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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

Chicken stock.

Bring it together

  1. Take your cooked (or better still, left over) risotto rice and put it into a bowl.
  2. Crumble your black pudding into the bowl and mix thoroughly.
  3. Chop the stalks off your wild garlic and finley chop them into the mix.
  4. 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.
  5. Make as many of the dolmades as you like and lay them in a single layer in a shallow oven proof dish.
  6. Pour over your stock so that it covers the bottom of the dolmades but doesn’t swamp them.
  7. 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.

 

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