Today started with me having to exit mums and tots early when my eldest threw such a tantrum at St. Finnian’s when another little girl wouldn’t share the crayons. I get the ‘terrible twos’ cliche now. Oh boy, do I get it. Still, at least we’d had our tea and toast first.
After we’d had lunch though (leftover spaghetti Bolognese with turkey mince) I was suddenly hit by the dreaded lurgy, basically a nasty stomach bug. If I had it, maybe my eldest had it too, suddenly I was more than sympathetic.
At dinner time, I just wasn’t feeling the meat-free Monday vibe. I did have a tray of chicken legs from Lidls shopping trip and those seemed much more appealing. But what to go with them? I had a jar of wild garlic I’d collected from Crawfordsburn country park in May. These had been cleaned, chopped and preserved in vegetable oil. The oil is heated to high temperatures and poured over the chopped wild garlic in sterilized jam jars (I’ll do a blog on this sometime). It keeps for… well, actually I don’t know, we’ve always eaten it within a month or so.
If you should forage for wild garlic, be careful, I’ve read that you can confuse it with lilly-of-the-valley. If in doubt, never eat a wild plant, but if you crush a wild garlic leaf between your fingers you should know from the smell you’ve got the right thing. And remember, only pick a little, taking a few leaves from each plant, rather than picking all of them.
I rubbed the oil and wild garlic mixture into the chicken and then popped the tray into the oven for 40mins at 190C. Then served with salad for me, and extra oven chips for everyone else.
The taste of wild garlic is much milder and slightly sweeter than bulb garlic and it gave the chicken a lovely flavour. If I was to do this again, I’d only add the wild garlic about 15 minutes before the end as it went crispier than I’d have liked. Unfortunately, I’ll have to wait a year before I can get any more as it only grows in the spring!