Jersey Royals & Wild Garlic with a poached egg

FORAGED / MAIN DISH / SPRING

INGREDIENTS

(Serves 1)

Jersey Royals, wild garlic & poached egg

  • 6 Jersey Royal potatoes
  • 10g butter
  • 5 wild garlic leaves
  • 1 egg
  • Splash of sherry vinegar
  • Glug of olive oil
  • Bunch of soft herbs e.g. parsley, mint, chervil, chopped
  • Drizzle of wild garlic mayonnaise

Wild garlic mayonnaise

  • 120g wild garlic
  • 2 egg yolks
  • 1 lime, juiced
  • 160ml grapeseed oil

Nowhere else offers the unique experience of gathering your own organic ingredients fresh from the fields as we do at the Cookery School at Daylesford.

All our Cookery School tutors are passionate about foraging; we are constantly inspired by our surroundings and guided by the natural rhythm of the seasons. Our courses usually begin with a walk around Daylesford organic farm and the surrounding estate, where our students can fill their trugs with the most delicious seasonal produce, to take back to the kitchens and transform into mouth-watering dishes.

This dish of “Jersey royals and wild garlic with a poached egg” is a celebration of nature’s larder at this time of year: the ingredients come into season at the same time and go together on a plate beautifully.

There’s no mistaking the taste of jersey royal potatoes; their unique flavour comes from the rich, fertile soils of Jersey.

The vivid green, blade-like leaves of wild garlic have the most wonderful intense allium flavour but are only available for an all too brief period of the year, so be sure to make the most of it. Wild garlic is plentiful and easy to find, even for first-time foragers – and for people who live in urban areas it’s increasingly available in greengrocers, farmshops and farmers’ markets.

The best place to find wild garlic is in woodlands and shady lanes. If you know a good bluebell wood, chances are you will find wild garlic there too, because they both thrive in damp, acidic soils. Use your nose as well as your eyes – wild garlic has a distinctive, strong allium scent. Try not to get carried away when picking so you avoid taking too much from one place. Wild garlic leaves bruise easily so handle them gently when picking, and try not to pack them down in your foraging bag or basket.

METHOD

DIFFICULTY: Easy 20 MINS

For the wild garlic mayonnaise, blanch the wild garlic leaves in boiling water for 30 seconds and refresh in some ice water. Squeeze out the water and place in a high sided jug. Add the egg yolks and lime juice then blend together using a stick blender while slowly pouring in the grapeseed oil until smooth.

Boil the potatoes water until tender, around 15 minutes depending on their size. Drain and lightly crush the potatoes with a fork. Fry in a little oil until golden. Add the olive oil, sherry vinegar, some salt and some soft herbs of your choosing. This must be done while the potatoes are still hot so they absorb the flavours.

To poach the egg, bring a small pan of water to just beneath a simmer and add a splash of vinegar. Crack the egg into a small dish and gently tip into the water. Cover, remove from the heat and poach for 4 minutes.

Arrange the potatoes on a dish, scatter with torn wild garlic leaves, top with the poached egg, drizzle with wild garlic mayonnaise and serve.

Join our Cookery School tutors on our Wild & Foraged courses on 22nd June and 28th September. More courses and further details about the Cookery School at Daylesford are on our website or phone the team on 01608 731 620.

 

 

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