Chickweed Pakoras

Inspired by my afternoon’s foraging with Edible Eastside at the weekend, I strolled around the garden yesterday with a new eye.  Actually, a properly new eye would really be quite nice.  Mine is decidedly wonky.  My newly opened eyes were scouring the garden for edible weeds, the likes of which Pam pointed out.  I am sure there were loads.  But I could not find them.  I was about to give up when I spied the most enormous crop of chickweed.  Can you call chickweed a crop?  I think most gardeners call it a nuisance.  The Captain uses far less savoury words for it.  But my heart soared at its lush verdant presence 🙂  We had found some nice samples along the towpath on Saturday but this was soft and green and bushy and bursting with health making the towpath version look positively paltry in comparison.

I have been wanting to make John Wright’s Chickweed Pakoras, from his Hedgerow River Cottage Handbook, ever since I first bought the book back in the spring but have not managed to get my act together to do so.  Yesterday was the perfect opportunity.  My youngest turned eighteen on Sunday.  He received a DIY Curry Kit as a gift and was planning to treat the Captain and I to Chicken Timitar Masala so my find could not have happened at a better time.

Living in a large multicultural city made getting hold of gram flour a simple matter of visiting my local supermarket.  Asian stores will stock it if it is not that simple for you.  50g a chickweed is approximately a couple of handfuls.

This was such a simple recipe to follow and the results were good too.  The only thing I will do differently next time is to add less salt.  But it is one I will definitely be repeating.

Chickweed Pakoras

Makes 8

100g flour

1tbsp medium curry powder

1/2 tsp baking powder

1/2 tsp sea salt

About 120ml water

50g Chickweed, washed, dried and roughly chopped

1 small onion, finely chopped

1 garlic clove, crushed

Vegetable oil for shallow-frying

Mix the flour, curry powder, baking powder and salt together in a bowl, then slowly stir in enough water to form a paste the consistency of mustard. Mix in the Chickweed, onion and garlic, stirring until they are well coated in the pasted.

Heat a thin layer of oil in a heavy based frying pan. When hot, spoon in heaped desssertspoonfuls of the pakora mix to form little cakes, spacing them well apart. Cover with a lid and cook over a medium heat for about 5 mins until crisp and golden brown on one side. Turn the cakes over to brown the other side. Drain on kitchen paper and serve at once.


Foraging Course – Edible Eastside

On Saturday, the Captain, my Mother and I set off for a foraging adventure.  I was excited.  Very excited.  More excited than was seemly.  Have we established that it does not take much to excite me?  I think we have.  My excitement was magnified, however, because this was the first foraging course that I had both booked and actually managed to attend.  I had booked to go on a course with my Mother ages ago and one of lovely friends had booked a mushroom day for my birthday.  I wrote about them here.  Unfortunately, both of these were on top of my operation so I had to cancel.  Disappointed does not begin to cover it.

So, discovering via Twitter that Edible Eastside were running their first foraging walk as part of Birmingham Food Fest 2011 AND the walk was to take place along the towpath could not have been more perfect.  This course may very well have been written with the Captain and me in mind.  I first lost him before we even entered Edible Eastside’s yard situated in Birmingham’s Eastside and housed among a superabundance of canal heritage.  The yard itself was part of the nineteenth century Fellows Morton Clayton buildings and the Digbeth Branch Canal was just a hop, skip and a jump away.

The Captain rejoined us as Jayne Bradley described her vision of an ecologically sustained initiative to promote urban gardening and food production.  We then set off with Pam Smith, the project’s horticulturist and gardening advisor.

Her knowledge of plants, folklore and history were impressive and her enthusiasm was second to none.  She was a great believer in only eating things that were worth the picking, and frequently commented that such and such a plant was edible, but it tasted like hay.  Paraphrasing Terry Pratchett, she reminded us that all plants are edible, it’s just that some are only edible once.  We learnt things like the more brown patches there are on a silver birch, the more ghosts inhabit it.

That cleavers can be boiled and used to make antiperspirant as well as eaten.  That nettles make excellent string.  That Woodruff can enhance the flavour of alcoholic drinks.  That I have forgotten so much more than I thought would even though I knew I would forget just about everything.In all, we only wandered from Typhoo Basin through the Curzon Tunnel and up the first couple of locks in the Ashton Flight but in that short stretch alone, it was hard to see how you would starve, if push came to shove.  As well as the nettles, woodruff, cleavers and silver birch, we also found:

Oregon Hollygrapes (Mahonia Aquifolium); Elder;

Chinese Bramble (Rubus Tricolor); Mugwort; Chickweed; Plantain; and so much more.  Much of it may taste like hay, but you would have lovely nettle string bags and there would be no evidence of perspiration thanks to your Cleaver splash-on.  And there would always be the silver birch ghosts for company.

This wonderful afternoon was rounded off with a nip of Pam’s Sloe Gin and the opportunity to taste Jayne’s delicious smelling cooking.  Sadly, I had completely run out of energy so having fortified myself with sloe gin (could you really see me passing up on that?!), we took our leave.  A great day and I look forward to the next.

For the Captain’s take, check out his blog from the 28th October, when his post should be live.