Who cares about rocket? Who even cares about sorrel? Give me watercress, hot,peppery, native watercress!
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Who cares about rocket? Who even cares about sorrel? Give me watercress, hot,peppery, native watercress!
The beautiful villages and moors around Haworth that inspired the literary work of the Brontë sisters. Photography by Andrew Fowler.
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Lois Elsden 
Use over mushroom soup.
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Oh yes!!! Oh, very good idea!
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Hot, peppery? I had no idea watercress is like that. You’ve truly got me out to try it. Thank you! We get into such tired old habits with food (well, I do).
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Watercress is wonderful – very hot! It has a great flavour too… although I have not had a great success making watercress soup… nice enough, but not with that wonderful watercress flavour!
I went on a watercress soup diet once… it wasn’t very successful… maybe I would be better just going on a watercress diet!
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Watercress soup diet sounds horror – I mean, if watercress is peppery! Sounds like a lettuce leaf diet.
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The diet really was! I think the soup would be lovely once I found the right recipe! I used not to be very good at soup, but recently I’ve had more success, so maybe I should try again with watercress.
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I’ve got a lovely recipe for watercress and smoked fish tart somewhere. I’ll have to dig it out.
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Oooh, that sounds nice!!!
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Here it is.
Smoked Haddock and Watercress Tart
Ingredients
Pre-cooked flan case – I usually make about 4oz shortcrust pastry, ½fat to flour
300g undyed smoked haddock
300ml milk
1sprig thyme
1bayleaf
30g butter
1banana shallot,finely chopped
1 stick celery finely chopped
25g plain flour
2 eggs, beaten
1 bunch watercress, picked and finely chopped
2 tbsp grated cheddar
Method
Put haddock, milk, thyme and bayleaf in a pan and bring to the boil. Lower the heat and simmer for 10minutes.Remove the skin from the fish and flake the flesh. Reserve the milk.
Preheat the oven to 190ºC. Heat the butter in a frying pan, add the shallot and celery and cook until soft – don’t allow them to colour. Stir in the flour, cook for a few minutes, then add the reserved milk and stir until it thickens. Remove from heat and stir in the eggs, fish and watercress. Pour into the flan case and sprinkle cheese on top. Bake for 25-30 minutes. Leave to cool before turning out.
I think this tasres best lukewarm.
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Oh goodness… I’m salivating! This sounds simply yummy! Off to the shops tomorrow!
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