Acorns were an important source of carbohydrate around 8000 years ago in the Mesolithic Stone Age.
Picking
You will find them on the ground below an oak tree in Autumn. Try to find acorns that are not wrinkly and have no holes. I get my acorns from a cork oak tree in our garden. The cork oak is Portugal's national tree. It's evergreen and can grow up to 20m. Our cork oak is around 10m tall and at least 100 years old. It gives very tasty acorns!
Peel
After you have picked your acorns you will need to peel them. If they have any black bits throw them away (these are bad bits). If you see little brown balls this is worm poo - throw the whole acorn away.
Cut and soak
You will then need to chop the acorns into the size of a lentil then put the pieces in a clean sock and leave in water for 12-24 hours. This is to get rid of the bitter tannins.
Cooking
First get a big bowl with a layer of kitchen roll in the bottom, then empty the contents of the sock into it. After that, put another layer of kitchen roll over the top and wait overnight. In the morning when it is dry, dry roast it in a pan. Eat it while it is still hot.
Picking
You will find them on the ground below an oak tree in Autumn. Try to find acorns that are not wrinkly and have no holes. I get my acorns from a cork oak tree in our garden. The cork oak is Portugal's national tree. It's evergreen and can grow up to 20m. Our cork oak is around 10m tall and at least 100 years old. It gives very tasty acorns!
Peel
After you have picked your acorns you will need to peel them. If they have any black bits throw them away (these are bad bits). If you see little brown balls this is worm poo - throw the whole acorn away.
Cut and soak
You will then need to chop the acorns into the size of a lentil then put the pieces in a clean sock and leave in water for 12-24 hours. This is to get rid of the bitter tannins.
Cooking
First get a big bowl with a layer of kitchen roll in the bottom, then empty the contents of the sock into it. After that, put another layer of kitchen roll over the top and wait overnight. In the morning when it is dry, dry roast it in a pan. Eat it while it is still hot.
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| Our cork oak |
Hey Frank,
ReplyDeleteGreat writing! I have never tried acorns, but now I know how to cook them I will give it go. Thanks.
Gem x