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Thread: Sorrel recipes

  1. #1
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    Default Sorrel recipes

    Sorrel is still very much alive in my garden, and I just found this recipe to use it up

    Sorrel & Leek Soup
    serves 4

    4oz dried beans, soaked & cooked (or a 400g tin)
    2oz butter
    large handful of young sorrel leaves, chopped
    4 large leeks, chopped
    4 large spuds, diced
    2.5 pints water/stock
    1 tbsp single cream (optional)

    Melt the butter, add veg & stir through. Saute for a few mins. Add water/stock, simmer for about 30 mins. Add the beans at the end, just to heat through. Serve with cream swirled on top.

    from Andi Clevely's 'Allotment Seasonal Planner'

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Sorrel Omelette

    Sorrel Omelette
    serves 2

    6 eggs
    Salt and pepper
    40ml milk or cream
    A knob of butter
    A large handful of young sorrel leaves, chopped

    1. Whisk the eggs together, season with salt and pepper and add the milk or cream.
    2. Heat a heavy, non-stick frying pan over a high heat until it is smoking hot and add half the butter.
    3. When the butter has melted and is sizzling, pour in half the egg mixture. Swirl it around so that it coats the whole pan and let it cook for about 20 seconds.
    4. With a wooden or plastic spatula (a metal utensil will scrape the non-stick pan), tip the pan while scraping the eggs up away from the tilt and let the runny eggs pour down into the bare part of the pan.
    5. Add half the sorrel and cook for a further 20 seconds, and then repeat the tilting and scraping all around the pan.
    6. When the top is still slightly runny (this bit is open to discussion - some people say that a wet omelette is the only answer), tip the pan towards a waiting plate and roll it up and out on to the plate.
    7. Remember that the eggs will keep cooking after they have left the pan. Repeat with remaining ingredients to make the 2nd omelette.
    Sorrel Omelette Recipe | Food | Channel4.com

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Sorrel Tart

    Sorrel Tart
    serves 4

    Pastry:
    1 ¾ cup all purpose flour
    ½ tsp salt
    7 tbsp butter
    1 egg yolk
    1/3 cup chilled water

    Filling:
    2 tbsp olive oil
    2 onions sliced
    2 tbsp brown sugar
    1lb sorrel
    1 tsp salt
    1/3 cup single cream
    1 pinch grated nutmeg


    1. Sift flour and salt in a large bowl, cut in butter until it looks like breadcrumbs, add egg yolk with the water, work together using your fingers until it resembles a smooth dough. Wrap it in cling film and chill.

    2. Preheat the oven to 200 C (400F, gas 6), roll out pastry and line a flan dish. Bake blind for 10-15 minutes.

    3. Lower the heat to 190C (375F). Heat the oil, add the onions and sugar and cook until soft about 15 minutes. In an uncovered pan, cook the sorrel and salt for 10 minutes, drain well and chop.

    4. Place the onions in the crust, cover with sorrel, pour over the cream and season with nutmeg, bake for 30 minutes. Serve hot or cold.
    Sorrel Tart - Vegetarian Main Courses - Recipes - Riverford Organic Vegetables

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Lamb with Sorrel

    Lamb with Sorrel
    serves 2-3

    Heat the oven to 220C/425F/gas mark 7.
    1) Wash a good handful of sorrel.

    2) Take a boned breast of lamb (an underused cut, fatty but tender and full of lamby flavour. It's also gratifyingly economical) and trim off the fat.

    3) Lay the lamb skin side down and spread the sorrel leaves over it. Roll up then tie with string three times along the length of the roll: it should be firm but not tight. Rub the skin with salt and put a sprig of rosemary on top.
    Bake for 35-45 minutes until golden and crispy on the outside and tender in the middle.

    Rest for 10 minutes before cutting into slices.
    Readers' recipes: sorrel - Telegraph

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Chicken with Sorrel Sauce

    Grilled Chicken with Sorrel Sauce
    Serves: 6

    6 chicken breasts, with skin
    2 tbsp extra virgin olive oil
    Freshly ground black pepper

    Sorrel sauce
    285ml double cream
    1 bunch spring onions, finely diced
    Large bunch of sorrel
    Salt, to taste


    The sauce can be made before you cook the chicken - but don't leave it simmering for long, or the sorrel will lose its colour.

    1) Put the cream and spring onions in a small pan. Set over a low heat, bring slowly to the boil, then simmer for 5 minutes.
    2) Wash the sorrel, discard any tough stems, then cut the leaves into fine strips. Mix two-thirds of the sorrel into the hot cream. Simmer until the sorrel wilts, then remove from the heat and liquidise. Add the remaining sorrel and purée briefly. Return to the pan and season to taste.

    3) Lightly rub the chicken with olive oil and season with black pepper. Place skin-side down over a medium heat and grill, moving regularly until the skin is crisp and golden. After 10-15 mins, turn the chicken over and continue to grill for another 10 minutes or so.
    Reheat the sauce and serve with the chicken
    Grilled Chicken Breast with Sorrel Sauce recipe - Waitrose.com

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Salmon Fishcakes with Sorrel Sauce

    Salmon Fishcakes with Sorrel Sauce
    serves 4

    325g potato, mashed (without milk or butter)
    325g salmon fillet, poached in salted water for 3-4 mins
    1tbsp tomato ketchup
    ½tbsp Worcester sauce
    ½tbsp English mustard
    salt and pepper

    For the sauce
    250-300ml strong fish stock (a cube will do)
    25g butter
    1tbsp flour
    25ml white wine
    100ml double cream
    Fresh sorrel leaves (about five), shredded
    salt and pepper
    700-800g spinach/chard, washed and dried, stalks removed

    1) To make the fishcakes, mix together the potato, half the poached salmon, the ketchup, Worcester sauce, mustard and seasoning until it is smooth. Flake the remaining salmon and fold it in gently.
    2) Mould the mixture into 8 round cakes and refrigerate them.

    3) To make the sauce, bring the fish stock to the boil in a thick-bottomed pan.
    4) In another pan melt the butter and stir in the flour. Cook very slowly over a low heat for 30 secs, then whisk the fish stock into the flour mixture.
    5) Pour in the wine and simmer for 30 mins until the sauce has thickened.
    6) Add the cream and reduce the sauce until it is of a thick pouring consistency, then stir in the sorrel and season.

    7) Lightly flour the fishcakes and fry in vegetable oil until coloured on both sides, or brush them with oil and cook for 10-15 minutes in a moderately hot oven (390°F/200°C/gas mark 6).

    8) Heat a large saucepan over a medium flame, add the spinach, lightly season and cover tightly with a lid. Cook for 4 mins, stirring occasionally, until the leaves are tender. Drain in a colander to remove excess water.

    9) Divide the spinach between four warmed plates, place fishcakes on top and pour over the sauce. Serve immediately.
    Salmon fishcakes with sorrel sauce - Recipes, Food & Drink - The Independent

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default New Potatoes, Salami & Sorrel salad

    New Potatoes, Salami & Sorrel salad
    serves 4

    1 lb small new potatoes (use Pink Fir Apple in winter)
    1 handful of sorrel
    2oz Italian salami
    1 Onion, thinly sliced

    Dressing
    Coriander seed
    Wholegrain mustard
    Olive oil
    White wine vinegar

    Fry the onion gently in 2 tbsp of the oil. Do not let it brown.
    Scrub the potatoes (but on no account peel them) and steam them, about 25 mins.
    Wash and dry the sorrel, discarding tough stalks. Roll up the leaves tighly in your fingers, just a few at a time, as though making a cigarette, and snip across into fine ribbons.
    Tip the softened onion into a big bowl.
    Stir in 1/2 tsp each vinegar and mustard, some salt and lots of pepper and coriander seed. The coriander seed should be toasted & ground coarsely using a pestle and mortar or a spare peppermill.
    Cut each potato in half or into quarters depending on size, and toss gently.
    Add the potatoes to the bowl while still piping hot, so they drink up the flavours of the dressing.
    Scatter some of the sorrel over the base of a shallow serving dish. Pile the potatoes into the centre, encircle them with the sliced salami and scatter the remaining ribbons of sorrel over the top. Serve immediately.
    Philippa Davenport in "Country Living", May 1988
    Last edited by Two_Sheds; 22-01-2009 at 02:18 PM.

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Kedgeree with Sorrel Sauce

    Kedgeree with Sorrel Sauce
    serves 4

    450g undyed smoked haddock
    110g kipper fillets
    125g smoked salmon
    200ml creme fraiche
    Large bunch sorrel, chopped
    3 large eggs
    1 pint full cream milk
    White basmati rice measured to 225ml in a measuring jug
    20g butter
    20g plain flour
    Sea salt and ground black pepper


    1) Soft boil the eggs, cool under running water, peel and set aside.

    2) Place milk in a saucepan, add the haddock and a grinding of black pepper, bring to the simmer and poach for 3 minutes.

    3) Add the kipper fillets and smoked salmon and continue simmering for a further minute.Remove the fish with a slotted spoon, reserving the cooking liquid. Skin the fish and flake into large chunks. Set aside.

    4) Place rice in a shallow pan with a lid. Reserve 275ml of the cooking liquid from the fish for the sauce, then make up the rest to 450ml with boiling water. Pour this onto the rice, season with sea salt, bring to simmer and cook with the lid on for 15 minutes.

    5) Whilst the rice is cooking, make the sauce. Melt the butter in a small saucepan, stir in the flour and cook for a few minutes until the mixture smells biscuity.
    6) Add the reserved milk a little at a time, whisking constantly. Cook gently for two mins until thickened, then add the creme fraiche and sorrel. Check seasoning.

    7) Once the rice is cooked, fold in the fish gently so as not to break up the chunks. Spoon into a serving dish, decorate with quarters of boiled egg, and serve the sauce alongside.

    Recipe for Kedgeree with Creme Fraiche & Sorrel Sauce | Loch Fyne Oysters and Seafood Restaurants

    All gardeners know better than other gardeners." -- Chinese Proverb.

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