Cooking nettles

[Robert_Brenchley]

I've tried screwing up leaves and putting them in tea; it makes a nice relaxing drink. I planted a little when I first had the plot and it's now become a weed, but I let it grow where it's not in the way.

[Robert_Brenchley]

[Apple Dumpling]

Hugh Fearnley Whittingstall does a Nettle and Wild Herb Risotto.

Ingredients
30-40 nettle tops
plus some of the following (or use garden herbs such as parsley, tarragon and chives):
small bunch wild chervil
small bunch wild chives
small bunch yellow rocket leaves
few wild garlic leaves
1 small onion or 2 shallots, chopped very finely
50g/2oz butter
200g/7oz arborio rice
500ml/17fl oz chicken, veal or vegetable stock
1 wine glass white wine
salt and black pepper



Method
1. Blanch the nettles in boiling water for two minutes, then drain, squeeze dry, and chop finely. Wash and finely chop the other hedgerow herbs.
2. Bring the stock to simmering point on a low heat. In a separate, fairly heavy-based saucepan sweat the onion or shallot in the butter for a few minutes until soft but not coloured. Add the rice and cook for a further few minutes.
3. Add a ladle of the hot stock and allow to come to a gentle simmer. Cook the rice until almost all the liquid has been absorbed, stirring occasionally to make sure the risotto does not catch on the bottom of the pan.
4. Continue to add the liquid by degrees, incorporating the wine towards the end of the cooking, until the liquid is all absorbed, the risotto is creamy, and the individual rice grains tender with just a hint of chalkiness in the middle.
5. Stir the chopped nettles and herbs into the risotto, which should become a beautiful pale green, flecked with tiny pieces of herb. Season to taste with salt and pepper.
6. The risotto should be served not piping hot, but tiede, with a sprinkling of chopped fresh herbs and a trickle of olive oil on each portion. parmesan cheese is not required.

Haven't tried it but it sounds ok. In his River Cottage Year book he has nettle and sorrel risotto, much the same recipe but without the herbs, stirring in finely chopped sorrel ijust before serving.

[KT]

Thanks Apple Dumpling for the recipe :) Sounds yummy....willl have a go in spring.

[fluffygrue]

Here's another one...Borage :o !!!Has anyone tasted it?I grew some plants last year as companion plants and got a horrible allergic reaction on my face from brushing the leaves.Couldn't go out for a week.... :'( :'( :'(
I'm Borage-phobic now .

Yeah, I had a nibble on my plants last year. I liked the taste, but they seemed to make me a bit hyper, like I'd had a fair amount of caffeine.. So I decided that borage didn't quite agree with me..!

Melanie

[fnstein]

We make nettle soup each year, but not until about march/april when you can pick the fresh tender new tips. Hugh Fernley Whittingstall has a good recipie.

Great flavour and more iron than spinach, just make sure you have a good pair of gloves on when you pick them!!!

Jerry

Yes the HFW recipe is fantastic especially good with a poached egg on top mm mm mm

[Truffle]

We usually eat the nettles as a veggie and simply sauté them in butter.

HFW recipe sounds tasty though, may have to try it this year!

[supersprout]

Poor you wiv the borage KT, I think that like a lot of foods ('edible' but 'orrible mushrooms for example) borage comes into the category 'it's-edible-but-frankly-why-would-you-bother'  ;) But not nettles, the seasons are so early that if the new shoots look edible, don't wait, grab em before someone else does! I always take rubber gloves and a plastic bag with me on country walks for nettle shoot gathering, but wash them carefully before cooking. I eat and use like spinach and yes, they are a wonderful spring tonic  :)
My mum showed me how later in the season you can pluck dead nettle flowers and suck the ends for the nectar. Not a lot of nourishment, but pure nostagia and a dash of sweetness, aaah  8)