recipe: wild garlic tortilla w/ sautéed wild garlic buds

wild garlic tortilla w/ sautéed wild garlic buds

spanish tortilla - omelette - using wild garlic & onions

IngredientsMakes: 539g (6)

525g		wild garlic tortilla	(recipe below)
14g		sautéed wild garlic buds	(recipe below)

Method

Make the tortilla fist, then sauté the wild garlic buds & dress the omelette / tortilla.

wild garlic tortilla

spanish tortilla - omelette - using wild garlic & onions

IngredientsMakes: 525g (6)

350g		wild garlic
100g		onions
285g	(5)	eggs
4g		garlic granules
2g		AP
2g		salt

Method

Peel & dice the onion then fry on a medium heat until golden and cooked though.

While it cooks . . .

Remove the stalks from the wild garlic - reserve them for any recipe that uses beansprouts.

Blanche the wild garlic for 6mins, then drain & place in cold water.

Once it's cooled enough to handle squeeze dry & chop it up.

It doesn't have to be too fine, just enough to break up the long leaves.

Break the eggs into a bowl and whisk, then add the rest of the ingredients.

For this quantity I used a 20cm / 8" diameter pan that was 5cm / 2" deep

Combine and pour into a well oiled frying pan on a medium high heat.

Draw the outside into the centre to cook thick omelettes, and jiggle the pan to make sure it doesn't stick.

Turn out onto a plate, re-oil the pan and let it heat up properly then slide the omelette back in uncooked side down.

Tuck the edges in and give it the occasional jiggle so it doesn't stick while it finishes cooking.

Turn out onto a warm plate. Job done!

Quick practical video here watch from 2mins.

sautéed wild garlic buds

wild garlic buds gently sautéed in butter

IngredientsMakes: 14g

4g		salted butter
12g		wild garlic buds

Method

Melt the butter in a medium hot pan, add the wild garlic buds.

Toss to coat and warm through. . . . add to dish serve immediately.

Do this as the last step of any recipe.

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recipe: wild garlic buds in brine & olive oil

wild garlic buds in brine & olive oil

wild garlic buds preserved in brine topped w/ olive oil

IngredientsMakes: 130g

36g		wild garlic buds	(recipe below)
420g		20% brine	(recipe below)
60g		olive oil

Method

Make the brine & prepare the wild garlic buds.

Sterilize the jars, lids & gauze - I used 2 x 450g honey jars for this.

Place the buds into the jars & a gauze on top to keep the buds submerged.

Pour enough brine to fully cover the the wild garlic, then pour olive oil on top of that.

The olive oil coats the buds when you fish them out, and also stops mold growing on the surface.

The combination of the olive oil & the garlicky saltiness is lovely!

Use to dress salads, fish & the like.

They can be used straight away, the longer you leave them the saltier they get.

ingredient wild garlic buds

flower buds from wild garlic

IngredientsMakes: 36g

36g

wild garlic buds

Method

Wash the wild garlic to remove dry leaves & critters.

Snip the buds off about an inch below the base of the bud.

Sautee, brine or eat raw.

I'd say these are the most garlicky part of the plant!

20pc brine

strong brine solution

IngredientsMakes: 1000g

200g		salt
800g		water

Method

Leave the water to stand for a day to alow chlorine to gas off - oil boil the water & let it cool.

Dissolve the salt into the water.

Use as required.

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recipe: fennel & celeriac stir fry w/ Mongolian beef

This was such a good bit of improv I had to write it down immediately & post it for reference!

Hope you enjoy it as much as we did if you try it! : )

fennel & celeriac stirfry w mongolian beef

influences from chinese orange beef mixed w/ seasonal fennel, celeriac & onions flavoured w/ lemon grass, ginger, chilli, garlic & fennel fronds

IngredientsMakes: 1260g (3)

210g		beef flank / skirt / frying / rump steak
4g		soy sauce
15g		veg oil
40g		cornflour
130g		hotdog onions	(recipe below)
6g		veg oil
30g		shiitake mushrooms
1g		salt
100g		celeriac
180g		fennel bulb
20g		fennel stalks
45g		carrots
45g		mange tout
20g	(2)	spring onions
60g		red pepper
80g		tangerine juice
20g		lemon juice
20g		lime juice
3g		picked fresh thyme
5g		beef stock cube
20g		light brown sugar
200g		boiling water
12g	(4)	minced garlic cloves
12g		minced ginger
20g	(2)	minced lemon grass
30g		veg oil
10g		soy sauce

Method

Enough for four if you serve it w/ plain rice / egg fried rice.

I tried to make this TLDR bullet points but it's more whirlwind notes. . .

Bowl

Marinade the beef in soy sauce, oil & half of the cornflour.

Medium Pan

Put the hot dog onions on in the back ground ~25mins chuck the whole mushrooms on top of them - lid on.

Mandolin the celeriac & fennel - cut stalks & fronds off add to rest of veg.

Random slice the rest of the veg - julienne, rounds etc.

Zest & juice the fruit add picked thyme to it. 3g = ~tsp of picked leaves.

Make the brown sugar beef stock using the beef stock cube, light brown sugar & boiling water.

Small pan.

Add another 20g cornflour to the beef, separate the pieces, even coat it and fry off in 2 batches medium heat until crispy turn once.

More on this way of cooking beef here: Mongolian beef in bao buns.

Hot wok.

Add 30g veg oil, coat wok to heat oil & add the garlic, lemon grass & ginger, sizzle 1min.

Add the carrots, fennel stalks, red pepper & celeriac, toss to coat & cook for a couple of mins - keep it moving.

Then add the sliced fennel, season w/ soy sauce & cook for another couple of mins.

Add the remains of the cornflour from the beef ~20g to the citrus juice and stir it in.

Add it and the sweet beef stock to the wok, stir until it's thickenned into a smooth sauce.

Add the mange tout, spring onions, hotdog onions & mushrooms and mix in until they are warmed through.

Mix in the crispy beef and serve immediately either straight from the wok or serve in a warmed bowl!

Optional - not optional for me but hey! - serve w/ a side dish of sliced chilli!

hotdog onions

slow cooked thick cut onions - soft & slightly charred

IngredientsMakes: 240g

50g		olive oil
15g		garlic
400g	(3)	onions

Method

Peel the onions, then cut them in half north pole to south & then in thirds.

Keep the thirds in one piece for cooking.

Heat the oil on a medium heat & add the peeled & chopped garlic.

Cook until soft & fragrant.

Add the onions in whole thirds covering the bottom of the pan.

Season, turn the heat down to minimum and place a lid on top.

Cook for about 30mins - checking after 20mins - until they are soft & nicely charred on the bottom.

Carefully turn them over & cook for another 10mins with the lid on.

Put to one side and use when required.

minced lemon grass

fresh lemon grass minced for cooking

IngredientsMakes: 30g

30g

lemon grass

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recipe: Mongolian beef bao bun (large)

mongolian beef bao bun large

soft bao buns filled Mongolian beef pickled veg & crispy onions - large

IngredientsMakes: 440g (4)

176g	(4)	bao bun 40g	(recipe below)
20g		mayo
8g		mini pickled onions
172g		mongolian beef	(recipe below)
24g		pickled cucumber	(recipe below)
24g		pickled shredded carrots	(recipe below)
8g		spring onion
8g		crispy fried onion (off the shelf super market ones)

Method

Make the bao buns first.

Prep the beef, leave it to marinade while prepping the veg.

Cook the beef then assemble!

These are so good

Mongolian beef

great way to make soft & crispy beef from inexpensive cut of beef

IngredientsMakes: 530g

440g		beef flank
10g		soy sauce
10g		olive oil
40g		corn flour
30g		corn flour
20g		olive oil
80g		brown sugar
160g		beef stock
90g		light soy
20g		olive oil
20g		garlic
20g		ginger
7g	(3)	large dried chillies	(recipe below)

Method

Slice the beef flank across the grain about 5mm thick.

Place the beef into a bowl and mix with the soy sauce & olive oil, the add the first lot of corn flour.

Toss until well coated, and leave for at least 30mins.

Add the second lot of cornflour and separate all the pieces of beef to theyre properly coated.

Coat a wok with oil & heat it until its just starting to smoke, re-coat it and add a third of the beef.

Cook until crispy and golden then turn the beef over & repeat for the other side.

Repeat until all beef is cooked. Place on a baking tray until needed or serve immediately.

There are two steps to the coating:

Add the brown sugar, beef stock, light soy to a small sauce pan on a medium heat, stirring until the sugar has dissolved.

Add 20g of oil to the wok on a medium high heat, then add the garlic & ginger, add the chilli once aromatic.

Pour the contents of the saucepan into the wok and turn the heat up, bring it to the boil.

Add the beef & stir until the sauce had become thick and coats the beef.

Add scallion & serve with rice or as a filling for bao buns!!

pickled shredded carrots / cucumber

pickled shredded carrots - condiment, bao, banh mi, salads you name it!

IngredientsMakes: 200g

200g		carrots
20g		pickling liquor	(recipe below)

Method

Make liquor - you need the same weight as the veg being pickled to cover it. ** The above weight is what it absorbs ** Shred carrots or dice the cucumber (use the same amount), cover carrots w/ liquor for at least 15m.

Drain use immediately.

pickling liquor

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		water

Method

Mix ingredients stir until sugar dissolved.

Great for quick pickling radishes & mushrooms & cucumber amongst other things.

Really bring the colour of a radish out!

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recipe: bao buns

bao buns

bao buns - amuse, medium & hearty sized chinese inspired - no bleached dough - but fluffy & gorgeous!

IngredientsMakes: 2540g (1)

840g	(40)	bao bun 20g	(recipe below)
820g	(26)	bao bun 30g	(recipe below)
800g	(20)	bao bun 40g	(recipe below)

Method

This post is about how to make bao bun dough - when you can't get bleached flour - and from it 20g, 30g & 40g bao buns in a domestic steamer. Top tip: Make a batch pop them in a ziplock bag & freeze them. Then when you fancy a quick snack pop two in the microwave for 30 seconds and they come out as if they'd just come out of the steamer perfect for loading w/ goodies for a movie or to treat friends of the kids / other half.

To make he baking paper rounds: Using standard baking paper 38cm x 38cm fold into 5 in one direction then 5 to make a square, cut into a circles - give 25 6cm rounds which enough to do all the dumplings since you can re-use them. 1 each for the 20/30g bao, 2 for the 40g.

bao bun 20g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - amuse size

IngredientsMakes: 840g (40)

800g		bao bun dough	(recipe below)
20g		olive oil

Method

Steam for 8 mins / 10 @ a time: 21g each. Once steamed.

Make baking paper rounds. See note above.

Cut dough into 20g pieces.

Roll into balls, place on tray.

Have a cup of oil with a pastry brush at hand.

Elongate a ball into a long oval and brush with oil - this is so they will open once steamed.

Fold in half. It takes a bit of practice getting them the shape and thickness you like.

Its all about filling to bun ratio : )

Leave to prove for 20mins.

You can fit 10 in a domestic steamer, steam for 8 minutes.

Once done remove from steamer onto a dry tea towel.

They come in at 21g each approx.

Fill with your favourite filling.

bao bun dough

light fluffy dough for steaming - bao / roll / dumpling of various sorts

IngredientsMakes: 820g

80g		boiling water
40g		sugar
170g		cold water
7g		yeast
400g		00 flour
70g		plain flour
4g		baking powder
50g		butter

Method

Dissolve the sugar in the boiling water, add the cold water, then stir in the yeast leave to bloom 15m.

1/3 boiling water 2/3 tap water = water @ 35C.

Optimum for yeast activation - higher will kill the yeast

Place the dry ingredients & diced butter / lard into mixer.

Work the fat in a little with your fingers then run mixer S1 / 8mins / pastry paddle, until lard is mixed in - fine crumb.

Add the liquid to the mixer S1 / 8mins / dough hook.

Prove until doubled ~ 60-120m.

Knock back, cut into chunks of the required size (20 / 30 / 40)g

Roll into balls, and then flat, brush w/ oil and fold in half.

Place onto grease proof paper circles.

Leave them to prove for about 20mins so they're super light!

I usually put them in the steamer basket on top of the fridge where it's warm.

Steam for 8m for 20g ones - be patient if they come out early they're doughy and claggy!

Reset steamer at start of each batch to avoid it turning off mid batch while your'e not watching!

-

Dough guides:

Weight - steam - how many fit in rice cooker - total yield quantity

20g - 8m - 10 - amuse - makes 41

30g - 10m - 6 - small folded bao bun - makes 27

40g - 12m - 4 - bao bun (too big for tapas / meze / dim sum) - makes 20

-

Yields after steam:

20 @ 20g = 400g dough yield: 420g - 1.05x

6 @ 30g = 180g dough yield: 198g - 1.1x

4 @ 40g = 160g dough yield: 170g - 1.06x

They gain weight! Because the absorb a little steam.

bao bun 30g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - medium size

IngredientsMakes: 820g (26)

780g		bao bun dough	(recipe above)
20g		olive oil

Method

Same as 20g method but . . . Cut dough into 30g pieces. Steam for 10 mins / 6 @ a time. ~31.5g each once steamed.

Fill with your favourite filling.

bao bun 40g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - large size

IngredientsMakes: 880g (20)

800g		bao bun dough	(recipe above)
20g		olive oil

Method

Same as 20g method but . . . Cut dough into 40g pieces. Steam for 12 mins / 4 @ a time: 44g each. Once steamed.

These are a fair bit bigger than the 20g ones and make for a hearty snack!

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