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
100g Caster Sugar
400ml Orange Juice (Sea Buckthorn Juice also works)
- Make a blonde caramel with the sugar and add the alexander buds and mix.
- Add all the orange juice to the mix and bring to the boil.
- Place a lid on and cook on a low heat for 6- 8 minutes.
- Remove the buds from a pan and set aside then reduce the liquid in the pan to a syrup.
- Spoon the syrup over the buds to serve.
SOUSED ALEXANDER BUDS (Pickle)
- 1 Garlic Clove
- 2 Sprigs Thyme
- 15 Black Peppercorns
- 2 Juniper Berries
- 1 Bay Leaf
- 250g Sugar
- 250g White Wine Vinegar
- Add all base ingredients to a pan and bring to the boil.
- Slice alexander buds finely and add to base mixture and bring back to the boil.
- Remove from the heat and add the rapeseed oil.
- Cool and keep in a cool dark place for an exciting pickle.