Treraven Farm

Treraven Farm

Posted on 01/29/2014


Photo taken on January 29, 2014


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nettles
wild food recipes
nettle soup


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Nettle Recipes

Nettle Recipes
NETTLE SOUP (by Emma Gunn)

The easiest and yummiest soup! I always forget how much I love this.
A knob of butter
1 onion, chopped
1 garlic clove, minced
1 large potato, peeled and chopped
½ a bag of nettle tops, rinsed
1 vegetable stock cube
Boiling water
Crème fraiche
Salt and pepper

Put the knob of butter in a large saucepan and when melted, add the onions, garlic and potatoes. Keep stirring so it doesn’t stick, add your washed nettles to the saucepan and cover with roughly a pint of boiling water and a stock cube. I tend to add more water once it is blended to the perfect consistency (for me!) Leave to simmer for about 20 minutes until the potatoes are soft, then take off the heat and blend until smooth. Add more boiling water now if required, season and serve with a dollop of crème fraiche. If you’re feeling extravagant add some garlic croutons. The soup is delicious! It has a taste similar to potato and spinach soup. I hope you like it as much as I do!


NETTLE RISOTTO WITH SUMAC (by Alison Vaughan)

300g fresh nettle leaves
6 spring onions
1 crushed garlic clove
150 g long-grain rice (white looks nicest)
½ tsp sumac (easy to find in shops now, under spices)
1 tsp black onion seeds, toasted
3 tbsp olive oil
500 ml hot water
100g feta – optional

Place washed nettle leaves in a saucepan (carefully), and pour 500 ml of hot water over them. Boil for 1 – 2 mins until wilted and strain, keeping a cupful of nettle water aside. Finely chop the spring onions, gently heat 3 tbsp of olive oil in a large saucepan and sauté the onions and crushed garlic for a couple of minutes. Add the rice and stir to ensure the grains are well-coated with oil. Finally add the wilted nettles and the reserved cupful of water. Cover and simmer for 10 – 12 mins until the rice is tender and all the liquid has been absorbed, adding more as you go if necessary. This stage can be adapted to your own preferred way of cooking rice – you could use stock for a richer dish though you could lose its delicacy.

Season to your taste. You can stir the sumac in (it adds a lemony taste) and sprinkle the black onion seeds over, or vice versa. I prefer the latter as it makes the most of sumac’s deep red colour. This is very nice with some feta or similar salty cheese crumbled over.

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