Alexander Buds

royal-hotel-harry-lumsdon-uk

Harry Lumsdon - Head Chef at The Royal Hotel Southend

Alexander Buds have been the gift that keeps on giving for me and something I am excited to continue using and working with. I first came across alexander 5 years ago with chicken hearts and it was a revelation however I had never used the buds.

Here are two recipes I have really enjoyed using these but for me I feel that I will be using this for the same sort of flavour profile I would fennel in my cooking.

I use the braised buds with Duck breast but the flavour would really suit a nice oily fish as well.

The soused buds I am keeping as a larder filler to have with my cheese nights or to finish a nice fresh sauce.

Orange Braised Buds

Ingredients 

100g Caster Sugar

400ml Orange Juice (Sea Buckthorn Juice also works)

8 Alexander Buds

Method

  1. Make a blonde caramel with the sugar and add the alexander buds and mix.
  2. Add all the orange juice to the mix and bring to the boil. 
  3. Place a lid on and cook on a low heat for 6- 8 minutes.
  4. Remove the buds from a pan and set aside then reduce the liquid in the pan to a syrup.
  5. Spoon the syrup over the buds to serve.

SOUSED ALEXANDER BUDS (Pickle)

Ingredients

Base

  • Garlic Clove
  • 2 Sprigs Thyme
  • 15 Black Peppercorns
  • 2 Juniper Berries
  • 1 Bay Leaf
  • 250g Sugar
  • 250g White Wine Vinegar

MIX

6 Alexander Buds

100g Rapeseed

METHOD

  1. Add all base ingredients to a pan and bring to the boil.
  2. Slice alexander buds finely and add to base mixture and bring back to the boil.
  3. Remove from the heat and add the rapeseed oil.
  4. Cool and keep in a cool dark place for an exciting pickle.