Chicken with Fiddlehead Greens and Roasted Red Peppers (Serves 2)

Ingredients

1/2 cup NorCliff Fiddlehead Greens
1/2 tbsp. Olive Oil
1/2 tbsp. Butter
1/2 lb. Boneless chicken breasts, cut into
1/2 inch strips
2 tbsp. Finely chopped shallots
1/4 cup White wine
1 Small roasted red pepper, cut into
1/4 inch strips
1/4 cup Heavy cream
1 Salt to taste

Instructions:

1. Rinse NorCliff Fiddlehead Greens and cut off brown stems.
2. Cook for 4 minutes in lightly salted, rapidly boiling water.
3. Drain and cool under cold running water and drain well.
4. Heat the olive oil along with the butter in a sauté pan over moderately high heat.
5. When butter begins to brown, add the chicken and cook for 2 minutes, stirring constantly. Chickens strips should be mostly opaque.
6. Lower heat to medium, add the shallots and cook for 2 more minutes.
7. Raises heat to high and add the white wine.
8. Cook until it has almost completely evaporated.
9. Add NorCliff Fiddlehead Greens, roasted pepper and heavy cream.
10. Cook for 5 minutes, until vegetables are heated through and the cream barely clings to the chicken.
11. Add salt and white pepper to taste.

Fiddlehead Greens Fritters (Makes approximately 48 fritters)

Ingredients

1 cup All purpose flour
1 Oil for deep frying
1/2 lb. NorCliff Fiddlehead Greens
1/4 tsp. Salt
1 cup Beer or water
1 tbsp. Vegetable oil
2 Egg whites
Garnishes Lemon wedges & Lemon mayonnaise

Instructions:

1. Clean NorCliff Fiddlehead Greens and blanch in a large pot of boiling water for 2 minutes.
2. Rinse under cold running water, dry and set aside.
3. In a medium sized bowl, stir together salt, flour, beer and oil until blended.
4. Let stand at room temperature for at least one hour.
5. Just before cooking, beat egg whites until stiff peaks form and fold gently into batter.
6. In a saucepan, wok or deep fryer, pour oil to depth of 2 inches.
7. Heat oil to 375 degrees (190 Celsius)
8. Coat NorCliff Fiddlehead Greens lightly with flour, then dip into batter.
9. Carefully lower into hot oil and fry for 1 to 2 minutes until golden.
10. As fritters are cooked, transfer to paper-towel lined ovenproof dish and keep warm at 200 degrees in the oven.
11. Garnish fritters with lemon wedges and serve as soon as possible.

Fiddlehead Greens Quiche (Serves 6)

Ingredients

1 Pie Shell, cooked
10ml Flour
3 Eggs
250ml Cooked NorCliff Fiddlehead Greens
250ml Chopped fresh mushrooms
250ml Grated cheddar cheese
25ml Green onions
150ml Milk
3 Crisp, cooked bacon
Salt, pepper & paprika to taste

Instructions:

1. Sprinkle pie-shell with flour.
2. Beat eggs.
3. Add NorCliff Fiddlehead Greens, milk, cheese, mushrooms, green onions and seasonings and pour into pie shell.
4. Top with crumbled bacon.
5. Bake at 190 degrees for 30-45 minutes until top is golden brown.

Fiddlehead Greens Parmesan (Serves 6)

Ingredients

1.5lb/750g NorCliff Fiddlehead Greens
1/4 cup/50ml Butter
1/4 cup/50ml Flour
1.5 cups/375ml Chicken Broth
1/2 tsp./2ml Lemon Juice
1/4 cup/50ml Grated Parmesan cheese

Instructions:

1. Drop NorCliff Fiddlehead Greens into salted boiling water, reduce heat and simmer 8 minutes.
2. Drain and set aside.
3. Melt butter over medium-low heat and blend in flour.
4. Gradually add chicken broth and lemon juice.
5. Stir and simmer until thickened, while stirring in 1/2 of the Parmesan cheese.
6. Alternately layer NorCliff Fiddlehead Greens and sauce in a lightly greased 1L/1 Quart casserole dish, ending with sauce.
7. Sprinkle the remaining cheese and broil 4 inches from heat until the cheese is golden.
8. Enjoy!

Garlic Flavoured Fiddlehead Greens

Ingredients

1 lb. NorCliff Fiddlehead Greens
1/4 cup Butter
6 cloves Garlic, finely chopped
2 Finely chopped shallots
1 tbsp. Granulated sugar
1 tbsp. Soya sauce
3 tbsp. White wine

Instructions:

1. Steam NorCliff Fiddlehead Greens until tender.
2. Heat butter in heavy frying pan and sauté garlic and shallots until softened.
3. Blend in soya sauce, sugar and white wine.
4. Add steamed NorCliff Fiddlehead Greens, turning to coat them well in the sauce.
5. Serve at once.

Soufflé with Fiddlehead Greens (Serves 8)

Ingredients

2 tbsp. Butter
2 tbsp. Flour
3/4 cup Hot milk
1/2 tsp. Salt
1 Dash of Cayenne
1/2 lb. Yellow cheese
4 Separated eggs
1-1 1/2 Qt. NorCliff Fiddlehead Greens

Instructions:

1. Combine butter, flour, milk, salt and cayenne.
2. Cook over low heat until thickened and smooth. Add cheese and stir until melted.
3. Add beaten egg yolk and cool.
4. Fold in stiffly beaten egg whites.
5. Arrange NorCliff Fiddlehead Greens in casserole dish and add cheese mixture.
6. Bake at 350 degrees for 30 minutes.

Steamed Fiddlehead Greens with Horseradish Scallion Sauce

Ingredients

1 pound NorCliff Fiddlehead Greens, cleaned
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
2 teaspoons Dijon-style mustard
1 tablespoon drained bottled horseradish, or to taste
3 tablespoons finely chopped scallion green

Instructions:

1. In a steamer set over boiling water steam the NorCliff Fiddlehead Greens for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain.
2. In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the NorCliff Fiddlehead Greens topped with the sauce.

Stir-Fried Sesame Fiddlehead Greens (Serves 4)

Ingredients

2 tbsp. Vegetable or peanut oil
2 tbsp. Sesame seeds
8 oz. Fresh NorCliff Fiddlehead Greens OR 10 oz. Frozen NorCliff Fiddlehead Greens
1/2 tsp. Salt
1/2 tsp. Granulated sugar

Instructions:

1. In a wok or a large skillet, heat oil, adding sesame seeds and stir-fry for 1 minute.
2. Add NorCliff Fiddlehead Greens and salt and stir-fry for 2 minutes until NorCliff Fiddlehead Greens are tender-crisp.
3. Sprinkle with sugar and serve immediately.

Sweet and Sour Fiddlehead Greens (Serves 4)

Ingredients

1 lb. NorCliff Fiddlehead Greens
2 tbsp. Water
2 tbsp. Brown Sugar
2 tbsp. White vinegar
1 1/2 tbsp. Lemon juice
1 tbsp. Salad oil
1 Salt and pepper to taste

Instructions:

1. Cook NorCliff Fiddlehead Greens in boiling water for 12-15 minutes until tender
2. Combine all other ingredients in a saucepan and bring to a boil. Simmer for 1 minute, stirring constantly.
3. Drain NorCliff Fiddlehead Greens and place in a serving dish.
4. Pour sauce over them to taste and serve at once.

Yankee Fiddlehead Greens Quiche (Serves 8)

Ingredients

4 Eggs
1 cup Milk
1 cup Chopped, cooked NorCliff Fiddlehead Greens
2 tbsp. Chopped, cooked leeks (sauté until soft)
1 to 2 tbsp. Chopped parsley
1 cup Shredded cheddar cheese
Salt to taste
1 9" pie shell, unbaked
8 Whole, cooked NorCliff Fiddlehead Greens for garnishing

Instructions:

1. Preheat oven to 425 degrees.
2. Cover pie shell with greased foil and weigh down with beans.
3. Bake 5 minutes and remove to a cooling rack.
4. Turn heat down to 350 degrees.
5. Beat the eggs with the milk until blended.
6. Fold in the chopped NorCliff Fiddlehead Greens, leeks, parsley and 1/2 the grated cheese.
7. Garnish with the whole NorCliff Fiddlehead Greens.
8. Bake in 350-degree oven for 40 minutes or until set.
9. Let rest 10 minutes before serving.

For more information, contact our head office:
NorCliff Farms Inc.
888 Barrick Rd., Port Colborne, Ontario, L3K 6H2
Tel.: 905-835-0808 | Fax: 905-835-9875
E-mail: sales@norcliff.com
Website: www.norcliff.com

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