WATERCRESS is one of the oldest leaf vegetables known to man and has been used for its health-giving properties since the beginnings of modern medicine. Hippocrates, founder of the first ever hospital, on the Greek island of Kos, sited the institution deliberately near to springs where the plant grew wild so that his patients would be able to reap the benefits.
Modern science has revealed what the ancients knew, that watercress is a better source of vitamins A, C, B1, B6, K, E, iron, calcium, magnesium, manganese, zinc, and potassium than apples, broccoli, and tomatoes, and that by weight has more calcium t
han milk, more vitamin C than an orange and more absorbable iron than spinach.
A true superfood, it is native to Europe and central Asia – although it is grown in vast quantities in North America, where it has become invasive in the Great Lakes regions. The first commercial cultivation occurred at the turn of the 18th century along the banks of the River Ebbsfleet, in Kent. Today, Alresford, near Winchester, is considered to be the UK's watercress capital, but the plant is also widely grown in many of the southern counties, where the chalky, slightly acidic soil stimulates rapid growth.
When buying watercress, look for crisp leaves with deep, vibrant colour. There should be no signs of yellowing or wilting. It can be kept for up to five days in the fridge – in a plastic bag or with stems-down in a glass of water and covered with a plastic bag. Wash it well and shake it dry before using.
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8|| Watercress and carrot terrine 225g carrots, peeled and sliced; 1 clove garlic; 250ml water; ½ tsp lime peel, finely grated; 200g watercress; 1 tsp fresh tarragon, chopped; 2 tsp tarragon vinegar; 225g cream cheese, softened; 125ml sour cream; 2 eggs
Combine the carrots, garlic, water and salt in a saucepan and cook until tender. Drain and reserve the liquid.
Place the carrots and two tablespoons of the reserved liquid in a blender and process until smooth. Transfer the mixture to a bowl, then stir in the lime peel and set aside.
In a medium saucepan, combine the watercress, tarragon and remaining reserved liquid. Bring to the boil, then reduce the heat. Cover and cook for one minute and then drain, again reserving the liquid.
Place the watercress mixture and two tablespoons of the reserved liquid into a blender and process until it is smooth. Transfer to a bowl, stir in the tarragon vinegar and set aside for just now.
Line a 2lb loaf tin with foil, grease the sides and set aside. With an electric mixer, beat the cream cheese and sour cream in a small bowl until it is smooth. Add the eggs and beat until fully combined, then divide the mixture in half. Stir half of the cream cheese mixture into the carrot mixture and pour it into the prepared tin. Stir the other half of the cream cheese mixture into the watercress mixture and carefully pour over the carrot mixture already in the tin.
Cover the tin with foil and place in a baking dish filled with hot water to a depth of 2.5cm. Next place the dish in the oven (preheated to 175°C) and bake for 50 to 60 minutes, or until the centre is set.
Cool completely on a wire rack, then cover and keep refrigerated for 24 hours. To serve, invert the terrine on to a serving platter, remove the foil and cut it into equal slices.
||76|| Watercress and smoked haddock soup 750g potatoes; 250g onions; 100g butter; 350g smoked haddock; 250ml milk; 300g watercress; juice of ½ lemon
Melt 75g of the butter in a pan, then peel and dice the potatoes and onions and cook until the onions are soft. In a sauté pan, heat the milk and remaining butter and poach the fish for three minutes. Remove the fish and add the milk and 500ml of water to the potatoes and onions. Bring to a simmer and cook until the potatoes are soft, add watercress and remove from the heat.
Blend the soup to a smooth consistency, then add the lemon juice, salt and pepper and the flaked fish. Reheat gently before serving.
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4|| Watercress salsa verde 85 g watercress; 2 tbsp fresh basil, chopped; 1 garlic clove; 2 tbsp lemon juice; 2 tsp olive oil
Place everything in a food processor and blend with two tablespoons of water to a smooth paste. Season to taste and serve stirred through cooked pasta or boiled new potatoes.
4 Watercress lamb burgers 500g coarse-ground lamb shoulder; 2 tbsp watercress salsa verde; 1 tsp grated ginger
Make sure the ingredients are cold in the fridge before you start, then combine with your hands in a bowl. Form the mixture into six balls, then flatten with the heel of your hand to make patties about 2cm thick. Put on a board, cover loosely and chill again for an hour before using. Grill, barbecue or fry for about three minutes on each side for medium-rare burger.
5 Watercress cantaloupe salad with mint 120g watercress, snipped with scissors; 150g cantaloupe melon, sliced; 150g avocado, sliced; 80g red pepper, diced; 3g fresh mint, chopped; 20g mint and apple jelly; 8ml white wine vinegar; 45ml olive oil; 1 garlic clove, minced
Divide the watercress between two serving plates. Arrange half of the melon and half of the avocado in a circular pattern over the watercress on each plate. Sprinkle with diced red pepper and fresh mint. Mix together the mint jelly, wine vinegar, oil and garlic, then drizzle over the salads.
