Broad-Leaved Dock, Rice, Feta Cheese & Seaweed Recipe

While filming my friend Simone, we made a truly scrumptious broad-leaved dock recipe, consisting of wilted dock leaves, rice, feta and seaweed parcels. Many people will turn their noses up at this recipe, because traditionally, Dock in the UK tastes rather bitter.

However there is a secret to removing the bitterness, and it isn’t boiling the poor old plant in multiple changes of water. Oh no. Curious? Well, you’re going to have to wait for another article, where all will be revealed, and I explode the fallacy that if a plant is bitter it must, therefore, taste horrible and isn’t worthy of your attention.

Go on, step outside the box, and explore this delicious wild food recipe.

Ingredients

Hint: For best results cook over an open fire!

  • 2 largish young dock leaves per person
  • dulse seaweed
  • crumbled feta cheese
  • cooked brown rice
  • sunflower oil

Instructions

Step 1

Put your freshly harvested Dock leaves into a just boiled pan of water, until they have wilted.

Step 2

Dry your Dock leaves in a towel.

Step 3

Brush sunflower oil on both sides of your Dock leaves.

Step 4

With rib-side up, put a small amount of rice onto the Dock leaf, and sprinkle crumbled feta cheese and chopped Dulse seaweed onto the mix.

Step 5

Fold into parcels, by folding over the sides first, and then finishing by folding over the ends of the Dock leaf.

Step 6

Heat your frying pan using a small amount of oil until hot, then pop in your Dock parcels and fry gently until browned and cooked through. Don’t forget to regularly turn them to avoid burning!

Step 7

Serve as is on a plate, shells or even newspaper. Eat with hands. Repeat, eat with hands!

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