Wild Garlic Butter
Wild Garlic Butter Recipe
Time: 15 minutes
Makes: 1x 6” roll
Ingredients:
(We made this according to the amount of three cornered garlic we gathered and how garlic-y in flavour we wanted our wild garlic butter. Play around with quantities according to your taste and foraged find)
35g three cornered garlic leaves
250g salted butter softened
seasoning
How-to:
Chop your leaves finely as desired
If your butter is soft enough to mould. Then add your chopped leaves into the butter. And mix it through till the chopped leaves are evenly distributed. If it is not quite soft enough. Then pop the butter into a small pan. Then gently heat on a low heat for enough time to soften it before adding the chopped leaves
Add some seasoning to your wild garlic butter.
Take around ⅓ of a metre of greaseproof paper. While using a spoon, place your butter mix into the first ⅓ of your paper square. Place the side of greaseproof paper closest to you over the top of your butter mixture. Next roll the mix towards you and then back and forth repeatedly. This should result in a roll of butter. (Manipulate the shape with your hands when needed.) Finally to finish you can wrap the roll in the greaseproof paper, twisting the ends to keep it covered
If it’s your first foray into foraging then it can’t get much simpler than this. It tastes like a milder version of garlic. This buttery log of wild garlic butter makes a good handcrafted Christmas gift. In addition to that Christmas day lamb.
Homemade and homegrown is always best