Foraging on my doorstep 2: Cockle chowder with chorizo

This hearty, flavoursome chowder is a welcome and warming treat following a day outdoors in the ongoing winter squall here in the Outer Hebrides. This includes time spent at our local cockle strand harvesting this delightful free food.

cockles 2

Foraging for cockles provides exhilaration in the form of fresh air, a bit of graft – and the potential threat of a fast rising tide to keep you on your toes.  This small and wonderful bivalve beast Cerastoderma edule is almost ubiquitous around the coast of the UK. It can be found in soft intertidal substrates from sand to gravel to a depth of about 5 cm. From population estimates, it is the UK’s second most abundant bivalve after that featured in my last post, mussels.

In terms of commercial availability, cockles are almost exclusively harvested from wild populations, unlike mussels which are available predominantly from cultivated populations. Cockles normally live for 2-4 years and growth is rapid in the first 2 years, slowing with age and they can live for up to 9 years.  Late autumn/early winter is the best time to collect cockles as adults often lose weight over the winter.  Despite the fascinating life history and population dynamics of cockles, I cannot afford further digressions down that road, otherwise,  I might never finish this post.

There are extensive cockle strands both north and south of our house. Although the density of cockles is not necessarily very high, the cockles are large and flavoursome. We opted to go south, equipped with a rake and a bucket and sussed out with keen eyes where the best spots may be to collect as the rising tide encroached, scraping delicately and diligently across the sand surface to feel the cockles just below the surface with the rake.  I have also done this with a cutlery fork, or my hands, all require a lot of bending and scraping, a tactile, worthwhile experience.

We ought to be ashamed that the humble yet delicious cockle is no longer relished across Old Blighty.  This most traditional British seaside favourite still has a toehold of popularity in the East End of London, but most harvested stocks are sadly consigned for export to more appreciative nations.

The small cockle harvesting industry here is no exception. That said, the most notable cockle strand in the Outer Hebrides is indeed exceptional. The breathtakingly beautiful bay of Traigh Mhor on the northern tip of Barra is the most notable cockle strand on this island chain. It is also the only place in the world where scheduled flights land according to the tide.

Landing or taking off from the beach at Traigh Mhor on Barra is an experience that is on many a bucket list.  It has topped polls as the world’s most spectacular landing spot for a flight.  I have been lucky enough to land on and depart from this famous cockle strand many times. Below is the ‘runway’. Credit to HIAL for photos 1,2 and 4.

Barra runway

The short 20 minute flight  I often took southwards from Benbecula to Barra skirted low along the western machair dune ridge of South Uist before cutting across the Sound of Barra, flying close to the island of Eriskay and the spot where the S.S. Politician sank in 1941. This famous wreck inspired the book, ‘Whisky Galore’ by Compton Mackenzie. Indeed, the author is laid to rest on Barra, near the airport.  Many will better recall the highly entertaining 1949 Ealing Studios film comedy based on the book – bad accents and all.

11743373-landing-at-barra-airport

Sadly, due to Local Government cuts, the delightful direct flight between Barra and Benbecula was removed from the schedule. This lifeline link between Barra and the rest of the Uists being permanently cut, despite much local protestations.  More is the pity as a result, local workers commuting and on occasion, in summer, tourists, get stranded on either side of the sound when the ferry cannot run, but a plane would have otherwise flown.  Very frustrating.  It is still possible to enjoy the experience of landing and taking off from Barra, but flights now only run between Glasgow and Barra, the inter-island experience gone, possibly forever.  I am glad I have memories of the experience – both positive and less so.

Flybe-Twin-Otter-at-Barra-Airport-Outer-Hebrides-Scotland

We treated my mum to a flight from Benbecula to Barra for her birthday a couple of years ago. The weather was ideal and the experience was perfect for my parents.  We incorporated a walk along the scenic sands of Vatersay and lunch at Cafe Kisimul in Castlebay. Excellent hand-dived scallop pakora, local lamb curry and some of the best coffee available on the Outer Hebrides.

cr_mega_8_Barra Beach Landing

I have had less pleasant experiences leaving Barra on that short flight.  Following a difficult and controversial meeting, all ferries back to Uist were cancelled due to gales and myself and my colleagues were ‘lucky’ to be able to secure seats on the flight back to Benbecula.  I put the howling gale to the back of my mind and whimsically hoped the flight might be cancelled.

Not so. It landed on the beach in a shower of sea spray, we boarded and within 3 seconds of prop engine thrust, we were up and off, almost vertically, close to cracking our heads on the low roof of the tiny Twin Otter as it bounced about, rapidly and confidently gaining altitude, apparently more rapidly than any plane I have ever flown in. Despite the noise of the wind, the rest of the flight was uneventful and we landed smoothly,  safe back on Terra firma in Benbecula in 15 minutes, flying so low we were below the clouds and could take in the breathtaking views of the coast.

Cockle chowder with chorizo

This is a simple recipe that demands only the best quality ingredients: fresh, sweet cockles, quality chorizo and super-fresh local free range eggs.

First, prepare the cockles.  To avoid grit, leave the cockles in seawater overnight to allow them to filter out as much sand as possible before cooking. This recipe is a variation of a Rick Stein recipe from Rick Stein’s Seafood.

Ingredients

2.5 litres of cockles, cleaned
1 litre of water
25g butter
50g chorizo, diced
50 ml Noilly Prat
1 leek, sliced,
4 tomatoes, skinned and finely sliced
2 waxy potatoes, peeled and diced
2 tbsp. double cream
2 large free range eggs
juice of 1 lemon
handful of chopped parsley or chervil
salt and pepper

cockles

Method

  • Put the cockles in a large pan with about 150 ml of the water and the Noilly Prat and cook at a high heat for 3-5 minutes, shaking occasionally until they are all open.
  • Decant into a colander over a pan to retain the cooking juices. Take the meat from the shells, once they have cooled at little.
  • Melt the butter in a large pan, add the chorizo and cook until it gains a bit of colour. Add the leek, celery and skinned tomatoes until soft.
  • Pour the cockle cooking liquor (minus the last bit to avoid adding sand) and water into the pan.  Add the potatoes and simmer the chowder until these are soft.
  • Add the double cream and cockles and season.
  • Whisk the eggs and lemon juice in a bowl.  Add a hot ladle of chowder to this mixture and add to the pan. Stir and allow to thicken over a low heat.  Sprinkle on parsley/chervil and serve with crusty homemade bread.

The driech smir outside will soon be forgotten…

cockle chowder

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First Forage of 2013 – meteors and mussels

The horizontal smir prevented my attempts to achieve anything meaningful in the garden over the last couple of days. Low cloud and mist have been scudding over the surface of these low-lying windswept islands for a few days.  Flights and ferries have been disrupted and cancelled, mail and papers erratic.

Quadrantid Meteor Shower

Nonetheless, last night there was a small break in the cloud just after midnight. This allowed us to get a glimpse of the promised first meteor shower of the year, the Quadrantid meteor shower. The shower is apparently produced from the debris of an asteroid (2003 EH1), possibly the extinct nucleus of a comet that broke up centuries ago and the shower was supposed to reach its peak just before dawn today.

The possibility of seeing an average of 100 shooting stars an hour, here in the UK, cloud cover permitting, forced us into the back garden to scan the night sky over the Atlantic.  Of course, there is no light pollution here on the edge of Europe and star-gazing on a clear night yields interesting observations, be these of planets, constellations or satellites  – and shooting stars. We have also had irregular but spectacular views of the Aurora Borealis.

Astronomical advice was to look north west to see the radiant point where meteors may stream from.  Sure enough, we were outside being buffeted in the wind and in only 2 or 3 minutes we saw numerous shooting stars, one was particularly bright  and spectacular, enough to make us both gasp ‘Whoa!’. Unfortunately, patchy cloud smothered out the view very quickly and thickened over the course of the night, so the promised natural firework display was short-lived.  Despite keeping a vigil from bed with the curtains open, the cloud never really lifted and we lost the opportunity to see any more of the spectacle.

Day time forays – The Mightly Mytilus

I don’t return to work until Monday, yet despite this, I don’t feel like I have a huge amount of time on my hands to get things done, or even that I am particularly achieving a lot while I am off! This always leads me to question how I do manage to cram what I desire to acheive into the average weekday of work, et al.  It certainly seems to be the case that I am much more efficient when the working day puts a squeeze on my time, so in a way, I look forward to returning to that status quo next week.

Meanwhile, despite the weather, I wanted to make the most of getting outside, beyond my daily dog walk. This was a bit too exciting today as the dogs disturbed three red deer. Fortunately, after a quick dash towards the deer, they returned excitedly to our side as they would rather be with us and deer are quite frankly a bit big and scary.

Winter foraging opportunities are rare here. The collection of even those easiest to locate beasts along the seashore, the mussel, is complicated by the requirement for low tide to fall in the short hours of daylight and on a day when I am not working. Hence, while mussels are common and abundant,  I get out to collect them very infrequently.

The mussel Mytilus edulis is common all around the UK coast, occurring from the high intertidal to shallow subtidal on the shore.  It is found on rocky shores or open coasts as well as where hard substrates occur in more sheltered coasts, including estuaries.  It is so successful because of its capacity to tolerate a wide range of temperature, salinity, and to some extent, water depths.

Mytilus edulis is gregarious, and can form very dense beds, with young mussels settling to colonise any available space between individuals already attached to the bed by super-strong byssal threads. These threads (also known as the beard to the cook) help to maintain their position in the bed, even in strong currents and storms. Mussel beds provide niches for many other marine organisms and mussels are heavily predated. Predation has the biggest impact on mussel mortality – and makes them important in the food chain.  They are eaten by birds (notably eider and oystercatchers), flounders, crabs, starfish and dog whelks, to name but a few.

As an invertebrate zoologist, I must admit that I find it very difficult to stop myself going on at length about the fascinating physiology of these bivalve molluscs. I will resist and spare the reader the detail, save to say that the fact the mussel is a filter feeder has fundamental implications for the way the forager selects and the cook manages mussels.

My local mussel patch

Wild mussels on the west side of North Uist

Wild mussels on the west side of North Uist

I collect wild mussels from a few favoured spots.  The one I chose yesterday is on the west side of North Uist, a few hundred metres from my house. It is a sheltered sandy bay protected from storms by many islands and reefs and is well away from the open Atlantic. It is a great spot for swimming at low tide in summer when the pools left behind warm up in the sun – you don’t even need a dry suit to get in.

It is also an area where it pays to keep an eye on the tides as this vast expanse of sand has channels of water that are deep and fast flowing once the tide turns and fill up alarmingly quickly, preventing safe crossing.  However, it is a convenient site for me and happens to yield the best mussels I have found so far.  They are always almost grit free, moderately sized with plump contents.  Sometimes the biggest shells do not yield the biggest mussels. I always take only as many as I need, usually about 2 kg, enough for 2 meals to make it worth my while.  I also try not to detach smaller mussels that have settled between those larger ones I am harvesting and I don’t take them all from the same spot.

I did photograph the bay, which is really quite beautiful in most weathers, however, yesterday conditions were so poor, it looked incredibly bleak and driech and I decided not to include the photos as I don’t want to give such a bad impression of the place – or to have the tourist board on my case.

Gathering your wild mussels

Often there are concerns raised about the safety of eating wild mussels, particularly in areas where contaminants/pollutants may accumulate in the tissues of these filter feeders. Also, there is potential for toxic planktonic algae within the mussel to cause food poisoning, either Diaretic Shellfish Poisoning (DSP) or the more serious Paralytic Shellfish Poisoning (PSP), depending on which dinoflagellate algae are within the mussel. Neither pollutants or blooms are an issue here.

The best way to avoid the risks is to stick to the old adage of only collecting and eating mussels when there is an ‘R’ in the month, hence avoiding the spring and summer seasons when algal blooms may proliferate.  Mussels are also in better condition over the winter and are plumper as males and females build up stores of milt and roe prior to spring spawning. If you live in an area where blooms are an issue, or have concerns about using wild mussels, farmed mussels are the easiest option.  Mussel farming is pretty sustainable, and the only fundamental difference between these and wild mussels is the precaution to manage the toxic algae risk by placing the mussels harvested from ropes in tanks of sea water sterilised by use of UV lights.

Mussels cleaned, barnacles and beards removed

Mussels cleaned, barnacles and beards removed

Of course, wild mussels can have a lot of barnacles growing on them, as well as seaweed, and these need dealt with too.

Preparing your foraged mussels

For the first stage, I rinse them under the tap and place in a bucket of cold tap water, sprinkle over some oatmeal, add a tablespoon of salt and leave overnight.  This will allow the mussels to filter through and clean out grit (the oatmeal is supposed to help) and also loosens the barnacles which you will need to remove later.

Next day, I scrape the mussels, remove the tough beards from the inner lip – these are the byssal threads that attach the mussel to rocks – pliers are handy if you find this a struggle. I scrape off the barnacles with a knife, otherwise they will fall off in cooking and the gritty pieces will spoil any sauce (although I always strain cooking liquids to be sure to remove any grit). They are ready to be cooked ASAP.

Moules Marinière

Yes, there are a million and one recipes for this but it is hard to resist making one of my mussel meals this classic.  It is very quick and simple and encapsulates everything about France and the sea in one bowl. I served it with sunblush tomato and thyme foccacia on this occasion.

Ingredients

1kg of mussels, cleaned

splash of olive oil

2 shallots, finely chopped

2 cloves of garlic, sliced

a sprig of thyme

a couple of glasses of dry white wine

a few grinds of pepper

fresh parsley, chopped

2 tblsp double cream (optional)

Method

  • Put a glug of olive oil in a large pan with the shallots and garlic, fry gently to soften for 5 minutes.
  • Throw in the thyme, mussels and pour over the wine.
  • Cover with a lid and wait 5-10 minutes, shaking the pan vigorously occasionally until all mussels are open and cooked, discard any shells that don’t open.
  • Strain off the cooking liquid into a pan through a fine sieve or muslin to get rid of grit, herbs, garlic slices.
  • Add the double cream (if desired) and bring to the boil and simmer for a few minutes.  Season with pepper.
  • Plate up the mussels and pour over the sauce and garnish with parsley.

Moules mariniere

Sunblush tomato and thyme foccacia

A quick and tasty foccacia to mop up the sauce from the mussels. My thyme is now well and truly ravaged by my excessive pruning for cooking and the vagaries of the weather.  I have 2 intact plants remaining – I hope they can last me until the spring…

Ingredients

1/2 tsp dried yeast

300g strong white flour

1 tblsp olive oil

1 tsp salt

170 ml water

1/2 jar sunblush tomatoes in olive oil

4 sprigs of thyme

2 garlic cloves, crushed

Extra olive oil to top foccacia

Maldon salt for sprinkling on top

Preheat oven to 195C

Method

  • Combine all ingredients in a bowl, slowly adding the water to get a slightly sticky dough consistency.
  • Put some olive oil on the work surface and knead for 10 minutes until the dough is stretchy, elastic and smooth.
  • Leave in a warm place for 45 minutes and knead for a further 5 minutes. Rest for a further 15 minutes before rolling out to the desired size/shape and adding the tomatoes
  • Mix the thyme leaves with some olive oil and the crushed garlic and spread over the surface. Sprinkle over some Maldon salt.
  • Bake for 18-20 minutes until golden, cut up and serve.

Sun blush tomato and thyme foccacia

Mussel and Leek Chowder

To get the most out of the mussels, I used the second kilo to prepare another meal.  This chowder recipe is based on that in Nigel Slater’s ‘Tender Volume II’, a vegetable growers cookbook bible, especially for easy everyday vegetable-centric delicious meals, snacks and suppers.  I replaced the bacon with chorizo, as I had no bacon. I also cut down the cream by 1/4  I thought it may be too powerful for the mussels with the chorizo, but they still came through on balance, thanks to the use of the cooking liquor.  I always favour Noilly Prat for such recipes (to bring a bit of Languedoc to North Uist), but any white vermouth can be used.

Ingredients

1kg mussels, cleaned

3 leeks

150g chorizo (not hot)

40g butter

2 glasses Noilly Prat

450g potatoes

150 ml double cream

2 bay leaves

4 sprigs of thyme

handful of chopped parsley

Method

  • Clean and thinly slice the leeks, slice the chorizo.
  • Add the chorizo to the butter in a pan on a moderate heat and cook for a few minutes, add the leeks and turn down low, put on a lid and cook for about 20 minutes
  • Clean and prepare the mussels and place in a large pan pour over the vermouth and put the lid on.  Cook on a high heat until all mussels are open.  Discard any that do not open.
  • Remove the mussels from the shells, strain and retain the cooking liquor.
  • Peel the potatoes and cut into large dice.  Put in a pan with 400ml of cooking liquor, the cream, thyme, bay and some black pepper.
  • Bring to the boil and simmer for 15 minutes or until potatoes are tender.
  • Add 3/4 of the potatoes to the leek and chorizo mix, remove the herbs then blitz the remaining potatoes and liquid with a hand blender or liquidiser until smooth.
  • Add to the pan with leeks, chorizo, potatoes, etc, add the mussels and parsley, bring to the boil and serve.

Mussel and leek chowder

Amaretti biscuits – solace for the coffee geeks

I am always seeking the perfect biscuit to accompany coffee and amaretti always come out on top as the ultimate combination, whether your preference is cappuccino, espresso, flat white or americano. I have made several batches of these particular amaretti biscuits over the festive period. The recipe comes from the delightfully delicious Ottolenghi cookbook. It did not mention in the recipe that they evaporate if left unsupervised for even short lengths of time, but every time I turn my back they are gone!

This is a very simple and easy recipe that is a refreshing change from the traditional amaretti.  These have a perfect zesty twist, are crunchy on the outside and slightly gooey in the middle.  I replaced the sour cherries cited in the recipe with dried cranberries.  This is only coincidentally seasonal since I had no sour cherries.

Cranberry Amaretti

Ingredients

180g ground almonds

120g caster sugar

grated zest of a lemon

3 drops of natural almond extract

pinch of salt

60g dried cranberries, roughly chopped

2 free range egg whites

2 tsp honey

icing sugar for rolling

Preheat oven to 170C

Makes about 20 amaretti

KitchenAid - a delight after the absence of a mixer following the demise of my grandmother's1960's Kenwood Chef that I inherited.

KitchenAid – a delight after the absence of a mixer following the demise of my grandmother’s 1960’s Kenwood Chef.

Method

  • Put the almonds, sugar, lemon zest, almond extract and salt in a bowl and mix.
  • Beat the egg whites and honey to what Yotam calls soft meringue consistency.  I beat them until moderately stiff as they fold in and hold more air with a slightly firm consistency. Beating the egg whites can be done by hand or using a food mixer, which I used. (my new KitchenAid – Christmas present to self after the recent demise of my Kenwood Chef).
  • Fold the egg mix gently into the dry ingredients to form a soft paste.
  • Take a small amount of mix and roll in your hand and then in some icing sugar before placing on silicone/parchment on a baking sheet.  I rolled these to the size a bit smaller than a walnut, otherwise they are too big to cook sufficiently inside.
  • Bake for 12 minutes, let them cool and indulge.
Cranberry amaretti

Cranberry amaretti

The (temporary) demise of fine coffee 

Something that strikes fear in the heart of any coffee geek is the loss of the beloved daily dose of quality espresso and cappuccino.  We are both geeks that find it impossible to live without at least a few quality shots per day.  Someone recently asked me if I had to live without red wine or coffee, which would it be.  I would ditch the wine without question, as would The Man Named Sous.  So, you can probably tell, our appreciation of coffee is serious.

We have fantastic, so-called ‘Prosumer’ machine, an Izzo Alex Duetto II, Italian engineered, a dual boiler machine with tight temperature and pressure control to provide consistently excellent shots. It also has stunning Italian styling, as one would expect.  Hold on, I need to go back a phrase or two. Italian engineering.  This is essentially where the problem lies.

I do not want to suggest that sometimes such products can be style over substance – this is certainly not the case for our much-loved coffee machine, but the experiences we have had with this machine are a stark reminder of the ‘temperamental’ nature of Italian engineered goods, in our experience.  I am thinking principally of a beautiful Ducati 851 sports motorbike owned by The Man Named Sous.

The Ducati looked and sounded wonderful – bright red eye-candy, an elegant and slick single-seater, compared with my equivalently pointy (but reliable and faster) Japanese brute (a Kawasaki ZXR 750). The problem was, the electrics on the Ducati never worked for more than one run. Lights and dials failed regularly, and with no reserve tank (very practical) and no odometer, each journey distance had to be calculated out to make sure there was enough fuel to get home. The electrical issues with our Alex Duetto II make it only slightly more reliable than the Ducati 851, although at least you won’t have to push it home.

Alex Duetto II Review

Alex Duetto II, the Ducati 851 of coffee makers?

Our Alex Duetto II, the Ducati 851 of coffee makers?

The machine is well crafted and made of heavy grade mirror finish stainless steel, inside and out. It is manually operated with a lever, which is a bit more interactive than a push button electronic set up.  It also allows simultaneous use of the steam wand while pouring a shot, thanks to the double boiler, a feature that very few home machines have.  The steam wand produces a powerful jet of steam so milk frothing takes a bit of practice to get it under control and to produce the desired microfoam. The machine has a water reservoir or can be plumbed in.

However, despite its good looks and flawless coffee production performance, alas, we have had a few issues with the electronics of our Alex Duetto.  A failed PID unit (this key component does all the temperature/pressure control) after about 18 months, fortunately within guarantee this was replaced by Bella Barista, the company who we bought the machine from.  At Christmas 2011, the temperature probe failed, so we had no coffee until the part was ordered after the holiday.  On Christmas morning just past, a similar fault has occurred, which we suspect also to be a result of the probe failing, so again, we are in an espresso desert until there is time to resolve the issue.

Diagnostics for this machine would not be possible without the engineering background of The Man Named Sous who has capably and confidently found each fault, removed the faulty part and discussed technical solutions with Bella Barista, who have offered a great service throughout.  We are very fortunate to have this skill in the house because sending the machine back for repair would be very costly – it weighs a mammoth 35kg.  I’m not sure how the average punter copes with maintaining this machine if living a remote area. The machine was also a serious investment and the current Alex Duetto IV model costs about £1900 – and that’s before investing in an equivalent quality grinder.

It took several months of committed research by The Man Named Sous as he indulged in his passion for techno-geekery, weighing up the pros and cons of just about every available machine on the market before settling for the Izzo. There is no doubt in our minds that we chose the best machine on the market for home use.  Despite these niggling issues, owning the machine is a delight, and judging by other reviews, I think we have been a bit unlucky and very few issues have been cited.

Although it makes producing a good shot as easy as it could be at home, it took about a year to really get to grips with producing A1 quality espressos and cappuccinos, taking into account grind adjustments and the differences in different coffee varieties and blends, moisture content of batches of beans, etc. We have had very helpful tips from the staff at Artisan Roast, Bella Barista and have found really invaluable online demonstrations to help us get it right.

We currently buy freshly roasted beans sent mail order, 1-2 days post-roasting.  We usually opt for single source but also like to try blends.  The plan is to start roasting our own green beans and experimenting with our own blends later this year, but we need a shed to accommodate a roaster – not something you want to do in the house, but can’t wait to start experimenting with roasting.

Amaretti and cappucino - when the Alex Duetto was opertaing smoothly.

Amaretti and cappuccino – when the Alex Duetto was operating smoothly.