BBQs

[Mick F]

No, it doesn't sound delicious at all.

Garlic?
Euch!

[al_yrpal]

[661-Pete]

No, it doesn't sound delicious at all.

Garlic?
Euch!

(*sigh*) You can't please everyone....

Nothing to do with BBQs, yesterday we went out to nearby woods and picked wild garlic, aka ramsons, Allium ursinum, which grows in abundance there. I made this into a sort of pesto, with parmesan, pine nuts and olive oil. I don't suppose you'd like that either.....

Ah well, there's always baked beanz....

[Mick F]

We have wild garlic in abundance here too, all along the Cornish side of the river bank. Often take the dog a walk there, and will be probably down there this afternoon with him.

I'll take a photo.

Wild garlic doesn't smell like garlic. It's sweet and perfumed and not at all like "normal" garlic at all. I would imagine it would be ok AFAIK.

I like beanz!

[al_yrpal]

Pete, were you using the leaves, bulbs or both?

My breakfast couple of times a week...

Smashed Avocado
Chopped cherry tomato
Half a garlic segment chopped up small
Virgin olive oil
Lime juice
Little bit of dried chilli flakes

On toast

Guacamole really

Would Mick like it?

Al

I like beans too...

[661-Pete]

Pete, were you using the leaves, bulbs or both?

Leaves only. As far as I know, it's illegal to dig up or uproot wild plants unless you have the landowner's permission. Take only one or two leaves from each plant, that way you won't damage the plant - but the stuff grows in such profusion round our way that you can gather as much as you need without moving from one spot. We meant to gather 150g - enough for the recipe - but when we got home we found we had over 300g, so I made two batches. You need a food processor or blender.

The leaves need to be well washed and coarsely chopped. The recipe we used is:
150g wild garlic leaves
1 small clove (cultivated) garlic, chopped (optional - omit if you're Mick F )
50g grated Parmesan (or veggie Parmesan-lookalike)
50g pine nuts, lightly toasted.
Juice and grated zest of ½ lemon.
100ml olive oil.
Pinch of salt.

Couldn't be easier! Blitz all the ingredients in food processor to a smooth-ish paste, and put in a screw top jar. Will keep in the fridge for up to 2 weeks (at least, that's what the recipe says).

[661-Pete]

Guacamole really

Your recipe is almost identical to mine, except that I use a fresh green chilli, de-seeded and chopped, and I also add a handful of coriander leaf, chopped. The guacamole does tend to turn a bit brown after a few days, but it still tastes OK.

Would Mick like it?

Well, my wife, who's normally quite OK with garlic in cooked dishes, says she's not too keen on this guaca, says it's too garlicky. So I guess, for Mick it's a no-no. He could try leaving out the dreaded garlic....

[Mick F]

Yes, ditch the garlic.
Also ditch the whole idea of wack-a-mole for breakfast!
Ditch any idea of porridge too!

Toast and marmalade, or boiled eggs and toast, or bacon and egg bread and butter please.

[661-Pete]

Toast and marmalade, or boiled eggs and toast, or bacon and egg bread and butter please.

You sound like the B&B landlord/landlady's dream guest! We're always tempted to make trouble when we stop at a B&B. Especially if the toast is chorleywood....

[al_yrpal]

Whack a Mole!

Well said Mick..

After lots of touring in Scotland I really like a slice of Stornaway black pudding or the Burnley copy with bacon and egg. A decent banger and a fried fresh tomato with herbs completes the occasional treat.

Al
{Sorry Pete!)

[buryman]

Whack a Mole!

Well said Mick..

After lots of touring in Scotland I really like a slice of Stornaway black pudding or the Burnley copy with bacon and egg. A decent banger and a fried fresh tomato with herbs completes the occasional treat.

Al
{Sorry Pete!)

Surely not Burnley but another place about 12 miles to the south.

[al_yrpal]

Whack a Mole!

Well said Mick..

After lots of touring in Scotland I really like a slice of Stornaway black pudding or the Burnley copy with bacon and egg. A decent banger and a fried fresh tomato with herbs completes the occasional treat.

Al
{Sorry Pete!)

Surely not Burnley but another place about 12 miles to the south.

I do beg your pardon. Recently bought a Bury one and enjoyed it. The traditional thinner ones dont seem to be as nice.

Al

[Mick F]

We have wild garlic in abundance here too, all along the Cornish side of the river bank. Often take the dog a walk there, and will be probably down there this afternoon with him.

I'll take a photo.

[al_yrpal]

Dont pick it close to the path, leg cocking and all that

Al

[ferrit worrier]

last year I had a hose reel wrapped around an old wheel rim bolted to the back wall. took it off and replaced it with one of those windy up jobbies. looking at the old rim I thought Barbi needs a removable grate then it can double as a fire pit.

the slot in the side at about 10 oclock was where the hose feed came in but now doubles as a poker hole

take the grate out and chuck lumps of old timber in works a treat