MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kieran Jefferson's Wild Winter Warmer
 Categories: Five, Nuts, Seeds, Herbs, Vegetables
      Yield: 2 servings
 
    250 g  Hazelnuts; shelled
      5 g  Green hogweed seeds
     50 g  Cloveroot roots
      2    Bay leaf
           Water
           Salt
           Demerara sugar
 
  To make the hazelnut milk, cover the nuts with water.
  Add a pinch of salt, cover, and leave overnight. Once
  soaked, pour away the soaking liquid, and rinse the nuts
  thoroughly. Place in a food processor along with 500ml
  water, and blitz until all the nuts are blended. Pass
  through a fine sieve a couple of times, pressing the
  pulp with the back of a wooden spoon to extract as much
  liquid as possible. The leftover hazelnut pulp can be
  dried and used in cakes, bread, anywhere you might use
  nuts. The resulting milk will keep, covered, in the
  fridge for 4 or 5 days.
  
  Remove the roots from the cloveroot plant, discarding
  the woody central root mass. Give them a good shake, and
  then wash in several changes of fresh water to remove
  any remaining mud. Set aside on a kitchen towel to dry a
  little.
  
  Roughly chop the hogweed seeds and cloveroot.
  
  Place the cloveroot, hogweed seeds, bay leaf, and
  hazelnut milk in a saucepan, and warm gently. Do not
  boil, as it will split. Once beginning to steam, remove
  from the heat, cover, and cool. Once cooled, place in
  the fridge and allow to infuse for at least 12 hours,
  more if you can - I would make this a couple of days in
  advance.
  
  When needed, strain the liquid to remove the roots and
  seeds, and put the sieved infusion back into a pan. Warm
  gently, and add Demerara sugar and a pinch of salt, to
  taste. Serve straight away.
  
  This first appeared in a different form in Locavore
  Magazine
  
  Makes around 500 ml, enough to serve 2
  
  RECIPE FROM: https://kieranjefferson.com
  
  Uncle Dirty Dave's Archives
 
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