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ramsons.... [Added April, 01, 2008]
which is the smart name for lovely wild garlic, which will be growing somewhere near you now. Soft like silky spinach, and with a fantastic gently taste, it's perfect for people who like a less pungent garlic flavour, and brings out the taste of blander meats like chicken and veal perfectly. The following recipe is credited to the wonderful Nigel Slater, who, like Simon Hopkinson, has the ability to make simple food slaveringly delicious. Roast Chicken with Ramsons Serves 4 a good-sized chicken for roasting (about 1.5kg)
butter - 50g
olive oil
a lemon
a couple of bay leaves
a glass of white wine
wild garlic leaves - a good handful per person Set the oven at 200C/gas 6. Mash the butter with a little olive oil and a generous seasoning of salt and pepper. Massage it into the skin of the chicken. Cut the lemon in half and tuck them inside the bird with a bay leaf or two. Roast the chicken for about an hour till the skin is golden and the juices run clear. (Pierce the chicken at its thickest point, if the juices have blood in them, continue cooking. If they run clear it is ready.) Remove the chicken to a warm place and let it rest, covered loosely with foil. Put the roasting tin over a low gas; when the roasting juices start to bubble pour in the wine and scrape at any pan-stickings so they dissolve into the juices. Throw in the garlic leaves, stirring into the hot juices so that they start to wilt and soften. Check the seasoning then serve the juices and softened ramsons with slices of the roast chicken.
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