Is there anything better during a sunny springtime walk than suddenly being met by the unmistakable aroma of beautiful wild garlic. This time of year is perfect for finding this amazing ingredient straight from natures own larder. The whole plant is edible including the flower heads and bulbs but we like to make the most of its flavourful green leaves. A wild garlic pesto is the perfect way to utilize this foraged produce. Its great stirred through pasta, used as a dip for cheese on toast or you could try this delicious springtime recipe. Paired alongside a nice crisp potato rosti and an oozing soft poached egg, this dish makes a luxurious breakfast or a nice light supper.
We have experimented with a few different ways of perfecting the humble rosti, whether to par boil the potatoes first, use egg or flour to bind the mix or to add onion or not but we think the simpler the better. Our recipe uses just potato, butter and salt and pepper. We pour boiling water over the grated potato and leave it to sit for a few minutes which softens the potato just slightly prior to shaping and cooking.
As always, the fresh ingredients for this weeks recipe are contained in our veg boxes. If you dont currently receive a veg box why not make use of your daily walk , find yourself some wild garlic and cook up a storm!
Ingredients
Rosti
500g potato grated
50g melted butter
salt and pepper
Spinach
150g spinach
knob of butter
Wild Garlic Pesto
75g wild garlic
100ml rapeseed oil
25g parmesan
25g pine nuts
1/2 lemon juiced
salt
Poached Egg
fresh organic eggs
white wine vinegar
Method
First, make the wild garlic pesto - toast the pine nuts either in a dry pan or spread evenly on a baking sheet in the oven (180C) for a few minutes until just starting to turn a light golden brown - remove from heat and cool
Wash wild garlic leaves thoroughly and place in a blender alongside the oil and lemon juice - blend to a rough paste
Add the toasted pine nuts and parmesan and pulse together in the blender - you’re aiming for a slightly rough consistency, not a smooth paste.
Next start the rosti - grate the potato coarsely and place in a heat proof bowl - pour boiling water from the kettle over the grated potatoes until they are just covered and allow to sit for 2-3 minutes.
Drain the potatoes and press out any excess moisture
Stir through melted butter, salt and plenty of freshly ground black pepper
Bring a non stick pan to a medium high temperature, we use metal chef rings to shape the rostis in the pan, to do this simply place the ring in the hot pan and press the potato mix into the ring to a depth of about 1cm. Cook until golden brown and crisp, flip over the rosti and cook the other side. If you do not have metal rings, simply push the rostis into shape using a spatula as they cook.
Next make the wilted spinach by placing washed spinach into a pan with a knob of butter, place on a medium heat and cover. Leave for 1-2 minutes to allow leaves to wilt.
For the poached egg, bring a pan of water to a very gentle simmer - you want the water to be a still as possible. Add a splash of white wine vinegar to the pan to help the egg hold together. If making one egg at a time, create a vortex in the water and drop the egg slowly into the centre of the vortex, allow to cook for 3-4 minutes or until the egg is holding its shape. If doing more than one egg, simply drop each egg slowly into the pan without creating a vortex as this tends to break apart one of the eggs.
To serve, place a bed of wilted spinach on a plate, place the rosti on top followed by the poached egg and a good dollop of wild garlic pesto.