Last year I think I overdosed on wild garlic, not literally - just in a culinary sense. I dubbed my two week wild garlic culinary binge as The Wild Garlic Chronicles, even cheekily Wild Garlic Girl. So as you can imagine, I have been a little hesitant foraging for some this year, but whilst driving through a narrow lane a week or so back, I spotted some growing and decided to return to forage for some. On return the wild garlic was shooting up its edible flower buds like firework sparklers.
Its funny, around this time I struggled to find many Wild Garlic recipes in cookbooks and on the Internet, but this year - wow - there has been an explosion both the Internet and blogosphere and you can find lots of ideas and inspiration for your foraged wild garlic. Other than the usual pestos, soups, breads, pasta dishes, potato cakes and egg dishes like frittata, souffles and quiches, you will find it in scones, quinoa patties to deep or shallow fried fritters, added to 'curry style' dishes, as well as enhancing traditional recipes like basic pastry, coleslaw, mayonnaise, aioli and salsa verdes . Anyway, this was going to be a plain old 'Wild Garlic Tortilla', but having briefly visited my Dads allotment a couple of days ago I picked some wild stinging nettle and in my own garden some young dandelion leaves, so I decided to add some of these to the tortilla. I wanted a little more texture too, so in place of my usual garden peas, I also threw in some cooked chickpeas.
I garnished the completed Wild Weed Tortilla with wild garlic flowers for optional extra heat, for those who dared for a little extra bite.
My nephew who was out with friends said he strolled through a blustery farmers market this weekend and saw some pots of Wild Garlic Hummus being sold. I couldn't help but wonder if the source of inspiration came from my humble blog and would this be acknowledged or not. Regardless I am proud to boast that presently my 'Wild Garlic Hummus' recipe ranks as number one, two and three on google. I am sharing this pungent flowery recipe with Karen at Lavender and Lovage and Kate of What Kate Baked for their Tea Time Treats. The theme this month is Floral Flavours and Flowers. I do hope my savoury flower submission is accepted with its edible wild garlic flower buds. I know some days I would prefer a savoury tea time treat as opposed to to a sweet one. What about you?!
Wild Weed and Potato Tortilla
Serves 6 - 8 depending on appetite and cut slices
4 tablespoons olive oil
1 medium onion, sliced
4 - 6 medium potatoes, thinly sliced (preferably with a mandolin)
Salt and pepper to taste
1 tablespoon olive oil
A good handful of each: wild nettle, wild garlic and dandelion leaves, thoroughly rinsed, stalks removed and roughly chopped.
400g cooked chickpeas
6 eggs, beaten
Wild Garlic Flowers for Garnish
Heat oil in a frying pan measuring about 9 inches with high sides. Heat oil, add the onion and cook until soften, then add in the potatoes and cook for about 10 - 15 minutes on medium heat until they are beginning to soften and turn golden, flipping them over now and again. Season with salt and pepper. Tip into a large bowl. In the same pan, heat 1 tablespoon olive oil, then stir in the wild weeds, and cook until wilted. Then tip back in the potatoes, add in the cooked chickpeas and stir well to distribute the wild weeds, chickpeas and the onion. Adjust seasoning if necessary.
Gently pour in the beaten eggs, reduce the heat and allow to set, this may take a while. When it appears set and no longer soft in the middle. Cover the frying pan with a large plate or lid and invert the potato tortilla over onto the plate or lid. Then gently slide the upturned potato tortilla back into the frying pan. Increase the heat and cook the tortilla for a few more minutes until set and golden. Transfer the Wild Weed and Potato Tortilla onto a large serving plate and serve slices either warm or at room temperature. Garnish each slice with a wild garlic flower bud. Based on this recipe of mine.