As you all know by previous posts I managed to find a beautiful little spot down on the farm with an abundance of wild garlic growing. As a complete garlic lover I was so excited to have found it and for the past two years I’ve been heading down there with a wicker basket and taking my fill. I’ll admit I am a little late like always, it’s best to pick the leaves before the flowers bloom because the taste will be more immense, but I’m usually always late harvesting and still enjoy the taste none the less.
My favourite thing to make with wild garlic is wild garlic and cheese scones (the recipe can be found here: http://www.lavenderandleeks.co.uk/wild-garlic-and-cheese-scones/) They are most delicious eaten warm from the oven with lashings of butter! However this year I thought I would try something different… wild garlic butter. I’m a big garlic bread fan and can’t think of anything better then homemade garlic bread with wild garlic butter. However after making the butter I couldn’t wait to try it and seeing as we were having new potatoes and salad for supper I decided to coat the potatoes in my wild garlic butter and they tasted delicious! The recipe is very simple and easy to make, unless you are making your own butter of course (which I would love to do!)
Wild Garlic Butter:
- 250g of salted butter
- 50g of wild garlic leaves
Let the butter soften at room temperature and then mash in a bowl. Chop the wild garlic up (or use a small food processor) and mix the leaves in with the butter. You might want to use your hands to blend them together thoroughly. Lay out a sheet of grease proof paper and shape the butter into a log. Twist the ends to make a cracker and chill until needed. You can keep the butter in the freezer for a month and cut off slices as needed.