The Three Hungry Boys: special Mumsnet offer
Tim, Thom and Trevor, three friends with a love of the great outdoors - set themselves the task of surviving for a month on their collective knowledge of nature and the wild. Though they'd grown up watching hordes of TV personalities romp through the wilderness, nothing could have prepared them for the challenge of catching, trapping and blagging their way to a full stomach.
The Three Hungry Boys collates everything the threesome learned during their summer outdoors. From spear fishing to bartering for goods, it's a recipe book, survival guide and anecdotal memoir all rolled into one. Perfect Christmas present for lovers of the Great Outdoors.
We've selected two simple but tasty recipes from the book to whet your appetite:
Moules marinière recipe
2 cloves of chopped garlic
Splash of white wine
The best thing to do is collar someone who didn't help with collecting them. Explain that we live in a democratic society and that everyone needs to do their bit. Give them a short, stout knife and tell them to get on with it.
- Remove any tube worms (the white casings on the mussel shells), barnacles (little shells growing on the mussel shells that look like volcanoes) and othe bits that aren't nice to eat.
- Remove the 'byssus' or beard that the mussels use to hold on to the rocks. To do so hold the beard in between your thumb and a table knife and pull it away.
- If you come across any mussels that are cracked or open, these need to be discarded.
- Chop your vegetables
- Pour a splash of oil into a large saucepan and fry the garlic and vegetables for a minute or two.
- Once you can smell the garlic cooking add the mussels and a splash of wine.
- Cover the pan. (The moisture from the mussels combined with the wine will steam the vegetables.)
- Cook for no longer than five minutes.
- Discard any mussels that don't open after this stage; these are not good for eating.
- Spoon the mussels into bowls with any juice from the pan.
- Serve with buttered brown bread.
(Will make roughly 250ml of mayonnaise)
2 large egg yolks
1 cup (300ml ish)
1 tbsp white wine vinegar
1 tsp English mustard powder
1 squeeze of a lemon
- Put the yolks in a bowl with the mustard powder and beat well with a fork.
- Add the oil as slowly as is humanly possible, whisking all of the time.
NOTE - You cannot go too slowly at this point! Too quick and it will split.
- After you've added about half the oil, mix in the vinegar and lemon juice, again whisking all the time.
- Continue to add the remainder of the oil, until it looks and tastes yummy.
Your mayonnaise will be much yellower than shop-bought stuff and once made, it will store for three or four days in the fridge. The shop stuff has preservatives that enable it to last longer.
Last updated: about 3 years ago