Portion/Yield:Serves 4 as a starter
Driving through the Cotswolds during spring 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 gave me a headache. However now it’s the bearer of good news and it firmly reminds me spring has arrived and that 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 with a very strong and very ripe goats cheese however the choice of cheese is yours, i do recommend something strong and ripe as it will stand up to the strong wild garlic flavour.
Ingredients & Method
- 100g wild garlic leaves + extra 12 wild garlic leaves for serving
- 1 teaspoon unsalted butter
- 3 banana shallots, peeled and finely sliced
- Sea salt and freshly cracked black pepper
- 250ml double cream
- 50ml milk
- 1 teaspoon Coleman’s English mustard
- 3 large free-range eggs
- 2 large free range egg yolks
- 60g Soft very ripe English Goats cheese + extra for serving
Preheat the oven to 180°C and grease twelve 4cm in diameter mini muffin moulds.
Bring a large pan of salted water to the boil. Fill a container with icy cold water. Blanch the wild garlic leaves in the rapid boiling water for 30 seconds then use a slotted spoon 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 medium saucepan with the butter and sweat the finely sliced banana shallots with seasoning until transparent with no colour over medium heat about 6 -7 minutes. 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 and seasoning. 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.
Bake for 18 minutes in the preheated oven.Let the frittatas cool for 5 minutes in the mould before turning them out.
Cooks Notes 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.