Quite a long title that!
Yet needed to write it all..
This may be the fond farewell to the wild garlic season .. Mind you it’s raining again today so we might be in luck for a few more days. Let’s see huh?
The wild garlic was once again picked from its secret location by my good pal Jimmy..
And the chicken came from butcher Dave. Good proper legs and a bunch of wings, I skinned them and added the mix.
The mix?
Wild garlic into the processor..
Whizzed up with fantastic pimped up Mrs Middletons Lebanese herb oil .. and some if the pimped up chilli oil as well..
Just to make an almostpaste.. Poured over the chicken and rubbed in.. This smells WONDERFUL! Like seriously good indeed.
Put into vac pac bags.. to keep the marination going..
One slight problemo though.. I sold them all .. We don’t have any. Oops !
Still there will be many happy people!
Let’s hope that the wild garlic stays around a little longer.. Right?
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Categories: Dining out & about, previous posts, Recipes
Quick round up of a few other things.. 
Crispy spit roast hog fritters .. Equals DELICIOUSNESS! 
Easter BBQ time (first of the year) 
Cooking with the chef at the tree of life Jaipur 
Cooking with Mr Fitz 
Wow – this does look good! Very, very good indeed! Hope Angie’s got her barbecue going…
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Thanks!
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This sounds really good!
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Yeah, just wish I coulda tried it! Was also thinking.. Is yeast extract included on the yeast and herb number ?
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Unfortunately, no. Since yeast extract is dead yeast, there won’t be fermentation. That’s the big part of the challenge. It must use live yeast. Sorry. Go back to the drawing board, Mr Fitz. 🙂
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Humph ! Right.. Gonna get this without getting candida ..
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Why aren’t you at FF15?
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Ummm sorry x been busy .. Roast beef .. And the pub! Which to post .. Hmm tonites mebbe ..
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