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John T
Regular Member


62 Posts
Posted -  27/05/2008  :  22:30
This one I just love, and I hope you will too.

As much as I can I collect plants (and sometimes animals) from the wild, and borrow/steal recipes I find or know and alter them till they make me drool when I think about them. Then I try to remember to write them down!

This one goes really well with lamb and poultry (especially rabbit if you have been out with a purse net one quiet summers evening)

Sorrel & Cider Sauce
© John Timpany. (English Peasant Cooking) 

1” cube of butter
¼ lb sorrel (Wild sheep sorrel. Rumex acetosella. Sometimes called red sorrel, sour weed, and field sorrel)
2 finely chopped garlic cloves.
2 finely chopped spring onions.
½ Spanish onion rough chopped.
½ cup sweet cider
1 tbl flour
¼ pint stock (chicken/lamb/beef whatever you are cooking – for vegetarian you could add grated cheese just prior to serving)
Milk as needed. 

Strip sorrel leaves from their stems, wash & rough chop or tear.
Place in non aluminium & non cast iron saucepan (see note) with butter, and add onions, garlic & spring onions.Lightly fry till the sorrel turns a deep shade of sage green and the onions turn almost transparent.
Spoon out the contents onto a chopping board, and using a rocking motion with a large cook knife, chop to a puree, then return to the saucepan. 
Stir in the stock & cider, and bring to the boil.
Leave to simmer for 15 minutes. 
In a measuring jug stir milk into the flour slowly until it turns to paste similar to single cream, then tip into the boiling contents of the pan stirring continuously till it all comes to the boil, then turn down to simmer.
 The contents of the pan will thicken to a syrup consistency. Too thin add more flour & milk mix. Too thick add more milk.
The sorrel gives a sharp citrous taste, contrasted by the cider which gives a sweet taste. 

Note:

Sorrel side effects & cautionary notes
All sorrels should be consumed in moderation, as they are high in oxalic acid, which can cause kidney stones in some individuals. If you are prone to hyperacidity, you probably should avoid sorrel as its high acidity may cause gastric upset. If you suffer from gout or kidney stones, or if you have a history of kidney disease, you should not consume sorrel. Some authorities have also recommended that people afflicted with arthritis or rheumatism should avoid eating sorrel.
Don't cook sorrel in cast iron pots as the oxalic acid in the leaves will react with the metal, and the leaves will have an unpleasant metallic taste. Also avoid using aluminum cookware, as the oxalic acid could free toxic amounts of aluminum ions. Use stainless steel utensils and cookware when preparing sorrel, and/or hard anodised cookware.


Edited by - John T on 27/05/2008 10:34:07 PM

Edited by - John T on 27/05/2008 10:35:58 PM

Edited by - John T on 27/05/2008 10:37:55 PM


The string theory proves that everything is connected, though it may  just be in a different dimension.
I wondered where I was going wrong!


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