Wild Garlic Pesto

The beginning of spring is one of my favorite times of the year. To see nature come alive again after the dark cold winter months. Although our forest is still leaf free, the floor is alive with flowering anemone, primroses and daffodils. If your lucky you will also see wild garlic ( allium uranium) also called ransoms, now in season. The smell of garlic perfades the forest as wild garlic is very strong. So strong that you only use the leaves so don’t disturb the bulbs. 

The leaves can be used in many dishes and preserves but my preference is to make a wild garlic pesto which can then be used in so many ways including on salads, pasta dishes and stews.

Wild Garlic Pesto 350g

ingredients

2 tbsp sliced/crushed  almonds/ or pine nuts if preferred. 

5 tbsp of olive oil

350g fresh wild garlic leaves

100 g grated parmesan

salt & pepper to taste

Method

Roast the crushed almonds in the oven for 5 minutes until golden brown (280 degrees)   Blend the garlic leaves along with oiive oil  and almonds. Add the rest of Parmesan and  salt & pepper to taste, mix well and serve.

This can be served with pasta or salad. It will keep in the fridge for two weeks. If you wish to keep your garlic longer I would recommend you prepare the dish and then freeze immediately. One of my friends makes ice cubes with the pesto so he can drop one into a meal or a dish whenever he desires! 

Slow cooked lamb shank with Guinness and Picon

Slow cooked lamb shank is always a winner and particularly so in winter. When marinated overnight in the strong stout flavor of Guinness and the intense orange fragrance of Picon you have an exceptional dish. You can serve it in its own  jus reduction or with a delicious mushroom sauce along with mashed celeriac,  potatoes or flageolet beans.

Ingrédients (for braising in slow cooker)

4 lamb shanks pan fried and sealed

1litre home made chicken stock

2 parsnips  peeled and cut in quarters

2 carrots peeled and cut in quarters

2 celery stalks roughly chopped 

1 quart of celeriac roughly cut

1 leek roughly chopped 

2 heads of garlic horizontally cut in half

2 sprigs of thyme 

1 chili 

1 Rosemary sprig

2 bay leaves

2 bottles of Guinness stout 

1 shot of Picon

2 dried organic orange peels

Method:

Place all the above into a slow cooker and preferably just before you retire to bed! Next day it will be ready to serve. You may wish to strain and reduce the sauce further. 

Serve with the sauce of your choice ( or jus reduction). Below is our shank served in a creamy mushroom sauce: