Stray Foodie recipes: A very tasty weed recipe!

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”

 

Alexander is a weed with a terrific flavour but beware, when foraging for it, not to mix it up with similar weeds. You find it growing from February to June and the young stems have a unique flavour experience. In the Spring they are the biggest and boldest plants in the hedgerow.They are a type of ancient cultivated food that the Romans brought to Britain, hence it is known as a Mediterranean plant. It appears in hedgerows, woodlands and along road sides and the stems are similar to celery and has yellow or green bell flowers. Every part is edible including the stems and leaves.

Having said that, in these times if you don’t have the access to look for this lovely weed the taste is similar to celery leaf which I often use with the zest of a lemon. We love the flavour of spelt cooked without seasoning and chopped Alexander put through it. This marriage produces a very spring like flavour. Roasting cabbage in a herb pesto or making a stuffing to include spelt and alexander, again is something different.

Alexander, cabbage, spelt and pesto

While some of us have more time on our hands at the moment, experiments in the kitchen for a special dinner can be creatively satisfying and good fun. In my photograph this week you will see my dish of Green Pasta, Stuffed Cabbage, Wild Mushrooms & Crusted Brill. This dish I have chosen to demonstrate what you can do with Alexander or another herb that you might be particularly fond of.

To start with:

Green Pesto: Put your herbs and leaf into your blender and choose a good olive oil blending approx. the same quantity of oil to herb. You can then season taste popping in a little cider vinegar to produce acidity. Correct the seasoning.

The Green Pasta: The green pasta can be made adding the green oil from the pesto to replace the oil in your favourite recipe.

Frances’s Alexander and Green Pasta

The Stuffed Cabbage: Remove the outer leaves of the cabbage, trim the core, plunge into salted water and cook for a couple of minutes until the leaf is soft, not overcooked. Dry on a paper towel. Chop a shallot, mushroom, cooked spelt and a handful of chopped alexander. Cook in a little olive oil. Mix together and place on the cabbage leaf. Roll together and tie with some string making a parcel. Roast in the oven with a little olive oil. Or quarter your cabbage, spread over with alexander pesto and roast both versions in the oven for 8 – 10 minutes until soft but still has a crunch at 180c – 200c.

Wild Mushrooms:Not always readily available. If this is the case Shitake Mushrooms sliced and sauteed off add a great flavour dimension.

Crusted Brill: For the crust, fry a handful of breadcrumbs in a knob of butter or oil with grated lemon zest until crispy. Add a teaspoon of chopped alexander through it. Place on top of your cooked, seasoned fish.

As in my picture, this can all be brought together with a fine, plain tomato sauce.

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Stray Foodie: an autumn surprise for the taste buds

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

Throughout lockdown, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

This week’s recipe is Wild Mushroom, Coconut Rice, Celeriac, Kale, Turmeric & Humous.

Designed to be a starter, vegetarian main course or a side dish, the quantities are for 1.

For a special occasion I recommend it being partnered with a fabulous quality sparking wine, such as Brut Dunesford Pinot Gris 2018; made just outside of York, it has a refined dryness, is slightly sweet on the palate and well balanced. With the turmeric in this dish, it makes a huge sensation in the mouth. How exciting it is to be able to produce local food partnered with local wine? It is rare and quite special.

The ingredients for this dish

For the recipe I have taken:

The finished dish

Method:

Peel the Celeriac and with a medium size cutter cut out 4 discs.

Poach in a little water (or stock or your choice), butter, salt and pepper until cooked.

Sauté off the mixed mushrooms in a little oil, salt and pepper.

Finely chop the green chilli, taking care to remove the seeds.

Stir the chilli in to the rice with the coconut milk, grated ginger and a sprinkling of chopped herbs.

Mix the grated turmeric in the white balsamic.

Pour the lime juice over the kale.

Build the celeriac, rice and mushrooms on a plate, finishing with the humous and placing the turmeric on top.

Garnish with the remaining ingredients.

This is delicious and can also be prepared in advance which always helps a busy cook!

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