Culinary recipes for fern bracken, salads and side dishes from fern, preservation of fern.

Modern ferns are the largest group of spore plants. There are about 300 genera and more than 10,000 species of fern. They are widespread throughout the globe. Ferns are found in forests in the lower and upper tiers, on the branches and trunks of large trees – as epiphytes, in clefts of rocks, in swamps, in rivers and lakes, on the walls of urban houses, on agricultural lands like weeds, along roadsides. 

Fern bracken. Culinary recipes for fern orlyak ordinary, salads and side dishes from fern, conservation of fern.

Orlyak is an ordinary species of perennial herbaceous fern plants. On the curved edge of the leaf and on the longitudinal covered row of sporangia, it is easily distinguishable from other ferns of our flora. This is one of the most common and large ferns..

Habitat bright forest. Both conifers, as a rule, on sandy soil in pine forests, and deciduous, especially birch forests. Forest edges, open elevated places, bushes. Prefers light and poor soils. Sometimes found on limestone.

It can form continuous thickets over a large area. Often dominates the grass cover. Deep-lying rhizomes and the ability for rapid vegetative propagation allow the bracken to develop felling and burning, abandoned fields, plantations and pastures.

Fern shoots contain vitamins riboflavin, carotene, tocopherol, nicotinic acid. Of the trace elements, bracken fern is especially rich in iodine, potassium, calcium, magnesium, manganese, copper, sodium, nickel, sulfur and phosphorus..

Culinary recipes from fern bracken.

Ferns can be eaten only after cooking. And not only because they are bitter, but also because they contain thiaminase – a toxic substance. But, the poison can be completely neutralized by boiling. After which the water needs to be drained, and the fern should be fried or stewed.

Salting fern shoots.

For salting, fern shoots need to be boiled in a large amount of water for 10-12 minutes. To taste, fern shoots resemble fried porcini mushrooms..

Vietnamese Fern Soup.

Chicken breast – 2-3 pieces + canned fern (you need a bracken, because it is softer than ordinary fern and has a mushroom flavor) – about 200 g + boiled honey mushrooms or about 200 g + sprouted soybeans in their own juice – 100-150 g + chili pepper 1 pc + vegetables and roots for the broth (onions, carrots, parsley, etc.) + salt, pepper – to taste.

Boil the broth from chicken breasts, chili peppers and vegetables. Strain, remove the meat and cut into small cubes. Drain the canned fern and mushrooms. Put soybeans in a pot with broth and boil a little. Salt and add ground pepper (optional). Add mushrooms, fern and chicken to the soup. Boil.

Fern stew.

Fern 1 pc + onion 1 pc + carrot 3 pc + tomato paste 2 tbsp. l + salt + bitter red pepper + spices to taste + vegetable oil (for frying). Rinse young fern. Boil in water: after boiling for 10 minutes. Make sure that it is not digested, as it will turn into porridge. Then cool. Slice. Fry carrots, onions. Connect with fern. Stew until moisture evaporates. Add tomato paste, salt, spices.

Hot toast with fern.

300 g of fern + 1 egg + 1 glass of milk + 50 g of mayonnaise + 100 g of cheese + 50 g of butter + 10 pieces of white bread. Fry the fern in oil and mix with mayonnaise. Grate the cheese. Beat the egg with milk and dip the slices of bread into this mixture. Spread a mixture of fern with mayonnaise on them. Sprinkle with grated cheese, put on a greased baking sheet and bake until golden brown.

Fern with squid (chicken, beef).

These dishes are cooked about the same. Cut squid fillet (chicken or any other meat) into small cubes. Fry them with onions in boiling vegetable oil. In the dish where the meat was fried, add a little broth or water and simmer everything over low heat. Add grated carrots (and bouillon cube, if any). Then mix the stew with the prepared fern. Add soy sauce and a little chopped garlic. Soy sauce can be mixed with sour cream.

Pork Braised Fern.

Rinse salted fern several times. Pour cold water and bring to a boil. Drain the water. Rinse the fern. Repeat 5-6 times. In vegetable oil, fry pork without fat, cut into strips (length 5-6 cm). Add chopped onion. Fry until tender. Fern, with the last warming, cook for 5-6 minutes until soft. Drain the water. Combine with fried pork and onions. Add chopped garlic, sauce, red hot pepper, salt to taste. Cool.

Cutlets with fern.

Meat 160 g. + Fat 10 g. + Onion 25 g. + Egg 25 g. + Butter 10 g. + Fern salad 30 g. Grind low-fat pork through a meat grinder. Add finely chopped onions, pepper, salt to the minced meat. Shaped the tortillas and lay the filling on it: chopped fern, egg, onion, tomato paste, garlic, spices. Connect the edges of the minced meat cakes. Bread in flour, then in white breading (white finely ground bread). They give an oval shape. Fry in a large amount of fat, until the patties rise to the surface of the fat. Pour butter on each cutlet.

Fried fern.

Fry boiled fern in sunflower oil or margarine. Do not overcook. Brown the breadcrumbs on a dry frying pan until golden brown and sprinkle on top. If desired, you can cook with meat, rice and so on..

Fern in dough.

For the test: 2 eggs + 1 cup flour + 1.5 tbsp. vegetable oil + 3/4 cup of beer. Sift flour into a bowl and mix with the yolks. Pour in beer and oil gradually. Beat the whites in the foam, introduce into the dough, mixing from the bottom up. Dip the fern into flour, then into the dough. Fry in very hot fat until golden brown.

Fern salad.

250 g of salted or dried fern + 400 g of meat + 100 g of onions + 30 g of garlic + 50 g of soy sauce + 20 g of dried cilantro + 100-120 g of vegetable oil + 25 g of red ground pepper + 15 g of black pepper. Soak salted fern in cold water for 12 hours. Dried – 22 hours. Go through it. Cut off coarsened parts. Cut stems 3-5 cm long and boil for 25-30 minutes. Fry finely chopped meat and onions in oil. Stir with fern, adding spices (soy sauce, salt, pepper, garlic). Stew for 10-15 minutes.

Korean salad with fern.

100 g canned corn + 100 g fried onions + 100 g rye crackers + 100 g any grated cheese + 100 g finely chopped fried beef or veal + 100 g Korean carrots + 100 g fern. For the sauce: mayonnaise, sour cream, grated garlic. Mix all. The sauce is made from mayonnaise, sour cream and grated garlic.

Korean Fern Salad.

Soak fern (dried or salted) for 10 hours, periodically changing water. Then boil it for 5-10 minutes. Cut onion into rings and lightly fry it in vegetable oil. Add the fern to the onion and fry over low heat. At the end of frying, add soy sauce, salt to taste, sesame seed (if any). Cool.

Fern and Chicken Salad.

150 g chicken fillet + 100 g fern + lettuce + parsley + dill + green onions + soy sauce + salt. Boil chicken fillet in salted water. Boil chopped fern in the same broth. Cool the chicken fillet and cut it into cubes. Tear with your hands and add lettuce, finely chopped greens, fern. Drizzle with soy sauce. Mix.

Fern salad.

Fern leaves 1 bunch + onion 1 pc + garlic 4 cloves + carrots 1 pc + soy sauce 100 gr + vegetable oil 5 tbsp + salt and pepper to taste. Soak fern in water. Cut in small pieces. Onion cut into half rings. Chop the carrots and add vegetable oil. Add fern and simmer for 5-10 minutes. Add soy sauce with grated garlic and mix. Let it brew for 3 hours.

Fern salad.

Fern 300 g + onion 20 g + tomato paste (sauce) 30 g + garlic and other spices to taste. Fry finely chopped fern shoots in vegetable oil. Separately fry chopped onion rings. To mix. Add tomato paste or sauce, garlic, pepper (you can adjika). Cool.

Salting of bracken fern.

Orlyak – 1 kg + salt (coarse grinding for the first salting and 100 grams per 1 liter for the second and third). Pour a layer of salt at the bottom of glass, ceramic or wooden dishes. On the salt put a layer of fern, a layer of salt – a layer of fern and so on. Pour the remaining salt with a thick layer on top. Leave under oppression in a cool place.

After 3 weeks, drain the brine and repeat the procedure with less salt (100 g per 1 kg of fern). Survive under oppression for another 3 weeks. For the third salting, prepare in advance a brine: 100 g of salt per 1 liter of water. Drain the old pickle and pour a new one instead. Hold for another 3 weeks. Before use, boil the salted fern in water 1-2 times to remove excess salt.

Canned fern.

Fold the boiled fern tightly in sterilized containers. Pour boiling salt solution (15 g / l.). Roll up.

Fern filling.

2-3 cups of fern + 1 onion head + 2 tbsp. flour + 2 tbsp butter + 0.5 cups of milk or sour cream. Finely chop the onion and fry in oil until light golden brown. Put fern, fry with onions for another 3-5 minutes. Sprinkle with flour. Mix. Pour in milk or sour cream, allow to boil so that the mass thickens. Ready-made stuffing to use for pancakes or pies.

Fern Appetizer and Gravy.

You can use it as a separate hot or cold snack, as well as gravy for the main dishes. 200-300 g of salty fern + 1 small onion + 1-2 tablespoons of tomato paste + 1-2 tablespoons of sunflower oil. Boil fresh fern in boiling salt water for 5-10 minutes (you can use salted or dried).

Salt fern should be soaked during the day, periodically changing the water, until the salt disappears completely. You can put salty fern under running water, then the process will go much faster. Soak dried fern in water for a day, periodically changing water in order to get rid of bitterness.

Slice. Lightly fry in sunflower oil. Add chopped onions and fry a little more. Add tomato paste. Add some hot water. Stir and simmer until tender -10-15 minutes. As a gravy, this dish goes well with cutlets and mashed potatoes.

Based on the book Survival beyond the threshold of civilization.
Nagorsky S.V..

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