Garlicky
Ingredients: one bluebell forest...
...that is also a wild garlic forest.
A close-up of a wild (bloody furious) garlic for non-botanists:
It's the leaves you'll be wanting for cooking and eating.
There's long been an amicable division amongst the gastroteers about how much garlic is too much garlic, with me at the light-touch end of the scale, Charlie finding the basis of the question bewildering, MANT somewhere in between. I would say that this is too much garlic:
Anyway, we picked a handful of leaves to experiment with. Sadly we were missing the remaining ingredients/livestock/industrial equipment to make Wild Garlic Cornish Yarg from first principles, but Mrs Seffers made garlic bread dough:
that eventually became garlicky baps
and a side dish of garlic butter.
Gastroteer Seffers made a wild garlic minestrone:
Comments
Please keep up the good work
Please keep up the good work that you do.
Jena, from cooking schools center.
HI
This is a site being used by three amateur cooks who try out of the world recipes
for their cooking inclusive of lot of meat. They are great huggers and this recipe
is something that is garlicky and goes for the making of garlic bread. Another of
their mad adventures in cooking but keeps you engaged! dehydrated onions
Dehydrated Onions
Best. Spam. Ever.
I had no idea you were doing
I had no idea you were doing this. It is fantastic. I am fascinated. You should definitely try garlic scapes if you don't like strong garlic flavour.
Strong Garlic Flavour
I actually love strong garlic flavour. As I've been repeatedly saying, even pure garlic isn't quite garlicky enough for me. Nonetheless, I'm interested to know what garlic scapes are...
It ain't all about Charlie
The scapes are the stalk, I think, though I've not noticed them for sale over here. Are they a Canadian thing, BBL?
Pesto works
The wild garlic pesto was very tasty though admittedly I chickened out of doing pure wild garlic - the green part of the mixture was about 1 part wild garlic to 2 parts basil and 2 parts spinach, with the garlic flavour coming out when mixed with hot pasta.
Mrs Seffers' white sauce with wild garlic was also very good - very strong but delicately garlicky flavour - over gammon in place of parsley sauce. My slow roast tomatoes with wild garlic smelt delicious while cooking but the tomatoes didn't taste at all garlicky. In conclusion it needs to be added right at the end of any cooking to impart flavour.
Awesome!
Man, that's so cool. I was reading an article in the Guardian by Tim Hayward saying that he tried eating some wild garlic and it made him ill.
It really scared me. I'd hate to lose my close relationship with garlic. Anyway, glad to know this didn't make you ill. And it is also helpful that you have photos of wild garlic to prevent my picking nightshade or something instead.
Thank you Seffers, you are amazing.
Tim Hayward is right...
...it definitely has much more flavour raw or near raw than cooked, so I guess it's best for salads, garnishes etc. I reckon it might work very well as accompaniment in a burger bun. It should work well in pesto too, as then it remains raw but without such an overpowering or lingering flavour as regular raw garlic cloves.
Pretty
The flowers look very pretty indeed. Not much to forage in Tooting, but Im in somerset next weekend so I might see if i can continue the theme.
Recipe
By the way, Seffers, would you be able to give a recipe explaining what went into the garlic bap dough and the minestrone?
Minestrone
Can't remember exactly but it would have been the regular base of softened onion, celery and carrot, bay leaf, stock, whatever seasonal veg was in the greengrocer's, a little pasta or noodles and the wild garlic leaves.