Forager’s Spring Curry: A Wild, Seasonal Recipe
Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this mouth-watering spring curry recipe.
The following is an excerpt from Forage, Harvest, Feast by Marie Viljoen. It has a been adapted for the web.
Forager’s Spring Curry
This boldly flavored spring stew evolved from a forager’s version of fridge clean-out day.
Foragers have the best leftovers. It is now a spring dish I re-create every year.
Serves 4
Ingredients
- 11/2 pounds (680 g) pork shoulder, cut into about 6 large chunks
- 4 ounces (113 g) young pheasant back mushroom, sliced very thinly (substitute any other mushroom)
- 3 tablespoons soy sauce
- 3 tablespoons Ramp Pickle juice
- 1 tablespoon sugar
- 1 can (13.5 fluid ounces/400 ml). coconut milk
- 3 hot red chiles
- 1 Thai lime leaf
- 6 radishes, cut in half, with lower stems still attached
- 1 tablespoon Sumac Essence
- 8 Prickly Ash Quick Pickled Brussels Sprouts
- 4 ounces (113 g) fiddleheads, blanched
- 2 teaspoons Prickly Ash Oil
- 3 ounces (85 g) watercress leaves. (or substitute wintercress)
- 1 teaspoon Prickly Ash Paste
Process
In a large pot combine the pork, mushroom, soy sauce, Ramp Pickle juice, sugar, coconut milk, chiles, lime leaf, and radishes.
Add a little water if necessary to barely cover the meat. Bring the liquid to a simmer over high heat (stir occasionally to prevent sticking).
Reduce the heat and cook at a gentle simmer for 2 hours, covered, with a crack left for some evaporation.
Remove the lid and add the Sumac Essence, Prickly Ash Quick Pickled Brussels Sprouts, and fiddleheads. Increase the heat and cook uncovered at a high simmer for another 30 minutes.
Stir in the Prickly Ash Oil and fresh watercress no more than 5 minutes before serving.
At the table dress the top of the curry with flecks of Prickly Ash Paste.
Serve alone in bowls, or with sticky rice on the side.
Recommended Reads
Read The Book
Forage, Harvest, Feast
A Wild-Inspired Cuisine
$26.00
You may like...
-
Original price was: $34.95.$22.72Current price is: $22.72. -
Original price was: $29.95.$19.47Current price is: $19.47.
Recent Articles
Want to spice things up for this year’s holiday feast? We’ve got you covered! From delectable pork tenderloin to Spicebush Goose, these recipes will surely delight everyone at your Thanksgiving dinner table, even those passionate turkey traditionalists. These recipes have been adapted for the web. Roast Pork Tenderloin and Plum Sauce from The Healthy…
Read More
Soup season is finally here! While the weather is getting colder, stocks and broths warm our bellies and fill our souls. Get started on your own classic stock this winter with help from this culinary insight and advice! The following is an excerpt from Mastering Stocks and Broths by Rachael Mamane. It has been adapted for the…
Read More
Nothing says “fall” quite like a homemade cake or pie! Add a little twist to your apple or pumpkin-flavored seasonal desserts that will have your guests begging for more. Not only are these treats delicious, but they’re healthy as well. The following is an excerpt from The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook by Leah Webb.…
Read More
Scare hunger away with funky apple slice monsters! These easy-to-make snacks are perfect for kids (and kids at heart!) this Halloween and can even add a healthy ‘boo’-st to your blood sugar. The following is an excerpt from The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook by Leah Webb. It has been adapted for the web. RECIPE: Funky Apple Slice…
Read More
Learn how to grow shiitake mushrooms in almost any environment, including your yard and even your garage!
Read More