What’s in Season - May


Veg to include wild garlic

Recipes this Month:

Wild garlic pesto

Benefits and uses for wild garlic

Wild garlic & Potato soup


Marjorie`s Kitchen

Wild Garlic Pesto


80g fresh wild garlic (1 large handful)

30ml/ 2 tbsp. of watercress or chives, spinach, basil or parsley

15g/2 dstsp. Grated parmesan cheese

Juice of ½ lemon

2.5ml/ ½ tsp of coriander seeds (crushed)

2.5ml/ ½ tsp. peanuts, crushed or cashew nuts, almonds

100-150ml/Olive oil

2 cloves of garlic crushed, optional

Salt and freshly ground black pepper


1) Prepare all the ingredients

2) Clean the garlic leaves in cold water with a squeeze of white vinegar, dry with kitchen paper and roughly chop.

3) Place all the ingredients into a food processor or puree with a hand blender until they are smooth, if wished leave a little texture.

4) This pesto will keep in the fridge for up to 3 weeks.  Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature.

5) If you are unsure what you intend to use the pesto for, I suggest making it a little thicker and adding extra oil as required.  I made it with 120ml of Olive oil (experiment to suit your taste).  Store the pesto in clean sterilized jars or freeze in ice-cube trays, ideal to pop into stews or to add to soups etc.  This pesto is delicious with pasta, sautéed mushrooms, salads, on bruschetta with cheese, Use when roasting meats, chicken, prawns.


Benefits and Uses for Wild Garlic

Wild garlic is widely available from March to June.  The leaves are at their best before the flowers open.  Rich in Vitamins A and C, calcium, Iron, Phosphorous, Sodium and Copper.  Wild garlic is renowned for its antibacterial and antibiotic properties.

Studies have shown that wild garlic may help reduce blood pressure thereby helping reduce the risk of stroke.  The flowers of the wild garlic plants are edible and an attractive addition to salads or use as a garnish.


(a) Drizzle over soups, sautéed mushrooms, boiled potatoes.

(b) Delicious spread on bruschetta, crostini, with topping of your choice.

(c) As a filling or to coat chicken breast, wrap in Parma ham.

(d) Swirl into bread dough adding cheese, herbs, sundried tomatoes and olives.

(e) Asparagus & wild mushrooms, add chopped garlic into a veloute sauce.

(f) Add chopped leaves to salads, butter, mayonnaise & sauces.

(g) Wrap garlic leaves around chicken and meats etc then wrap in Parma ham.



Wild Garlic & Potato Soup


1 onion, peeled and chopped

2-3 potatoes, peeled and diced

1 ltr vegetable stock

Approx. 180g Garlic leaves (2 handfuls), chopped.

1 cal spray butter or a little oil



1) Sauté the onions for approx. 8 minutes until soft, add in the potatoes and stock, bring to the boil.

2) After 15 minutes throw in the chopped garlic leaves and simmer until potatoes are soft.

3) Blitz soup.

Serve in a heated bowl and top with a little fromage frais or cream – enjoy.

(I used a roasted garlic & thyme stock pot)


Check out previous wonderful recipes from Marjorie here


Easter Treats



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