Episode 2 : Nettle Eating
Stinging nettles are the British equivalent of poison ivy. Just brush up against them and they cause a painful rash. When cooked, nettles quickly lose their sting and taste like spinach. But in the Nettle Eating Competition in Dorset, England, the nettles are eaten raw – with natural accompaniments such as caterpillars, slugs and other nettle loving bugs. Bob must train himself to endure intense pain while attempting to swallow 40 linear feet of raw nettles. Has Bob finally bitten off more than his (swollen) lips can chew?
Recipes:
Nettle and Dorset Blue Vinney Quiche
Courtesy of Glenn Bowen from Lyrinda’s Delicatessen in Lyme Regis, Dorset UK
(In place of nettles, you can substitute spinach or kale, serves 4)
Ingredients:
215g shortcrust pastry
200g nettle tops
125g Dorset Blue Vinney – You can substitute an aged blue cheese
1 medium free range egg
100ml full fat milk
100ml double cream
Whole nutmeg for grating
Black pepper
Method:
1. Line an 8 inch foil or metal pastry case with the shortcrust pastry & prick all over with a fork. Chill in a fridge for at least 30 minutes or put in your freezer until completely frozen. You do not need to blind bake the pastry for this recipe.
2. Preheat your oven to 180 degrees C
3. On a medium heat, preheat a large saucepan with a lid to fit. Thoroughly rinse the nettle tops & add these with the water that is still clinging to them to the saucepan and put the lid on. Allow the nettles to steam & wilt removing the lid & stirring when needed to prevent sticking to the bottom of the pan. If the nettles do stick either reduce the heat or ad a small splash of water (or both).
4. Once the nettles have completely wilted turn out the nettles into a good sized colander & allow to drain & cool. Once cooled squeeze out as much liquid as you can from the nettles (Note; once the nettles are cooked you are safe to handle them bare-handed as the chemicals that sting you will now be removed). Roughly chop the nettles & set aside.
5. Crumble the Dorset Blue Vinney into the pastry case & distribute evenly, it’s good to have small & large pieces of the cheese for extra pockets of flavour.
Sprinkle in the chopped nettles & ensure they are also distributed evenly.
Next crack the egg into a mixing bowl & whisk thoroughly until mixed, add the milk & the double cream & continue whisking until all 3 are amalgamated. Grate about 5 or 6 rasps of nutmeg into the mixture along with 2 or 3 turns from a peppermill & whisk to combine.
Pour the mixture into the pastry case covering the nettle & cheese mixture. Grate 1 or 2 rasps of nutmeg onto the quiche mixture (be careful not to overdo the nutmeg or it will be overpowering)
Bake the quiche in the preheated oven on the middle tray for approximately 35 – 40 mins turning once during cooing. You are looking for a slightly golden colour to the top of the quiche, ensure you check the quiche regularly during the last 10 minutes of cooking to make sure the top doesn’t burn which will give you a bitter taste if it does.
The quiche is cooked once it looks set & feels soft but firm to the touch in the middle.
Nettle Ravioli
Courtesy of John Wright from the River Cottage
Ingredients:
For the pasta:
100gm Young Stinging Nettle leaves
2 Eggs
500gm Strong or pasta making flour
For the filling:
50gm Young Stinging Nettle leaves
25gm Wild garlic leaves or one clove of ordinary garlic
25gm Pignuts (or pine kernels, or walnuts etc)
1 Egg
Salt and pepper
Method:
1. Simmer all the nettles in a little water for ten minutes, drain. Take two thirds to make the pasta. Squeeze out as much water as you can then chop very, very finely until it becomes almost a powder.
2. Mix the eggs with the flour and start to form a dough. When the dough is mixed add the prepared nettles and continue to knead until the dough is an even green. Wrap in cling film and refrigerate for 20 minutes. Use a pasta maker to make the ravioli and cut into shape with a pastry cutter. Making pasta takes a little practice but the key to it is to have lots of flour sprinkled around to keep everything dry on the outside.
3. Slice and briefly sauté the pignuts (or just chop and crush the nuts). Chop the wild garlic (or crush the ordinary garlic) and the remaining nettles. Mix the eggs, nuts, garlic and nettles plus the salt and pepper. Place a little of the mixture in the centre of the prepare pasta discs, place another disc on top and press firmly with a ravioli press (it might take a few goes to get the amount right). When all the ravioli is prepared, cook for three or four minutes in boiling water.
Note: There are other ways of making ravioli, of course. It can be done by hand, crimping them with the handle of a knife, or you can use a proprietary mould, which makes several in one go.
Allow to cool slightly before serving immediately or allow to cool completely & chill in your fridge & serve when required.
