Chive Recipes
Pumpkin, Cheese & Chive Muffins
Makes 10 Muffins
Ingredients
- 275g/10oz Plain Flour
- 15ml/1 tbsp Baking Powder
- 85g/3 oz Melted butter
- 15ml/1 tbsp Caster Sugar
- 100g/3oz Reduced Fat Mature Cheese
- 275g/10 oz Peeled and Grated Pumpkin (or Butternut Squash)
- 30ml/2 tbsp Freshly Snipped Chives
- 2 eggs
- 175ml/6fl oz Semi-skimmed milk
- 30ml/2 tbsp Pumpkin Seeds
Method
Preheat the oven to 190oC/375oF/Gas Mark 5 and line a muffin tin with 10 paper muffin cases. In a large bowl, sift the flour and baking powder. Stir in the sugar, cheese, chives and pumpkin (or butternut squash) and mix well
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined
Fill the muffin cases and sprinkle the top with pumpkin seeds. Bake for 20 – 25 minutes until risen and firm.
Mussels in Gewürztraminer with Chives & Cream
Serves 4
Ingredients
- 2kg Mussels
- 100g Unsalted Butter
- 50g Diced Carrot (2-3mm square)
- 50g Diced Leek (2-3mm square)
- 50g Diced Celery (2-3mm square)
- 50g Shallot, finely chopped
- 375ml Gewürztraminer
- 125ml Double Cream
- ½ Lemon
- 1 bunch of Chives, finely chopped
- Salt & Freshly Ground Black Pepper
Method
Ensure the mussels are clean rinsing through with cold water and going through them one at a time, discarding any open mussels and removing the beard.
In a large saucepan with a lid, melt the butter and gently fry the vegetables and garlic without colouring them, stir frequently. Add the wine after five minutes and boil until the liquid has reduced by half.
Add the mussels and cover the pan with a lid. Gently shake the pan to and fro keeping the lid on with one hand and holding on to the pan handle with the other.
After three minutes lift the lid and peek at the mussels; if they are not all open return to the heat and shake for another minute or two until open. Discard any that remain closed.
Add the cream and stir it in. Taste the liquid in the bottom of the pan and season with salt and pepper and a squeeze of lemon juice. Stir in the chopped chives and serve in deep bowls, making sure to pour in plenty of sauce.
Aubergine Caponata with Chives
Originating in Sicily as an aubergine relish this is a brilliant alternative for a side dish or appetiser and perfect for vegetarians.
Ingredients
- 1 large aubergine, peeled and chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 sticks of celery, chopped
- 2 plum tomatoes, chopped
- 1 tablespoon balsamic or red wine vinegar
- 4 tablespoons of chopped chives
Instructions
Place the chopped aubergine in a colander and sprinkle with salt. Set aside to drain on a plate or in the sink, for about 1 hour.
In a large skillet over medium high heat, saute the onion in oil, stirring frequently until golden, for about 8 minutes.
Add the garlic and celery and saute for a further 2 minutes.
Squeeze the excess moisture from the aubergine and add to the skillet. Cook for approximately ten minutes, stirring frequently, until the aubergine is tender.
Remove from heat and allow to cool to room temperature. Stir in tomatoes, vinegar, and chives.
Serve chilled or at room temperature.
Creamy Chive Mash
Boil 2 pounds of a red skinned potato in salt water and drain and dry for 2 minutes then mash the potatoes or use an electric whisk. Add a 14 ounce tub of mascarpone, pepper, a generous bunch of chopped chives or parsley and mix well. Keep some of the chives (or parsley) back to decorate or use burst chive flowers instead – the littler bells are attractive and useful in salads too.
Pretty Turkey & Chive Mayo Sandwiches
A good one for Boxing Day!
Use a good quality sandwich loaf - white bread preferably - or some firm savoury biscuits. Chop your left over poultry very finely.
Make a mix with mayonnaise adding whatever you have to hand - crème fraiche, fresh or sour cream, fromage frais or set yoghurt and add some white pepper to your taste, making a fairly firm mayo mix.
Add a little chopped chives - but chop more than you need as you will need some later - split the mix in two, using one part only to fold in the poultry.
Having trimmed off the crusts from the bread make your sandwiches and cut them into triangles - dip the same two sides of the triangles in the remainder of the mix then swiftly into a saucer of chopped chives. Place side by side on a decorative plate or lacy doily with chive sides on display and add some décor to the plate if you wish – a few crisps or cherry tomatoes.
Strawberry & Chive Salad
Serves four. Give your strawberries a kick with tangy chives and sweet smelling elderflower!
Ingredients
- 1 red lettuce
- 500gms of hulled strawberries
- 2 tablespoons of lemonade
- 2 tablespoons of olive oil
- 1 tablespoon of Cairn O’ Mhor Braes O Gowrie Sparkling Elderflower (Non-Alcoholic)
- 2 tablespoons of finely chopped chives
Wash and tear the red lettuce and place on a large flat serving plate or individual glass dishes. Slice the strawberries and put them on the top. Mix in a separate bowl – the lemonade, sparkling elderflower, olive oil and add pepper to taste. Just before serving, pour the liquid over the strawberries and top with the chives. Decorate with a single long chive, tied in a loose knot and placed on top of each dish.
Chive Facts
- Chives have insect repelling properties and can be used in gardens to control pests
- Chives are rich in vitamins A & C
- Marco Polo has been credited with bringing chives back to Europe from China, sometime in the middle ages which is when they became popular and widely cultivated
