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! 

Snails in garlic butter, black pepper & chives

Are you really into French Dining? Well why not test yourself and your best friends with a gourmet snail in garlic butter dish? It is great as a starter and will certainly get your diners talking!

You will need:

100 snails (if you don't know how to collect and clean your own organic supply just ask - otherwise source a commercial supplier for Helix Aspersa.

Put the snails in a sieve and dunk them in boiling water for a few seconds to kill them. Take the snails from the shells with a small fork, wash them off and then cook.
To cook about a 100 you need a pint of water, ¾ pint of cider, a large carrot and an onion cut into pieces. Make sure the snails are covered in liquid.
Bring to the boil and simmer until tender for about an hour – it may take a little longer.Rinse in hot water to clean off the bits of vegetables. Dry on paper and set aside.

For the Le Poulbot sauce preparation you will need:

450g salted butter (at room temperature)
6 small shallots
3 garlic cloves
20g fresh chives finely chopped
1 teaspoon fresh thyme finely chopped
20g fresh parsley finely chopped
20 hazelnuts
600ml double cream
1 tbls green chartreuse
10g freshly grounded Black Pepper.
Good pinch of chervil,dill, fennel seed, basil and sage.

Peel wash and finely chop the shallots and garlic keeping them separate. In a sauté pan set over a low heat sweat the shallots in half the butter. Add all the herbs except the chives and keep some parsley for sprinkling at the end. Toast the hazlenuts under a hot grill for a few minutes until golden brown. Place the nuts into a cloth and rub together to remove the skins. Finally chop the nuts. Add the chopped nuts to the pan. Pour in the Chartreuse and ignite. Stir in the cream, black pepper, remaining butter and garlic and simmer for five minutes. Add the chives season to taste and serve in snail dishes with a sprinkling of the parsley over each dish. Serve with a nice dry white chablis or a muscadet and freshly baked parsley bread rolls.