Any good Sorrel recipes?

[Thurston Garden]

I have an 8ft by 4ft bed of sorrel which is very ready! I planted it last June and so far have had regular crops which have all been made into HFW's excellent Sorrel Soup.

Rather than make a pan of soup the size of Westminster Abbey, does anyone have any good sorrel recipes?

Thanks!

[farmerdrea]

Any mild white fish and sorrel go really well together!! I just take the fish, pour over a splash of white wine and fish stock or water (not so the fish is swimming in it, just so there's about 1/4"of liquid in the baking dish). A little sea salt, a little freshly ground pepper, layer with chopped fresh sorrel (big layer, as it's bakes down a lot) and slices of lemon, and bake on medium oven till done, usually about 15-20 minutes. We eat most of our sorrel this way, and throw the occasional handful in a green salad.

Cheers
Andrea
NZ

[Stonehead]

We also use sorrel a lot, so I thought I'd contribute something a little different...

First, dry your sorrel. Lay it out on a wire racks in a dark, dry place with good air circulation. Leave for a couple of weeks and when completely dry and brittle, crush the leaves and store in an airtight container.

Place 6oz dried sorrel in a large pan and cover with 4 pints of water. Add two tablespoons of dried ginger and 12 allspice berries. Bring to the boil and hold there for 10 minutes.

Strain the liquid into a second pan, then return the residue in the strainer to the first pan and add another pint of water. Bring to the boil and hold for another 10 minutes.

Strain the liquid ino the second pan (with the results of the first boiling) and discard the residue in the strainer.

Place the second pan (with the liquid) on the cooker and bring to slow simmer, then add one pound of sugar and stir until dissolved.

Cool and refrigerate. Serve in a tall glass, poured over ice. A shot of good rum in the glass first is a delicious addition.

[wulf]

What kind of sorrel? I have buckler leaved sorrel, which thrives in my garden (although not with such abundance as you have). In small quanties, it works well raw, added to salads.

If you struggle to use all the sorrel you are producing, perhaps some of that bed could be turned over to other plants? I vaguely recall reading that consuming too much sorrel can be harmful because of the high acid content.

Wulf

[pskipper]

It contains oxalic acid which binds essential minerals, cooked the oxalic acid breaks down so it's only salads you need to be careful with.

[wulf]

Thanks for the chemistry! Since I mainly have it in salads, I'll have to watch out but I find that more than a few leaves in the mix tastes too strong anyway!

Wulf

[Thurston Garden]

Thanks all! Some inspiration for the weekend. We used to eat a lot of Lemon Sole and I never thought of adding sorrel to it!

Wulf if I recall correctly, it's Large French Sorrel. It looked like it was running to seed so I clipped it right down and it has come away again like a good one.

More ideas are welcome!

TG

[red]

we had sorrel as a veg for tea tonight

I cooked it loosely based on the way HFW describes when he serves it with a poached egg and toast...

so i picked a big colander full, tore it up - threw it into a frying pan with some butter.. it wilted down to a fraction of the size, stirred in some cream and done. its sharp of course.. and a little like having a serving of rhubarb with your food! (figures.. same family)

I thought it would be nice mixed with spinach too...

pskipper: ar you sure about the acide breaking down? just that as it still tastes acid.... or is it now a different acid?

gotta love sorrel.. tasty - perenial, easy...