WATERCRESS
Baked Beetroot and Apple Salad
Tricolour Leafy Salad
serves 4
INGREDIENTS
- 2 heads of chicory, trimmed and separated
- 1 head raddichio, trimmed, bitter core removed and leaves torn into pieces
- 1 bunch of watercress
- 4 large radishes, topped and tailed and thinly sliced
- 1tbsp cider vinegar
- 1/2tsp English mustard
- 1/2 tsp caster sugar
- seasoning
- 4 tblsp oilseed rape oil
METHOD
- Combine all the leaves in a bowl - aim for equal quantities of watercress, raddichio and chicory.
- Scatter the radishes over the leaves.
- Whisk together the remaining ingredients.
- Pour over the leaves and toss to coat.
Watercress Sauce (new)
serve with fish
INGREDIENTS
- 2 handfuls watercress, washed and coursely chopped (or sorrel)
- 150ml vermouth
- 300ml fish stock
- 50g butter
- seasoning
- 225ml double cream
METHOD
- Heat the stock in a pan and reduce to 150ml. Set aside.
- Place the vermouth in a pan and reduce by half.
- Add the watercress and cook until soft.
- Add he cream and cook for a few minutes until the sauce thickens.
- Add the fish stock to taste
- Puree the sauce and season to taste.
Watercress Soup with Parsley (new)
serves 4 - 6
INGREDIENTS
- 250g watercress, washed and thick stalks discarded
- 280g potatoes, peeled and fiely sliced
- 1.1 litres of chicken or vegetable stock
- 50g butter
- seasoning
- 25g flat-leafed parsley, roughly chopped
- crème fraiche to serve
METHOD
- Bring stock to the boil in a pan.
- In a separate large pan, melt the butter, add the watercress and stir until it wilts.
- Add the potato to the watercress and cook for a minute, then pour on the boiling stock.
- Add some seasoning and simer for 6 minutes.
- Liquidise the soup together with the parsley in a blender.
- Check seasoning and reheat if necessary.
- Serve warm with a dollop of crème fraiche.
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