Thursday, 24 April 2014

Wild Garlic

All the lanes around our cottage are full of Wild Garlic (or Ransoms as they are called here)
 It smells wonderful and brings a lovely lush green to the countryside.
A Japanese friend of mine was telling me how this leaf is sold in the markets in Japan
and is seen as a delicacy - which seems ridiculous when our houses is surrounded by it
and some of my neighbours even see it as a weed. However, it go me thinking of ways
 I could cook with it and I have come up with a number of recipes to try. 

We liked the flavour it imparted adding a subtle garlicky taste to the meal.
 You could subsitute leeks if you can't find any ransoms and you want to try my recipes


Roast Chicken with Wild Garlic Stuffing

Serves 4

Heat oven to 190C/fan 170C/gas 5

1 large Chicken
1 Lemon quartered
Olive Oil
Salt & Pepper

For Stuffing
3oz Couscous
1oz Sultanas
1oz Candied Peel
1 stick Celery chopped 
Good Handful Ransom Leaves (or 1 Large leek sweated down in butter)

Firstly prepare you chicken - pull the legs aside slightly to widen the cavity and wipe out with kitchen
paper.Next place the lemon quarters inside and push to the back leaving room at the front
for the stuffing. Set aside in the fridge.

To make the stuffing - place the couscous & sultanas into a dish and just cover with boiling water. leave for 10 minutes until the couscous is al dente and the sultanas have plumped up a bit, drain & set aside.

To prepare the Ransoms- pick through them and discard and damages or older leaves. Rinse well, ours grow along a busy dog walking path so I like to gather the leaves from as far from the path as possible
-I'm sure you understand why! next slice the leaves into thin ribbons.

To assemble the stuffing place the couscous & sultana mix into a bowl & add the ransoms
candy peel and celery along with some salt & pepper I also included some of the ransom flower as well.
 The mixture shouldn't be too wet as the juices from the lemon & the chicken add to it whilst cooking.

Pop the chicken in your baking tray and pile the stuffing into the cavity but do not press it in leave it fairly loose.  Cover the chicken in the olive oil along with some salt & pepper.

Bake in a preheated oven for hour & half until chicken is cooked through and looking golden.

We served our with some juniper cabbage and a few parsnip chips

We also tried the ransom under some baked salmon steaks which was really successful

(The salmon was covered in a simple indian spice paste with the leaves place under the salmon.)

printable recipe

 Wild Garlic Stuffing