Ask you may now realise from these pages, my love of flavoured butters runs deep. This butter is a wonderful way to preserve the subtle and delicate garlic flavour and I basically smother this butter on everything I can during the short wild garlic season.
I use it liberally on fish and vegetables, but my favourite is to fry my eggs in a generous slice.
A note on wild garlic: Please make sure you wash and dry your leaves very very well in multiple changes of cold water – they are wild and foraged and tend to contain a fair few sneaky extra guests and the occasional unrecognisable leaf in the bunch. Any grit and extra protein will not be welcome flavours or textures here…..
- 200g salted butter at room temperature
- 50g wild garlic leaves
- 1 clove of confit garlic (if you have any to hand, otherwise it’s probably garlic enough)
- 1/2 tsp Aleppo pepper or mild chili flakes
- good pinch of salt if you are using unsalted butter.
- optional addition of 1tsp lemon zest
You can either make this by hand or in a food processor or mini chopper.
If you are choosing the old fashioned hand version, finely chop together the wild garlic leaves. Mix into the softened butter alongside the remaining ingredients with a wooden spoon until all combined.
If you are using a food processor or chopper, place the softened butter in the bowl and add the roughly chopped wild garlic and the remixing ingredients. Blitz until they are combined.
Place a piece of parchment paper on the worktop with the long, straight side facing you. Heap the softened butter mixture into the centre in a rough oblong shape. Roll the side of parchment closest to you over the butter mixture, encasing it completely in the paper and roll into a sausage shape. Twist the ends like a sweetie wrapper to bring the mixture together into a tight roll.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on firstname.lastname@example.org