Wild Garlic, Cream Cheese & Roast Tomato Pate on Toast
Seasonal eating is all the more fun and exciting, when you can forage and get the food for free. The ultimate bargain, and usually something that’s quite hard to find to buy. Wild Garlic is the perfect example of this. I’ve not had time to go to any food markets, and had no idea where I could forage it. I’ve looked around the local parks to no avail, and tried on twitter, coaxing friends and followers to reveal their secret stash with the promise that I would not tell anyone. I got some tips but there was no time to investigate. I was resigned to a wild garlic free week, when fellow blooger Danny (@fooodurchin on twitter and blogging at food urchin) revealed that his garden was teeming with it, and offered to bring me in my very own wild garlic plant.
Excitement! I couldn’t wait. I popped down to Borough to meet him, we had a great chat, and I left with a large blossoming and lovely plant. I couldn’t resist devouring a leaf or two there and then, although I am not sure I would advise this as it’s a little astringent raw. I enjoyed it but will not be responsible for this should you try it.
What to do with it? Well, to start try and keep it alive, so far so good. The flowers are delicious and gorgeous in salads, the leaves great in pestos and mayonnaise, soups and salads. I had a vegetarian friend over for dinner and thought it might be nice to start with something quick and light, that could be done in minutes and free up time for chatting and wine, the most important part of the evening after all!
Wild Garlic can be a little sour, so I wanted to balance it with something sweet, and smooth out the flavour with something light. I decided on tomatoes and cream cheese with a little chilli to lift the flavours. So, I blanched about eight wild garlic leaves for 20 seconds or so, rosted some nice tomatoes from Borough market with a little balsamic vinegar for about 20 minutes at 180 degrees celsius, chopped a dried red chilli very finely, and mixed these with about 4 tablespoons of cream cheese. I griddled some good fresh bread, lightly brushed with some olive oil and liberally spread the veggie pate. It was fragrant and light and a nice little stop gap. I’ll be adding it to my repertoire for future quick dishes!
- Chilli Roast Pumpkin, Halloumi, Cavolo Nero and Pomegranate - September 23, 2020
- Confit Duck with Damson Plums, Puy Lentils, Beetroot and Sage - September 14, 2020
- Nduja Clams with Garlic Aioli - July 23, 2020