Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land

скачать книгу бесплатно

Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land
Denis Cotter

Following the successes of Café Paradiso and the award-winning Paradiso Seasons, Denis Cotter is back with an evocative, witty collection of tales and a superb range of exciting and delicious vegetarian recipes.Wild Garlic, Gooseberries and Me cajoles, informs and questions our relationship to the land and the vegetables we eat. We go on a personal journey with Denis as he shares his passion for his favourite foods.Denis drags us into muddy fields and introduces us to the growers of the best produce imaginable. Through heart-felt and charming text, he informs and amuses. The excitement of a robust blackberry jam becomes a passionate argument for us to go out into the countryside, the dazzling sight of high-trailing borlotti beans ignites a discussion on the future of artisan growing.Whether creating a restaurant masterpiece or foraging in hedgerows and woods, Denis searches for a new connection between food, people and land … oh, and he also teaches you how to search for mushrooms, wild greens and sloes, how to cook asparagus and take on an artichoke with attitude.Divided into four themed chapters, 'It's a Green Thing', 'Wild Pickings', 'A Passionate Pursuit' and 'Growing in the Dark', each including information and anecdotes about the vegetables that feature as well as many delicious recipes. There are simple salads and soups as well as more challenging main meals and mouth-watering desserts.Recipes include:Fresh Pasta with Abyssinian Cabbage, Pine Nuts & Sheep's Dressing;Courgette Flower, Pea and Chive Risotto;Samphire Tempura with Coriander Yoghurt;Grilled Portobello Mushrooms with Potato Pancakes and Tarragon Cream;Cabbage Timbale of Celeriac and Chestnuts with Porcini and Oyster Mushroom Sauce

Wild Garlic, Gooseberries…and Me

Denis Cotter

To the memory of my father, Michael Cotter, a frequent and often unexpected guiding presence during the writing of this book.

The greatest service that can be rendered any country is to add a useful plant to its culture.

THOMAS JEFFERSON

Table of Contents

Cover Page (#u26af9066-b872-558c-b458-b94a75a2a91c)

Title Page (#u21944abe-f39e-5860-9cb1-65894695f7a4)

Dedication (#uedc779f5-696e-5d09-a126-35bdb1cc66fe)

Epigraph (#u9cc96752-6fdf-57ee-b534-7f6909a5c502)

Introduction (#u267bf321-dbb5-5090-91dd-e43d413556bd)

It’s a green thing (#u8e195d2e-d873-5a06-8f84-eb0bf93cc6b8)

Wild pickings (#u3d751c0b-6948-51fc-9723-d22c901866b0)

A passionate pursuit (#u75df1c22-5f56-58fa-85b7-757c45ce5a22)

Growing in the dark (#uf6a39d18-c896-55cb-a576-3bf043773e38)

Index (#u1af8d72b-d610-500f-a2a0-ff7bd227edc0)

Acknowledgements (#u63e84f4b-4177-524e-9f7f-442701d1c4fc)

About the author (#u24d0d4e6-3087-5d50-9024-c3da924895dd)

Copyright (#u57b70204-b3ed-5cd1-b432-16953bf14061)

About the Publisher (#u1096e062-5227-5aee-beb9-725ae8cc454d)

Introduction (#ulink_0f93564c-d65f-5ae7-9984-e0cef8d5e6f5)

While I was writing this book, most people I know learned not to ask two particular questions: ‘How is it coming along?’ and ‘What is it about?’ Some kept asking anyway, which was actually much appreciated. The answer to the first question was almost always a moan, often very long, sometimes monosyllabic. To the second question I would answer simply, ‘Vegetables,’ and most of the time I really felt that it was enough of an explanation. Caught on a good day, I might have added that the book is also about my relationships with the vegetables I work with as a professional cook, and with the people who grow them. It is also about the place where this happens, and my place in that place.

Now that the book is done, I guess that’s still the answer I would give. Food is life. We all know that intuitively but often forget it or lose touch with the importance of food in our lives beyond the basic need for sustenance. A healthy culture needs a healthy food culture, one that is built on trust and making the connections and relationships that shape a community.

I have been living with the structure of this book for so long that it seems completely natural to me, and I have to remind myself that it may not be quite so obvious to others. The vegetables I have chosen to write about are not listed in alphabetical order nor arranged in a pattern that reflects the seasons of a year. Instead, they are grouped according to shared characteristics, whether that be their colouring, as in the opening chapter ‘It’s a green thing’, or their habitat as in both ‘Wild pickings’ and ‘Growing in the dark’.

In ‘A passionate pursuit’ I suppose the grouping is less obvious, but these are the vegetables that are currently a major source of interest, even obsession, both to me and to Ultan Walsh, the grower who provides much of the local produce we use at Café Paradiso.

Very early, back in that innocent but hugely enjoyable stage of just sitting around talking about a potential book, I visited Ultan often, to pry further into something which I took for granted: the hows and whys of his work as a grower. I already knew that we shared a special affection for certain vegetables, such as the artichokes and asparagus that were thriving on his new farm. I knew too that we were both excited by the possibility of producing vegetables that might be thought of as non-native, or those that are difficult to grow in this part of the world. During those conversations, I came to understand better the deeply personal way in which a grower works with his produce and his specific piece of land. It was when he burst my linear notion of seasonality that I realised I needed to look at the produce from a new angle and to dig deeper into the characteristics of different vegetables and their potential.

The result, this book, is therefore a very personal take on the vegetables I have encountered in a year and a bit of concentrating on the possibilities of one small corner of the southwest of Ireland. It’s a combination of things I know or believe to be true, things I have learned in the process, and some stuff that you might find amusing. Oh, and a pile of recipes that I hope you will find useful in the kitchen if the text gets your juices going.