Another intriguing recipe from the old Queenstown cookbook.An idea for your Christmas barbecue!
GORSE AND NUT PATE
1/4 cup pine nuts 1/2 cup gorse flowers 1/2 cup cottage cheese 1/2 cup grated cheese 4 Tbsp thick cream 1/2 tsp dill seeds 1 tsp chopped parsley 1 tsp mixed herbs 1 Tbsp lemon juiice black pepper & salt to taste
Blend the cream and cheeses with the rest of the ingredients adding the flowers last.Press in to a glass container lined with some of the gorse flowers for a decorative effect.Chill and top with 6 flower heads before placing on the table.
The main ingredient is readily available in the Great New Zealand Outdoors ;)
hezwez,
Dec 3, 6:50pm
Naughty racheee! I hope your MIL doesn't trawl the message boards!
juliewn,
Dec 3, 8:52pm
That would be a book to treasure. how lovely that you have it. :-)
horizons_,
Dec 5, 12:06am
"Numb nuts, laughing nuts" - old medieval recipe for xmas gingerbread nibbles made with treacle and have chili powder added to the mix. Probably so hot you get numb nuts and everyione else laughs at ya!
horizons_,
Dec 5, 12:11am
From 'Cookery of Yesteryear' - Beer Soup: 1 bottle of beer, 4oz sugar, 4 egg yolks, 10z butter. Mix beer and sugar in a jug with yolks. Pour into a saucepan and beat with whisk until it boils. Remove, add butter and serve with a garnish of parsely and paprika.
horizons_,
Dec 5, 12:25am
And more from the same book:- 'A Prooved teat Ointment' This will cure pox on cows and heal cracks that were very bad. Also good for human hands. One lb clean mutton fat, 1 cup coarse castor oil, 3/4 cup kerosene. Melt (!) together and keep well stirred until cold. 'For rheumatism' - 1 tsp condys crystals in 1 1/2 pint bottle of water. Take 1 tbsp of mixture in a glass of hot water every night. 'For boils" - 3 drops of turpentine in a wineglass of cold water for 3 mornings.
elliehen,
Dec 5, 1:06am
AUNT DAISY'S GORSE WINE 1/2 gallon gorse flowers 1 gallon water 2 oz root ginger 1 oz compressed yeast 3 lb demerara sugar or best brown 1 orange 1 lemon
Simmer flowers, water and ginger together for 15 minutes.Stir in sugar till dissolved.Slice orange and lemon, and add to cooling liquid.When lukewarm, spread yeast on piece of toast, and float on top.Cover with folded blanket; leave undisturbed for a week.Then skim off head.Strain into jar, allow to work another week before corking lightly.A few raisins and a lump of sugar keep it lively.
elliehen,
Mar 9, 2:15am
Bumping because an edible wild foods thread has been bumped and there's a useful crossover here :)
smoocherpete,
Jun 23, 5:34am
I'm not sure if this quite fits into this thread but this site has some really interesting recipes http://www.theoldfoodie.com/
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.