Wild garlic Chemoulla recipe

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Yippee! It’s the start of the wild garlic season and I have a few ways of using wild garlic other than pesto.

At Bullet we use wild garlic in a whole host of items throughout the season and preserve it to use throughout the year.

There are a number of ways  to preserve the garlic if you would like to hold it for a while before using.

We wash it and blend into a chunky pulp not so much that you end up with a puree but enough so there are no large clumps. Then store in any sterilized jar covering the pulp in oil and refrigerate.

You can also place the pulp in ice cube trays and freeze if you are going to cook with the wild garlic.

My favourite recipe is to make Chemoulla, a moroccan spice blend which is perfect mixed into potatoes, couscous or anything!

Once again I have provided a recipe that you really don’t need to follow exactly, add more of what you like and less of what you are not so keen on. If you don’t have a specific ingredient listed then don’t put it in.

1 1/2 teaspoons cumin seeds
1 teaspoon coriander seeds
1  onion, halved, coarsely chopped
60ml (1/4 cup) fresh lemon juice or bottled
2 tablespoons coarsely chopped fresh coriander
2 tablespoons coarsely chopped fresh continental parsley
3 tablespoons wild garlic pulp
1 tablespoon mild paprika
2 teaspoons ground turmeric
Pinch of cayenne pepper
Salt & freshly ground black pepper

All you have to do now is place the cumin and coriander seeds in a frying pan over medium heat. Stir  for a couple of minutes or until seeds pop and mixture is fragrant.

Then put the seeds, onion, lemon juice, coriander, parsley, wild garli, paprika, turmeric and cayenne pepper in bowl of a food processor and process until finely chopped. Season with salt and pepper.

Cover with oil and put in the fridge for a few days or when needed as the flavours will all meld together creating a wonderful marinade or dressing

Processed with VSCO with c3 preset

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