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.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.

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.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
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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

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.