wild garlic filo twists
it’s back!
I shared this quote last year for wild garlic. With foraged foods, maximising nutritionally rich food sources, and the hunger gap in mind I wanted to bring it back.
Sustainable diets “promote all dimensions of … health… low environmental pressure…are accessible… and culturally acceptable.” (FAO, UN).
Wild garlic or Allium ursinum is in season from March to early June (peaking in April). Due to its rich nutritional composition, including phytochemicals, and long history in traditional medicine, it is considered to have a high therapeutic potential despite limited research. The human health benefits are mainly thanks to sulfurous compounds.
Health-promoting qualities include:
cardioprotection
digestive aid
respiratory disease remedy
antioxidant
antimicrobial
blood pressure regulation
lowering insulin and total cholesterol levels
blood pressure regulation
I find that wilting wild garlic softens its sometimes overpowering flavour that you get from a wild garlic pesto. Particularly for those who are sensitive to it. I often chuck handfuls into dishes like curries or green shakshuka which also saves chopping garlic cloves.
see the video for how to twist
Wild garlic twists
Ingredients
two to three handfuls of wild garlic
three large onions
tbsp olive oil
handful of walnuts
small handful of fresh thyme leaves picked
one tbsp maple syrup
two tsp of balsamic vinegar
one packed of filo - around 7 sheets.
50g butter
handful of sesame seeds (or any small seeds)
method
Start by washing the wild garlic and finely chopping (or use three minced garlic cloves).
Cut the onions into very fine slices. Add the onion to a heavy-based pan with a spoon of olive oil, cook for around 30 minutes until soft and caramelised.
Meanwhile dry toast the walnuts in a frying pan on the stove until just coloured. Once cool enough, roughly chop.
When the onions are done, add your prepared garlic, walnuts, the leaves from the fresh thyme, maple syrup, balsamic vinegar, and seasoning. Cook for another 30 minutes.
Whilst the onion mixture is cooling, prepare your filo pastry.
Aim to cut the filo into 10cm squares. I found the best way was to fold all the sheets together in half (widthwise) and half again (lengthwise). Use a sharp knife to cut the rectangle into two squares. Unfold and cut along the creases until you end up with your squares. Cover the squares in a clean tea towel in a bowl.Melt around the butter//or prepare olive oil. Take three squares of filo and start by brushing the butter over one square. Layer another square in the opposite orientation and slightly off-centre. Add another brushing of butter and the final square in the gaps so you end up with a 12-pointed star.
assembly of the twists Add a small spoonful of mixture into the centre of the star and top with a small tsp of soft goat’s cheese. Bring all the corners together and twist to seal. Repeat for the rest of the pastry.
ready to bake Once you’ve run out of filo (or mixture) brush the twists with extra butter//oil, sprinkle with sesame seeds and bake at 170 (fan) for around 15 minutes until crisp. Eat hot or cold. equally delicious the next day!
