The mildness of flavor and tender texture found in all three varieties of wild Alaska cod can act to balance any strong or spicy seasoning in some of today´s most creative recipes. When choosing among the various types of wild Alaska cod it is helpful to become acquainted with the particular characteristics of each of these fish. Which kind of fish is best suited to a given recipe? Just as importantly, which fish best satisfies the chef´s individual tastes?

Here are some brief descriptions of the three varieties of wild Alaska Cod:

Black Cod: In recent years, this fish has received abundant attention among culinary experts. It has been touted as one of the world´s top 10 up and coming ingredients. It´s succulent flavor is comparable to that of sea bass. Like all wild Alaska cod, Black Cod is low in saturated fats and rich in heart-healthy Omega 3s as well as other nutrients. Black Cod is harvested practically year-round; its´ harvest season running from mid-March to mid-November.

Alaska Pollock: This fish is the most affordable, versatile and abundant member of the wild Alaska cod family. It is available year-round in a variety of convenient packaging that can help speed up meal preparation. Its mild flavor, moderately firm texture and wonderful flaking ability make it ideal for just about any cooking method imaginable. Alaskan pollock can be an excellent substitute in many recipes calling for a mild, flaky fish.

Alaska Cod: This fish is known for its firm fillets and distinctive large flake. It´s flavor is slightly sweeter than that of the other wild Alaska cod. Its´ delicate sweetness is well complimented by a wide variety of sauces and seasonings. Like the other two types of wild Alaska cod, this fish is naturally abundant and harvested from a wild sustainable environment; an excellent source of quality protein and other nutrients with a low calorie content. When it comes to wild Alaska cod it´s impossible NOT to make a good choice! So relax and enjoy any of these healthy, natural options.

The Alaska Seafood Marketing Institute has accurate, up to date information on the fish species off the coast of the most northern state.

Article Source: http://EzineArticles.com/?expert=Allie_Moxley

Living on the Wild Side of Food

admin — Sat, 09 Jan 2010 15:44:34 +0000

As soon as spring comes upon us nature begins to deliver her abundance. But when thinking of wild foods most people tend to be reminded of Autumn and the wild fruit and mushroom harvest available then.

This is probably because many people are almost entirely ignorant of wild greens. The wild plants that can be harvested (often in your own back garden) and consumed.

Indeed, as soon as April turns into May edible wild plants spring into profusion. If you know what to look for then you can probably spot six edible species right in your own back garden. If you venture further afield, to a back lane, for example then with a little practice you will see thirty or more wild plants that are both edible and, more importantly, good to eat.

In fact there are well over a hundred common plants (many of them considered weeds) that you can collect and add to your own recipes. There are as many rarer plants again so that anyone with enough knowledge will be able to gather one wild plant or another all year round. Even in the depths of winter there are enough wild plants in abundance for you to be able to create a hedgerow salad.

Here I present two recipes designed around and incorporating wild spring greens.

Springtime Fritters

Ingredients:

180g flour

pinch of salt

1 egg

450ml flat beer

300g edible leaves and flowers (hawthorn flowers, broom flowers, gorse flowers, young beech leaves, hop shoots, bisort leaves, ground elder leaves, sow thistle, cleavers, ramsons, henbit deadnettle, red deadnettle, white deadnettle [anything that's to hand, basically])

Method:

Add the flour and salt to a large bowl, make a well in the middle and break the egg into this. Pour in a little of the beer and start to mix. Gradually pour more beer and incorporate more of the flour. Mix thoroughly so that there are no lumps and keep adding beer until our have a batter about the consistency of single cream. Cover the bowl with a cloth and allow to rest for 30 minutes.

Meanwhile trim your greens and flowers and rinse with plenty of cold water. Heat oil in a wok or deep pan and mix your flowers and greens into the batter. Drop spoonfuls of the batter mix into the hot oil and fry until golden, turning once.

Lift them onto a plate using a slotted spoon, drizzle with a little honey and serve warm.

A Spring Tart

Ingredients:

80g of spring buds (hawthorn flower and leaf buds, gorse flowers and beech leaves just out of bud)

150g spring greens (the young leaves of primroses, violets and wild strawberries)

12 primrose flowers

80g young spinach

100ml double cream

300ml single cream

60g naples bisket (or any dry sponge cake)

1 whole egg

2 egg yolks

enough pastry for a 22cm pie shell

60g sugar

salt, to taste

freshly-grated cinnamon

Method:

Place the primrose flowers in sugar to partly candy them.

Meanwhile, wash the buds and greens, drain them then chop very small. Add to a pan along with the single and double cream and bring to a boil. Simmer for 3 minutes, or until the greens wilt then take off the heat. Finely chop or grate the naples bisket and stir into the cream along with the sugar, salt and spices. Set aside to cool.

After you have made your pie crust (use either the short-crust for an expensive pie or the standard pie-crust recipes) place in a 22cm pie dish, add dried beans to keep the bottom flat and blind bake in an oven at 200°C for ten minutes.

Whisk the eggs into the cream mixture. Pour this mixture into the part-baked pie crust and dot the surface with butter. Bake the tart in an oven at 170°C for 75 minutes or until the surface turns a golden brown. Take out of the oven and allow to cool completely before decorating the top with the candied primrose flowers.

I hope that these recipes have given you a taste of how you can use the various wild foods and flowers on your doorstep to make tasty dishes from and that you will now want to find out more about how to include wild ingredients in your own cookery.

Dyfed Lloyd Evans runs the Celtnet Recipes site which specializes in Wild Food Recipes. If you would like to include more wild foods in your own cooking then why not check-out the Guide to Wild Foods that can help you identify the wild foods you can use in your own cookery.

Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans

Imagination – The Key to Using Wild Ingredients

admin — Sat, 02 Jan 2010 15:43:32 +0000

Those wanting to use more wild-sourced ingredients in their cookery often ask questions like ‘where do I find recipes for …such and such…’. Whilst it’s true that many recipes for wild ingredients do exists and there are large sites catering for precisely this market, the real key to using wild-sourced ingredients in your cookery is to understand those ingredients.
Just like most good cooks will know that you can substitute plain flour with baking powder added for self-raising flour or you can substitute marjoram for oregano or turkey for pork, using wild ingredients is simply a process of knowing your ingredients and their characteristics. Once you know an ingredient, what it tastes like and how you can used it then you can simply substitute the wild ingredient in a normal recipe.

For example, young dandelion leaves are quite like bitter salad leaves. You can use them directly in any recipe calling for radiccio or endive. As salt counteracts bitterness in any food you can also blanch dandelion leaves in salted water and use as a spinach alternative.

Wild greens such as sea kale and sea beet, being members of the cabbage family can be used in any recipes that call for other members of the cabbage family (eg cabbage, kale, collard greens, turnip greens, chard and even spinach). They just need to be blanched in salted water for a few minutes to make them tender and less bitter before use.

Common mallow has a taste profile and a mucilaginous nature that’s very similar to Egyptian corchorus and so can be directly substituted to make the Egyptian soup, Melokhia. In a similar vein dried Linden (European lime) leaves are similar to West African baobab leaves and American sassafras and like their culinary equivalents can be used to thicken stews and soups.

Wild fruit, of course, can be used in any recipe that calls for a domestic fruit: jams, preserves, cakes, ice creams, granitas etc. Just remember that wild fruit tend to be a little more sour than their domestic cousins and adjust the sugar content accordingly.

Standard wild greens such as Good King Henry, Fat Hen, chickweed, bedstraw and many others can be used in a very similar way to spinach and work well anywhere spinach would be used. If young they can even be eaten raw in salads.
Edible flowers can be candied (just store in sugar for a few days) and used in ice creams or to decorate desserts and cakes. Edible wild flowers provide an aromatic and sweet note to many dishes and are excellent in salads and as decoration for desserts and cakes.

Young shoots of many wild plants, such as Japanese knotweed and hogweed can be prepared, steamed and eaten in much the same way as asparagus and make wonderful alternatives to this vegetable.

Essentially, once you know what a wild ingredient is equivalent to or can be substituted for you can modify any recipe with that traditional ingredient and substitute-in the wild ingredient for it. So, the question when coming to wild foods isn’t ‘where do I find recipes for this?’ but rather, should be ‘what can I use this ingredient instead of?’ Then you can just mix and match and substitute to your heart’s content.

Make life easy for yourself, rather than hard!

Dyfed Lloyd Evans is the creator of the Celtnet Guide to Wild Foods, a large list of edible wild foods and how to use them. He is also the author of the Wild Food Recipes, a catalogue of recipes incorporating wild foods.

Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans