Duck egg, ribwort plantain, blackpudding granola, apple
Ribwort, one of my favourite wild ingredients came sprouting through in our meadows this week, as I was picking it and thinking of dishes I thought I would blog whatever I created as it is such an unusual ingredient. It is something that everybody knows is there but never takes any notice of. I bet most kids have pulled the buds off when playing on the grass exactly as I did, or knotted the stem pulled sharply on it to shoot the bud off!!
Two years ago Miles Irving introduced me to ribwort, and we had a lengthy discussion about its possibilities. We both agreed that as the texture is unpleasant it would be best used for infusions. It has a flavour profile very similar to the elusive cep mushroom so thought it would come out great as a veluté. I went back to the kitchen to work on it and we were both equally amazed by the result. I very rarely use cream in my cooking but for this recipe I felt it needed some decadence, so adapted a classic chicken stock and cream reduction by using milk as well to lighten it up.
This dish I have just put on with Ribwort is a starter that is rich yet still light and clean tasting. The veluté is served with a slow cooked duck egg (al a Sat Bains), black pudding granola using Lancashire black pudding and buckwheat flakes, salted granny smith apple to cut through all the freshness, and leaves from a local lime tree as they have a very fresh neutral flavour.
See the photos below of the dish and the process, (they were taken on my phone so aren’t the best quality)