Fat Hen a la crème


Nicola made us all Fat Hen a la crème during our 5 Day Bushcraft Course in August.  It was absolutely delicious and definitely one to try, in fact I think it is my new favourite wild food!  The recipe Nicola used was inspired by one from Robin Harford using nettles.

Ingredients

  • Couple of big handfuls of Fat Hen (Chenopodium album)
  • 25g of plain flour
  • 25g of butter
  • 400ml of milk
  • 30ml of natural yoghurt
  • 30ml of crème fraiche
  • 30g of hard cheese such as parmesan
  • 1/4 tsp of nutmeg
  • Salt and pepper

How to make Fat Hen a la crème

  • Blanch the fat hen for 2 minutes in boiling water, drain thoroughly and chop roughly
  • Melt the butter in a saucepan, stir in the flour and leave for 1 minute
  • Slowly whisk in the milk until the mixture is bubbling gently and thickens
  • Simmer for a few minutes
  • Add the crème fraiche, yoghurt, cheese, nutmeg and fat hen and gently mix together
  • Season to taste

Fat hen a la creme

Unfortunately it doesn’t look like we’ll be able to try this again this  year; the cows are back in the field and have eaten it all!

You can see plenty of our other wild foods recipes on our blog by clicking here.


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About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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