Spoon carving.

Spoon carving with Jon Mac.
Carve spoons from green wood with your bushcraft edge tools. The knife, Axe and hook knife.
Home of the MaChris MiniMac spoon carving knife.


Monday, 26 September 2011

Autumn foraging and Gateau Aux Marrons...


spoon carving first steps

Autumn has arrived up here in the hills. 
The weather has been a mixture of wet and warm days with chilly nights....

spoon carving first steps

 Autumn smells purvey the forest...

spoon carving first steps

The last of the summer sun glints through the turning leaves...

spoon carving first steps

In between carving and looking after our chickens I have spent some time foraging about for some Autumn treats...

spoon carving first steps

I have found quite a few Leccinum scabrum (Birch Bolete).
These are processed by carefully removing the pores from the upper flesh...

spoon carving first steps


spoon carving first steps

Leaving the edible flesh ready for cooking or drying...

spoon carving first steps

Slice the caps into slim strips with a sharp knife...

spoon carving first steps

I personally dry these morsels on kitchen paper left on a light windowsill. But I have been told by an old friend of mine that threading them onto a length of cotton and hanging over a heat source, a Rayburn for instance, is the way to go...
The Birch Bolete and other types of Bolete are a nice addition to any stew or soup.
But it is not my favourite.
Some years ago my French friend 'Alain' took me mushrooming up in the hills above his cob cottage in the South of France. He introduced me to, in my opinion, the most wonderful mushroom....
(Cantharellus cibarius.)
CHANTERELLE....

spoon carving first steps

These butter yellow mushrooms are delicious.
I remember a long hard ride on my old sidecar from the French Alps to Alan's home in the southern part of France. I arrived at his home and was given a super warm welcome from both Nathalie and Alain.
They sat me down at the ancient table in their living room and fed me a meal fit for the most weary traveller.
These simple ingredients will delight the taste buds.
Chanterelle.
Fresh eggs.
Butter.
Salt.

spoon carving first steps

Heat the butter in a pan and add the Chanterelle and salt, gently fry, add eggs and whisk.
Serve with bread and wine...


An absolutely delicious meal...
I've also managed to collect a quantity of Cob nuts and plums...

spoon carving first steps

The Cob nuts need releasing from their shell. A tap with the poll of your Axe or a baton will crack the hard shell open...

spoon carving first steps

Once you have them released from their shells they are ready to eat...

spoon carving first steps


spoon carving first steps

I like to roast mine...Remove the shells and pop them in an oven at about 150 degrees for a couple of hours. This should dry them and make them a little crunchy, also improving the flavour...
Sarah and I have a super recipe in which we use roasted Cob nuts...

GATEAU AU MARRON...


For this recipe you will need...
Roasted Hazelnuts....
8oz (225 g) Plain chocolate, chopped.
8oz (225 g) Butter, softened.
8oz (225 g) Unsweetened Chestnut purée.
8oz (225 g) Caster sugar.
1-2 Tablespoons Rum/Cognac.
To Decorate- grated chocolate, or cocoa powder and icing sugar...

Rub the roasted Cob nuts together to release the papery skins. Winnow out the skins by blowing over the tray.
(Outdoors is best)


Place the chocolate in a bowl over a saucepan of hot, not boiling, water and leave until the chocolate starts to melt. Stir the chocolate until it is smooth, then remove from the heat...

spoon carving first steps

Crush the Cob nuts...



spoon carving first steps


spoon carving first steps

In another bowl, beat together all the remaining ingredients, except the grated chocolate or cocoa powder and icing sugar...

spoon carving first steps

Stir in the chocolate...


Add the roasted and crushed Cob nuts...

spoon carving first steps

then spoon into a loaf tin or ring mould...

spoon carving first steps

Cover and leave in the refrigerator over night....
To Serve.
Dip the tin or mould briefly in hot water, place a plate over the tin or mould then, holding the tin or mould and the plate firmly together, turn them over and give a sharp shake. Lift the tin or mould away.
Sprinkle grated chocolate or cocoa powder and icing sugar over the top and serve sliced.

spoon carving first steps

ENJOY...J

We know you will...J;-)