Charred Spring Garlic with Stir-fried Chard & Spicy Rhubarb Pickle
A very delicious staff lunch put together by Claire showcasing the first of our rhubarb. I think its so nice to do something other than a dessert with rhubarb. This delicious pickle is easy to make and keeps in the fridge. It can be added to just about anything to give a zingy punch. Enjoy!
Spring garlic is whole garlic plants, harvested before it has had a change to “bulb up”. Unsurprisingly it takes of garlic! You can use it in the base of dishes like garlic, or make garlic butter, but it’s also fabulous charred in big chunks.
To make the Rhubarb Pickle:
Makes 2 x 350g jars
350g rhubarb stalks
1 large orange, zest and juice
1 chipotle chilli, seeds removed and roughly chopped
2 bay leaves
1tsp mustard seeds
½ tsp black peppercorn
1tsp fennel seeds
2 cloves
1tsp habenaro chilli flakes
1 sprig fresh thyme
5g salt
70g soft brown sugar
250g white wine vinegar
Wash and chop the rhubarb stalks into 0.5cm chunks. (Slicing on the diagonal increases the surface area and will aid pickling, plus it looks very pretty.)
Divide the rhubarb into two equal quantities and fill both jars.
Heat the fennel and mustard seeds in a small pan over a medium heat until they release their aromatics.
Once you smell them, add the white wine vinegar and orange zest into the pan.
Still on a medium heat, stir in the rest of the herbs, spices and sugar. And add the orange juice.
Heat the mixture until the sugar dissolves, then take the pan off the heat.
Set the pan aside and allow to cool until you can comfortably touch it.
When sufficiently cooled, pour the pickling liquid into the rhubarb jars. Fasten the lids, and place in a fridge overnight before eating. Pickles will keep for around 2 weeks refrigerated.
To make the Stir-Fried Spring Garlic:
Serves 2
Bunch of spring garlic
Bunch of rainbow chard
2 tablespoons sunflower oil
Chilli flakes
Salt & pepper
1 1/2 tablespoons dark soy sauce
1 1/2 tablespoons rhubarb pickling liquor (see above)
1-2 teaspoons sugar (or palm sugar if you have it)
Wash and cut the spring garlic into 2.5cm (1”) lengths. Toss them in a bowl with a tablespoon of sunflower oil, some salt and pepper and chilli flakes.
Finely chop any leftover bits of spring garlic and put them to one side.
Put a wok or pan on a high heat, and once it’s really hot, at the spring garlic pieces.
Let them the char in the pan for a few minutes, turning them occasionally. Once they are nicely charred, put them to one side. (You could also do this over the BBQ)
Prep the chard. Wash it and remove the stalks. Roughly chop the leaves, and finely chop the stalks.
Heat up the remaining sunflower oil in your pan, At the chopped stalks and finely chopped spring garlic stir-fry over a high heat for a minute or two.
Add the chard leaves. Add the dark soy sauce, pickling liquor and sugar and then cook for 4-5 minute until the leaves are soft and most of the liquid has disappeared.
Adjust the seasoning to achieve a nice balance (more soy sauce for saltiness, more sugar for sweetness or more pickling liquor for sharpness)
Serve the spring garlic on a bed of the stir-fried chard with rhubarb pickles and a side of steamed jasmine rice.