Its all been done before so why bother! Yet I have not done it myself and being an armchair spectator just does not cut the mustard!
RECIPE: ACORN BURGERS.
Makes 10 burgers
5 good hand full's of acorns, shelled and skinned.
1 tin of red kidney beans or beans of choice.
4 cloves of garlic.
4 tsp of cumin seeds
Good bunch of chopped parsley
1 tsp of paprika.
1 tsp of finely grated horseradish
Bread rolls of choice
Pepper & salt to taste
Root horseradish grated finely.
A dash of Balsamic vinegar.
Small squeeze of lemon juice.
The fun begins...find a great oak on your own or with family and friends. The acorns are laying under all the golden Autumn leaves so just scrape them back and like stars they appear.
When you get back home pour your gathered acorns into a baking tray and heat the acorns enough in a warm oven 50 degrees so its enough heat and release the skins from the acorns flesh. Ouch!
Then place the acorns in a muslin cloth and wash under hot water to remove any residue tannins once the water runs clear you are done.
Liquidise the acorns but keep rough for texture and a nutty bite, place in bowl. Same with red kidney beans but i went smooth. Place this and all the other ingrediants into a bowl and mix until quite stiff tasting as you go.
Shape the mix into round burgers and fry or cook both sides with a little oil.
Butter your bun and layer it with burger, garden greens, horseradish relish, accompanied with carrot, parsnip and potato crisps!
Exploring life in the country, foraging free foods from field hedgerow and garden to plate.
Luxury B&B Lochearnhead in the Loch Lomand & Trossachs National Park