Simon-Mitchell.com

simonthescribe websites

aplus1.co.uk

aplus1.co.uk
website design from an expert publisher


simonthescribe.co.uk
simonthescribe.co.uk

help for writers and POD book publishing


nettlesoup.org.uk
nettlesoup.org.uk

an ezine for green people


grown-at-home.co.uk
grown-at-home.co.uk

plants and recipes for home-grown and wild foodies


simonmitchell.co.uk
simonmitchell.co.uk

I think aahm gonna write me an editorial blog



nettlesoup.info
nettlesoup.info

all about the beautiful nettle plant




 

Network News
 

Hazelnut Delight

It felt like the first touch of autumn today and my mind turned to getting in some wood for the winter. On the way up the hill I noticed there were many windfall hazel nuts on the ground and picked up a few to take home for later as my teeth aren't up to cracking them any more.

windfall hazelnuts

Windfall Hazelnuts

In fact I crammed so many into my elasticated trousers that they kept falling down on the way down the hill with the firewood. I
t seems to be a good year for 'Cob nuts' and many of them had delicious kernels just ripe enough to inspire a bit of research and a cooking session.
The term Cob nuts is quite recent. It refers to a 19th Century game played by children with the nuts, it was a precursor to marbles and was known as ‘Cob’. The British name ‘Hazel’ is derived from the Anglo-Saxon ‘haesel knut’, from ‘haesel’ a hat or cap. Nutting was a common family activity before the First World War in Britain and village schools would close on Holy Cross Day (September 14 th) so everyone could go nutting. The tree was cultivated by the Romans and early Gaelic reference cite it as a important food source in the Celtic diet.

ingredients

Hazelnut cooking ingredients

The human use of the Hazel tree has a long history. It is traditionally associated with wisdom and was revered by the Celts as a magical plant, used in fertility rites and the fire festivals of midsummer. In Ireland the tree was once known as the Coll and was a Holy tree, the unauthorised felling of which was once a capital offence. Sacred groves of Hazel could also be found in Scotland and the memory of the place name Calton, near Edinburgh, comes from the Gaelic ‘calltunn’, meaning Hazel. Many people have suggested that the design of arched, church ceilings is a reference in itself to the sacred groves of older belief systems and part of the subsuming practices of the ‘modern church.’

Hazel rods are still used for all sorts of dowsing purposes and are said to be at their most efficaceous if cut on the Eve of St. John’s Day, 23 rd June. In other places, such as the Austrian Tyrol the wands were cut only on Good Friday. Modern witchcraft tells us that the Hazel is ruled by Mercury and should be cut at the proper time of a waxing moon and a sensitive set-up between planets.

Nutcrack Night

Like the forked twig of Hazel, the nut was traditionally attributed with divinatory powers. Halloween was once called in parts of Britain ‘Nutcrack Night’. This was the night when you could (amongst other things) find your true love by observing the behaviour of Hazelnuts placed on a fire.

As the poet Gray wrote:

“Two hazel nuts I threw into the flame,
And to each nut I gave a sweetheart’s name.
This, with the loudest bounce me sore amazed,
That with a flame of brightest colour blazed.
As blazed the nut, so may thy passion grow,
For ‘twas thy nut that did so brightly glow.”

Hazelnuts are recognised as a great source of antoxidants that may offer protection from certain cancers, heart disease and premature aging. Hazelnuts are especially rich in the essential fatty-acids that help with normal tissue growth. For vegetarians, nuts are a useful alternative to meat as they include B vitamins, phosphorus, iron, copper, potassium and protein. Nuts (in general) provide a useful source for vitamin E and thiamin, which are destroyed by roasting. Hazel nuts, according to Richard Mabey’s ‘Food for Free’:

“contain weight-for-weight, fifty percent more protein, seven times more fat and five times more carbohydrates than hen’s eggs.”

He suggests that on a good year, they can be gathered as early as mid-August, but are not yet mature, the centres are crunchy rather than the nutty (even fishy) taste we might usually experience with mature hazel nuts. I actually prefer the taste of earlier hazel nuts to mature ones – some of them have a beautiful creamy taste of fresh sap.

hazelnut balls

Hazelnut balls

Gathering the windfalls in mid-September I cracked open fifty or so for lunch, discarding any that were marked or ‘under attack’. My preferred method of shelling is a light hammer and a stout piece of granite with a ‘recess’. They varied between tiny little sweet kernels and full-size but not quite mature nuts. I decided to try my own version of Richard Mabey’s nut cutlets – which turned out more like ‘Hazelnut Falafels’.

First I shelled about another fifty or sixty. This is a bit fiddly and does take a while, like most wild food cookery. I saved all the shells and put them in my kindling box – nature doesn’t waste anything so why should I? I picked some Parsley and Basil, and two slices of bread (shredded) and put them all in a blender for a bit, giving it a shake during the blending.

hazelnut delights

Hazelnut Delights

Then I added a few twists of fresh-ground black pepper and worked in an organic egg to bind the mix. Using a spoon I formed small balls from the mix and rolled them in some flour. Then I lowered them into hot oil for a deep fry – until they turned golden-brown, about a minute or two.

They were absolutely delicious. A few drops of soy sauce add another layer of flavour, as did a touch of lemon juice. I tried one out on a Vegan friend and she thought they were excellent in taste and texture. That was such a well-spent morning. I gathered enough wood for about a fortnight of night fires and enough hazelnuts for three good meals.

The next day I thought I would use up the rest of the nuts in an attempt at Hazelnut Meringue, as described in ‘Wild Food’ by R. Phillips. I shelled the rest of the nuts and crushed them with some ground almonds. I beat three egg whites until my arm ached but couldn’t really get them stiff enough for a good meringue. Then I mixed the crushed nuts with the egg whites and some sugar and put them in a mini-muffin baking tray in the oven for about 15-20 minutes at gas mark 4.

What came out certainly wasn’t a meringue but it was delicious anyway - I think I'll call them 'Hazelnut Delights'. I enjoyed the mini hazel cakes topped with whipped cream and mashed peach. The season of mellow fruitfulness indeed !

References:

R. Phillips. Wild Food. Peerage Books. 1988.

R. Mabey. Food for Free. Fontana. 1972.

Reader’s Digest. Foods that Harm Foods that Heal. Reader’s Digest Association. 1996

A.Porteous. The Forest. Dover Publications, Inc. 2002 (first published 1928)

M. Jordan. The Green Mantle. Cassell & Co. 2001

Did you enjoy this article?

 

SECRETS OF THE GREEN KITCHEN by Simon Mitchell - Paperback / ebook

Secrets of the Green Kitchen by Simon Mitchell

One way to a greener lifestyle starts at home - in the kitchen! Here's holistic thinker and wild food enthusiast Simon Mitchell with a radical new book that celebrates the awesome power of natural foods for managing and enjoying health.

Here is the WHY and the HOW of reaching for a holistic lifestyle from the heart of your home. Discover for yourself the power of Mother Nature's Gifts - a real integrated medicine working for you from your very own kitchen. Hiding in your meals, is a whole FOOD MEDICINE for health, for healing - and for fun!

FIND OUT MORE

Posted Sep 12, 2006   
 
Search
Paperbacks from simonthescribe

SECRETS OF THE GREEN KITCHEN by Simon Mitchell - Paperback

Secrets of the Green Kitchen by Simon Mitchell

One way to a greener lifestyle starts at home – in the kitchen!

FIND OUT MORE


SECRETS OF THE VALLEY by Simon Mitchell - Paperback

Secrets of the Valley by Simon Mitchell

Mystery, history and hidden secrets in a Cornish Valley

FIND OUT MORE


GRANDAD'S GARDEN by F.H.Farthing

Grandad's Garden by F.H.Farthing

100 year old wisdom on growing at home

FIND OUT MORE


WAYS OF CONFUCIUS AND OF CHRIST by Dom Pierre Celestin

Confucius and Christ by Dom Pierre Celestin

A Chinese diplomat abandons his career to enter a Benedictine monastery

FIND OUT MORE


THE FOURFOLD VISION by F.Sherwood Taylor

The Fourfold Vision by F.Sherwood Taylor

Science, art and faith from the pen of a master

FIND OUT MORE


Ebooks from simonthescribe

SECRETS OF CREATIVITY by Simon Mitchell

Secrets of Creativity

Unleash the Creativity Inside You

FIND OUT MORE


DON'T GET CANCER by Simon Mitchell

DON'T GET CANCER

Your Guide to Immunity Consciousness

FIND OUT MORE


WILD SPRINGTIME RECIPES by Simon Mitchell

WILD SPRINGTIME RECIPES

FRESH FOOD FUN - Delicious Food Treats from the Wild

FREE DOWNLOAD


NATURE'S POWER POEMS by Simon Mitchell

Natures Power Poems

A PDF Print Ready Book of my Poems

FREE DOWNLOAD