Campfire fiddlehead recipe (with kimchi, fried egg and chili crisp oil)
Ingredients
- Fiddleheads (washed, cleaned and cut)
- Butter
- Kimchi
- Fried egg
- Garlic
- Ginger
- Chili crisp oil
- Salt and pepper to taste
- Garnish with micro greens, sprouts or green onion
Instructions
- Make ahead: black forbidden rice, per the instructions on the packaging.
- Wash, clean and cut the fiddleheads and then boil or steam them for 10 minutes as a safety precaution before sautéing with other ingredients.
- Add the fiddleheads to a cast iron pan or other heavy bottomed skillet and sauté with butter garlic and ginger. Season with salt and pepper to taste. Remove from heat.
- Add in your desired amount of kimchi and toss to incorporate.
- Fry an egg to your desired doneness.
- Plate the rice, fiddleheads, fried egg on top and drizzle with chili crisp oil. Garnish with micro greens, sprouts, herbs or green onions.
Notes
Cooking fiddleheads safely involves proper cleaning and cooking techniques to ensure they are safe for consumption. Here's a step-by-step guide to cooking fiddleheads:
-
Selection and Cleaning:
- Choose fresh fiddleheads with tightly coiled heads and bright green color.
- Remove any brown or mushy fiddleheads.
- Rinse the fiddleheads thoroughly under cold running water to remove dirt and debris.
- Trim the ends of the stems, discarding any discolored or woody parts.
-
Blanching:
- Fill a large pot with water and bring it to a rolling boil.
- Add the cleaned fiddleheads to the boiling water.
- Boil them for 2-3 minutes to blanch them. Blanching helps remove any bitterness and potential toxins.
- Drain the fiddleheads and transfer them to a bowl of ice water to stop the cooking process.
- Let them cool for a few minutes, then drain again.
-
Cooking Method:
- There are various cooking methods you can choose from depending on your preference. Here are a few popular options:
- Sautéing: Heat some oil or butter in a skillet over medium heat. Add the blanched fiddleheads and sauté them for 5-7 minutes until tender.
- Steaming: Place the blanched fiddleheads in a steamer basket and steam them for about 10-12 minutes until tender.
- Roasting: Preheat the oven to 400°F (200°C). Toss the blanched fiddleheads with some oil, salt, and pepper. Spread them on a baking sheet and roast for 10-15 minutes until they are lightly browned and tender.
- There are various cooking methods you can choose from depending on your preference. Here are a few popular options: