Thursday, September 9, 2010

Weedy recipes #1 – cooking with dock

Here is my simple dock soup recipe that I dedicate to my friends in weeds-expertise, Diego and Alexis.

1. Forage for dock, wild fennel and other wild plants such as warrigal greens.
2. Wash and cut up stems and leaves of dock, mallow, wild radish and/or mustard greens.
3. Chop up a few cloves of garlic, one onion, or if you find three-cornered garlic (onion weed) chop that up as well.
4. Place olive oil in soup pot and heat.
5. Cut a lemon in half and smell it freely.
6. Throw the garlic and onion into hottish oil.
7. Caramelise until smokey brown.
8. Throw in a few washed and cut potatoes.
9. Cook for a few mins on a high heat then pour in water.
10. Throw cut up dock and company into pot.
11. Add salt and let boil hot for 10mins or so.
12. Put heat down to simmer for an hour, and add lemon juice, wild fennel seeds or any other spices you enjoy.
13. Serve with your favourite bread.

Also, here's a simple dock vegetable dish:

Clean stems and leaves and cook in boiling water for several minutes. Strain off water, drizzle a little lemon and add pine nuts. Toss and serve. Yum!

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