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Savoury Partridgeberry & Wild Nettle Bannock
Prep: 20 minutes (plus time to blanch nettles)
Cook: 25-30 minutes
Servings: 8 wedges
A Taste of the Subarctic
This is not your typical sweet bannock recipe. Here, we embrace the savoury side of the land with tangy partridgeberries and mineral-rich nettles, which taste like a cross between spinach and cucumber when cooked. This dense, flavourful bannock is sustenance food at its most delicious.
Materials
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh chives or green onions
- 1/2 cup blanched and chopped stinging nettle leaves (wear gloves when handling raw)
- 1/2 cup partridgeberries (lingonberries), fresh or frozen
- 1/4 cup melted butter or bacon fat
- 2/3 cup buttermilk
Preparation
- To prepare nettles: Wearing gloves, rinse the nettle leaves. Drop them into a pot of boiling water for 1-2 minutes to remove the sting. Immediately transfer to an ice bath, then squeeze out all excess water and chop finely.
- Preheat oven to 375°F (190°C). Grease a cast-iron skillet.
- In a large bowl, whisk together the whole wheat flour, baking powder, salt, pepper, and chives.
- Stir in the chopped nettles and the partridgeberries.
- In a separate small bowl, combine the melted butter/fat and buttermilk. Pour the wet ingredients into the dry ingredients and stir just until a sticky dough forms.
Cooking
- Scrape the dough into the greased cast-iron skillet and use wet hands to press it into an even circle.
- Score the top into 8 wedges with a knife.
- Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean and the top is firm and lightly browned.
- Let cool in the skillet for a few minutes before turning out.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.