Saturday, 27th April 2019 – Recipes (Wild Garlic Pesto, Wild Garlic Pasta, Wild Garlic Velouté, Pickled Wild Garlic Buds)
I like wild garlic, possibly excessively… and I have a patch in my garden that is pretty much full of it at this time of year. Now, it’s not the biggest garden, so we’re not talking acres of the stuff, but I did harvest a washing-up bowl full of it yesterday afternoon and have spent some time today doing things with it that mean I can preserve it for use later. Because I subscribe to the Great British Chefs newsletter, and they try to keep things seasonal, I had a few ideas as to what I wanted to so. In order of production, I give you:
Pickled wild garlic buds
Time: 10 minutes
- 1 handful of wild garlic buds
- 50g of sugar
- 50g of cider vinegar
- 50g of water
- 1 pinch of pink peppercorns
- 1 pinch of salt
- Begin by making the pickling liquor. Place the sugar in a pan with the vinegar and water and bring to the boil, stirring to dissolve the sugar. Add the pink peppercorns and season with a pinch of salt. Leave to cool.
- Once cooled, place the wild garlic buds in a sterilised jar and pour the pickling liquor over the top. Seal the jar and leave to pickle in the fridge for at least a few days. Eat within six months.
Wild garlic velouté
Time: 30 minutes
- 600ml of chicken stock, or vegetable stock (use a good-quality, preferably homemade stock for best results)
- 150g of wild garlic
- 50g of spinach
- 50ml of double cream
- 20g of butter
- lemon juice
- olive oil, for drizzling (optional)
- To begin, add the chicken (or vegetable) stock to a pan and place over a medium-high heat. Allow to reduce by half – this will give you a richer flavour.
- Add the wild garlic and spinach and cook for a few minutes. You want to cook the garlic through to eliminate the raw punchy flavour but not so much that it loses its bright green colour.
- Stir in the double cream, cook for a minute more and then transfer to a blender. Blitz until very smooth.
- For an extra rich and glossy finish, return the velouté to the pan and whisk in the cold butter.
- Taste and season with salt, a squeeze of lemon juice and (if desired) a drizzle of olive oil.
Wild garlic pasta dough
Time: 15 minutes
- 20g of wild garlic
- 1 egg
- 1 egg yolk
- 150g of 00 flour
- Wash and dry the wild garlic, then finely chop.
- Place the egg, egg yolk and wild garlic in a food processor and blend to combine.
- Add the flour and blend just until the dough comes together into rough breadcrumbs.
- Tip out onto a floured surface and knead the dough for 10–12 minutes to work the gluten for a nice strong, elastic dough. This is an important step, as it will give a nice bite to your pasta.
- When it’s ready, the dough should be smooth and a nice pale green colour with flecks of the wild garlic running through it. Wrap in cling film and leave to rest for 1 hour.
- You can now either hand-roll the pasta, or pass it through a pasta machine before cutting into whichever shape you want to make
Wild garlic pesto
Time: 5 minutes
- wild garlic, 1 large bunch, washed
- curly parsley, 1 small bunch, washed
- 60g of pine nuts, toasted
- 60g of Parmesan
- 150ml of olive oil
- 1 dash of lemon juice
- black pepper
Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended. Use for pasta, mash, dipping, and so on.