Acorn steaks can become real everyday food. My otherwise picky youngest son thought they were delicious and wondered what kind of meat I had used. Better grades are hard to get! Thanks to Chris Wegweiser at Holma Folkhögskola, who was the first to offer me acorn steaks. This is a variation of the recipe he used back then.
Ingredients (to 10 steaks):
500 g hot-washed acorns
2 dl oatmeal
3 egg
1 yellow onion
Salt
Soy sauce
Pepper
Thyme, oregano, nutmeg (according to taste)
Oil or butter
Do this:
- Rough chop, mix or run the acorn through a meat grinder.
- Mix with oatmeal, egg, finely chopped onion into a malleable batter. If the acorns are dried, you need to add a little liquid.
- Season with salt, soy sauce, pepper and other spices to taste.
- Form steaks and fry them in (nut-)oil or butter for approx 2 minutes on each side.
Served just like regular steaks.
This post is an edited excerpt from the award-winning book “Nut grower's manual” by Philip Weiss (2022). More recipes for acorns (and many other nuts) is in the book.
They were good. Slightly different smell when frying. Hot-washed, peeled and split acorns in a mater mash. Poured over water that had boiled and just stopped boiling. Closed the thermos and left it in 5 hours. Poured out a clear tea colored liquid. Tasted and found that they were now edible.
Catharina
Hi Catherine,
How fun that you tried it and what a smart idea to use a thermos! Thanks for sharing your experiences /Philipp
And foundation!
Do you dry the acorns in the fall and in that case. How are you doing?
And, We put them in a layer in airy plastic slopes that we stack on each other. They may stand for a month at room temperature and usually dry very nicely that way.