Sunday, 9 September 2012
I know that autumn is here when the flowers have all fallen from the common mallow plants and the fruit, called 'cheeses' are still green and edible. These can be eaten raw and taste quite bland but mildly nutty. They can also be cooked and can be used instead of peas in just about any recipe.
Fowl Sauté with Common Mallow Cheese
left-over cold roast fowl (chicken, turkey, goose etc)
250g mallow cheeses
300ml weak stock
1/2 tbsp plain flour
1 tsp caster sugar
salt, freshly-ground black pepper and ground mace, to taste
Strip the meat from the fowl and cut into pieces then sprinkle with the salt, black pepper and mace. Melt the butter in a saucepan then add the seasoned fowl meat and fry until well browned. Scatter the flour over the top and stir in to form a smooth roux.
Slowly add the stock, stirring constantly to form a smooth sauce. Now add the peas, bring to a simmer and cook gently for about 20 minutes, or until the peas are tender. Add the sugar and take off the heat.
To serve, arrange the meat around the sides of the dish and the peas in a mound in the centre. As an alternate, you can substitute button mushrooms for the peas.
Find more Mrs Beeton Recipes Here and more Traditional Victorian Recipes Here.
This recipe is adapted from Mrs Beeton's recipe of 1861 for Fowl Sauté with Peas.
For more Common Mallow recipes see the Celtnet Common Mallow Information and Recipes page.
Posted by Dyfed Lloyd Evans at 14:22
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