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It's wild garlic season - foraging and feasting!

Yay - it's wild garlic season! One of my favourite ingredients is garlic and wild garlic season makes it so much more fun. I went and picked a load of wild garlic, It grows in abundance so you have lots to use! This is a great thing to do with children as they will enjoy picking and then cooking with their findings. The butter making is also a great thing for them to be able to take part in and see the results in their hands!


Wild garlic is easily foraged as it grows in woodland areas by water as well. I went and picked mine from Pwll Y Wrach in Talgarth. Its best picked in March, springtime. In around April time it flowers and you get little flowers which are lovely in salads and for garnish on dishes.







This blog includes recipes for;

· Wild garlic butter (including making your butter!)

· Wild garlic and cheese scones

· Wild garlic crushed potatoes

· Buttermilk pancakes




Wild garlic butter recipe;

Ingredients;

· 300 ml double cream or softened butter around 250g block.

· wild garlic leaves - handful / 50g washed and dried (well)

· sea salt


Method

Put the cream into a glass jar about halfway full or two jars if you don't have one big enough to fill it halfway! This is a great exercise to do with children. Get shaking! Shake the jar for around 10 minutes quite hard, it will start to make no sound and go quiet and feel thick, keep going.. it will start to make a sloshing sound again and you will see the butter and buttermilk have separated and formed into a solid lump. When you can see the butter, drain the butter so the buttermilk is in a bowl - save this! I have recipes using this later!







Chop your wild garlic with the sharpest knife you have as you want to minimise the leaves from bruising! Mix into your butter, with the sea salt. You might have bits of liquid draining I would dab the butter with kitchen roll to get rid of the moisture.

All ready! you can either roll it into your cling film, and you have a tube or you can put it into ice cube trays and freeze them.




Uses;

· Steak butter - once you have cooked your steak rest it with some butter on.

· Chicken kievs - stuff the chicken breast with butter before bread crumbing.

· Garlic bread - spread onto bread.

· Roasted chicken - stuff underneath the chicken skin before roasting to keep the chicken moist and flavourful.

· Cooking fish - once the fish is fried use the butter to baste the fish.

· Cooking potatoes - new potatoes, roasted potatoes, sautéed potatoes.

· Parmesan and butter pasta - cook your pasta in boiling water, once cooked drain the pasta leaving a bit of pasta water, add in some butter and toss together with grated parmesan and black pepper!


Wild Garlic smashed potatoes

Ingredients;

· wild garlic butter

· sea salt

· new potatoes or any potatoes smaller size work better


Method;

preheat the oven to 200 degrees. Boil potatoes in salted water until they are soft and a knife goes through easily. Once they are cooked place in a baking tray and gently press with a fork drizzle with oil and place into the oven. Check after bout 25 minutes. Until they are crispy, place a little bit of butter on each potato, this is a personal preference on how much to use!

Enjoy!





Buttermilk recipes from making the butter;


Buttermilk pancakes.

ingredients;

· 200 g plain flour

· 2 eggs

· 200 ml of buttermilk (normal milk works)

· 3 tsp of baking powder

· butter

· sunflower oil


Method.

Whisk your flour and baking powder together, mix in your eggs and milk to create a smooth batter. You can also whisk the egg whites separately and fold through the wet mixture this helps to make it fluffier. Heat the oil in the pan and place the pancake mix in, add in a knob of butter at this point, this is to stop the butter from burning.

Top with your favourite toppings!











Wild garlic and cheese scones.


Ingredients;




· 225g Plain flour

· 2 tsp baking powder

· 50g butter - cold

· 30g wild garlic leaves (finely chopped)

· salt

· 60g cheddar cheese

· 30g parmesan

· buttermilk - 150 ml roughly use your judgement you dont want a wet dough but it needs to be workable. (normal milk would work too)


Method.

preheat the oven to 200 degrees. Crumble the butter with the flour and baking powder. using your fingers in a rubbing motion, work quickly as the heat from your hands will melt the butter. (you can also use a food processor) mix in the grated cheddar and garlic. Using a butter knife mix in the egg and milk. Once all combined, don't over mix the dough. Roll the dough onto a floured surface to about 4 cm deep, dip a fluted cutter into some flour and cut the dough out. Brush the remaining buttermilk/milk on the top and bake in the oven for between 12-14 minutes at 200 degrees.

These can be frozen and reheated for serving once defrosted pop them into an oven for 5 minutes.


I hope you enjoy making the recipes!

Josie

xo

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