Four ways with Wild Garlic

Over the Easter weekend some friends and I went to a nearby beauty spot for a picnic and a paddle in the river. As the kids were happily splashing about a couple of us snuck off to do a spot of foraging for wild garlic. We certainly weren’t disappointed…

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It was there in abundance. We gathered some up and discussed potential recipes on the way back to the others.

Simple Garlic Butter
Once home I made some garlic butter to keep in the freezer simply by softening 500g salted butter in the Kitchen Aid, and adding in a large amount of finely chopped wild garlic. On greaseproof paper, I moulded it into a loose sausage shape, rolled it up in the paper and froze. That way I can slice off a knob as and when I need it (to make slicing easier dip the knife in boiling water to heat it up). So far I’ve used it in twice baked sweet potatoes, as a base for flatbread pizzas and simply on toast! Delicious!

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Smokey Bacon and wilted Wild garlic
On Sunday, I used some of the remaining garlic as a side dish for our Sunday roast by dry frying some smoked Streaky bacon, then adding in a couple of large handfuls of roughly chopped garlic.  It wilts down the same way spinach does so use more than you think you need. Season with cracked black pepper, but go easy on the salt as the bacon is often seasoning enough. I didn’t manage to get a pic I’m afraid.  Needless to say, the guests loved it, as did I.

Wild Garlic Pesto

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My friend Sam, has a superb recipe for pesto, which is simply delicious on pasta, in gnocchi, on bruschetta, drizzled on salads, pretty much on anything really. Be sure to have a gander at her new blog Me and My Second Self, you won’t be disappointed!

Wild Garlic and Asian Aromatics infused Coconut Oil
As you’ve probably gathered by now, I love Thai, Vietnamese and Asian style food in general and thought it’d be great to have a jar packed full of Asian flavours on my counter, ready to be dipped into any time without the hassle of having to chop everything from scratch.

I buy my coconut oil from Mother Nature’s Goodies on ebay

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I very gently melted in a bain marie until it was pretty much all liquid.

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While it was melting, I gathered the other ingredients: galangal, minced ginger, kaffir lime leaves, lemon grass, chillis and of course fresh wild garlic.

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Chop all the ingredients except the lime leaves, very finely and place in a sterilised jar.

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Pour over the melted coconut oil, seal and leave to set.

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The flavours will infuse and intensify and it makes a great base for any Asian style recipe.

Enjoy, let me know if you try any of these recipes and be sure to check out Sam’s blog.

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2 thoughts on “Four ways with Wild Garlic

  1. Pingback: Thai Massaman Curry | Teacups & Pearls

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