Wild Garlic
I haven’t posted any recipes for a while as I have been dealing with my father’s things… However, this made me realise that I got much of my love of cooking from him. Seeing his recipe books and the folder full of recipes that he would send to my siblings and me really bought it home to me that I got my enjoyment of cooking and experimenting with ingredients from him.
He made it fun to experiment, made cooking for one a fun and interesting, rather than a lonely thing or a chore. It also bought it home to me how hard it is for an elderly person to cope with cooking for one as you get older. He was very limited in movement and used a walker to get around – how do you carry food whilst holding a walker…. Sadly, this meant his days of impractical cooking were done. But he still enjoyed cooking for himself, but in a far more limited manner.
One thing he always enjoyed was wild garlic season – a little late to the party (the season is almost over - apologies) but there are so many amazing ways to use this wild herb:
Wild Garlic Pesto
We would both compare our wild garlic pesto – whether we had used pine nuts, cashews or walnuts, which oil, the best parmesan, etc…. It is so much fresher than a bulb of garlic and an amazing colour and texture.
I’m afraid I generally guess my measurements when making – especially as it freezes so well – I tend to make large batches and freeze whatever isn’t needed – it also keeps well in an airtight jar for up to 3 days in the fridge. (Top Tip – freeze in ice cube trays and only take out what you need when you need it!).
30g wild garlic
1 pack fresh basil
50g hard cheese – parmesan, pecorino, etc
100g nuts (traditionally pine nuts are used but these are super-expensive and walnuts and cashews work just as well as they have the creamy texture)
½ lemon
Olive Oil (for really superior results, use extra virgin olive oil)
Salt and pepper
For a truly traditional pesto, use a Pestel and Mortar, but for quick and easy results use a mixer – just don’t over whizz.
Pop the nuts and oil in the whizzer first, pulse until mostly mashed up, but with a few large chunks still visible.
Add the basil and wild garlic, lemon and finely grate the cheese. Pulse a few times. Ideally the leaves should end up finely chopped rather than completely whizzed.
Take it slowly and you will get to the point you are happy with. The pic I have posted is how I like mine to look, but you may like a more finely chopped pesto.
Add salt and pepper to taste.
Enjoy!
We also made wild garlic butter, which like the pesto freezes well and can be used on all sorts of things. Use your imagination and get making!
250g salted butter
Large handful wild garlic
Let the pack of butter soften.
Finely chop the wild garlic.
Mix together in a large bowl
Put the mixture onto some grease proof paper or cling film and roll out into a long roll.
Let it harden in the fridge for a few hours.
Take out and chop into rounds (about £1 coin thick). Put onto a tray and freeze.
Once frozen pop into a freezer bag and take out pieces as and when needed.
Beautiful on mashed potatoes, fish, steak, chicken, etc.
So versatile and easy to keep.
Enjoy!
Wild Garlic and Nettle Soup
A delicious, free (!) soup.
Handful wild garlic, chopped
Handful fresh stinging nettles (use rubber gloves and just pick off the top tips of the nettles), roughly chopped
1 litre veg stock
1 medium onion, finely chopped
small handfull rice
Sweat the onion in a little olive oil (and knob of butter if you like the extra indulgence)
Once transluscent, add the stock and the rice and cook for 15 / 20 minutes (until the rice is soft)
Then add the nettles and wild garlic
Let it bubble for a minute or two, then remove from the heat and whizz up with a hand held blender.
Salt and pepper to taste
Serve in soup bowls with a little yoghurt or creme fraiche