Paul Wedgwood, Edinburgh’s leading wild food chef from Wedgwood The Restaurant, reveals his extraordinary Wild Dolmades recipe using Garlic Mustard aka Jack By The Hedge (Alliaria petiolata). This is an extraordinary dish and well worth spending the time to make.
- 20 medium garlic mustard leaves
- 250g rice
- 4 3 cornered leek stems
- 75g goats cheese
- Salt and pepper
- 30 tender small nettle tops
- 75ml double cream
- Salt and white pepper
PICKLED RAMSON BUDS
- Ramsons buds
- White wine vinegar
- Handful sugar
- ½ handful salt
- At least a day before bring the vinegar salt and sugar to the boil in a small pan. Remove from heat, add ramson buds and allow to pickle. Store until required.
- In a pot of boiling water, blanch the jack by the hedge leaves for 10 seconds then refresh in ice water. – reserve the blanching water.
- Repeat the process to blanch the nettle tops. Reserve water again.
- Salt the boiling water and add rice and cook until aldente
- Strain the rice and place in a tray to start cooling.
- When half cooled add crumbled goats cheese and chopped 3 cornered leek, season to taste
- Lay 5 jack by the hedge leaves on work surface slightly overlapping each one to create a wrap.
- Mould the rice by hand into a cylinder shape, place in the middle of the jack by the hedge leaves and wrap the rice to create the dolmades. Repeat until you have all your portions. Drizzle with a little rapeseed oil and sprinkle with salt.
- Bring the cream to the boil and reduce slightly. Allow to cool slightly then place into food processor with blanched nettles and process until smooth
- Put some nettle puree on the plate with a dolmades and pickled ramson buds, serve and enjoy