Thursday 8 April 2010

Two more wild garlic recipes

 Wild garlic Tabbouleh

Soak the cracked wheat in warm water (or chicken stock) for about 30 minutes. Drain the water and put the cracked wheat in a large bowl. Toss the onions, wild garlic, parsley, and mint with the cracked wheat. Add the tomatoes, drizzle in the olive oil, and toss again. Add the lemon juice, salt, and pepper. Toss again and taste for seasoning.
250g bulgar wheat
3 medium tomatoes, cored, seeded, and diced
1 small dices onion
1 large bunch young wild garlic leaves, chopped
1 large bunch fresh flat leaf parsley, chopped
1 small bunch fresh mint leaves, chopped
1-2 tbsp fresh lemon juice
3-4 olive oil
salt and freshly ground black pepper

Wild garlic and baked cod loin
Young wild garlic leaves (Allium ursinum)
2 Fresh cod loins
Olive oil
Bread crumbs
Cracked black pepper and sea salt to taste

Make a paste with the finely chopped wild garlic leaves, pepper and olive oil (you could also add chopped anchovies). Place the cod loins in an oiled baking dish and spread the paste on top. Sprinkle with breadcrumbs and bake in a preheated over for 20 minutes (200 C). Once cooked there will be a mild, subtle taste of garlic.

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