Hey welcome to UK Wildcrafts, so wild garlic has to be one of the uk's favorite wild foods
so i thought i'd do a series on some of my favorite ways to cook and use it i'll start
with a nice simple one wild garlic butter it's something i make every year and you can freeze
it and then use it to bring a nice taste of wild garlic to any dish throughout the year
and i'll probably be using this butter as an ingredient in several other videos
in this series if you're not sure on how to identify wild garlic i have done a video on
on its identification i'll leave the links to that video in the description.
So all you need is butter and your wild garlic i recommend using unsalted butter because if you're
using this wild garlic butter as an ingredient in other dishes you might not want any extra salt in
it so if you use unsalted butter then you can control the amount of salt that you're putting
into your dishes and leave your butter out of the fridge for a while until it goes nice and soft
get your wild garlic and wash it under cold water
So for every 250 gram block of butter
i use about 60 grams of wild garlic though you can use more or less depending on your own taste.
So i'm using 500 grams of butter and i'll weigh out 120 grams of wild garlic
in fact i may as well just use up the rest of this
so that's 131 grams of raw garlic to 500 grams of butter.
And then what you want to do is get your butter and put it in a blender
and with your wild garlic you want to get about two-thirds of it and put it in
with the butter and leave about a third of it to spare
and you just want to blend it until you get a nice smooth mixture
and that's how you want it nice and smooth a nice bright green color
and then you want to get the remaining wild garlic and just shred it really finely
so you get really nice thin ribbons
then just mix that wild garlic in with the butter
so now what we need to do is to roll the
wild garlic butter mix into a ballotine and to do that just get some cling film
it's best to get two layers
you want to get a cloth and smooth it down to get rid of any air pockets
you just want to get your butter mix and spread it along the cling film,
sometimes after blending the butter can go a bit loose
if it does just pop it in the fridge for five minutes or so just to help it firm up a bit but
you don't want to put it for too long because if it sets properly then you won't be able to roll it
so you just stick it down on the on the cling film to make sure you leave a bit of a gap
on either side so that you can twist the ends
and just take the end of the cling film roll it over the top
and just twist it up
twist the ends around and on one side just push it up like that
and same on the other side
and then just grip each end and you can just roll
and you should get a nice even sausage like that
so what you do then is you just set that in the fridge and that will set and you can use it in
well however long was left on the the date of the butter you can leave it in the fridge for
that long or you can put it in the freezer and then you can use it all year round.
So when you mix butter with another ingredient like this we call it a compound butter
and we use it quite a lot in restaurants especially like tarragon butter is really
popular to use with steaks but i think wild garlic butter has got to be one of my favorites
and this goes really well with steak, potatoes and you can make garlic bread with it
so when you mix the the whole leaves in the mixture at the end you get this
nice sort of marbled effect which i quite like