Onion Weed

OnionWeed

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

When we bought our house, the garden was infested with two pesky bulbs: onion weed and oxalis. For the past eight years I have been waging war against both. I’m not one to concede defeat easily but let’s just say I have resorted to eating them both as some sort of moral victory.

In summer, after the onion weed plants die back, the problem may appear to have disappeared, but those pesky bulbs are lying in wait. This is the time to dig them up, but don’t throw them away, pickle them for mini pickled onions. For best results soak them in water first and rub off the papery skins. In the springtime though you can use the onion weed’s long leaves as you would spring onion for a mild onion flavour in stir fries, or in a pesto or salsa verde. Include the flowers in salads as a pretty and delicious addition.

Cheese and Onion Weed Pies

The classic combination of cheese and onion makes these little pies a winner. And your guests will have no idea you are feeding them and weeding the garden in one go!

PASTRY

1 cup flour pinch salt 100g butter, cold ¹/³ cup sour cream

FILLING

1 cup ricotta 2 cups cheese, grated (I used a combination of Meyer Vintage, Gouda, Parmesan and Clevedon Buffalo curd) ½ tsp salt 1 egg ½–¾ cup onion weed, finely chopped To make the pastry, place the flour, salt and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add the sour cream and allow the dough to form a ball. Allow the pastry to rest in the fridge for at least half an hour.

Roll the pastry out as thinly as possible and cut out 12 rounds about 100mm in size. Place these in a greased muffin tin and fill with the onion weed ricotta mix which you can make by mixing all the filling ingredients together in a bowl.

Bake in a 180°C oven for 25–35 minutes or until golden.

Onion Weed Butter

Finely chop onion weed leaves and mix into softened butter as you would garlic for garlic butter. It's delicious spread on French bread and baked like garlic bread, or over fish.

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Pork and Onion Weed Dumplings

In these addictive dumplings the traditional spring onion has been replaced with onion weed. If your garden is lucky enough to be onion weed free and you don’t fancy a forage in local parks you can naturally use spring onions.

500g pork mince 1 egg 2 tsp ginger, finely grated ½ cup onion weed, finely chopped 3 tbsp rice wine vinegar 2 tbsp dark soy sauce 1 tsp garlic powder (get this at Vetro) pinch of salt 50 dumpling wrappers vegetable oil boiling water

DIPPING SAUCE

¼ cup of Chinese black vinegar (Chinkiang vinegar) 2 tbsp chilli oil and seeds 2 tbsp soy sauce 1 tsp sesame oil extra chopped onion weed or onion weed flowers for garnish

In a bowl, combine the pork mince, egg, ginger, onion weed and rice wine vinegar, soy sauce, garlic powder and salt. Take a heaped teaspoon of pork mince and place in the centre of your dumpling wrapper. Wet your pastry brush and brush the edges of one half of the dumpling wrapper. Gently fold the dumpling wrapper over and crimp the edges together to make a seal making sure any air bubbles are forced out as you do this. Place each dumpling on a tray lined with baking paper. Combine the ingredients for the dipping sauce and set both aside.

In a frypan fitted with a lid, heat a glug of oil. Place your dumplings, 10 at a time (depending on size of pan) in the oil. Cook until golden brown on the base, this should take around 45–60 seconds. Add 1 cup of boiling water, cover and cook for 4 minutes.

Arrange dumplings in a bowl and pour over half the dipping sauce, placing the other half in a side bowl for serving. Sprinkle with extra onion weed.

TIP Make these dumplings in advance and freeze.