Wild Garlic and Goats Cheese Frittata
Driving through the Cotswolds the smell of wild garlic smacks you in the face. I have this love hate relationship with wild garlic. It reminds me of the days when I worked in a London restaurant and at this time of the year a Saturday lunch special used to be Wild garlic and Sorrel Omelette. The smell of the wild garlic was so strong and as I had to inhale it for such a long period of time it made me feel sick. However now it’s the bearer of good news and it firmly reminds me summer is on its way.
Wild garlic can be very polarising but if you use it in the right way it can be lovely.
I used the wild garlic today with one very strong and very sloppy goats cheese. On Good Friday I went to London to meet Rhuaridh Buchanan of Paxton & Whitfield. The visit was well worthwhile, I love cheese and I was in my element in this shop.
I asked the young lady behind the counter for a strong but soft English goats cheese, she recommended one, however I was not intelligent enough to write the name down. I did take a photo of it and hope that you can match it next time you visit Paxton & Whitfield.
Once I got home and unpacked my days’ purchases I remembered that wild garlic that was in my fridge from my trip to the Cotswolds earlier in the week. The two flavours works incredibly well together as they are both strong and complement each other.
Serve the frittatas slightly warm as I feel it’s the best way to enjoy the hearty flavours.
Wild Garlic and Goats Cheese Frittata Mixture
- 3 banana shallots, peeled and finely sliced
- 100g butter
- 100ml oil
- Salt and Pepper
- 250g double cream
- 50ml milk
- 15g Coleman’s English mustard
- 3 whole large free-range eggs
- 2 free range egg yolks
- 100g wild garlic leaves
- 60g Soft very ripe English Goats cheese
Preheat the oven to 180°C and grease 12 4cm in diameter mini muffin moulds.
Bring a large pan of salted water to the boil. Fill a container with icy cold water.
Wash the wild garlic leaves and remove the stalks.
Blanch the wild garlic leaves in the rapid boiling water for 30 seconds then use a spider to remove the leaves then dunk them immediately into the icy cold water.
Let the leaves cool completely then drain in a colander.
Select 12 even size blanched garlic leaves set aside.
Place the remaining wild garlic leaves in a food processor and blend until smooth.
Heat a large saucepan with the butter and sweat the finely sliced banana shallots until transparent with no colour.
Add the double cream and milk, bring to the boil and boil for 30 seconds.
Remove the saucepan from the heat and set aside to infuse for 10 minutes.
In a large mixing bowl whisk the eggs, mustard and 3 teaspoons of the pureed wild garlic.
Stir the egg mixture into the cooled cream mixture.
Pour the mixture into the greased muffin moulds to nearly full.
Divide the cheese in 12 even size pieces and drop the cheese into the egg moulds.
Gently place the muffin tray into the preheated oven and bake for 18 minutes.
Let the frittatas cool for 5 minutes in the mould before turning them out.
Assembly of the dish
- 12 cooked frittatas
- 12 blanched wild garlic leaves
- 40g Soft very ripe English Goats cheese
- 4 baby beetroots
- Red chard and Tahoon cress
Lay the blanched garlic leaves flat on a chopping board and wrap each frittata in a leaf.
Cut the baby beetroot in three slices and spread a bit of soft goats cheese in between each layer and reshape the beetroot in a small tower.
Garnish the plate with the remaining cheese and pureed wild garlic, place three frittatas on each plate and place one beetroot tower on each plate. Garnish the plate with the red chard and tahoon cress.
Food Fanatics Tip
By blanching the wild garlic leaves you remove the over powering bitterness and sharpness of the wild garlic. Another cheese that will work just as well is Stinking Bishop.