Tag Archives: wild garlic

Wild Garlic Pakoras

The sight of ramson shoots popping their fresh green through bare woodland floors is a welcomed one after the winter months, it means spring is finally arriving.

This year I have tested out a new recipe to add to the annual spring pesto which was very nice and went down very well at the ‘bring a dish to share’ lunch I took them to.

Wild Garlic Pakoras – I loosely based on this recipe.

My recipe:

  • Pick a large bowl full of ramson leaves, wash and pick out any that don’t look nice.
  • Finely slice an onion and put it in a mixing bowl. Roughly chop the ramson leaves and mix with the onion.
  • season with salt and black pepper, a little chilli powder and turmeric
  • add gram flour; mixing as you do so until the leaves and onion has a ‘dusting’ over them
  • Add an egg to the mixture and mix so as everything sticks together
  • separate the mixture into the size portions you want and deep-fat fry until golden brown
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Leaf day doings (including pesto recipe)

Things are on the move again and making a big step in a positive direction, all of which I shall be up-dated anyone who is still out there on soon but in the mean time a nice productive day has been had…

Woodland carpet; Wild Garlic or Ramsons - 7th May 2012Go to local plant sale ~ done (very wet and not much of interest there but nice trip out)

Harvest wild garlic/ramsons and make pesto ~ done

Harvest rhubarb ~ done

Harvest nettles for dinner ~ done and almost cooked

Plant out comfy ~ done

Plant out lettuces and salad plugs ~ done

Sow next succession on lettuces seeds ~ done

Prep and start off rhubarb cordial ~ done (I’m hoping this time it has been wet enough as last year when I tried this it had been to dry and it didn’t work very well)

Use rhubarb leaves to make Brassica spray (against cabbage white fly) ~ done

Wild Garlic Pesto 

I loosely basic it on this recipe but adapted it to suit what was in the cupboard.

 Wash and sort a carrier bag of ramson leaves, picking off the older stems. Roughly chop a small onion and add it to a blender along with a few Brazil nuts and a handful of hazel nuts, blend whilst adding the leaves, olive oil ( I used a sherry glass full as I don’t really like the taste), grated cheese (cheddar) and half a teaspoon of salt and a teaspoon of sugar. Blend until smooth and serve.