Beef & Wild Oyster Stew with Oyster Ale.

In Dickensian London the humble oyster was a staple food, being abundant along the thames estuary along the Kent and Essex coasts.

As I noted in my latest article for http://awalkinthegarden.co.uk/ February, with it's 2 "r's" in the month, must surely empirically offer itself as the perfect time for a spot of sea shore foraging.

If you take yourself out on the coast between Minnis Bay and around east past Margate, with a sturdy pair of boots, an ebbing tide, and a bucket, you too can find yourself a free bounty of wild pacific oysters.

They're actually a foreign import - which have escaped from the Whitstable oyteries - and by that fact - means they are fair game to the forager. but for safety's sake - don't eat them raw, better still, give them a good old braise in a beef stew.

a dozen will do just fine for this recipe.

A slab of stewing Beef
shucked oysters and the juice from them
A bottle of Marston's Oyster Stout
carrots, onions, mushrooms
bit of flour to thicken
splosh of worcestershire sauce

roll the cut beef in the flour
fry the beef till browned
add the onions and carrots
add the mushrooms
add the stout and raise to the boil
pop in the worcestershire sauce and oyster juice
give the beef an hour and a half of slow simmering (on hob or in oven at gas mark 4)
then add the oysters for the last half hour
season to taste

as you're out on the beach, also worth grabbing a bowl full of sea-kale/sea beet to go with it as a wilted green

serve with some lovely mash, or herby crushed new potatoes, or just a good old fashioned slab of fresh crusty bread, and another bottle of the stout!

Enjoy

Tj@TheForagersNook

North West to the South Downs - summer sea shore plants

Where better to spend the summer than by the sea...

Being from Cumbria we try and get back to Barrow-in-Furness as often as we can to see family and enjoy the peace beauty of Walney Island.

In season at present are the seed pods of Sea Kale.  quite rare in the south these days with the erosion of pebble beaches, but abundant all along the Lancs and Cumbria coasts of Morecambe Bay.

 

Another stunning plant at this time of year is Sea Holly.  but this is quite a rare plant these days, and the only part of it historically edible were the roots.  so on both counts, this should be left alone, but enjoyed for it's beauty. 

Back down south, we skipped down from the North Downs to the South Downs above Beachy Head.

Amazing that 350 miles makes such a difference to the coastal climate, from blustery wet north, to semi arid, almost Mediterranean south facing chalk downs, we get herbs. the wonderfully fragrant wild thyme, as well as large swathes of marjoram/oregano - all 3 now in flower so easily recognisable.

Herbs which are perfect to add to something robust and creamy like cauliflower gratin with home grown cauli's and freshly picked home made garlic.

Wherever you travel this summer, have a great holiday, and don't forget the scissors, and foraging bags.


Tj@TheForagersNook