I forage for it every year. A lovely bluebell woods nearby always has loads of wild garlic. I always make pesto with it. The wild garlic leaves effectively replace both basil and conventional garlic. Then add olive oil, parmesan and walnuts. I will try this for a change. I'm a seasoned bread baker so this should be right up my street.
Here in the United States we call what you call wild garlic we call Ramps. People will pick them until the patch is gone. They are beginning to be very hard to find. I think I’ll use garlic scapes in place of the wild garlic. That would give green and garlic. I love making bread!
Made my first ever wild garlic pesto yesterday and now this gem appears on my phone. I watched it from start to finish and I’m already imagining impressing my friends with these wild garlic bread rolls. Can’t wait. And perfectly timed, seeing there’s an abundance of wild garlic around.
In Novi Sad Serbia,,we call it ,,Sremuš,, because it growes in our woods of Fruška Gora in a part called Srem😊On hungarian ,,medve hagyma,,(bear onion) So every country have a name for it😊Jamie a woderful recepie as always🎉
In French this wild garlic is called "ail des ours" = bear's garlic. Such a name because it's one of the first foods bears see and eat when they wake up from their long winter sleep.
I just made this, not in one large tray but 3 smaller ones. You need to pour loads of your garlic butter over the bread to imbued the flavour otherwise it's a bit dry.
This is my little way of saying thank you from my heart for your likes and comments on my personal and fan pages.I and my management are saying a big thank you. Much love from me to you and your family. We Appreciate All Of It.❤️🙏
I want some of that! 🙂 Haven't the faintest how to find the garlic greens, but, i think reg garlic and parsley would be good, or pesto. Will definitely be giving this a go. I had some difficulty with the sound quality with this video. At my 100% still many spots when I could barely hear what was being said.
Such an amazing idea Jamie where to get wild garlic though it's a forgotten ingredient for recipes in my country we use a kind of chives with it with salt it would be great with sea salt I'm from Bulgaria the dips name is "Samardala" you can dry it or use it as paste
Freeze the finishrd butter in an icecube tray, then transfer the cubes into tupperware. Need a reminder of warmer days, in the depth of winter? Thaw out a fee cubes and soread on fresh bread. Need to lift a stew or casserole,? Again, bung in a few cubes. You know you _love_ it! 😂
Looks amazing Jamie. Question: How much is "Two packs of butter" in grams? So many different sizes on the butter so want to do it right when I try this.
Lol, the explanation of how the bubbles get into the dough and what you said before about Gluten is kind of wrong. Its Glydin and Glutenin that come together to build Gluten. Sadly the butter, will connect the same way. So the dough gets much better by adding the butter a bit later, after kneading and having the dough rest a few minutes. But well, You can cook a lot better than I can :) But it is always funny when a cook talks about baking. I would never put the yeast into warm milk. I bet many viewers have the milk too warm and kill the yeast... This is why I put the dry yeast into the flour, also because oftentimes the yeast in the fluid will stick to the bowl a little and if you put it into the flour you get to use "all of it". Optimal temperature of the dough should be around 25° after kneading. I would cold proof the dough for some time to make it extra tasty... there is a great recipe about pull apart garlic bread. I personally prefer that :)
Here is the correct way to pick one: "If you feel lucky, you choose the close one next to you; if you so-so lucky, select the middle; if you think you are not lucky, pick the far-away one 🙂
In Ukraine it is an old national dish, these are Ukrainian garlic dumplings (pampushki) for borscht, and it tastes good only with borscht. Bon appetit!
What can I substitute wild garlic with? There aren’t any wild garlic plants in Alabama or at least that’s what google shows unless I order in bulk but I can order seeds or dried in smaller quantities. I don’t want to wait for it to grow & didn’t think the dried herb would give the vibrant green color or fresh flavor. TIA
Around now in mid-european forests usually, where its a little darker and in wet forest places, but be careful, there is annähernd plant that looks similar this Kind of year thats highly poisonos, but it doesnt smell like garlic, and the leaves are stiffer, wild garlic leaves are little Rubbery
Is that you Jamie? Are you decent? Loved in the home, always in the kitchen, every spring blossomed. Lost in translation. Be nice to see you cook and bring your authenticity back. Simply working meals for working families, cost conscious.
I forage for it every year. A lovely bluebell woods nearby always has loads of wild garlic. I always make pesto with it. The wild garlic leaves effectively replace both basil and conventional garlic. Then add olive oil, parmesan and walnuts. I will try this for a change. I'm a seasoned bread baker so this should be right up my street.
Here in the United States we call what you call wild garlic we call Ramps. People will pick them until the patch is gone. They are beginning to be very hard to find. I think I’ll use garlic scapes in place of the wild garlic. That would give green and garlic. I love making bread!
Made my first ever wild garlic pesto yesterday and now this gem appears on my phone. I watched it from start to finish and I’m already imagining impressing my friends with these wild garlic bread rolls. Can’t wait. And perfectly timed, seeing there’s an abundance of wild garlic around.
Well its no good just watching the middle bit 😂😂
I don’t know of anywhere having wild garlic, please tell me where I should look?
I just impress myself these days hehe
I love how Jamie is always passionate about food.
In Novi Sad Serbia,,we call it ,,Sremuš,, because it growes in our woods of Fruška Gora in a part called Srem😊On hungarian ,,medve hagyma,,(bear onion) So every country have a name for it😊Jamie a woderful recepie as always🎉
Zamišljam šta bi Dzejmi sve zasadio na plodnoj,Sremačkoj zemlji...🤗🙂
In French this wild garlic is called "ail des ours" = bear's garlic. Such a name because it's one of the first foods bears see and eat when they wake up from their long winter sleep.
Man, their post hibernation breath must be something else… Lol Just kidding. Cool fact! Thanks for sharing. I wish I could find this where I live.
Thanks for sharing, never thought about the origin of its name. In Germany it’s called Bärlauch ( Bear’s leek) ❤
Cool 👍
same in Poland
Zara lorelle ❤
I freaking love Jamie Oliver. He’s just the best. Most lovable, relatable, down to earth guy. Who can get anyone excited about food! 🥰❤️
agreed
yea but he makes terrible food and all other chefs hate him
Word of the day
Wild garlic butter
Wild Garlic soup is delicious also.
Ai o inspiratie uluitoare! Multumesc, Jamie!
I will never get bored of watching Jamie. I’ve been a fan since The naked chef days. 🥂
Tear&Share is a nice phrase...I'll definitely keep the tear part in mind after baking it 😁✌
I just made this, not in one large tray but 3 smaller ones. You need to pour loads of your garlic butter over the bread to imbued the flavour otherwise it's a bit dry.
You're a literal angel. X
Absolutely loved this recipe 😋❤
you've gave me some ideas thank you very much.
That's a thing of beauty and I love the little tips like the butter in the ice cube tray or the pickled buds
This is my little way of saying thank you from my heart for your likes and comments on my personal and fan pages.I and my management are saying a big thank you. Much love from me to you and your family. We Appreciate All Of It.❤️🙏
Your just awesome voice is so clear teaching ❤❤am from Sri-Lanka
I just LOOOOOOVE everything you do!!!!!
I love your garlic bread and thank you for sharing your healthy meals I really do appreciate your a brilliant chef love Amy
I want some of that! 🙂 Haven't the faintest how to find the garlic greens, but, i think reg garlic and parsley would be good, or pesto. Will definitely be giving this a go.
I had some difficulty with the sound quality with this video. At my 100% still many spots when I could barely hear what was being said.
Such an amazing idea Jamie where to get wild garlic though it's a forgotten ingredient for recipes in my country we use a kind of chives with it with salt it would be great with sea salt I'm from Bulgaria the dips name is "Samardala" you can dry it or use it as paste
You are such a great teacher of great flavors! The enthusiasm is catching!
Thank you Jamie. Love it
Freeze the finishrd butter in an icecube tray, then transfer the cubes into tupperware.
Need a reminder of warmer days, in the depth of winter?
Thaw out a fee cubes and soread on fresh bread.
Need to lift a stew or casserole,?
Again, bung in a few cubes.
You know you _love_ it! 😂
My mouth is watering! I'll definitely try, thanks Jamie!
Wild garlic bread, - say, that sounds yummy! Jamie Oliver always knows, how to wake up appetite!
Absolutely fabulous. Looking for plants like yours. Our wild garlic is different and tough
drinking game: every time jamie says "butter". prepare to end up in the ICU.
I’ve counted 20.
Everything in moderation?
Seeing as he's making Wild Garlic Butter word other than butter do you suggest he use?
I love it❤, challenge accepted 😢
I accept that challenge also😅😅😅😅
i just love your Videos with All the great vegetarian ideas🧡 jaimie you are sutch a inspiration😇
we call this "pampushki" in Ukraine. It's very tasty especially with borscht :)
@JamieOliver i love wild garlic. Where I live we have loads . Thank You for this !!
Lovely! This bread's actually quite rich, what with the butter and all.. I shall try doing this with a v simple veg soup I think.
Nice one Jamie! 🌟👍
absolutely loved this!!! ❤
Wild garlic bread brings such a delicious smell!
The garlic butter was the best part for me🤗
Yum yum!!
Delicious
Hello there 👋💐🌹
Came across your channel by accident. You cook great. Thank you for sharing the recipes
Delicious 😋
Jamie Oliver is a master chef He is a legend in co😂oking that's why we can never forget him as one of the best chef in the world
I Love You Jamie Oliver ❤😂🎉😢😮😅😊.
Looks amazing Jamie. Question: How much is "Two packs of butter" in grams? So many different sizes on the butter so want to do it right when I try this.
Looks like 250g to me
@@allinsonsherratt418 Thanks. Not sure how you can tell, but just to make sure, two bars of 125g each or 250 each?
@@aenebakk in England butter is generally sold by 250g. So I'd say he uses 2 x250g. Had a quick look at his other recipes - Definitely 500g total.
Is that wild garlic similar in taste to regular garlic?
It is similar but I think it's better.
It's kind of a mix between chives, parsley and garlic, but it it doesn't taste like any of them. If that makes sense?
@@mugget1718 That's a very good description. You really have to taste it to know for sure.😋
Loved this!
I'm in West Virginia and I believe they are called ramps here in the US. We also have wild onion chives which are delicate and lovely!
U're more than welcome to Uzbekistan, mate... Looking forward to an unsurpassed Jamie's master class in Tashkent...
Merci, à nouveau les papilles sont en émoi 😂 great 👏
The recipe in the link is far from what is shown here
It literally says its not the same recipe 😂
Thank you for another great video. I wish I could do something that I'm passionate about, for as long time as you do!
Thank you for this receipt and your hits to freezing is great. Greetings from Switzerland
Lol, the explanation of how the bubbles get into the dough and what you said before about Gluten is kind of wrong. Its Glydin and Glutenin that come together to build Gluten. Sadly the butter, will connect the same way. So the dough gets much better by adding the butter a bit later, after kneading and having the dough rest a few minutes.
But well, You can cook a lot better than I can :) But it is always funny when a cook talks about baking. I would never put the yeast into warm milk. I bet many viewers have the milk too warm and kill the yeast... This is why I put the dry yeast into the flour, also because oftentimes the yeast in the fluid will stick to the bowl a little and if you put it into the flour you get to use "all of it". Optimal temperature of the dough should be around 25° after kneading. I would cold proof the dough for some time to make it extra tasty... there is a great recipe about pull apart garlic bread. I personally prefer that :)
I would put the garlic butter inside the dough mix and bake.
Yum, great idea.
Thanks
Thanks for showing. Becoming hungry.😋
Thank you so much for teaching ,we both getting old... 😂😂😂
Sounds amazingly delicious 😋 Beginning of the spring here and I hope I can find wild garlic here in Canada.
In the south of the US we call them ramps and they are huge here we even have festivals for them !😊
Mom’s favourite cook boy 😂
Good video, love how you go in depth with what everything does. It's like a science experiment for bread haha
The 200g to 900g ratio is the chef's secret here. That colour is great.
Here is the correct way to pick one: "If you feel lucky, you choose the close one next to you; if you so-so lucky, select the middle; if you think you are not lucky, pick the far-away one 🙂
I love it so much 💞 it's amazing recipe 😋
I prefer Jamie to Gordon BY FAR !!!!!
Tres bonne recette. merci, Jamie.
Looks so good. Cheers, Jamie! 👍🏻👍🏻✌️
In Germany it is called "Bärlauch" :-) going to make tons of Pesto with it next week
Jamie, where can i find the recipe of your episode ?
Hello, can I know the brand of your pans?
Great just need some wild garlic which I've never ever seen anywhere ever.
Lol right? I’d love to do this, but this is the first I’ve ever even heard of this ingredient. And I’m 32 now… lol
It's everywhere in the forests and fields.!
@@JLR1957 Perhaps depending where you live? Some things are not indigenous to everywhere.
11:22 😂
I don't think we have wild garlic in the US and what a shame - it looks wonderful!
It's a totally wonderful & distinctive smell too - quite sweet.
Well done. Good job. Good man. I like your video. Thanks
In Ukraine it is an old national dish, these are Ukrainian garlic dumplings (pampushki) for borscht, and it tastes good only with borscht. Bon appetit!
AMEN Jamie !!!😍😍😍
I've never heard of wild garlic. Anyone knows if they are available in Canada?
Jamie always has the best ideas
What can I substitute wild garlic with? There aren’t any wild garlic plants in Alabama or at least that’s what google shows unless I order in bulk but I can order seeds or dried in smaller quantities. I don’t want to wait for it to grow & didn’t think the dried herb would give the vibrant green color or fresh flavor. TIA
Garlic tops.
I was foraging wild garlic in my local woods today 😊
That sounds wonderful….
@@Krk2215 it was 👌🏻
@@STATENS-adventures which country are you from if I may ask?
@@Krk2215 im from England
@@STATENS-adventures that’s nice. Really great countryside landscape for foraging. I live in a city with no prospects at all for foraging.
That’s sound yummy
Don't buy wild garlic bread .. they are getting kinda rare .. probably better to buy Free range Garlic Bread .. lol
😂😂😂😂😂😂😂
Yummy. Luuuuv it 😍
so tasty !!!
What if the wild garlic is not available ?
Love it
I have never seen wild garlic. When and where does it grow?
Around now in mid-european forests usually, where its a little darker and in wet forest places, but be careful, there is annähernd plant that looks similar this Kind of year thats highly poisonos, but it doesnt smell like garlic, and the leaves are stiffer, wild garlic leaves are little Rubbery
It's always either a pop or a flop with jamie.
They look like garlic leaves..... correct me if I'm wrong please 🙏.....
Que surpresa… em português ❤
Muito obrigado 👍🍀
Why is the video's sound volume soooo low???
He was once a good chef now he is just a meme
I freeze mine in ice cube trays & save a years supply
Bleepin blows my mind with deliciousness!! 🤤 $1,000 for that pan doll, but I'm in OC, CA. 😉
Oc..CA..dude, you're right in the middle of the best Mexican food in the world..lol..I used to live in Escondido ca..we miss San Diego
Eso es epazote???
Jamie why you are never been in Armenien. I would like to see you in my country
Is that you Jamie? Are you decent? Loved in the home, always in the kitchen, every spring blossomed. Lost in translation. Be nice to see you cook and bring your authenticity back. Simply working meals for working families, cost conscious.
Awesome 👍🏻👍🏻👍🏻🙏🏼🙏🏼🙏🏼🌺🍀🌺🍀
It's Ukrainian pampushkas for borshch =D
Hola.....por favor subtitulos. No entiendo
Wild garlic bread? I don't remember ever seeing garlic bread in the wild.
Jks aside, love the recipe!
In Ukraine we call it Pumpushky