Nettled?

Nettle soups:

Irish -
Ingredients :

1 pt Nettle tops
1 oz Butter
1 oz Oatmeal
10 fl oz Water, stock or milk
1 x Salt and pepper

Method :

* Wash the young nettle tops in several changes of cold water, WEARING RUBBER GLOVES!!!! Chop finely, or mince. Melt butter in pot. Sprinkle in oatmeal and fry until golden brown. Stir in water, stock or milk. Bring to the boil, stirring constantly. Add the nettles, salt and pepper.
* Bring to the boil. Lower heat and simmer for 30 to 45 minutes.
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Swedish -

2 lt young tender nettles
1 1/4 x beef boulillon
3 tbl flour
2 tbl margarine or butter
salt
white pepper
1 tsp chervil
finely chopped chives

Method :

* Rinse the nettles well and cook in the bouillon till tender.
* Strain and chop or grind the nettles finely.
* Return the nettles and cooking liquid to the kettle; bring to a boil.
* Stir together the flour and margarine or butter add to the soup.
* Let cook for a few minutes.
* Season the soup to taste with salt pepper pounded chervil and chives.
* Serve with hardboiled eggs cut in half or poached eggs.

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Pastas and risottos:

Risotto with herbs -

Ingredients
30-40 nettle tops
plus some of the following (or use garden herbs such as parsley, tarragon and chives):
small bunch wild chervil
small bunch wild chives
small bunch yellow rocket leaves
few wild garlic leaves
1 small onion or 2 shallots, chopped very finely
50g/2oz butter
200g/7oz arborio rice
500ml/17fl oz chicken, veal or vegetable stock
1 wine glass white wine
salt and black pepper

Method
1. Blanch the nettles in boiling water for two minutes, then drain, squeeze dry, and chop finely. Wash and finely chop the other hedgerow herbs.
2. Bring the stock to simmering point on a low heat. In a separate, fairly heavy-based saucepan sweat the onion or shallot in the butter for a few minutes until soft but not coloured. Add the rice and cook for a further few minutes.
3. Add a ladle of the hot stock and allow to come to a gentle simmer. Cook the rice until almost all the liquid has been absorbed, stirring occasionally to make sure the risotto does not catch on the bottom of the pan.
4. Continue to add the liquid by degrees, incorporating the wine towards the end of the cooking, until the liquid is all absorbed, the risotto is creamy, and the individual rice grains tender with just a hint of chalkiness in the middle.
5. Stir the chopped nettles and herbs into the risotto, which should become a beautiful pale green, flecked with tiny pieces of herb. Season to taste with salt and pepper.
6. The risotto should be served not piping hot, but tiede, with a sprinkling of chopped fresh herbs and a trickle of olive oil on each portion. parmesan cheese is not required.

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risotto with chesnuts -

Ingredients
2 pints nettles (measured when picked), loosely packed
8 tbsp unsalted butter
approx. 1 litre vegetable or light chicken stock
2 shallots, finely diced
fresh herbs (parsley, thyme, bay)
200g/7¼oz arborio rice
250ml/8¾fl oz dry white wine
230g/8oz peeled chestnuts, chopped in half
lemon juice
2oz fresh parmesan, finely grated, to serve

Method
1. Wash the nettles in a large bowl, allowing any debris to drop to the bottom. Pick out any thick or tough stems. Do not be concerned that the washing water is peaty brown, this is normal.
2. To cook the nettles, heat one tablespoon of butter in a large pan over a high heat and drop in the leaves. Allow them to wilt and cook until they are tender.
3. Strain through a sieve, catching any liquid in a bowl. Squeeze the nettles and remove to a board, chopping them roughly. Set aside in a cool place while you make the risotto.
4. Heat the stock in a pan. Melt half the remaining butter in a large heavy pan, adding the shallots and stirring to soften them. Add two bay leaves and a teaspoon of chopped fresh thyme. Cook the shallots until they are tender and clear, then add the rice, stirring to allow all of the rice to be coated with some of the fat.
5. Add the wine and stir. While the wine is being absorbed, turn the heat to a medium simmer. Add ladlefuls of stock - two at first, and allow each addition to be absorbed. When two thirds of the stock is absorbed, add the chopped nettles and allow them to continue cooking in the rice. At this stage, add the chestnuts - they will break down slightly in the pan.
6. When most of the stock is absorbed, check the rice - it ought to be just cooked, the sauce still emulsified. Season to taste with salt and black pepper. Add the remaining butter and the parmesan, and serve with a sprinkle of lemon juice and a little freshly chopped parsley.

Can this forum support two nettle threads?

Perhaps we should expand the topic to "eat the weeds". I have a dandelion pesto recipe I will post when I'm not so tired.

If the other one is Gus', yes.