Tag: wild asparagus

Wild Food Tapas at The Cape Farmhouse

WILD FOOD TAPAS AT THE CAPE FARMHOUSE

Friday the 17th of July
Don’t miss out on this exciting edible adventure so deliciously fresh and local – these new flavour sensations promise to drive your taste buds WILD!

Chef Phil Mansergh and Roushanna Gray from Good Hope Gardens Nursery will be collaborating on this Wild Food Tapas night, combining their skills and creativity, preparing beautiful tapas dishes, each with an indigenous edible ingredient, sustainably harvested and paired to perfection.

MENU:
Locally baked wild pine ring mushroom artisan break bread served with wild fennel seed butter

Beach broth with foraged seaweed 

Cream of wild asparagus (veldkoel) soup

Wild spinach and paneer samoosas

Local goats cheese with mixed heirloom greens salad, caramelised oranges and Fynbos infused dressing

Organic potato wedges served with wild garlic and Oxalis aoli and a sweet chilli and sourfig sauce.

Kelp Sushi rolls

Hottentot fish cakes with spekboom mayo

Pork and seaweed sausages with wild berry (Num Num) jam 

Rose Pelargonium chocolate brownies with Catawba coulis and cream

Please book to avoid disappointment – phone 021 780 1246 or email info@capefarmhouse.com

CapeFarmhouse

Great article and wild food recipes

This week we had a lovely write up in our local newspaper about our foraging, feasting and garden tours in The Falsebay Echo:

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Included in the article were two of my wild food recipes: Wild Asparagus Quiche and Wild Syrups which I will share with you below.

Quick and Easy Wild Asparagus Quiche

Pastry:

100g flour, 100g butter, 100g grated cheddar cheese.

Filling:

2 cups of washed wild asparagus tips, half a cup of spekboom (Portulacaria afra) leaves, one young onion diced, 3 free range eggs, 50g smooth cottage cheese, 60g feta cheese, half a cup of milk, a tbs of cornflour, half a tsp of baking powder, one tbs butter for frying.

Method:

Rub the flour, butter and cheese together until a dough is formed and press evenly into a greased pie dish.

Fry the onions in the butter until translucent and then add the spekboom and asparagus and stir fry for five minutes.

Remove from heat and let it cool. In a bowl, whisk the remaining ingredients together and pour over the uncooked pastry shell. Carefully spoon the asparagus mix equally over the egg mix and bake in a preheated oven at  180 degrees until golden brown, about half an hour.

Wild Syrups

Ingredients:

1cup of scented leaves – for example Peppermint Pelargonium, Rose Pelargonium or Wild mint leaves – washed and patted dry with a dish towel. Half a cup of sugar. One cup of water.

Method:

Place all the ingredients in a saucepan and simmer over a low heat. Cook until sugar has dissolved – this takes about 15mins, stirring occasionally. Strain through a sieve, squeezing the last of the syrup out of the leaves against the sieve with a spoon. Decant into sterilized bottles. Enjoy over ice cream, yoghurt, as a cordial or in a cocktail!

Peppermint Pelargonium syrup