This dainty recipe embodies the lightness of spring, inspired by the shapes, colours and textures of magnolia petals which serve as beautiful ‘boats’ for the marinated vegetables. I served these for breakfast in Episode 4 of my podcast Breakfast & Beyond, accompanied by an Asparagus Dip. I love the pairing with the dip - asparagus being another of my springtime heroes - and the more subtle flavours and softer bite of the dip works well alongside the crunch of the vegetables. As with most of my breakfast recipes, it works equally as well for brunch, lunch, supper .. or a lovely option for canapés with an al fresco evening drink.
I made this recipe just as the St Enodoc Asparagus were appearing here in Cornwall, and simultaneously the magnolia tree in our garden was in full bloom. The marinated vegetables that I used can be substituted for any other spring veg you have available locally or needs using up, that can be eaten raw.
The quantities below may leave you with a little left over veg depending upon the size of your magnolia petals - great to use up in a separate dish.
Check guidelines for safe magnolia petals to eat, and be sure to stick to foraging guidelines.
Recipe: Marinated Spring Veg on Magnolia Petals
Serves 4 - based on 2 filled magnolia petals per person.
I like to double the quantities of the marinated veg and have half left over for another dish!
Ingredients:
For the marinated vegetables - make at least 2 hours in advance, the day before if possible
125g cauliflower, including stalks
80g purple sprouting broccoli, florets and stalks
60g celeriac
1 chilli
Small handful wild garlic (or 1 clove garlic)
2 lemons, zest and juice
100ml extra virgin olive oil
1 tsp harissa
1 tbsp capers
Sea salt & cracked pepper
For the rest
1 tbsp fresh mint, leaves & stalks, reserving the tops of a few sprigs to garnish
1 desert spoon tahini
1 desert spoon tamari (or soy) sauce
1 desert spoon maple syrup (or local runny honey)
8 large magnolia petals
Method:
Cut the cauliflower and purple sprouting broccoli into small, bite-size pieces, place into a medium sized bowl.
Grate the celeriac and add to the bowl with the cauliflower and broccoli and mix well.
Grate the lemon juice into the bowl then finely chop the chilli and add in, stir well.
Measure the olive oil into a jug, then add the lemon juice, harissa and generous sprinkling of salt along with cracked pepper. Stir, then pour over the vegetables. Add the capers and mix all together well ensure the vegetables are well coated with the sauce. Place a lid or plate on top of the bowl and place in a cool area or fridge for minimum two hours. If leaving for longer than a couple of hours, stir a few times to re-cover the top vegetables with marinade.
To prepare for serving, pick the magnolia petals and ensure they are clean and dry. If the vegetables have been stored in the fridge remove them so they warm a little.
In a cup mix together the tahini, tamari and maple syrup.
Pick the top of the mint sprigs to use as garnish, finely chop the remaining leaves and stalks, add to the bowl of vegetables and stir through, re-coating the vegetables with the marinade.
Use a culinary brush to coat the inside of each magnolia petal with the tahini, tamari and maple syrup mixture.
Spoon the marinated vegetables inside the magnolia petals, top with a sprig of mint and cracked pepper.
Serving suggestions: The petals can be served on individual plates or one large plate, canapé style. They can be eaten with a knife and fork, or by hand. I like to serve these with my Asparagus Dip.
