Sunday, 10 February 2013
Chickweed is readily distinguished from the alike plants by a line of hairs that runs up the stem on one side only, which when it reaches a pair of leaves is continued on the opposite side. As you can see on the picture.
Chickweed can be eaten raw. Most obvious is eating it as a salad. Or how about liquidized in a green smoothy? It makes a nice pesto as well. But the best recipe I've come across is chickweed pakoras...
From: Hedgerow – John Wright
Don’t be too precise on quantities: it’s hard to get this one wrong…
100 gr gram (chickpea) flour
1 tbsp medium curry powder or to taste
½ tps baking powder
½ tsp salt (or more)
About 120 ml water
50 gr chickweed, washed, dried and roughly chopped
1 small onion
1 clove of garlic or a handful of wild garlic
Vegetable oil for shallow frying
- Mix flour, curry powder, baking powder and salt
- Slowly stir in enough water to form a paste with the consistency of mustard
- Mix in chickweed, onion and garlic
- Heat a thin layer of oil in a heavy-based frying pan
- When hot, spoon in heaped spoonfuls of the pakora mixture to form little cakes. Space them well apart
- Cover with a lid and cook over a medium heat for about 5 minutes until crisp and golden brown on one side.
- Turn over the cakes and brown the other side
- Drain on kitchen paper and serve
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