Free Food with Richie Wilson!
- Richie Wilson cooks Wild Garlic Soup and Pesto on The Afternoon Show
- Richie Wilson cooks Steamed Periwinkles with Wild Garlic on The Afternoon Show
Wednesday, 10 March 2010
Richie Wilson, Head Chef at the Morrison
Wild garlic is the free ingredient in this food hit and it's there for the taking in many wooded areas all over Ireland.(Note as, it's been the coldest Feb ever, It's not completely everywhere at the moment and will be readily available everywhere in another 3 weeks time)
Wild Garlic Pesto
. 200g Wild Garlic Leaves
. 100g Spring Onions
. 100g Almonds
. 200ml Olive Oil
. 200ml Sunflower/rapeseed oil
. 80g Chopped Parmesan Cheese
Making this pesto just couldn't be any easier.
1. Simply roughly chop all the ingredients and add them to the food blender.
2. Blend for a few moments before adding the oil and continue to blend until smooth.
That's it! This will keep for a week in the fridge but if you divide it into small containers or freezer backs you can keep it frozen for months.
Wild Garlic Soup
. 1 bunch Wild Garlic (washed well)
. 1each Large Onion
. 1each Large Leek
. 200g Peeled Potatoes
. 400ml Chicken Stock
. 50ml Cream
. Olive Oil
. Salt and Pepper
1. Drizzle a little oil into a large pot and place over a medium heat.
2. Add in the chopped leeks and onions and cook slowly until they have softned.
3. Add the stock and the potatoes and bring this to the boil. Reduce to a simmer and cook for 20 minutes.
4. Now add the garlic leaves and cream. Continue to simmer for a minute or two, just to soften the garlic leaves.
5. Add the soup to a jug blender and blend until smooth. Check the seasoning and pour into a hot bowl.
6. Garnish with a spoon full of pesto and serve with plenty of bread to mop it up.
Steamed Periwinkles with Wild Garlic
Serves 4 as an Appetizer
. 2kg Periwinkles
. 5g Chopped Thyme
. 200ml White Wine
. 10g Chopped Wild Garlic
. 1bowl Wild Garlic Pesto for Dipping
1. In a hot pot place the wine, thyme and garlic.
2. Bring to the boil and add the winkles (wash well before use).
3. Place on a tight fitting lid and continue to boil for 4 minutes. The shell should be open when cooked. If a few of them remain close while all the rest are open, discard the closed winkles.
4. Once cooked strain and place directly into the serving dish.
5. Serve the garlic pesto along side for dipping along with tooth picks to help your guests remove the meat from the shell.
Be sure to have napkins at the ready, this is a messy job but these little morsels are well worth the effort!
Periwinkle Butter with Wilted Samphire on Toasted Chiabatta
. 250g Periwinkle meat
. 100ml White Wine
. 100g Chopped Shallot
. 1each Lemon Juice
. 100g Unsalted Butter
. 150g Baby Spinach
. 150g Rocket Leaves
. 1loaf Chiabatta
. 5g Flat Parsley
. Olive Oil
1. Place the wine, chopped shallots and half the lemon juice into a pot and bring to the boil, allow to reduce by half.
2. Now reduce the heat and whisk in the diced butter along with the winkle meat.
3. Continue to whisk until you have a creamy sauce and add a little pepper before removing from the heat.
4. In a hot pan drizzle a little olive oil and add in the washed spinach and rocket. Toss quickly over a high heat and season with a little pepper and a squeeze of lemon.
5. Toast the Chiabatta in slices and place the a little samphire on each. Now spoon over the winkle butter and finish with a little chopped parsley.