Food Program

Nettle paneer with peas, from Cate Sandilands

This recipe is adapted from Madhur Jaffrey’s classic saag paneer recipe in World Vegetarian (2002). I added the non-traditional peas for colour and texture; I also adjusted the spices to suit nettles.

Ingredients:

For the paneer

2 litres whole milk

3-5 tbsp white vinegar

1 tsp toasted cumin, ground

For the nettle paneer

2 lbs nettle tops, soaked in cold water and drained

1 fresh green Indian or Thai chile, chopped (leave seeds in)

2 tsp fine cornmeal

3 tbsp canola or grapeseed oil

½ c finely chopped onion

2 inch x 1 inch piece fresh ginger, peeled and finely grated

1 ½ c finely chopped ripe tomatoes

1 ½ to 2 tsp salt

2 to 3 tsp ground, toasted cumin

¼ tsp cayenne

½ tsp cinnamon

2 c sweet peas, fresh or defrosted

1 small patty paneer, as above, cut into small cubes or coarsely crumbled

Directions:

For the paneer

Put the milk in a large, heavy saucepan and set over medium-high heat. Meanwhile, place a colander in the sink and line it with a clean dishtowel or three to four layers of cheesecloth.

When the milk begins to boil, turn the heat down to low. Quickly add 3 tbsp of the vinegar and stir. The mixture should curdle at this point, the whey completely separating from the curds. If this does not happen, add 1 remaining tbsp of vinegar and repeat the process (and once more again, if needed: make sure the curds are really separated from the whey).

Empty the mixture into the lined colander. Add 1 tsp ground, toasted cumin seed to the curds and mix well into the mixture.

Let the seasoned cheese sit in the colander for 10 minutes. Gather the ends of the cheesecloth/towel and twist to squeeze out as much water as possible. Wrap the remaining curds tightly, tying off the ends (make sure the curds cohere as much as possible). Lay the cloth and contents on a flat board set in the sink. Flatten the bundle into a patty shape. Put another board on top of the patty. Now put a 5+ lb weight on the patty and press for 5 minutes. The cheese is now ready: it is best used asap (although it will keep in the fridge for a few hours). Cut into small cubes or crumble into large chunks. Set aside.

For the nettle paneer

Bring ¼ c water to boil in a large pan. Put in the washed nettle and green chile. Turn heat to medium-low; cover the pan and cook gently for 20 minutes. Mash the nettle with a potato masher until you have a coarse puree. Blend in the cornmeal and cook gently for another 5 minutes, stirring occasionally.

In a separate frying pan, heat the oil over medium-high heat. When hot, add the onion and stir and fry until it just starts to brown. Add the ginger and stir, then add the tomatoes and cook over medium-low heat for 10 minutes, until the texture thickens. Stir the tomato mixture into the nettle mixture, then add the salt, toasted cumin, cayenne, and cinnamon, and stir to mix (taste to confirm salt and spices and add more if desired). Cook gently for 5 minutes. Add the peas and cook for 1 minute.

Add the cubed/crumbled paneer and stir, very gently, to heat. Serve /asap, with basmati rice or naan. Goes especially well with a simple dal and cucumber raita.

Nettle Cheesecake, from Sophia Kontou and Rowan Oakley

The base was blended/crushed almonds, coconut, & pumpkin seeds as well as a gluten free pie crust mix, chopped dates, coconut oil and some honey.

Savoury Nettle, Mushroom and Cheese Crepes, from Dorothy Beauchamp

Ingredients:

14 (6 inch) pre-made or homemade crepes

3 T olive oil

1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups)

(I used brown and white mushrooms, any combination can be used)

1/4 cup fresh parsley, finely chopped

1 T fresh thyme leaves or 1 tsp. dried.

1 clove garlic, finely chopped

Salt and pepper to taste

10 ounces fresh nettles, washed, stemmed and coarsely chopped.

5 ounces freshly shredded Parmesan cheese

2 cups mozzarella cheese, shredded

Thinly sliced green onions, chopped parsley for garnish

Directions:

1. Make crepes if using homemade and set aside.
2. Preheat oven to 350 F.
3. Heat oil in large skillet until hot enough to sizzle a piece of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown, about 10 minutes.
4. Stir in the parsley, thyme, garlic, salt and pepper Cook for one minute.
5. Reduce heat to medium and stir in the nettles. Cover and cook until just wilted, about 2 minutes.
6. Uncover and add the Parmesan cheese, stirring until melted.
7. Spoon mixture down the centre of each crepe. Roll up crepes and arrange side by side in a 13×9 baking dish. Sprinkle with mozzarella cheese. Sprinkle with thinly sliced green onions and chopped parsley.
8. Cover pan with foil and heat until cheese melts, about 15 minutes.
9. Serve warm.

Spring has come early to Galiano this year. The currants and salmonberry bushes are in flower, the banana slugs are out and the frogs are singing in the ponds, and everywhere there are nettles! Nothing says spring like the arrival of the tasty green plant—free for the foraging. Plus, nettles are good for you, high in Vitamin C and calcium. To quote Sandy Pottle’s famous nettle song:

And then I tried granny’s spring tonic

And now I feel simply bionic

I’m stepping more lightly

I’m looking more sightly

And my brain it ain’t quite so moronic

When you are picking nettles for cooking, choose the young, tender leaves, usually the top four or six on a plant. Use scissors to cut the tip and you won’t damage the plant. Nettles are delicious—but most first time nettle eaters are nervous about being stung. Use rubber gloves when you are picking and until the nettles are processed in some way. Once the fresh nettles are steamed, frozen, dried or cooked, the sting is neutralized. There are lots of ways to use nettles. Some of my favourites are: soup, pizza, nesto, nettle and edamame, and in stew. This year I’m working on new recipes for a green nettle ravioli pasta and a nettle pakora.

This year’s Nettlefest weekend runs April 15-17. I will be teaching a cooking class on Friday night, Patti and Cedana will be leading a foraging walk on Saturday morning, followed by the community nettle pick, and of course the community potluck on Sunday evening, with the increasingly popular Nettle cooking competition. There’s lots to do, and lots of ways to get involved and celebrate spring on Galiano.

Are you interested in eating more local food and cooking with wild ingredients? Come spring, stinging nettles are among the first edible plants to burst from the ground in the Gulf Islands. In an intimate setting just an hour’s ferry ride from the Lower Mainland, join us for a fun celebration of local wild abundance on beautiful Galiano Island April 15th-17th, 2016, and learn all about nettles—their health and nutritional properties, how to harvest them, and how to cook them.

This weekend of foraging and feasting includes several events: Nettle Cooking Class,Forest Foraging Walk, followed by the Community Nettle Harvesting, Galiano’s Next Top Nettle Cooking Competition, and the Community Potluck Celebration