On Wednesday 1st May (you probably remember it; this year's summer) I picked some wild garlic and when I got it home washed it and puréed the leaves in my mini food processor together with some soft salted butter.
I often find that the best way to clean out the food processor is to firstly wipe it out with something edible before washing it. So having a couple of small crusts (a bit of ciabatta and a tiny crust of Vicky's multigrain) I made some croutons (tear up bread, wipe out processor with it, spread on baking tray and, next time oven is on, bake till crisp and golden - good with soups, salads or as a nibble.)
I put in the Wild Garlic Butter in the fridge and waited for inspiration. So far this is what I have used it for ...
Spicy Noodles with Salmon and Wild Garlic
I bought a pack of ready cooked (my apologies) noodles on ... and this is what I did with the few I had left over. I also had a bit of salmon skeleton in the freezer. You might think this is odd but we bought about half a salmon from which I cut some meal sized pieces and froze the remains for later use. I just poached it a few minutes and then carefully removed all the flesh from the bones - more than enough for me, in fact I finished it on toast the next day! Economical or what!
I just melted some wild garlic butter and tossed in the noodles and salmon till hot, added a squeeze of lemon and finished with an extra knob of garlic butter to keep my cholesterol up!
A Wild Garlic Hasselback Potato
I think I cooked hasselback potatoes about 30 years ago but if I did the details escape me. A friend jogged my memory by putting a picture of one on FB so I thought I'd have a go and I have to come clean and say ... it was not quite as nice as a jacket potato, in my opinion. This is not to say that it was at all unpleasant, mind you.
~ Preheat oven to 400ºF/200ºC/180C fan/gas 6
~ Wash a handsome baking potato and cut into thin slices BUT NOT ALL THE WAY THROUGH. Leave them attached by about 10mm at the bottom.
~ Rub with olive oil, season and bake for about 30 minutes.
~ Brush with Wild Garlic Butter and continue to cook till tender and crisp which could take up to another 30 minutes depending on the size of the potato.
I ate mine with salad, more wild garlic butter and a little freshly shredded Parmesan.
Crevettes in Lemon Ramsons Butter
We bought some reduced cooked crevettes yesterday and I have just eaten them warmed through in said butter together with a squeeze of lemon. Yummy over rice.
In other news ...