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Ramsons Pesto

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default Ramsons Pesto

Post by chickenofthewoods on 9th April 2010, 8:53 pm

I've been working on recipes for Ramsons over the last week or so and if you've got access to a really good quantity of these (and you like pesto) you might like to try making this. I didn't have pine nuts, but did have a heap of wild foraged hazelnuts and walnuts which I substituted instead and our blender's on the blink but a hand held stick blender coped ok. I'm pretty pleased with it - see what you think. Smile

400g Ramsons, washed and shredded
Olive oil
Tsp salt
Lemon juice
200g mixed hazelnuts and walnuts, coarsely chopped
200g grated parmesan

Put the Ramsons, nuts, salt and parmesan into a blender and wizz until well pureed. Drizzle in the oil to moisten until you reach the desired consistency. Check the seasoning, add a dash or two of lemon juice to taste and whizz one last time before potting up in sterlized jars. Cover with a thin layer of oil and store in the fridge (recipes I've read suggest stored like this it will keep for up to a week). Makes approx 350ml

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Post by Wilhelm Von Rhomboid on 9th April 2010, 9:08 pm

Sounds great! Greater after I googled ramsons. I thought it was a brand name when I saw the thread title... Embarassed

I always use walnuts instead of pine nuts because I get them almost free and pine nuts are sto0pid money. I find if you are storing it the nuts release some oil over time so you need less oil than if eating immediately.

I also add a good whack of black pepper and a twist of nutmeg to pesto.

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Post by chickenofthewoods on 9th April 2010, 9:25 pm

I think I'd spotted that you suggested walnuts somewhere else, which is what made me think it would be ok & its just as well really as they were all I had anyway!

I'll give the pepper/nutmeg a go as well. Thanks!

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Post by Wilhelm Von Rhomboid on 9th April 2010, 9:31 pm

I always add nutmeg or mustard powder to bechamel as well - just a little - but it gives it flavour rather than just tasting of flour. nutmeg is one of those odd ingredients like anchovy or lemon that bring out flavour without necessarily adding their own.

I have become a foody bore in middle age, haven't I? sigh. Once I was thin and a sexy party animal. Now I am not. Hmmm. Better go and eat some more rice pudding.

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Post by AngelinaJellyBeana on 9th April 2010, 10:51 pm

I made some pesto the other day using Ramsons, I've got some growing in the garden. I also used baby spinach, rocket, basil, parmesan, olive oil and a mixture of pine nuts and almonds.
I didn't measure anything though, just added stuff until it tasted good and looked right
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Post by Compostwoman on 9th April 2010, 10:55 pm

Must go an look at the area in the wood where they grow....have aa workshop in the wood in 2 weeks so might do some foraging with them...hmm nettle soup with ransoms sounds do able..over the camp fire hmm

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default Re: Ramsons Pesto

Post by chickenofthewoods on 11th April 2010, 6:31 pm

There 's nothing wrong with being a foodie Billy, you're just knowledgable & enthusiastic about it. My other half's idea of a gourmet meal usually involves tinned beans. Neutral

A splash and a dollop till it looks/tastes right sounds like my kind of cooking Ang. Laughing

Picked another bagful yesterday. We've got a big slab of blue cheese lurking in the 'fridge so I thought I might play with the two and see what happens.

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Post by Wilhelm Von Rhomboid on 11th April 2010, 6:36 pm

Alternatively you could sit on the floor in front of the fridge and eat all of the blue cheese, then worry about the Ramsons later. That's probably what I'd do, to be honest.

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Post by chickenofthewoods on 11th April 2010, 7:44 pm

Laughing What are you like???

Would a glass of red wine go with that?

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Post by Wilhelm Von Rhomboid on 11th April 2010, 7:50 pm

Might need more than one, depending on how much cheese there was.

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Post by Compostwoman on 11th April 2010, 9:00 pm

recipe for a migraine?

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Post by Wilhelm Von Rhomboid on 11th April 2010, 9:09 pm

Compostwoman wrote:recipe for a migraine?

Sorry, no. have a recipe for Magrets de Canard though.

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Post by Mike on 11th April 2010, 10:44 pm

Had to Google that.

Our equivalent is "ramps", a different species, found pretty much throughout the US East Coast. Although we have sometimes gone out and gathered some, over here traditionally prepared in other ways than making pesto!

These days not likely to bother as always have plenty of scallions and garlic (which together can substitute in a recipe calling for "ramps"). But before I became aserious garlic grower we did, and wild food is always fun. Heck, tonight Penny is going to cook up "ground nuts" pulled while trying to clean up the flower garden area.

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Post by Compostwoman on 11th April 2010, 10:51 pm

are those pig nuts or peanuts or something else entirely?

We have pig nuts here...

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Post by Wilhelm Von Rhomboid on 11th April 2010, 10:59 pm

groundnuts are peanuts are they not? Hence Groundnut oil etc...

Although Groundnut butter doesn't sound so catchy.

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Post by Compostwoman on 11th April 2010, 11:11 pm

well, groundnuts are peanuts over here in the UK..but we have seen that things are called entirely different names "over the pond" very often...so I thought I would ask.

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Post by chickenofthewoods on 11th April 2010, 11:56 pm

I've often wondered if the american ground nut referred to the peanut. Is there a latin name for your plant Mike?

The blue cheese combo worked - exceedingly zingy (I only used a tiny portion of what was there so plenty left for when we break open a bottle and savour the cheese on its own).

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default ground nut

Post by Mike on 12th April 2010, 2:27 pm

Scientific name is Apios tuberosa (or Apios americana). More closely related to the soybean than to the peanut, but yes, it's a legume native to these parts. Was once a significant food source.
Best not to even think of trying to bring it over as likely would be highly invasive. It's about as easy to get rid of (as hard to get rid of) as Jerusalem artichoke.

Often described as "bland", this time of year quite good as the plants convert starch to sugars to begin the new growing cycle. Easy to gather but a lot of work to clean as they are pretty small.

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Post by chickenofthewoods on 12th April 2010, 3:12 pm

It's about as easy to get rid of (as hard to get rid of) as Jerusalem artichoke.
Laughing Funny you should mention those!

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Post by chickenofthewoods on 12th April 2010, 7:57 pm

Ramsons in home made mayo is very good too. Excellent lashed all over burgers, be they meat or vegetmablarian.

Now. Should I luzz a chunk of blue cheese in there too for an extra zing?

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Post by Compostwoman on 12th April 2010, 10:26 pm

yes. it sounds wonderful!

I have tried spring onions with stilton mayo so would guess it would be even more yum with ramsoms.

Thanks for the info re groundnuts Mike

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Post by Wilhelm Von Rhomboid on 12th April 2010, 11:52 pm

chickenofthewoods wrote:

Now. Should I luzz a chunk of blue cheese in there too for an extra zing?

Always. regardless of the recipe. Mayo. Muffins. Sorbet.

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