Wild Apple Curd and Hogweed Seed Meringue Pie

Wild Apple Curd and Hogweed Seed Meringue Pie

Autumn is full of potential pleasures, warming foods, sweet dishes and a bounty of autumnal fruits to enjoy. Personally, I take particular interest in creating desserts with wild ingredients, so when Sara from Cotna Barton suggested we made a wild apple meringue pie on our Forage, Cook and Dine event last month, I jumped at the chance to include another wild ingredient in there.

If you’ve been on a wild food walk with me or another forager, you may well of tasted this amazingly strong flavoured seed; Common Hogweed (Heracleum sphondylium). Common as muck (as the expression goes!), it is often mistaken for being poisonous because if the sap gets on your skin and reacts with sunlight you can come up in horrible blisters that can scar. However, several parts of the plant can be used as a food, & these seeds are excellent as a flavouring. Correct identification is essential of this plant though, especially as it is related to several poisonous species such as Hemlock.

  

So what’s the taste? Well, taste is a very personal experience, though some of the descriptions I’ve heard is; orange peel, aromatic, soapy, turkish delight, spicey…

Some people like it, some people don’t. Unfortunately, Sara, our cook for this event is not a fan of the flavour, so including it in this recipe took a little persuading. Luckily, I was convinced it would work, so into the ingredients list it went. One of the secrets with this seed is to grind it – it really helps to release the flavour and breakdown the papery texture of the seed pod.

Well, before I go onto sharing the recipe, let me tell you that the dessert was a success, 9 hungry foragers, cooks and diners polished the whole dish off, and Sara’s plate was clean too – she liked it! It just goes to show that some wild ingredients are really worth persevering with, until you find the right combination of how to use them.

Wild Apple Curd and Hogweed Seed Meringue Pie

Ingredients

For the Curd

  • 500 g cooking apples
  • finely grated zest of 1 lemon
  • 100 ml lemon juice
  • 500 g unrefined caster sugar
  • 4-5 large eggs
  • 150 g shortcrust pastry baked in a flan case (prepared before hand)

For the Meringue

  • 4 egg whites
  • 200 g unrefined caster sugar
  • handful of hogweed seeds

Chop the apples into a pan with 100 ml water and the lemon zest. Cook gently until soft and fluffy, then rub through a sieve. Put the butter, sugar and apple puree into a heatproof bowl over a pan of simmering water. As soon as the butter is melted and the mixture is hot and glossy, pour in the eggs and whisk with a balloon whisk.

If the mixture splits, take the pan off the heat and whisk vigorously until smooth, before returning to the heat. Stir the mixture over a gentle heat until thick and creamy, scraping down the sides of the bowl every few minutes. This should take about 10 mins. Pour immediately into the pastry base.

For the meringue, use a food blender to blend the sugar and seeds until the majority of the seeds break down and an aromatic smell is released. Discard the seeds which stay whole. Put aside. Whisk the egg whites in a large bowl until they form soft peaks, then add the sugar a spoonful at a time. Pile onto the tart and bake at gas mark 4 for approximately 20 mins, until the meringue is crisp and slightly coloured.



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