Chives

There are finally signs of spring around, we had a few days of sunshine, the cherry blossom in next doors garden looks amazing and the bulbs have really come into their own.

The herbs I have in pots and planted last year have also woken up, particularly the chives. Last year I had a real issue with slugs eating them but I spread some egg shell around and have been more attentive in my slug hunts so touch wood I haven’t had any issues this year and they are looking great. Other than trying to keep the slugs at bay I have done absolutely nothing to look after them, they are so easy!

There have been some pretty major advances on the garden front, Dad and Joel took out the lower branches of the Oak tree allowing loads more light into the bottom of the garden. I now have two raised veg beds and we have been digging out two large flower borders from the grass including making a circular area of slate chippings in the middle of the border ready for a bench. We’ve started the planting in the borders but have some way to go – a few key things are thyme and alpine strawberries to provide ground cover, Philadelphus  for scent, a clematis to joining the climbing rose we inherited and plenty of others including a whole host of herbs around the seating area. Ill pop a few pictures at the bottom if anyone is interested.

Back to the food…Chives are such a lovely flavour, fresh and a little oniony but not overpowering. I think they get used too much as a garnish, chopped and scattered over any dish without much thought to their value as an ingredient. I tend to use them when I want that savoury onion-y flavour but with more subtlety than spring onion,  perfect in a creamy salad dressing or with white fish. I wanted to make something where they were one of the main flavours and I love a savoury scone in fact I would much rather have a savoury scone than a sweet with jam and clotted cream. I judge a coffee shop or cafe on the quality of their cheese scone – Joel does this with Victoria sandwiches (although he isn’t exactly fussy). Soup and a scone is hard to beat as a lunch combination in my book.

Chive and Feta Mini Scones

Makes 14 Mini Scones

  • 100g wholemeal plain flour
  • 75g of white plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 35g butter
  • 1 large egg
  • 2 tbsp milk
  • Salt and Papper
  • 150g feta – crumbles into chunks
  • 3 tbsp chopped chives

 

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Pre heat the oven to 175 degrees. Combine the flours, baking powder and bicarbonate of soda in a mixing bowl. Rub the butter in to make a fine sand like texture. Add the feta and chopped chives, a pinch of salt and grind of black pepper.

Whisk the egg in a separate bowl and add to the flour (holding back a teaspoons worth), combine with a little milk until it just comes together as a dough – you dont want it too wet and you dont want to overwork it of the scones will be dense.

On a floured surface, roll (or just pat out) to a thickness of about 2 cm. Cut out using a small circular cutter and place on a lined baking sheet.  Brush the top of each scone with the remaining egg.

Bake in the middle of the oven for 12 mins.

There is no reason you couldn’t make these as big scones and cook for longer, I just like the little mini ones!

We ate ours with a spring green soup.

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Jerusalem Artichokes

When the vegetable box came a couple of weeks ago and in with my cabbage, mushrooms, apples etc was a brown paper bag of knobolly strange little vegetables I’ll be honest I wasn’t sure what to do with them. I have eaten Jerusalem Artichokes before however it’s always been in the form of a mash or puree or soup – in other words mushy! Don’t get me wrong I like a break for my teeth once in a while and I love mash but I was keen to try something different. I used their earthy nutty flavour as a guide and combined with some smoky bacon and Rosemary as well as a fresh hit of lemon to make a nice simple side dish.

The Jerusalem Artichokes is earthy and nutty like a globe artichoke, but is not related to them, in fact it’s a type of sunflower which having googled what their flowers look like you can instantly see – I am definitely going to consider growing them as apparently they are super easy to grow – let me know if anyone has any experience of growing them?

The garden is progressing slowly, weighing it up against working on the house (the house won this bank holiday – the plus side being the whole of downstairs has now been decorated!) but we had some sunshine last Sunday so we dug two vegetable patches out of the lawn and I traipsed up and down the side of the house with barrow loads of compost, we now have what very much looks like two lined up graves in the garden. Hopefully when we use some wood to make them into raised beds they will look less grave-y – fingers crossed. We also laid out lots of string for beds and paths so we have a pretty good idea of what it will all look like. Dad is coming up next weekend and bringing his fancy new chainsaw to help us cut down a couple of the oak tree branches to raise the canopy and let a bit more light into the bottom of the garden and I’ll get to grill mum on ideas for planting. Holding out for a few sunnier, or at least not rainy days so we can get to work on it.

Anyway enough garden rambling back to the vegetables..

 Earthy Jerusalem Artichokes

Serves four as a side dish

  • 8 medium Jerusalem Artichokes
  • 1 lemon – zested and juiced.
  • 5 Rashes of smoky streaky bacon
  • 1 tbsp butter
  • 1 tbsp of finely chopped Rosemary
  • Optional delicious extra – a few drops of truffle oil

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The artichokes will go brown if peeled and left out so first of all fill a mixing bowl with cold water and add the juice of the lemon to the water – as you peel each artichoke pop them straight into the lemony water. Once they are all peeled chop into small wedges.

Drain the wedges from the lemon water and add to a shallow frying pan on a medium heat, add a mug full of water to the pan and cover with a lid or tin foil – this allows them to part steam part boil in the pan. Once you can hear the water simmering leave over a low to medium heat for fifteen minutes by which time the artichoke wedges should have softened but still retain their shape.

Whilst the artichokes are cooking fry or grill the bacon until it is nice and crispy, set aside to cool then slice into thin strips.

Remove the lid of the pan turn up to a medium heat and allow any remaining water to evaporate off then add the butter, rosemary, half of the lemon zest as well as a good pinch of salt and pepper. Sautee for around 5 minutes so all the flavours can combine and the artichokes can turn golden brown.

Serve with the remaining lemon zesty and for a real treat a few drops of truffle oil.