Galiano's Next Top Nettle 2017 Cooking Competition Winners

Galiano’s Next Top Nettle 2017 Winners

Category 1: Homestyle Cooking

1st Place
Nettle Scalloped Potatoes by Jeanne Erickson

2nd Place
Nettle Crepe by Tobias Scharvogel

Category 2: Avant-garde Cuisine

1st Place
Spring Lasagna by Jane Wolverton

2nd Place
Nettle Cashew Cheese Stuffed Dates by Pat Pilat

Category 3: Dan the Man Island Style

2nd Place
Nettle Sushi by Team 281

Congratulate them when you see them! Thanks so much to our dedicated judges, Shauna, Pat and Karen. Start thinking about your entry for next year now…

And the recipes:

Nettle Crepes
Tobias Scharvogel

1. I collected nettle, cooked it and cut it apart.
2. I made some Crêpes and put some of the nettles into the batter.
3. Nettle-sauce: garlic and at least two tablespoons magarine (oil/butter is also fine)...heat it up and put flour to it (to thicken it ) should not get brown, because it will get bitter especially the garlic....then put milk (also a bit cream ) into it, meanwhile whisk it...then put in the nettle and add salt pepper and some soup powder into it.
4. Filling: cut mushrooms and ham in little pieces and braise it ..when cold put some goat cheese into it.
5. Fill the crêpes with the filling and add the sauce...then roll it and cut it into slices (ca.5cm) 
6. On the top put some cheese 
7. Put it into the oven....finish

Nettle Cashew cheese stuffed dated wrapped in prosciutto
By Pat Pilat

medjool dates 

Stuffing (I double the recipe as it is easier to process)
1/2 cup raw cashews, soaked for at least 8 hours
1 clove garlic
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
1/4 tsp smoked paprika
1/4 tsp himalayan salt
1/4 tsp ground white pepper
nettles, blanched (squeeze out all the water) I use a lot
pinch of cayenne (optional)
1/2 cup chopped raw walnuts

Preheat oven to 375 degrees.  Line a rimmed baking sheet with parchment paper

If using big dates, cut in half and take out pit.  If using small dates, slit date and take out pit.  Must be able to create a pocket for the filling

Drain cashews and rinse
In food processor or blender, process the nuts until creamy, then add all the rest of the ingredients for the stuffing except the walnuts.  Process until well combined.  Next add the walnuts and pulse a few times until just incorporated.  You want the walnuts to remain chunky.

Stuff the dates with the stuffing
Wrap 1/3 of a slice of prosciutto around each date or half of date while trying to get the ends under the date. Set on parchment paper.
Bake for 12-15 minutes until the prosciutto starts to colour and gets slightly crispy.  Remove from oven, and allow to cool for a couple of minutes
Can keep in the refrigerator of 3-4 days

Nettle Scalloped Potatoes
Nettle Paste:
(an adaption of Alison’s Nesto recipe – thank you Alison!)
3 cups firmly packed stinging nettle leaves (no stems)
6 peeled garlic cloves
½ cup chopped parsley
1/2 cup walnut halves
2 tablespoons lemon juice
½ teaspoon lemon zest
2 tablespoons olive oil (or a little more if needed to keep things moving in the food processor)
¼ cup freshly grated parmesan cheese – omit for vegan version – it’s still delicious
¾ cup goat feta cheese – omit for vegan version
Salt and pepper to taste
Steam the stinging nettles until just softened, about four minutes, and then cool to room temperature.
Place garlic, parsley, salt, pepper, feta cheese, lemon zest and lemon juice in a food processor and pulse until well blended. Add the nettles and blend. While the blade is turning, slowly add olive oil. Mix in the parmesan and the paste is ready.

Thickly slice and parboil 8 medium to large russet potatoes (peeled if not organic) for 5-7 minutes until just starting to soften on the surface (fork should not be able to pierce potato) and set aside.

Thickly slice and sauté one large onion, in 1 tablespoon coconut oil until golden brown.

After the onion is sautéed, make the white sauce in the same pan with the onion drippings:

White Sauce
2 tablespoons butter
2 tablespoons tapioca starch – or white flour – or leave out the starch as the potatoes will thicken it on their own too
2 ½ cups of goat milk – substitute coconut milk for vegan version

Melt the butter, add 2 cups of milk and heat until bubbles form on the sides of the pan. Mix 2 tablespoons of tapioca starch with ½ cup of cold milk and add slowly to hot milk and heat until bubbling, stirring constantly until bubbly and thick. If using flour add to melted butter and simmer for one minute prior to adding the milk, stirring constantly until bubbly and thick. Add ½ of the nettle paste to the white sauce and stir until combined.

In an oven proof dish, layer 1/3 of the potatoes, ½ of the onions, 1/3 of the potatoes, ½ of the onions, ending with 1/3 of the potatoes. Pour the white sauce and nettle paste mixture over the potatoes and onions. The sauce should completely cover the potatoes, add more milk if needed. Dot the top of the potatoes with alternating teaspoons of the nettle paste and soft goat cheese (omit cheese for vegan version)

Bake at 350 degrees for 45 min to 1 hour or just until you can poke a fork through the center of the dish, all the way through. Cover the dish as needed to ensure that the top doesn’t get overly brown.