Couldn't resist a visit to my local farmer’s market in Whiteladies Road. My favourite stall, Wrington Greens had all kinds of goodies including wild garlic and chervil, a herb that has an amazing affinity with eggs so had to rush back home and make an omelette. Having bought all that cheddar (see previous post) I incorporated that too but it slightly overwhelmed the delicate flavour of the herbs. Another time I'd use goats' cheese.
Serves 1
A small handful of fresh chervil or parsley
2 large eggs or 3 medium ones
2 wild garlic leaves, finely shredded, or some finely snipped chives
15g (1/2 oz) butter
40g (1 1/2 oz) grated cheddar or crumbled goats cheese
Salt and freshly ground black pepper
Wash and pick over the chervil, cutting away the tougher stems and chop finely. Beat the eggs adding a splash of water (about 1 tbsp), add the chopped chervil and wild garlic leaves and beat again. Season lightly with salt and pepper. Heat a medium-sized frying pan or omelette pan until hot, add the butter, swirl it round and pour in the beaten eggs and herbs, pushing them around the pan. Lift the edges of the omelette as they begin to cook, letting the liquid egg run underneath. Scatter over the goats cheese and leave the omelette for a minute to brown the base. Roll it up from the far edge and tip it onto a plate. Serve with some lightly dressed mixed salad leaves.
Having spent a pound each on the chervil and wild garlic leaves I need to find another use for them. Think I'll roast a chicken with the rest of the garlic leaves inside and make a chervil soup. Seem to remember chervil is also delicious with carrots.
Oh - this looks nice!
ReplyDeleteI have a bit of a thing for wild garlic at the moment, although I've had no success foraging for one with the flowers - in the wild or farmers market!
Niamh
I've seen wild garlic in a few recipes lately. what is special about it? and more importantly where can I get it?
ReplyDeleteI have a suspicion it will be one of those 'gourmet-food' quests that end up with the inevitable trip to the only decent deli in the 'hood...
eatlikeagirl, you should be able to find it in a farmer's market at this time of year though it grows like a weed.If you've got any woodland nearby it's worth taking a look to see if you can find some - it has leaves not unlike a lily of the valley plant though a bit bigger and a distinctive oniony (rather than garlicky) smell.
ReplyDeleteWhy I like it is that it gives you a garlic flavour without the pungency of root garlic so you can use it in a delicate egg dish like an omelette or in a mixed leave salad and its taste is not overpowering.
If you find it free - or reasonably cheaply - it's a great springtime treat.
Why would you pay for wild garlic?
ReplyDeleteIn fact there is a huge supply of it a short walk from where you bought this stuff in Clifton: go over the suspension bridge and explore. That plus nettles, mushrooms, and other lovely things.
You'll find it (Mar-Apr) in dank woody spots all over.
Ah, I hadn't discovered that. Have only moved to Bristol fairly recently. Next year . . .
ReplyDelete