The blog has been a bit of a stranger to me recently as James and I have been riding a wave of excitement post us getting ENGAGED. Our friends have been hugely generous and supportive and any liquid in our body has pretty much been replaced by bubbly deliciousness and our minds have been pretty hazy. Things are slowly beginning to return to normal and we’ve just had a wonderful weekend of BBQing and enjoying the sun.
Last weekend I was up in Scotland for a friend’s wedding and as we walked from the church to the reception the path was surrounded by hundreds of wild garlic plants. I hadn’t clicked that it was the season and I got completely over-excited, picked some right away and ate it. As you can imagine, this gave me particularly fragrant breath throughout the rest of the evening. Not so clever. But it is so unbelievably delicious it’s impossible to resist it and I couldn’t wait to get back to London to start filling my salads and pretty much anything I could think of with the stuff. I recommend you get yourselves to a greengrocer, there are only a couple of weeks left of the season so act now or regret it later…
Wild Garlic BBQ Buns
500g strong white bread flour
1 sachet yeast
1 1/2 tsp salt
1 tsp sugar
1 tbsp rapeseed oil (or olive oil)
6 wild garlic leaves, finely sliced
A small pot with two squashed garlic cloves, olive oil and some rosemary sprigs tied together with string
Place the flour, yeast, salt and sugar in a large bowl and mix to combine. Measure out 300ml of lukewarm water and add the oil. Pour this into the flour mixture and stir until a dough is formed. Turn out onto a floured surface and knead for about 10 minutes until it has become nice and smooth. You can stop kneading when you form it into and ball and when you prod at the side the dough springs back out at you – if it’s still a bit reluctant, keep kneading. Then place in a clean bowl and cover with cling film. Leave to rise until doubled in size, a couple of hours.
Finely slice the wild garlic and remove the dough from the bowl onto a floured surface. Knock the air out and then start to work the garlic into the dough until it’s evenly distributed through it. Shape into eight small buns and place on a dusted baking sheet. Cover with cling film and leave for another 30 minutes.
Meanwhile heat up the BBQ, you want it to be hot, but not so hot that the buns will just turn to a burnt rock. Place the buns on the grate and turn pretty frequently, brushing every so often with the rosemary brush.
Once the coals have cooled down a bit place the lid on and cook them right through, when you tap them they should feel crusty and sound a little hollow. Remove and place them on a wire rack, either serve warm or cooled. We ate them with some delicious rosemary and garlic marinated lamb leg steaks. Yum.