Wild Irish Garlic Kimshi

As soon as I filled my kitchen with wild garlic it smelled like Korea. So i figured might as well make kimshi! Kimish can be as hot or not as you like. I really like the taste of Korean hot pepper powder so I used 1 Tbs but if you don't like it hot kimshi can be made without it.

Wild Irish Garlic Kimshi
Makes 1 jar (8oz)
4-6 cups wild Irish garlic leaves
1/2 inch grated ginger
1 tsp salt
1/8-1/2 tsp fish sauce or dried scrimp
1/2-1 Tbs Korean dried hot pepper powder

Wash the garlic leaves well. Soak the leaves overnight. Dry the leaves and mix with the ginger, salt, fish sauce and hot pepper powder. Mix well and don't worry if its dry the salt is going to bring the water out of the garlic leaves. Put into something with a lid and leave out at room temp for a few days stirring eat day. Move into the the warmest place in the frig and enjoy right away if you like young kimish.

I like older kimshi so I left mine for a month and its still not to my taste yet!!! I check on it about once a week to let out the gas.

Wild Garlic Pesto, Mackerel and Prawns

I've been cooking with wild garlic all week using it like garlic or green onions. The wild garlic has a lighter and less sharp taste which I found really easy to cook with. So I have three recipes to share.
Wild Garlic Pesto
Makes about 1 cup
5 or 6 whole wild garlic (bulb and leaves) or 1 clove garlic and 6 green onions
1 cup of basil (leaves and stems)
1/4 cup of roasted sunflower seeds
1/4 cup grated Parmesan
2-3 Tbs olive oil
salt, pepper, hot pepper to taste

Blend everything slowing adding the olive oil until 95% smooth.

Enjoy raw on fresh bread, on pizza, in tomato soup or mixed with pasta. We did.

Wild Garlic BBQ Mackerel
for 4 small fish 2 med 1 large
4 fresh Mackerel
20 fresh wild garlic leaves
1/2 lemon cut into slices
salt

Wash the mackerel and stuff each one with whole garlic leaves, lemon and salt. Wrap the extra garlic leaves around outside of the fish. BBQ for 10 min turning once or until the meat is white and flaky.
Shawn's Garlic Prawns
4 as a starter 2 as a main
1 pound of prawns (cleaned)
3 cloves of wild garlic or 1 normal
1 Tbs olive oil
salt and pepper

Mash the garlic into the oil. Add salt and pepper to taste (hot pepper anyone??). Fry or BBQ until pink.

Shawn really knows his prawns. These are so buttery (but with no butter).