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rich emollient used in the management of eczema, psoriasis and other dry skin conditions.

24Sep

As some of you may know, I have been very much under the weather of late. Today, in order to lift my spirits, I decided to take a stroll outside my house to stretch my legs and take some of the fresh Yorkshire country air.

Blackberries

Blackberries

Within minutes of walking, I stumbled across ripe blackberries, just perfect and ready to be picked. Blackberries and elderberries can be considered like peas in a pod, and upon closer inspection, set slightly aback from the bountiful blackberry bramble, stands tall an elder bush.

Ingredients

  • I gathered a small tub full of blackberries (around 200g) and around 7 elderberry clusters.
  • My husband brought home last night some gorgeous prepped free-range organic chicken liver (I think he wanted me to make some pate- I rarely have chicken livers, but aren’t they great. So cheap, great source of protein, so flavoursome.)
  • Spinach & Watercress Salad
  • Salt & Pepper
  • Cider Vinegar
  • Honey
  • Coconut flour
  • Fresh Thyme
  • Fresh Oregano
  • Garlic
  • Olive oil
Elderberries

Elderberries

Salad and Blackberry and Elderberry Compote

Salad and Blackberry and Elderberry Compote

 

Look at this amazing colour

Look at this amazing colour

Method

  1. Wash thoroughly the berries, and then set 50% of the blackberries aside, and then add the rest to a pan.
  2. Add a drizzle of honey,  thyme, and  75ml of apple cider vinegar. Bring to the boil, and then simmer for 5 minutes, then strain and set the cooked berries aside. (I put this compote into moulds, but you can simply spoon the berries onto the salad should you require.)
  3. Place the salad into the middle of a plate, and throw on the blackberries and the compote.
  4. Take the coconut flour, add 2 sprigs of chopped oregano and thyme season and set aside.
  5. Wash and paper towel the prepared chicken liver.
  6. Put the chicken liver into the coconut flour.
  7. In a pan, heat olive oil and add 1 clove of diced garlic and oregano. Fry the chicken liver for 3 minutes each side.
  8. Add the chicken liver to the salad, and then drizzle with the infused vinegar.
  9. Enjoy.
Make the liver crispy

Make the liver crispy

A quick and relatively easy Forager’s supper. Cheap- tasty- Great for a dinner party.

Tad Dar!

Tad Dar!

 

Forager's Salad

Forager’s Salad

 

  

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