A local take on Dolmades

Jack by the Hedge is such an evocative common name for the native plant Garlic Mustard that its brilliant to be able to utilise it in the kitchen.

A biennial plant with a number of uses from using the smaller leaves and flowers from the second year plant to our favourite fun use of the much larger mature leaves as a food wrapper. In this case its in place of vine leaves used in this Greek style Dolmades recipe.

As always ensure your ID skills are up to the job and good books or sites like Wild Food Uk are very useful.

Garlic Mustard growing up through one of our apple trees

Recipe - serves 4 people as a canape or nibble. Increase quantities to utilise as a first course which could be served with a small salad dressed with a good vinaigrette

Garlic Mustard Leaves - if you are able to find the mature leaves which can be the size of your hand you will only need eight or so. Smaller leaves can be used and they are more tender and probably a little less strong in flavour. In this case you will need to double the quantity and use two or three for each wrap, overlapping them to form a useful size.

Filling. Traditionally the Greek version would use cooked rice, onions, herbs and garlic/lemon. This would be great but here we are using a UK grown Marrowfat Pea “Guacamole”. The peas are sourced fro Hodmedods a company championing British regenerative agriculture.

Method.

1. Blanch the garlic mustard leaves for just a few seconds to slightly soften. Refresh in cold water whih will help “fix” the vibrant green colour and then drain.
These can be made ahead of time and if needed stored in the fridge for 24 hrs or so.

2. Make your filling of choice. Here is the method for the Marrowfat Pea “Guacamole”: The Hodmedods recipe is here.
And here is our recipe which is very similar but substitutes chilli for fresh grated horseradish:

100g UK grown Marrowfat Peas
3 “confit” garlic cloves with 20-30ml of the olive oil they are cooked in
Small handful of fresh mint
Inch or so of a root of fresh horseradish grated. If fresh is not available a pre made horseradish could be used or revert to the Hodmedods recipe which uses some fresh chilli.
Apple cider vinegar - add slowly to taste
Salt and fresh black pepper

Soak the peas overnight. This reduces the cooking time substantially. Good quality Marrowfat Peas should then cook in about 30 minutes. Drain really well even pushing some of the excess through a sieve - you do not want the final dish too “wet”. In a food processor add the other ingredients and blend well. Adjust the seasoning and you are ready to fill.

To fill the dolmades lay the leaves flat onto kitchen paper to absorb any excess moisture. Put up to a dessert spoon of filling in the centre and folding in the ends roll up into a neat cylinder. You are ready to serve.

The finished Garlic Mustard Dolmades