Wild Garlic Butter Food

WILD GARLIC BUTTER RECIPE - A VERSATILE COMPOUND BUTTER FULL OF FLAVOR

Steps:

• Remove the butter from the fridge and allow it to come up to room temperature for an hour.
• Wash and dry your wild garlic leaves.
• Chop the wild garlic finely using a sharp knife.
• Add the butter, wild garlic leaves, and a touch of salt into a bowl and mix well using a whisk or fork.
• Roll out a piece of cling film about 30 cm or so long.
• Place the butter mix into the center of the cling film.
• Fold one side of the cling film tightly up and over the butter mix.
• Hold one end of the cling film in each of your hands, and roll the butter back and forth, twisting the ends until you have created a well-shaped log entirely wrapped in the cling film.
• Tie a tight knot in one end of the cling film while squeezing out any air. Then tie the second end tightly while squeezing out any air before cutting off the loose ends.
• You can now refrigerate for up to one week or freeze for up to 6 months.

WILD GARLIC BUTTER ON MUSIC PAPER BREAD

Steps:

• In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.
• Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.
• Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

ASPARAGUS WITH PEAS, MINT & JERSEY ROYALS IN WILD GARLIC BUTTER

Steps:

• Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
• Toast the slivered almonds in a dry frying pan until golden. Set aside.
• Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
• Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
• Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
• Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.