Wild Garlic Foraging with a Youngster! And Cooking with a Royal!
When you take a youngster out foraging there are always things to watch out for and today was no different! It was a glorious day and Honey my hound was up to mischief in the woods with the Wild Garlic!
But I promise not to always blog about the dog!
Let’s get down to the serious business of hunting for wild garlic….
How can I find wild garlic?
Well you are looking for a shady area usually woodland and often by running water. Wild garlic loves the lush ground and the bright green leaves are easy to find. Simply rub what you think might be a wild garlic leaf and you will be amazed by the garlic aroma. Then you will know you have the right thing!
What does the leaf look like?
Look for green pointed leaves about 3- 5 cm wide. They are lush and vibrant and grow in clumps, The white flower is stunning and lovely deep fried tempura style.
Is it safe to eat raw?
Yes after a good wash but it is quite harsh. I would recommend wilting the leaves down in soup or mash potato or something like that. Today I am cooking the garlic with some Jersey Royals – Yum yum!
Pick your garlic in a safe environment ideally with no dogs! Yes, I was watching Honey and there were no other dogs around where we went foraging! Also be wary of cows drinking the water in the beck as it is also important not to pick the garlic when cows are around!
So what to do with my finds….
First job is to always clean your wild garlic very well. Wash then allow to dry in a colander.
Next assemble your ingredients:
I opted for monkfish cut into pieces (or collops as they are known).
Some stunning Jersey Royals, baby carrots, wild garlic of course and some heirloom tomaotes amongst other things.
The little jar of truffle salt was an experiment but a good one – although not cheap!
To make the Jersey Royal Potatoes!
Scrub your spuds clean!
Simply cook the potatoes for 20 mins or until soft. Drain off any water and add a knob of butter then heat up with some shredded wild garlic.
Correct the seasonning and once the wild garlic has wilted place on the plate.
The sauce. A simple affair made easy.
Fry a chopped shallot in a little butter and once soft add a glass of sparkling wine. Reduce this down and add a tablespoon of wholegrain mustard.
Now add a little fish stock or even a little boullion of fish crumbled in.
Lastly cut the butter up into pieces and knock into the sauce using a whisk but do not reboil.
Correct the seasoning as necessary and pour over your plate of monkfish.
To cook the carrots simply bring to the boil in cold seasoned water. Cook until al-dente (This means with a slight bite!). Drain off the water and toss in a little butter and some runny Honey. Season once glazed all over on the plate.
To serve the whole dish:
Place the wild garlic Jersey Royal potatoes on the plate and place three pieces of monkfish on the top. Next stand up some baby carrots onto the plate by cutting the bottom of the carrot flat.
Add the heirloom tomatoes and some shredded garlic on the top and serve with the wholegrain mustard sauce.
I hope you enjoy.
No vampires around here tonight!