Alexanders Chutney with Baked Camembert:
Spring brings us many things that we love. Brighter days, lighter evenings but most of all it brings us wild food, and LOTS of it! One of our fave finds this time of year is the age old Alexanders Smyrnium olusatrum. Of Mediterranean descent which was kindly brought to us by our Roman conquerors. They are pretty rife in these parts of Dorset. You can find them in hedgerows, by roadsides, ditches and coastal cliffs. And they have a really distinct flavour, rather like a concentrated celery. Why not cook this up with its perfect as a chutney for baked camembert!?
Now is the prefect time to pick Alexanders as the stems are young and tender. We only used the stems for our chutney but you can use the whole plant, stems and leaves are a good alternative to spring and winter vegetables. Cook the flowers and buds like spinach.
By the time this finds you sunday will have been and gone. We were so busy gorging on our foraged finds we forgot to share them with you. Subsequently in the spirit of blue peter ‘here’s a little something we prepared earlier’. A #sundaysupper with a hint of spring and mighty finger lickin to boot… Oh and once you’ve done the clever bit making your chutney get this, it only takes 1 minute!! Beats slaving over the stove any day…
Time 30 minutes
Makes 6 jars
500 grams of sugar
Handful of raisins
300 ml of white wine vinegar
2 tbsp plain flour
2 tsp tumeric
1 tbsp English mustard
salt and pepper to season
Chop fruit and vegetables to chutney sized chunks
Bring a pan of water to the boil and simmer until the Alexanders have lost their crunch
Drain the water, add the vinegar and sugar and gently boil for 15 minutes
Add the flour, water, tumeric and mustard together and add to the pan.
Boil for a further 15 minutes or until it thickens.
Pour into your sterilised jars.
Time 5 minutes (prep and cooking)
Makes enough for lunch for 1 or share for a super starter!
5 sprigs of rosemary
1 garlic clove
Slice the garlic and push through the skin of the camembert together with the rosemary
Place in the microwave and heat on high for 1 minute (or longer if needed until the cheese melts)
Dunk in hunks of bread and smear with chutney…de.li.cious.
Come join us foraging