More Wild Garlic Recipes
Here we are with More Wild Garlic Recipes again, as promised. So thrilled to see our Wild Garlic spreading so successfully in our small woodland area, half-way down our garden.When my oldest friend, Dilys, came to stay when I was poorly, a couple of years ago, she began to dig up my Wild Garlic along with the weeds. Her reasoning was that she didn’t like the smell near the house.
I pointed out that the garlic was half-way down the garden, and she gave me a very cross look, bless her, mumbled something Welsh under her breath (probably a Druid’s curse) but promised not to dig it up. And now it is thriving.
So, what recipe do I fancy writing about today? And eating? This one. It looks delicious (not surprising as it comes from Delicious magazine)!
Wild Garlic & Goat’s Cheese Pie Recipe
- 250g butter
- 20 x 20g bunches fresh dill
- 50g wild rocket leaves
- 300g wild garlic leaves (or 300g mature spinach leaves, thick stalks already removed, plus 2 chopped garlic cloves
- 450g soft, rindless goats cheese, crumbled
- 50 hard goats cheese, finely grated
- 5 large free-range eggs, beaten
- 50g fresh white breadcrumbs
- 4 tbsp olive oil
- 1 bunch spring onions, thinly sliced
- 1 tsp salt
- Half teaspoon freshly ground pepper
- Freshly grated nutmeg (optional)
- 75g fresh or frozen filo pastry
- Put the butter in the pan and melt over a low heat.
- Pour the clear butter into a bowl, leaving behind the milky liquid at the bottom of the pan (you can discard this).
- Finely chop the dill, coarsely chop the rocket, then finely shred the wild garlic/spinach.
- Mix the cheeses in a large bowl with the eggs, breadcrumbs, olive oil, spring onions, salt, pepper and freshly grated nutmeg (optional, because I like it).
- Heat the oven to 189C/fan 160/gas 4.
- Brus a 28cm x 6cm deep springform tin with some melted butter. Unroll the filo pastry and set aside 2 sheets. Cover with a damp tea towel to stop them drying out. Brush the remaining sheets of pastry, one at a time, with more butter, then use to line the tin. Ley 2 sheets first one way and then the other, overlapping the and leaving the edges overhanging, continuing until you've used all but the 2 reserved sheets.
- Add the dill, rocket and wild garlic (or spinach and chopped garlic cloves to the cheesy mixture.
- Mix well with your hands, then pile into the pastry-lined tin and fold the overhanging pastry loosely over the top.
- Uncover, butter and loosely ruffle the remaining 2 sheets of pastry over the top, then brush with more melted butter.
- Put in the oven with an empty roasting tin or tray to catch any driving butter.
- Bake for 1 hour or until the filling is set and the pastry is golden. Cover loosely with foil towards the end of cooking if the top starts to get too brown. To test for readiness, push a skewer into the centre, then gently press the top. No liquid should appear, but if it does, cook for a few more minutes.
- Remove from the oven, uncover and allow to rest for 15 minutes.
- Serve cut into wedges, with some garlicky yoghurt or Ztatziki if you wish.
A couple of years ago, when I first became excited about our own Wild Garlic growing in our garden, I wrote up a recipe for Wild Garden Pesto. Erik looked it up last week, and made quite a big pot of it, which we diligently tried out in various forms last weekend. It is fantastic, not with a really strong garlicky taste, but subtle, almost sweeter and delicious. Just click on this Wild Garlic Pesto recipe link to find it. And enjoy.
In this post on More Wild Garlic Recipes, this next recipe must be one of the longest ones I’ve written up! But it looks worth it.
Some of our readers may know that I’m and early riser. And reading through this recipe at 6.45am this morning, my tastebuds are already awake and just long to eat this mouthwatering dish. Stunning Wild Garlic Croquettes and succulent and crispy Pork Belly – perfect for a Sunday Lunch?
Pork Belly with Wild Garlic Croquettes, Root Veg Puree and Cider Recipe
- 2 medium onions sliced
- 4 garlic cloves, roughly crushed
- 2 fresh thyme sprigs
- 2kg free-range pork belly
- Olive oil for rubbing
- Sea salt crystals
- 1 litre hot chicken stock (plus extra if needed - see step 2)
- 50g unsalted butter, cubed
- 1 medium onion, chopped
- 800g root vegetables (such as carrots, celeriac and swede) - peeled and evenly chopped
- 300ml milk
- 100ml double cream
- 1.2kg floury potatoes (such as maris piper) cut into 5cm chunks
- 150g unsalted butter
- 2 medium free-range egg yolks
- 150g wild garlic leaves, finely chopped
- 2 medium free-range eggs, whisked with 1 tbsp milk and a pinch of salt to make an egg wash
- Breadcrumbs to coat
- Vegetable oil to fry
- 1 tbsp vegetable oil
- 2 shallots, finely chopped
- 1 garlic clove, roughly chopped
- Large pinch of brown sugar
- 100ml red wine
- 1 fresh thyme sprig
- 300ml dark chicken stock
- 100ml cider
- 50ml double cream
- 20g unsalted butter
- For good crackling, chill the uncooked pork overnight in the fridge, uncovered, to dry the skin.
- Preheat the oven to 160C/fan 140C/gas3.
- Put the onions in a large deep baking tray with the garlic and thyme. Rub the pork skin with a little olive oil and sprinkle with the sea salt. Put on top of the onions and pour the chicken stock into the tray.
- Roast for 3 hours until the meat is tender and the skin is crisp. If the stock starts to dry out, keep topping it up to stop the onions burning. It the skin isn't crisp after the cooking time, increase the heat to 220C/fan200C/gas6 for 10-15minutes more. Remove and rest for 15 mins.
- Melt the butter in a heavy-based pan over a medium heat, add the onion and root vegetables, then cook, covered, until slightly soft. Add the milk and cream, bring to the boil, then simmer, uncovered, for 15-20 mins until the veg are cooked
- Remove from the heat, then whizz in batches in a blender until smooth (or mash in the usual way with a masher). Season and set aside.
- Rinse the potato cubes in cold water, then put in a pan of salted cold water and bring to the boil.
- Simmer for 15 mins until tender. Drain and leave to dry for 5 mins.
- Put the potatoes in a pan on a medium heat. Add the butter, mash until smooth, then add the egg yolks and wild garlic. Season well. Cool then chill for 1 hour.
- Shape with your hands into barrel-shaped croquettes. Dip into the egg, roll in breadcrumbs and chill.
- When ready to cook, heat a good amount of oil 5-6 cm deep in a pan to 180C (a cube of bread dropped in should brown in 30 seconds) and deep-fry the croquettes for 2-3 mins until golden. If not serving right away, leave to cool then reheat in a hot oven for 10 minutes.
- Heat the oil in a pan and gently cook the shallots and garlic, stirring, for 2 mins until soft. Add the sugar and cook for 7-10 mins until caramelised.
- Add the red wine and thyme and reduce by half, then add the stock and cider and reduce for 5-10 minutes. Stir in the cream and butter, then season and strain.
- Reheat the puree on the hob and spoon it onto the plates. Cut the pork into portions and place on top of the mash. Add a couple of croquettes, pour over the sauce and serve.
Time flies when writing up these recipes. That’s More Wild Garlic Recipes for us all to explore and enjoy, and I’ve promised Erik I will cook the Wild Garlic and Goats Cheese pie this weekend. Mind you, after writing up this Pork Belly recipe, my mouth is watering. But I feel that’s one for a special meal. Now, who can we invite to share it with us?