i Lead Recipes

Watercress (Nasturtium officinale) is a fast-growing, aquatic or semi-aquatic, perennial plant that is a native of Europe. It is known to be one of the oldest green vegetables eaten by man. It is an invasive species in the Great Lakes region where it was first sighted in 1847. The plant is a member of the Family Brassicaceae or cabbage family, botanically related to garden cress, mustard and the nasturtium — all notable for their peppery taste. In many local markets, the demand for watercress exceeds supply. This is partly due to the fact that cress leaves are unsuitable for distribution in dried form and can only be stored fresh or a short period. The green leaves and stems are excellent in sandwiches especially alongside egg.

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Chives are perennials easily distinguished by their growth in dense clumps, lack of well-formed bulbs, and ornamental quality violet flowers. The tubular leaves are 6 to 10 inches long. No other onion has such a wide geographical distribution as the chive and few species are more variable. The slender, tubular, hollow green leaves are used for garnish and seasoning for salads, soups and stews, being cut as needed. They are also used as ornamentals, either in the garden or in household pots, because of their attractive rose to violet flowers atop the uniform green clumps. Dried chives are increasing in popularity.

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Jicama is a tropical legume that produces an edible fleshy taproot. The above-ground part of the plant is a vigorous spreading prostrate vine which reaches several feet in diameter. Jicama is most commonly eaten in the fresh form. After peeling to remove the brown fibrous outer tissue, the crisp white fleshy portion can be sliced, diced, or cut into strips for use as a garnish, in salads, or with dips. It is frequently served as a snack sprinkled with lime or lemon juice and a dash of chili powder. Jicama remains crisp after boiling and serves as a textural substitute for water chestnuts. Jicama is similar to white potatoes in food value, but with slightly lower total food energy (calories). In the tropical production areas, the immature pods are sometimes cooked and eaten, but mature pods are said to be toxic.

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This stuffing goes well with Roast Pork, Turkey or Chicken. Roughly chop 1½ cups of raw cranberries and mix them in a saucepan with 3 or 4 tablespoons sugar, according to taste, 1/3 cup melted butter, 4 cups dried breadcrumbs, ½ teaspoon marjoram, 1 teaspoon salt, a big pinch each of black pepper, mace, thyme and dill, 2 tablespoons grated onion and 1 clove garlic, mashed. Mix well ansd stir constantly over a medium flame for 10 minutes. Let the mixture cool before stuffing the meat.

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Cook one cup of wild rice. Seperately melt ¼ cup butter and stir in one tablespoon each of grated onion, finely chopped parsley and green pepper and cook for 3 minutes. Add 225g thinly sliced fresh mushrooms (use stems and caps) and cook for 5 mins over a low heat, stirring often. Season with salt, pepper & a little nutmeg and stir in the cooked rice. Mould in timbales or serve as a garnish for a game serving dish. This dish goes well with any game dish, whether the game be feathered or furred.

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