Recipes by Eatweeds

This Hedge Bedstraw Recipe Serves: 4

Ingredients

  • 150g hedge bedstraw tips
  • 1 litre homemade chicken stock
  • 400ml organic goats milk
  • butter
  • salt & pepper

Suggested Instructions

  1. Wash the hedge bedstraw, drain and spin dry using a tea-towel or salad spinner.
  2. Melt butter in a pan then sauté the hedge bedstraw greens briefly until wilted.
  3. Next add the chicken stock and simmer for 15 minutes, then blend for about 3-5 minutes. Strain through a chinois (conical sieve).
  4. Now add the milk and bring up to serving temperature.

 

This Daisy Recipe Serves: 2 as a starter or side dish

Ingredients

  •  12 medium sized daisy leaf rosettes
  • 8 baby beetroots
  • 4 large garlic cloves (keep whole & remove their skins)
  • 1 small handful of fresh thyme (chopped)
  • 1 small handful of fresh sage (chopped)
  • light olive oil
  • rosehip syrup or balsamic vinegar
  • chicken stock
  • butter
  • pepper

Suggested Instructions

  1. Wash the daisy greens, drain and spin dry using a tea-towel or salad spinner.
  2. Scrub the beetroots clean, top and tail them but keep them whole.
  3. Lightly crush the garlic cloves with the back of a knife.
  4. Get a large piece of thick kitchen foil, and put your beetroots in a row with a garlic clove between each bit of beetroot.
  5. Next drizzle over enough olive oil until the beetroots are lightly glazed, next drizzle over the syrup or vinegar as you would if dressing a salad. Now sprinkle over the chopped thyme and sage.
  6. Gently fold up the foil to seal in the beetroots. Bake in an oven gas 6 / 200C for an hour or until the beetroots are tender.
  7. Now remove everything from the foil except the juice. Pour this into a saucepan with a good knob of butter, melt then add the washed whole daisy greens stirring continually, then add a splash of chicken stock, and reduce quickly before serving with the beetroots.Lesser Celandine and lambs heart stew Serves 2.
  8. Ingredients
    • 2 lamb heart – sliced into chunks
    • 400g pre-flowering lesser celandine leaves – chopped
    • 1 small swede – peeled & cubed
    • 1 carrot – chunkily diced
    • 1 onion – thinly sliced
    • 3 garlic cloves – roughly chopped
    • small bunch of fresh thyme – chopped (use your senses as to how much to put in)
    • 3 tbsp plain flour
    • 1 pint stock (meat or veg)

    Suggested Instructions

    1. Fry the heart until browned, about 5 minutes, then add the onion and root vegetables, fry until the onion is translucent.
    2. Add plain flour, and stir in for 30 seconds stirring continuously, then add 1 pint of vegetable or meat stock, keep stirring until worked in.
    3. Add the chopped thyme (you can also use mixed herbs), and finally add the chopped lesser celandine leaves. Put lid on, and bake at gas mark 4 / 180 C for an hour and a half to two hours. Check to see how it is, as ovens often vary. Serve with rice or couscous.Hairy Bittercress Harissa Ingredients
      • 1 red pepper (baked with skin removed)
      • 1 tsp coriander seeds
      • 1 tsp  cumin seeds
      • 1 tsp caraway seeds
      • 2 tbsp butter
      • 1 red onion (chopped finely)
      • 5 garlic cloves (roughly chopped)
      • 1 red chilli (finely chopped)
      • 3 dry birdeye chillies (finely chopped)
      • 2 tbsp tomato puree
      • 1 lemon (juiced)
      • 40g raw hairy bittercress (chopped)
      • pinch of salt

      Suggested Instructions

      1. Lightly toast the cumin, caraway and coriander seeds in a frying pan until the seeds begin to pop, then immediately remove them from the heat and put into a pestle and mortar. Grind into a powder.
      2. Fry the red onion in butter until semi-translucent along with the chillies, then add the chopped garlic. Cook until the onion and garlic are nice and soft, then remove from heat.
      3. Put the onion, chilli and garlic mix into a bowl along with all the other ingredients, and using a hand blender, blitz to a chunky/smooth texture.

      Serving Ideas

      Smear lashings of this wild Harissa recipe over plump white fish fillets. Place in a bowl, cover with cling film and put in the fridge. Allow to marinate for at minimum 2 hours and preferably 4 hours. Heat some butter/oil in a frying pan, and fry each fillet for about 2 mins each side, depending on the size of the fillets.

      Many more recipes at http://www.eatweeds.co.uk/


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