Hogweed with Chilli-cheese Sauce is a modern British recipe for a classic vegetarian dish of common hogweed shoots cooked in vegetable stock that's served with a white sauce flavoured with Gouda cheese and chillies. The full recipe is presented here and I hope you enjoy this classic British version of: Hogweed with Chilli-cheese Sauce.
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Ingredients:
5 handfuls of common hogweed shoots
250ml vegetable stock
2 onions, finely chopped
2 tbsp oil for frying
2 garlic cloves, crushed
1 tsp hot chilli powder
freshly-ground black pepper, to taste
100g breadcrumbs
500ml milk
100g Gouda cheese
3 tbsp single cream
juice of 1 lemon
Method:
Chop the hogweed into small pieces then bring half the vegetable stock to a boil, add the hogweed and cook for about 12 minutes, or until tender.
In the meantime prepare the sauce. Heat the oil in a pan, add the onions and garlic and fry for about 4 minutes, or until just tender. Mix in the chilli powder, black pepper and then the breadcrumbs. Fry for about 2 minutes before adding the milk and bringing the mixture to a boil. Add the remainder of the vegetable stock and simmer for 10 minutes.
Sprinkle the cheese into the sauce mixture (add a little more milk if the sauce is too thick) then stir in the cream and bring the mixture back to a simmer (do not allow to boil). Take off the heat and stir in the lemon juice just as you are about to serve.
Drain the hogweed, arrange on a serving dish then pour over the sauce and serve.
