Russian Nettle Soup

Nettle is one of the first plants to show up in spring. It contains many valuable nutrients including vitamin C. It is a widespread weed growing practically everywhere people allow it to grow. The best for soups and salads are the youngest upper two or four leaves. Do not make this soup after June as nettles then start to form oxalic acid and can cause tummy ache.

Ingredients:
4 cups nettles rinsed with boiling water and chopped
1 onion, chopped
2 T rice (uncooked)
2 eggs
1 sprig parsley, root and greens, chopped
1 stalk celery (with leaves), chopped
8 peppercorns, whole
4 cloves garlic, minced
Enough chicken stock to give the consistency you prefer. 2 pints?
Salt (to taste)

Garnish with Lemon Juice, Fresh Dill, Sour Cream

Carefully pick the tips (top 4 leaves and shoot) of spring shooting nettles, a saucepan full will suffice. Blanch the nettles in boiling water and drain quickly.

Place all the other ingredients except the stock, lemon juice and dill in a large saucepan with the butter and gently fry until slightly transparent. Transfer all to a food mixer and add the nettles. Wiz until reasonably uniform in consistency but not completely pureed.

Put back into the saucepan with the stock and bring gently to the boil.

Serve with a good dollop of sour cream lemon juice and fresh dill

Carbohydrates (net) in a 1 1/2-cup serving: 7 grams. (Use brown or wild rice to reduce the carb content.)

Faggots in rich brown gravy
with Pease Pudding

Makes around 10 faggots
INGREDIENTS
12oz (350g) of pigs' liver
8 oz (225g) belly of pork
2 onions
a little chopped sage
2oz (50g) fresh breadcrumbs
1 beaten egg
1 teaspoon of salt
1/4 teaspoon of black pepper 1/4 teaspoon jamaica allspice
1 pigs caul (from an obliging 'real' butcher if you are lucky, if not finely slice some fat streaky bacon and lay over the top)
Finely chop the liver, belly of pork sage and onions Mix the above with the breadcrumbs, salt and peppers Wet your hands! Form the mixture into round egg sized faggots. Cut the caul into pieces and wrap around each faggot like a blanket. You can also flatten these and make them look more like crepinettes if you wish. Arrange the faggots closely on a baking tray Cover with well buttered baking foil Bake at 180C / 350F Gas Mark 4 for around 45 minutes To test: pierce the faggots to see if the juices run clear Turn the oven up a little to brown their tops Traditionally served hot with recently simmered soft green peas and gravy There are also many variations of how to make faggots including adding finely chopped apples, nutmeg, only liver with no belly pork and so on.
For the Gravy
1 large onion sliced
Tablespoon plain flour
Dark sherry
bacon fat
Water and stock cube
Fry the onions in the bacon fat until dark brown, stir the flour into the onion fat and work until smooth. Season to taste and add 1 tablespoon dark sherry and 1 pint water gradually until the consistency is to your liking. Some people like to add a stock cube as well but it depends on taste (and region) Faggots can taste very rich and warming and in early spring when the weather can be wicked they make a great meal after a lot of gardening when you are feeling somewhat ravenous.
Pease Pudding
2 breakfast cups dried peas
shredded mint
brown sugar
pepper
A chunk of boiling bacon or ham or hocks
Method:
Soak the peas overnight. Mix the strained peas with some shredded mint, a little brown sugar and some pepper.
Place the peas in a well buttered pudding cloth and tie it up, not too tight allowing room for the peas to swell. When cooked the pudding should be in a compressed ball so getting the cloth right takes experience.
Suspend the bag of peas in the same boiler that the bacon or hocks are simmering in. Arrange for the pork and peas to be cooked at about the same time. A 2 cup pudding should take about 2 hours.
The pudding can be made with any legumes. Try some modern variations such as adding a potato to help with the softening, throw in some herbs such as rosemary and thyme and garlic and onion. Cut into quarters (or less) and serve with the faggots pouring the gravy over all.

Early Summer Recipes

Tabuleh

Only make this if you have plenty of fresh flat leaf parsley and garden mint in the Potager garden. It needs to be just picked and crisp.

You will need
14 oz Fresh picked parsley on the stalk
2.5 oz fresh picked mint leaves
1 bunch of spring onions trimmed and very finely sliced
1.5lbs firm tomatoes diced into small cubes
Juice of 2 lemons
5 oz extra virgin Olive Oil
Salt to taste
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon fine black pepper
1 oz Fine Burghul

Rinse the Burghul and drain then mix with the diced tomatoes, add the sliced onions.
The Parsley should be dry if you have previously washed it. Pick the parsley stalks one by one into a bunch so that the part where the leaves join the stalk are all at the same level. Lay them on a board and cut off most of the stalk. Starting at the stalk end start slicing the bunch as thinly as possible. You will get better with this the more you do it. Keep a tight grip on the parsley and be careful not to cut fingers. It should be very fine. Do NOT use a food processor. Do the same with the mint leaves and add both to the tomato mixture, If you see any big pieces take them out and chop them again. Season with the spices and salt and toss well. Just before serving add the oil and lemon juice.

Serve with Romaine Lettuce hearts White malfoof leaves (see below) and some Arabic or Pitta bread

This amount will probably serve up to ten although it is meant for 4. English people do not consume salad in the same proportions as our mediterranean friends!

A Nice Saturday Lunch

M'jaddarah
Lentils and Rice

Ever wanted an al fresco meal that cost very little, that pleased vegetarians yet was exciting enough to make again and again?

Next time you buy a pot of luscious juicy olives and some feta cheese make this little dish to serve with them.

You will also need some fresh Pitta bread or Arabic bread if you can find it.

7 oz Green or Brown lentils
1 oz short grain pudding rice
7 tablespoons olive oil
2 spanish onions finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon ground Allspice
1/4 teaspoon black pepper
Salt to taste

Pick over the lentils to remove any stones and rinse. Put them in a saucepan add water and place over a high heat. Bring to the boil. Reduce the heat to simmer and stir occasionally to stop sticking.
Simmer gently for 1 hour until the water has reduced by 2/3rds
In the meantime put the olive oil in a deep frying pan , place over a high heat, fry the chopped onions until transparent. Remove 1/2 and set aside. Caramelize the other half until they are a rich dark brown but not burnt. Remove with a slotted spoon onto some kitchen paper to drain off the oil.

Rinse the rice under cold water and drain.
When the lentils are cooked and soft add the light onions with their oil along with the washed rice and the spices, salt and pepper. Simmer uncovered for 20 minutes until the rice is done . Stir regularly. Adjust the seasoning and make sure it does not dry out too much. Pour immediately into a shallow serving bowl and top with the caramelized onion. Serve warm with warm Pitta bread to scoop it out of the dish. Eat with the Olives and feta cheese cut into small cubes

Malfoof
White cabbage salad

You will need to find a lebanese grocer or other eastern Mediterranean vegetable supplier to buy a huge flat topped white cabbage called Malfoof. It is well worth it because of the crispness and the lovely sweet taste.

Just slice the cabbage thinly (1/4 is enough for 4 people and the rest keeps well in the fridge in film)

If you can find the big semi green marmande tomatoes then slice and cube one of these as well.
Chop 3 garlic cloves and put in a large mortar with a good two finger pinch of rock salt pound this to a smooth paste. Stir in the juice of 1 lemon and then 4 tablespoons olive oil.
Just before serving the cabbage/tomato salad toss it in this dressing and put in a nice glass bowl

Cooking Hints for Busy People

Batch Cooking and Freezing:

For healthy alternatives and vegetarian ideas try this link

You will need a pack of little plastic containers, the kind you sometimes get take-away meals in. They are for sale in packs at Tesco, a great deal cheaper at most street markets. Or you can order them from places like Lakeland Plastics.

When you purchase items like potatoes wash and peel them all, save a few good big ones for baked-in-jackets. If you cut a large potato in four, three pieces should be enough for a man's portion. Depending how many you are regularly cooking for, in this case we will presume 4. Put enough potatoes for Sunday roast and par-boil. When you can just feel the surface give when a fork goes in drain them and put on the lid. Shake the saucepan around a bit then put some olive oil into the saucepan and give another shake. Put these potatoes into the plastic box and freeze ready for roasting straight from the freezer. No trans fats or additives and a whole lot cheaper than ready to roast from the supermarket.

Take Two large potatoes and slice thinly with a mandolin slicer. Pour over boiling water then drain. Brush the slices lightly with oil or melted butter. Place them in a plastic box and freeze. You can use these for Pommes Dauphioise or for Saute. They also make a great topping for mince or vegetarian dishes.

Hedgerow Sandwiches

For a couple of weeks in March the hawthorn bushes start to sprout tiny leaves. Pick a few cupfuls carefully and use them in sandwiches as you would water cress, add a little freshly ground pepper and salt and even some grated cheese if you wish. Children find this great fun.

Before you turn over the salad garden check if there are any rosettes of Arugula leftover from mixed leaf salad sowings last year. These also make an exciting pungent addition to salads and sandwiches, The also contain many nutrients.This leafy vegetable supplies folate (folic acid) and some calcium (which is unusual in a salad green—for example, arugula has more than eight times as much of this bone-building mineral as iceberg lettuce). Arugula is a cruciferous vegetable—a member of the same family as cabbage and broccoli—and like all such vegetables, it contains cancer-fighting phytochemicals called indoles. Arugula's dark green color and tart flavor are an indication that it also contains some beta-carotene and vitamin C (more than any other salad green). Arugula's pungent flavor adds interest to salads when mixed with other greens; it can also be sauteed and tossed with pasta. Although arugula is now pretty well known by this name, you may still find references to it under one of these aliases: rocket, rucola, rocket-salad, or roquette.

For Timely Tips in your Potager Garden click HERE

Rabbit Stew

Don't even read this if you are squeamish, this is a recipe for wild rabbit stew and you have to kill them.

The wonderful thing about wild meat apart from usually being free! it is the healthiest you will ever eat, unless of course you do your hunting around landfill or rubbish tips. You could be in for a few surprises in that case.

I am lucky enough to live at the edge of a small forest and rabbits come to my door daily on the way to my salad garden. Last year was a rabbit year and there were so many we are still falling into the potholes made all over the lawn. I have a high power gas air rifle and practice daily in order to hit just at the right spot. I also have a rabbit trap which is a large cage with a trip where the rabbit is caught alive. Unfortunately it is only young small rabbits that fall for that method so shooting is my preferred way. I am not interested in gamey meat but delicate fat free white rabbit meat that makes spring vegetables taste so sweet and yummy.
The next squeamish thing is to paunch the rabbit as soon as it is dead. Rabbits tend to die of shock very quickly, they don't hang around and suffer but their innards are not wanted at all so get them out swiftly and carefully while still warm. It is easy to find methods for this on the internet here is a great site with pictures Rabbit Skinning.
Now rub rough salt all over the rabbit and leave for around 40 minutes on a draining board or similar. This will rid the flesh of any earthy taste, rinse it and dry with kitchen roll.
Now cut into portions about 3-4 inches long. Use a big sharp knife or cleaver and cut straight through the bone trying not to splinter any, trim up with scissors.
Use a large fireproof casserole, cast iron Le Creuset is best with a tight fitting lid
Add a teaspoon of powdered mustard to one ounce of flour and roll the rabbit in this then drop in a pan of hot olive oil and butter (half and half) about a tablespoon of each, just seal the meat on all sides. take out the meat and add a large spanish onion sliced, fry until transparent turn down the heat and place the rabbit on top of the onions. Add about 2 ounces of chopped bacon bits 2 whole garlic cloves which can be removed after if you wish. 1 large bay leaf a few crushed juniper berries, 2 ounces of chopped celery 6 small carrots or two large peeled and cut into discs. A few small whole shallots from the garden. Ground black pepper and salt to taste. bring up the heat but do not brown anything just stir until it is all hot then pour in a glass of white wine and a little chicken stock or water just to cover the meat. Put the whole thing into the oven with the lid on at gas 3, 325f or 170c for about 45-60 minutes don't overcook. You can add another glass of wine if the gravy has reduced a lot or you can make a roux and thicken it up at the end of cooking. You can also add cream if liked and a good handful of chopped parsley from the garden just before serving. You will notice there is no list of ingredients. that is because you can add what you like to your own taste. I always think a rabbit is a good way to use up the bits left in the vegetable basket on Monday!
I have just noticed the first myxomatosis infected rabbit in this area for four years. This is some neighbour's effort to combat last years glut of rabbits. Why wont people learn to use these abundances for food instead of poisoning our environment with imported diseases as well as unwanted chemicals.
Before anyone says anything about 'how can you eat dear little Easter Bunnies' just think what we do with the lambs and the chicks!
I would far rather eat them than infect them with ghastly disease!

Rhubarb

I love Rhubarb and will eat it raw if I can.

The best way to force it is to stuff a dustbin with fresh straw and place it over the crowns around the end of November. The bright pink stalks with curly yellow leaves start to force themselves up from February depending on the temperature. Just pull them gently from the base of the crown with a little twist.

I like it just gently stewed with a little sugar and a large slice of preserved ginger Don't let it fall apart it only takes a few minutes

If it goes soft put it in a tart

Rhubarb and marmalade tart is a nice change too

BBQ's

Lamb kebabs and Burgers

Cube a nice lean leg of Hogget lamb (over 1 year old) into 1.5 - 2 inch cubes

Marinate in greek yoghurt and lemon juice for a couple of hours Add Salt and any spice mix you like if required.

Cut all the rest of the meat off the leg and put through a mincer/grinder. Add 1 minced spanish onion and a very big handful of chopped flat leaved parsley. Add 1/4 teaspoon ground allspice and 1/2 teaspoon ground cinnamon with pepper and salt to taste. Mix well and shape into small burgers.

Skewer the lamb cubes about six on a stick. You can put vegetables in between but I tend not to.

Cook on a hot BBQ

A delicious change from the Supermarket BBQ packs.

If you can't find Hogget try a Hal al butcher. you may find the price a lot more to your liking too!