Twitter
Submit a New Course

Garlic mustard and Goats Cheese Parcels

Rose Marsh

Rose Marsh

This luscious recipe has kindly been provided by Rose Clarkson, a South African living in Scotland who blogs about her culinary experiences from around the world, here she talks about foraging for food with the Edinburgh Larder.

Follow her blog at nowandthendelicious.wordpress.com

 Garlic mustard and Goats Cheese Parcels

  • Rose says “I have to give the credit for this idea to Karen, the chef at Edinburgh Larder. I went on a foraging walk organised by the Larder (and run by Plants with Purpose which I would wholly recommend) and after tasting my first Garlic Mustard leaf, I was rabbiting on about taking some home to cook with and how well it would go with cheese when Karen said that you can use the leaves like the Greeks use vine leaves to make dolmades. Well that settled it.”

To make this you dont really need a recipe but you will need a decent sized disc of goats cheese (about an inch thick) and one or two Garlic Mustard leaves per person plus some melted butter. Ideally you want the largest leaves possible so that you can wrap the goats cheese with one leaf, otherwise use a couple and secure with a tooth pick if necessary. Once wrapped, place the parcels on a buttered baking tray or dish and brush liberally with more melted butter. Bake in a 180 degree oven for 10-15min until the cheese is soft and the leaves are crispy. Serve on toasted bread or a rocket salad (or even better a salad of wild greens collected with the Garlic Mustard!).

Taken from Rose’s Blog;

I’m a South African but I have been living in Scotland for six years so I’ve been here long enough to call it home. My move across the globe means I have a mixed sense of culinary loyalty but because I grew up in South Africa I was a bit of a mongrel to start with. However, this is in no way a bad thing as far as I’m concerned. South Africa has a vast mix of cultures who at various points in history all brought their own spoon to the cooking pot so to speak (potjie pot if you’re a local). Indigenous African food, Dutch, French, Indian, Malaysian, Portuguese….the list is endless. This background and the other places I have visited in my life so far have provided me with a bulging suitcase of food memories that I carry with me and revisit now and then for a bit of nostalgia.

I am by no means a professional chef and I probably produce as many culinary mistakes as successes but every now and then I do  manage to produce something edible, according to my soon to be husband anyway, and I think these discoveries are worth sharing with anyone who can be bothered to listen.

To find your nearest Food Foraging Course visit the home page where all courses are listed by county.

 

Submit a Comment

Your email address will not be published. Required fields are marked *