Battered Alexanders Shoots RecipeOrigin: English Period: Traditional |
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This is a traditional English recipe for cooking battered alexanders shoots. The best part of the alexanders plant is the leaf stem. If you can, cut the leaf stems near the base of the plant. Choose the thick ones that have been partially blanched by the surrounding grass or the leaves of the parent plant. Ingredients:
400g alexanders shoots 
Battered Alexanders Shoots Preparation:Method:Alexanders are best picked just before the flowers open. Cut the shoots as close to the ground as you can then strip off the leaves and trim into asparagus-sized lengths (about 6cm long). Peel the stems with a knife (exactly as you would rhubarb) then bring a pan of lightly-salted water to a boil, add the alexanders and cook for about 7 minutes, or until tender. Drain and set aside. Heat a deep fat fryer to 190°C and as you're waiting for the oil to heat up form the batter. Mix the egg with the wine then sift in the flour and stir (the batter should be lumpy with still discernible traces of flour). Have a plate of flour nearby and toss the cooked alexanders in this. Dust-off the excess then drop into the batter. Immediately drop the battered alexanders into the hot oil and fry for two minutes. Drain and place in a kitchen paper-lined bowl. Cook in small batches so the oil does not become too cold and serve immediately with the béchamel sauce. |
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