WE ARE WILD ABOUT GARLIC, HOW ABOUT YOU? SEND US YOUR RECIPES!
I have to admit, i’m also ‘wild about garlic’, one of my favourite things about the start of spring and the arrival of the bluebells is knowing there’ll be some wild garlic not too far away…
The simplest and I think, one of the best ways to enjoy them, is mixed in with creamy scrambled eggs…sweat down a small handful of washed, roughly chopped garlic leaves in a nice amount of butter, when soft, add a couple of lightly beaten eggs, a dash of cream, S & P, and scramble away. (for a nice quick lunch dish add a handful of peeled cooked prawns and serve with crusty bread)
WILD GARLIC AND JAMON SOUP (serves 2)
1 good handful garlic leaves (washed and roughly chopped)
2 banana shallots (thinly sliced)
4 slices Serrano ham (cut into 1 cm strips)
1 dried noras pepper
1/2 tsp smoked Spanish paprika
1/2 lt chicken stock
2 eggs
2 slices grilled sourdough bread
olive oil
salt and pepper
Wash and then soak the pepper in hot water for about 10 mins or until soft, drain and finely chop. Sweat down your shallots in a nice amount of olive oil until soft and slightly golden. Add the ham and gently fry for about 2 mins, then add the chopped noras pepper. Cook for another min and add the garlic leaves and paprika and sweat down until leaves are nice and soft. Add the chicken stock, bring to the boil and gently simmer for 5 mins. Season with salt and pepper. Carefully crack in your eggs trying not to break the yolks and poach in the soup. Place a piece of toast in each bowl, gently lift an egg onto each and ladle the soup over top, serve with an extra drizzle of olive oil if you think it needs it.
Davo at Leila’s