Spring: Wild Garlic Season Once Again!

Here at the Lodge our wild garlic has arisen from the depths of the valley floor out into the late winter light. The bulbs are still in their early stages of growth so we tend to let them mature until they sprout their large green leaves for us to forage. This tends to happen in late February or early March but with our climate always changing, and the seasons becoming earlier and earlier, we may be picking as early as a week or two.

 

We have created two wonderful wild garlic leaf recipes to wet your whistle before you can get your hands on some of the green stuff!  

 

Chicken Wild Garlic and Chanterelle Mushroom Pie

Serves 4

 

100ml Olive Oil

4 Banana Shallots

500g Chicken Breasts

300ml Double Cream

400g Chanterelle Mushrooms

400g Wild Garlic Leaves

Block of Puff Pastry

Salt & Black Pepper to season

 

  1. Heat some olive oil in a deep pan and place the diced shallots in to sauté for a few minutes until caramelized.

  2. Whilst they are sizzling, add the chopped chicken breasts and seal them all over.

  3. Next up, slice and add the mushrooms into the pan. If you wish, you can fry the mushrooms with a little olive oil and salt in a separate pan before you add them to the shallot and chicken mix to extract some of their moisture.

  4. Once the chicken and mushrooms are nicely browning, add the double cream and give the mixture a good stir.

  5. Now the mixture should be hot enough just to place the cut wild garlic leaves in. Let the leaves become wilted – very similar to what spinach does when cooked – and then remove the whole mixture off the heat to rest.

  6. Now take your block of puff pastry and roll it out flat onto an even, flour-dusted surface. Mark an ‘X’ into the centre of your pastry for the steam to be released when in the oven. Once the pastry is flat enough for your liking, place over the pan (if it is an all-metal pan), or if not place the mixture in an ovenproof dish and cover over with the pastry.

  7. Cover the pastry with egg wash and pop it in the oven for around 20-25 minutes in a hot oven, approximately 220C.

  8. Serve alongside some lovely dark green vegetables of your choice; runner beans are our preferred greenery.

 

Steamed Cod Fillet with Creamery Wild Garlic Leaf Sauce

Serves 2

 

2x 4oz Cod Fillet

200g Wild Garlic Leaves

2 Banana Shallots

100ml Double Cream

Splash of White Wine

Salt and Pepper to season

Chives to garnish

Lemon for side

 

  1. Heat your oven to 220C.

  2. Put the fish in tin foil and cook in the oven for approximately 15 minutes – it will depend on the thickness of the fillet.

  3. In a frying pan cook the shallot until soft and slightly golden in colour.

  4. Add the white wine and stir to combine.

  5. Add the finely sliced wild garlic leaves and cook for a minute until wilted.

  6. Finally, add the cream, salt and pepper and stir until everything is combined.

  7. Take out the fish - check that it is cooked through and then assemble the sauce on a warmed plate and then top with the fish.

  8. Top with chopped chives and serve with a slice of lemon.

 

 

 

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