Saturday, 22 September 2012
Yet another classic wild food recipe today. This time the recipe comes from Canada and is for the sub-arctic fruit, the cloudberry (also known in Canada as the bakeapple). This is a member of the blackberry family that ripens from red to golden yellow and is an important fruit in Scandinavia, the Baltic states and the East Coast of Canada.
Clodberry Cobbler Recipe
800g cloudberries (bakeapples)
2 tbsp tapioca pearls, ground into powder
120ml plus 1 tbsp unsweetened orange juice
1 tsp dried orange peel
1 tsp dried mint, finely crumbled
1/4 tsp freshly ground cardamom seeds
210g rice flour
2 tbsp grape seed oil
1 1/4 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp ground cinnamon, plus more for sprinkling
1/4 tsp freshly ground allspice berries
1/2 tsp freshly grated nutmeg
1/4 tsp salt
60ml corn oil
3 tbsp Almond milk
Mix together the blackberries, ground tapioca, 120ml orange juice, orange peel, mint and cardamom together in a large bowl. Use this to line the base of an oiled 35cm x 22cm x 5cm baking dish.
Sprinkle 3 tbsp of the flour over the top then dot with the grape seed oil. Meanwhile mix together the remaining flour, cream of tartar, baking soda, cinnamon, allspice, nutmeg and salt together in a bowl. Add the remaining orange juice and just enough almond milk to make a dough that's neither sticky nor
Tip the dough onto a floured surface and roll out to just over 0.5cm thick. Use this to cover the blackberries in the dish and cut some slashes for the steam to escape.
Place in an oven pre-heated to 170ºC and cook for about 40 minutes, or until the filling is bubbly and the top of the cobbler is a golden brown.
For more cloudberry recipes and more information on the cloudberry, please visit the Celtnet Wild Food guide to the Cloudberry.
For all the wild food recipes on this blog, see the wild food recipes page.
Posted by Dyfed Lloyd Evans at 15:28
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