Jelly Ear Rolls from Wild Food by Roger Phillips
Wash the jelly ears well and dry on kitchen towel or paper. Simmer in the butter with the garlic, thyme, parsley and seasoning. When tender, after cooking for approximately 20–30 minutes, spoon...
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Cooking tools:
- Saucepan
- Stove
- Kitchen towel
- Paper towel
- Chef's knife
- Toothpick
- Baking dish
Ingredients
- 3 or 4 cloves garlic, finely chopped
- a pinch of thyme
- parsley
- salt and pepper, white bread.
- 225 g (8 oz) jelly ears
- 50 g (2 oz) butter
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