If you want to make the most of the ramson season and cook over flames, this is just the right dish for you. Hunter, fisherman and outdoor enthusiast Gordon P. describes the dish like this:
"This dish is easy to prepare at home and then cook outdoors in the forest over a campfire, once you've picked the last ingredients from the forest floor. It's a dish that everyone – adults and children alike – loves, and it can be adapted so everyone gets it exactly as they want it."
Tip: If you don't have access to wild boar meat, you can use high-quality organic pork – but the wild boar brings a depth and character that plays perfectly against the bitter notes in the kale and the sourness from the pomegranate.
Serves: 4 people Prep time: 40 minutes Cooking time: 1 hour
Ingredients
The Meat
800g wild boar meat (e.g. inner or outer leg, cut into thin slices/strips)
4 tbsp cooking oil
A good gyros spice blend (to taste)
Ramsons Tzatziki
3 dl Greek yoghurt (10%)
A large handful of fresh ramsons, finely chopped
Juice from ½ lemon
Salt and freshly ground pepper
Fennel Salad & Dressing
2 large fennel bulbs, sliced paper-thin (preferably on a mandoline)
Seeds from 1 pomegranate
Pomegranate vinegar (or apple vinegar)
1 tsp sugar
Crushed pink peppercorns
Sumac Onions
3 red onions, cut into wedges
1 tbsp sumac
Pomegranate or apple vinegar
A handful of fresh kale, roughly chopped
For Serving
Good pita bread or flatbread
"Elmo's" secret chili sauce
Instructions
Marinating the Meat
Cut the wild boar meat into thin strips.
Coat it in oil and the gyros spice blend. Let it marinate for at least an hour (or overnight in the refrigerator), so the spices penetrate the wild meat.
Get the fire going well and heat your griddle until it's smoking hot.
Pour oil onto the griddle and place the wild boar meat on the hot surface. Sear it hard and quickly so it gets a good crust and caramelization, without drying out.
Tzatziki
Mix the Greek yoghurt with plenty of chopped ramsons.
Taste and adjust with lemon juice, salt and pepper.
Let it rest so the ramsons flavour develops.
Fennel Salad & Dressing
Mix the sliced fennel with pomegranate seeds.
Toss in a quick marinade of vinegar, sugar and pink peppercorns.
Sumac Onions
Toss the onion wedges with vinegar, sumac and the fresh kale just before serving, so the kale retains its structure.
Serving
Warm your pita bread or flatbread quickly on the griddle or over the embers.
Arrange the bread with a generous spoonful of ramsons tzatziki on the bottom. Fill up with the hot wild boar meat, fennel salad and sumac onions. Top it all with Elmo's chili sauce to give the dish that final kick.
