At Felton Road, Nigel Greening (the owner), would cook lunch every day from mainly wild produce. It is well known amongst local farmers that if you show up with a hogget or a deer you might get some wine in return! The front office at Peregrine take turns to cook dinner for the harvest crew on the long days which is greatly appreciated.
To get a feeling for some of the amazing food we have been lucky to partake in, here is a recipe for a lunch that Nigel prepared for us. Paired perfectly with a 2005 Pegasus Bay Riesling!
Green curry of Blue Nose
Green Curry Paste
2 Lemon Grass
1 inch of ginger
1 oz fresh corriander
3 Garlic cloves
1 TSP ground coriander
1 Tsp Cumin
2 strips of lime zest
1 Tsp Blachan
1 Tsp Salt
2 tablespoons water
1 tin Coconut milk or 2/3rds tin coconut cream.
water to make up to 600ml
45-60ml Nam pla
1 tsp palm sugar
1 lemon, Juiced
3 lime leaves
Blue Nose fillets (or any firm white fish)
Baby aubergines, bamboo shoots, veg, whatever you fancy.
a bunch of Basil
Green chilli's: 1 or 2 seeded and chopped.
Green Curry Paste as above
Fry the paste in a little oil for about 5 minutes.
Add the stock ingredients and cook for 2 minutes.
Add ﬁsh, and veg and cook gently for 4 minutes.
Add basil and chilli at the end and serve.