Ramsons are abundant at the moment. Here are 2 ways you can use the fresh leaves.
WILD GARLIC SOUP
1 onion chopped, 1tbsp oil, 250g new potatoes scrubbed & cubed, 125g wild garlic leaves washed & roughly chopped, 1litre veg stock, 1 squirt lemon juice, salt, mild chilli flakes.
Method:
In a large pan, sauté the onion in the oil for about ten minutes until soft. Add potatoes & quickly stir fry. Add the stock & simmer until the potatoes are just soft which will take about 15 minutes. Add the wild garlic, cover & simmer for a couple minutes until cooked but are still a vibrant green colour. Either serve chunky or liquidise to a smooth consistency. Check for seasoning & add a squirt of lemon juice. Decorate with the chilli flakes & serve hot.
WILD GARLIC CHICKEN KIEV
4 skinless chicken breasts, 100g wild garlic butter*, 50g plain flour (well-seasoned), 3 large eggs beaten, 125g panko or coarse dried breadcrumbs, sunflower oil for frying, lemon wedge to serve.
Method:
Slice a deep pocket in each chicken breast. To do this insert a knife into the thickest end of the breast, keep pushing down along the breast about halfway into the fillet, being careful not to cut all the way through. Push your finger down into the hole to open it then stuff with 25g wild garlic butter making sure that it goes all the way to the pocket & fold into a parcel. Repeat the process with each chicken breast. Line up 3 shallow bowls & put flour on the first, beaten egg in second & breadcrumbs in third. Dredge each chicken breast in flour, then coat in egg & then breadcrumbs. Repeat the process then transfer to a plate & cover with cling film & place in fridge for 1 hour. When ready to eat heat oven to 180c/gas4.
Fill a pan 2cm deep in oil & set over medium –high heat. Once hot, fry the Kiev’s for 2-3mins each side until golden brown, then transfer to a baking tray & place in oven for 15mins or until cooked through. Serve with salad leaves & lemon wedge.
*WILD GARLIC BUTTER
250g pack unsalted butter softened, flaky sea salt to taste, 50g wild garlic leaves finely chopped
Mash the butter in a bowl with some sea salt start with ½ tsp then taste before adding more stir in wild garlic & roll into a log using baking parchment & chill. Can freeze for 1 month.
All recipes are from village resident, Richard Childs.
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