Wild Garlic Dolmades
Parcels Stuffed with Black Pudding Risotto
Using the wild garlic, or ransom, leaves as a packaging for something else gives them a different use than wilting as an early spring green.
Whilst I love my veggies I’m an avid carnivore so flavouring rice with a good black pudding really appeals!
You will need
100g of cooked risotto rice
Good quality black pudding, I use one from Charles Mcleod up in Stornaway, it’s light and oaty without chunks of fat in it.
Small bunch of wild garlic leaves
Bring it together
- Take your cooked (or better still, left over) risotto rice and put it into a bowl.
- Crumble your black pudding into the bowl and mix thoroughly.
- Chop the stalks off your wild garlic and finley chop them into the mix.
- Take two leaves of wild garlic and lay them out like a cross. place a small spoon of your rice mixture in the middle of the cross then bring the sides together and fold over to create a neat little parcel.
- Make as many of the dolmades as you like and lay them in a single layer in a shallow oven proof dish.
- Pour over your stock so that it covers the bottom of the dolmades but doesn’t swamp them.
- Cover the dish tightly with foil and place in a preheated oven at 180 degrees for 45mins.
Serve with a yoghurt raita as a starter or on a bed of roasted vegetables for a main course. Lovely!
To find your nearest Food Foraging Course visit the home page where all courses are listed by county.