Tags

, , ,

So the other night, Jamie said “Why don’t you Molly’s Kitchen that?”. I pointed out that we had eaten the evidence. Luckily for me, we had a glut of the wonder ingredient: duh duh durrrrrr WILD GARLIC. So. Time for a Molly’s Kitchen recipe, or rather two. I think both myself and Siobhann have been busy just eating the evidence. And that’s no bad thing.

SONY DSC

Back to the recipe. The wild garlic arrived by chance because I have a friend who’s mother-in-law is lucky enough to have her own woodland, and apparently more wild garlic than she could ever possibly need. Each spring I tell myself to get my foraging eyes on and be on the look-out for the stuff. Then time passes and I haven’t so much as googled what it looks like, let alone where to find it.

This spring I not only get a sack-full of leaves, but also some bulbs that I’m splitting with my neighbour (although I haven’t actually handed hers over yet as I’m already worried that I don’t have enough). Cultivating wild garlic may seem like an oxymoron, but who knows when I’ll next be able to get my hands on the stuff. If you have blessed woodland, let me know. Apparently it grows alongside bluebells, so unbeknownst to me there’s most likely tons of the stuff at the top of the lane.

So, the three nights ago we had a spring chicken casserole with wild garlic (which I did not take note of what I was doing nor did I photograph), last night we had wild garlic soup, and tonight, I had spring chicken casserole with wild garlic. Who knows what tomorrow will bring, but I’ll be very sad when the wild window finally comes to a close.

Oh, and for those that don’t like garlic (Father). It’s very, very, very subtle. It’s like spinach. And yes, both recipes are very similar. And yet I want the same again tomorrow.

 

Wild Garlic Soup

1 medium onion, diced

2 or 3 medium sized potatoes, quartered and boiled

2 bay leaves

1 sprig of thyme

Glug of white wine

1.5 litres of good chicken stock

1 tsp dijon mustard

3 or 4 big handfuls of wild garlic leaves, roughly chopped

1 dollop of crème fraîche

1 tblsp tarragon

1 tblsp flat leaf parsley

Squeeze of lemon

Melt a blob of butter in a large saucepan, slowly cook the onion for ten or so minutes. Add the potatoes, bay, thyme, white wine, mustard, seasoning and stock and simmer for twenty minutes. Add the wild garlic and the tarragon and parsley and cook until wilted. Blitz with a hand blender. Add the cream,  and lemon and season to taste.

Serve with bread.

 

This slideshow requires JavaScript.

 

Chicken Casserole with Cabbage and Wild Garlic

1 medium onion, diced

2 chicken breasts, chopped

1 tspn seasoned flour

Half a pointed cabbage, sliced

2 bay leaves

1 sprig of thyme

Glug of white wine

750ml of good chicken stock

1 tsp dijon mustard

3 or 4 big handfuls of wild garlic leaves, roughly chopped

1 big dollop of crème fraîche

1 tblsp tarragon

1 tblsp flat leaf parsley

Juice of half a lemon

Fry the onion in butter in a large lidded casserole, add the floured chicken pieces to brown (but don’t cook all the way through). Add the stock, wine, bay, thyme, mustard, seasoning and stock. Simmer with lid on for about an hour and a half. Then add the cabbage. Simmer without lid for five minutes, add the garlic leaves, cream, tarragon, parsley and lemon. Season to taste. Serve with buttery mash.

 

This slideshow requires JavaScript.