TomMapfumo
Well-Known Member
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- Skabertawe, South Wales
I don't know about you but Wild Garlic is in abundance in all the parks etc. in my neck of the woods, and I use it quite a lot in my cooking. Here are three excellent ways of using it.
1. Soup of Wild Garlic & Blue Cheese.
Ingredients:
A few bunches of Wild Garlic - washed, and roughly chopped.
A few potatoes - 6/8 new potatoes or 2/3 ordinary, peeled and diced.
2/3 Onions - roughly chopped.
1.5 Litres of veg/chicken stock.
Some butter and oil for frying.
Salt and Black Pepper.
Piece of fresh lemon.
4oz milk.
3/4oz of any blue cheese.
Add oil and butter to pre heated saute pan. add diced potato and onion and cook at moderate heat until onion is soft. Add Wild Garlic and cook for a few minutes until wilted. Add stock and boil vigorously until potatoes are cooked. Use a liquidiser etc. to reduce to fine liquid, and add some milk. For best results sieve afterwards. Put in large saucepan, and cook further, adding seasoning as desired. Finally add cubes of Blue Cheese, and a twist of lemon,and cook until cheese is fully incorporated.
2. Wild Garlic sauce for Fish.
As above, substituting some cream/creme fraiche for the milk, and leaving out the Blue Cheese. Beautiful with Salmon, Mackerel and Trout particularly.
3. Wild Garlic & Peanut Pesto.
Ingredients:
Bunch of Wild Garlic - washed and finely chopped.
200g Dry Roasted Peanuts.
100g Mature Cheddar.
Olive Oil.
Lemon Juice.
Salt & Black Pepper.
Blitz the Peanuts briefly with some oil and the lemon juice. Add cheese and blitz briefly. Finally add Wild Garlic and sufficient oil to create an emulsion when blitzed. The pesto should not be too smooth Season to taste.
Ideal with Pasta, or as a dip.
Bon Appetit!
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1. Soup of Wild Garlic & Blue Cheese.
Ingredients:
A few bunches of Wild Garlic - washed, and roughly chopped.
A few potatoes - 6/8 new potatoes or 2/3 ordinary, peeled and diced.
2/3 Onions - roughly chopped.
1.5 Litres of veg/chicken stock.
Some butter and oil for frying.
Salt and Black Pepper.
Piece of fresh lemon.
4oz milk.
3/4oz of any blue cheese.
Add oil and butter to pre heated saute pan. add diced potato and onion and cook at moderate heat until onion is soft. Add Wild Garlic and cook for a few minutes until wilted. Add stock and boil vigorously until potatoes are cooked. Use a liquidiser etc. to reduce to fine liquid, and add some milk. For best results sieve afterwards. Put in large saucepan, and cook further, adding seasoning as desired. Finally add cubes of Blue Cheese, and a twist of lemon,and cook until cheese is fully incorporated.
2. Wild Garlic sauce for Fish.
As above, substituting some cream/creme fraiche for the milk, and leaving out the Blue Cheese. Beautiful with Salmon, Mackerel and Trout particularly.
3. Wild Garlic & Peanut Pesto.
Ingredients:
Bunch of Wild Garlic - washed and finely chopped.
200g Dry Roasted Peanuts.
100g Mature Cheddar.
Olive Oil.
Lemon Juice.
Salt & Black Pepper.
Blitz the Peanuts briefly with some oil and the lemon juice. Add cheese and blitz briefly. Finally add Wild Garlic and sufficient oil to create an emulsion when blitzed. The pesto should not be too smooth Season to taste.
Ideal with Pasta, or as a dip.
Bon Appetit!
;}
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