From our Wild Food Cooking Workshop & The Long Lunch
Welcome to our recipe page! Enjoy cooking the creations we made together on your Arctic adventure.
Please send us a message or a pic of your wild food on your table!
Please send us a message or a pic of your wild food on your table!
Wild Nettle Seed Dip
We pick our nettle seeds at the time when the leaves in our forests are turning red and the migratory birds are flying south - everyone is preparing for winter, including us!
2-3 heaped teaspoons of dried nettle seeds (or dried nettle leaves)
Crème fraiche
Rahka (quark)
Pepper (white or black)
Lemon rind, finely grated (lemon is a magical combination with nettle seeds - it adds a sparkle to the flavour)
Fresh herbs finely chopped
Add a few tablespoons of each of the main ingredients into a bowl and gently mix, add the seasoning and lemon, then taste. You may want to add some more lemon rind or pepper, or soften the mixture with more crème fraiche. You can even include some cream cheese to make the dip more cheesy. The flavour of the nettles will develop over time.
Serve with a selection of flat breads (rieska) and/or rye breads.
For an animal product free version you can substitute with oat products, and adding little almond yogurt is also delicious.
We pick our nettle seeds at the time when the leaves in our forests are turning red and the migratory birds are flying south - everyone is preparing for winter, including us!
2-3 heaped teaspoons of dried nettle seeds (or dried nettle leaves)
Crème fraiche
Rahka (quark)
Pepper (white or black)
Lemon rind, finely grated (lemon is a magical combination with nettle seeds - it adds a sparkle to the flavour)
Fresh herbs finely chopped
Add a few tablespoons of each of the main ingredients into a bowl and gently mix, add the seasoning and lemon, then taste. You may want to add some more lemon rind or pepper, or soften the mixture with more crème fraiche. You can even include some cream cheese to make the dip more cheesy. The flavour of the nettles will develop over time.
Serve with a selection of flat breads (rieska) and/or rye breads.
For an animal product free version you can substitute with oat products, and adding little almond yogurt is also delicious.

wild_nettle_seed_dip.pdf | |
File Size: | 38 kb |
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Wild Nettle Pie
Nettles are the first leaves to appear once the snow has melted making the heart sing after our cold winter! We pick the new spring leaves and also the new leaves throughout the summer to make our special pie, these are blanched and frozen so we can use them throughout the year.
Pastry:
100g butter
2dl plain flour
0.5dl of mixed flakes and flours (spelt, oat - whatever you have!)
Pinch of salt
2 tablespoons water
Filling:
2 onions (or 4-5 shallots) finely chopped
Olive oil
1 tablespoon of butter
240-300g spring nettle leaves (can substitute with frozen spinach)
4dl cream
4 eggs
Pepper
Firstly prepare the pastry. Place butter, flours, flakes and salt into a mixing bowl. Rub the butter (with your fingers) into the flour until the mixture is crumbly. Add water and mix just until dough is smooth and can be made into a ball.
Butter your pie dish and press the mixture into the dish with your fingers, including up the sides. Place in fridge (or outside!) for 15 minutes. This helps make the pastry crumble.
Slowly cook onions with butter and oil, until brown and sticky. Add chopped (easier to chop when frozen) nettle leaves and cook for a few minutes. Season with pepper. Add 2 dl of cream and cook until the nettle leaves look softer (1-2 minutes). Cool.
In another bowl, gently beat eggs and the remaining 2dl of cream. Add cooled nettle mix to the bowl and gently combine.
Pour nettle mixture into the pastry shell. Bake in a 200°c oven for 35-40 minutes, until it looks brown.
Serve warm. The pie is especially delicious when you make it the day before - the flavours blend overnight.
We've included the recipe of Kate's Mums' Nectarine Chutney below, which we serve with the pie (and with almost everything that we cook with nettle leaves!). Permission to share the recipe was given with love!
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Reindeer Fillet with Wild Mushrooms and a Secret Ingredient...
..chocolate! The sauce alone is delicious, but if you don't have access to reindeer you can use a high quality cut of any meat. You can use the mushroom sauce for pie fillings, as a pasta sauce and simply on crusty bread. Best to make as much as the sauce as your ingredients can stretch!
1 onion (or 2-3 shallots) finely chopped
1 tablespoon olive oil
200g fresh mushrooms (everyday button mushrooms are fine)
1dl dried mushrooms, cep (boletus varieties) are ideal*
2dl warm water
2-3 tablespoons butter
4-5 juniper berries, crushed
1 garlic clove, finely sliced
2dl cream
1-2 squares of dark chocolate, finely grated
Splash of red wine (optional), or any dark spirits are good too
1 small reindeer inner fillet per person,
or about 10=15 cm reindeer outer fillet per person.
Allspice, ground
Salt and pepper
Coconut oil
Soak the dried mushrooms in 200ml of warm water.
Slowly cook the onion in the oil and a little butter on a low heat until brown and sticky.
Add the fresh mushrooms and soaked mushrooms (keep the water for later in the recipe), cook and stir until there is no longer any moisture in the mushrooms and they stick to the bottom of the pan. This can take up to 5 minutes depending on your mushrooms.
Then add the butter and stir until you can see the mushrooms going golden brown - this can also take up to 5 minutes. Add the crushed juniper berries.
Add the finely sliced garlic and stir until you can smell the garlic, which takes a minute or so. Then add the mushroom soaking water and cream, and the square of grated dark chocolate. Season with salt and pepper. Taste to check your salty/sweet balance of flavours.
Have your sauce ready, table set and other accompaniments for your meal ready before you start cooking the reindeer meat.
Sprinkle salt and pepper on the reindeer fillets. Heat oil in pan until you can see the oil shimmering and smoking. Brown the fillets on all sides and cook only until just more than rare (they will continue to cook afterwards). You can cut into a fillet to check. Once cooked place on a plate, cover with foil and leave to rest in a warm place for a few minutes.
If you have some red wine and want to use the cooking flavours from the pan, wait for the pan to cool down and then add some red wine. Stir with a wooden spoon to 'clean' the pan and then add mushroom sauce to heat through.
Slice the fillets into medallions - add juices into the sauce. And serve! Those that prefer their meat well cooked can select the medallions from the thinner part of the fillet.
Serve with lingonberries (or cranberries) and/or lingonberry (or cranberry) jam and sliced pickled cucumbers.
*You can buy dried wild mushrooms in some supermarkets. Dry the sliced fresh mushrooms in a low 70°C oven with the door slightly open and until mushrooms are crispy, which can take up to 12 hours. Please seek advice on the varieties you are picking before you consider eating them - mushroom identification is an art!

reindeer_fillets_with_wild_mushroom_and_chocolate_sauce.pdf | |
File Size: | 39 kb |
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Lingonberry and Gingerbread Icecream - the Taste of Christmas
This recipe can be mastered by everyone, regardless of age or talent! The quantities of the flavourings can be changed according to your tastes and season. The secret is to use a sour tasting jam to match the sweetness of the icecream.
1 litre of quality vanilla ice cream, soft
1 teaspoon cinnamon
10 ginger biscuits, crushed
3-4 tablespoons lingonberry jam*
Crush the biscuits to a desired texture and add the cinnamon, then add soft ice cream until evenly spread in the mixture. Add the jam, gently stir to create a 'swirl'.
Place mixture on large piece of baking paper and make a log shape. Roll sides of paper around the log shape and twist ends to seal. Place in freezer, for a minimum of 2 hours. This can be made the day before, or even earlier.
Take out of freezer, remove outer paper layer and cut slices from the 'log' at least 5 minutes before serving.
Serve on a platter, sprinkle with berries or icing sugar dusted frozen cranberries.
Recipe notes:
Frozen food needs to have stronger flavours than warmer food, so be bold and don't be afraid to add an extra shake of cinnamon! Or even powdered ginger. You can use any type of plain flavoured icecream for this recipe.
*If you can't find lingonberry jam, try using sour cherry or even cranberry jam as an alternative.

lingonberry_and_gingerbread_icecream.pdf | |
File Size: | 33 kb |
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