Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 chicken bouillon cube
125 ml water, hot
15 ml corn starch
25 ml oil
750 ml fiddleheads
1 lg onion, sliced
1 cl garlic, minced
125 ml mushroom, sliced
1 md tomato, sliced
25 ml pimiento, chopped
125 ml ham, sliced into strips
2 ml thyme
salt and pepper
In a small bowl dissolve bouillon cube in hot water. Add corn
starch; stir well and set aside. Heat oil in large skillet; stir-fry
fiddleheads for about 2 minutes. Add onion, garlic, mushrooms,
tomato, pimento, ham, thyme, salt and pepper and continue cooking for
2-3 minutes longer. Give corn starch mixture a quick stir to
recombine and pour into pan. Stir for a few seconds until vegetables
are coated with a light, clear glaze. Adjust seasoning, if
necessary. Remove from heat.
For choux paste, preheat oven to 220 C. Place water in small
saucepan and bring to boil. Add butter. Remove from heat and add
flour all at once. Stir over medium heat until mixture forms a mass
that leaves the sides of the pan and moves freely with the spoon; do
not overcook. Cool slightly; add unbeaten eggs, one at a time,
stirring until smooth after each egg is added; beat until mixture is
glossy. Blend in 125 ml cheddar cheese. Drop paste by spoonfuls,
placing mounds side-by-side around a 3 L rectangular baking pan. With
a spatula, smooth mounds into a continuous strand, 5 cm wide and 2.5
cm high. Place vegetable mixture in center of pan and sprinkle top
with remaining cheddar cheese. Cook 30 minutes. Serve at once.
