| Posted: 13 April 2008 at 11:29 | IP Logged
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After seeing those pics of wild garlic..try these
Nettle and wild garlic soup Nettle
soup in all its variations is a springtime favourite at River Cottage.
Wild garlic goes very well with this other easily-foraged ingredient.
Just don't forget to take rubber gloves on your nettle hunt. Serves six. 1 carrier bag full of nettles
(ideally young leaves)
55g butter
1 large or 2 medium onions, finely sliced
2 celery sticks, chopped
1 small leek, chopped
1 small celeriac (about 350g peeled weight), cut into cubes
1 large garlic clove, crushed (optional)
1 litre good-quality chicken
(or vegetable) stock
Salt and ground black pepper
1 pinch freshly grated
nutmeg (optional)
3 tbsp cooked rice (or 3 rice cakes)
2 tbsp wild garlic leaves, chopped To garnish A little cream or some crème fraîche
2-3 tbsp wild garlic leaves, finely chopped Pick over the
nettles and wash them well. Discard only the tougher stalks, because
the soup will be liquidised. Melt the butter in a large pan and sweat
the onion, celery, leek, celeriac and garlic, if using, until soft but
not brown - about 10 to 15 minutes. Now add the stock and pile in
the nettles, pushing them down to submerge. Bring to the boil and
simmer, partially covered, for five to 10 minutes until the nettles are
tender. Season with salt and pepper, and with nutmeg, if you wish. Purée
the soup in a liquidiser along with the cooked rice (or rice cakes) -
the quantity is such that you will probably have to do this in two
batches. Return the puréed soup to a clean pan, stir in the wild garlic
leaves and reheat, but do not let it boil. Check the seasoning, then
serve, garnishing each bowl with a swirl of cream and a generous
sprinkle of chopped wild garlic leaves. Skordalia Wild garlic makes a very good skordalia, the garlicky Greek dip. Serve it with warm pitta bread, roast chicken or grilled fish. 2 large, floury potatoes (about 500g)
1 big handful wild garlic leaves (about 30g), finely chopped
Juice of ½ lemon
1 tsp white-wine vinegar
200ml extra-virgin olive oil
Fine sea salt Boil the potatoes and mash until very
smooth. Stir in the wild garlic, lemon juice and vinegar. Trickle in
the olive oil, beating as you go, until you have a very smooth, silky
paste. Season with a little salt and serve.
Wild garlic and parsley risotto
Serves 4
Wild garlic is at its best during spring, when it is mild-tasting but
incredibly fragrant. When you make this risotto, rather than discarding the
parsley stalks, add them to the stock to impart flavour. The chopped leaves
should be added right at the end, to keep their vibrant colour.
1.3 litres chicken (or vegetable) stock
3 tbsp olive oil, plus extra to drizzle
3-4 wild garlic cloves (or new season’s garlic), sliced
4 shallots, finely chopped
350g risotto rice, such as carnaroli
Sea salt and freshly ground black pepper
Few knobs of butter
100g parmesan, freshly grated, plus shavings to serve
Handful of flat-leaf parsley, leaves chopped
1 Bring the stock to a simmer in a saucepan and keep it at a
simmer over a low heat.
2 Heat the olive oil in a larger pan and add the garlic,
followed by the shallots. Cook for 2-3 minutes until the shallots have
softened. Stir in the rice and cook for a couple of minutes until the rice
grains appear translucent, stirring frequently.
3 A ladleful at a time, add the hot stock to the rice and
cook, stirring, until almost all the liquid is absorbed before adding the
next ladleful. When you have added most of the stock (you may not need all
of it), season and taste the rice. It should be al dente, cooked but with a
bite in the centre. Take the pan off the heat.
4 Stir the butter into the risotto, followed by the grated
parmesan and chopped parsley. Add a splash more stock to keep the rice moist
and creamy if you like. Serve at once, scattered with parmesan shavings and
topped with a drizzle of olive oil.
Edited by sadwrn on 13 April 2008 at 12:25
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Agor dy drysor,dod ran yn gallwych.
Tra gellii'r truan. Gwell ryw awr golli's arian
Na chau'r god a nychu'r gwan
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Henllan Herald Forum : General
Topic: Wild garlic recipe
