Cooking Garlic - Recipies

Elephant Garlic Mashed Potato

Ingredients

New potatoes

Elephanr Garlic Cloves

Sun dried tomatoes & or spinach leaves

Preparation

Roast Elephant Garlic:-

1. Cut across the top of the bulb

2. Place in foil & drizzle with olive oil

3. Add salt & pepper to taste

4. Bake in a medium oven for 30-40 minutes until garlic is tender

 

5. Boil new potatoes until tender & crush (do not mash) together with roasted Elephant Garlic paste

6 . Add chopped sun dried tomatoes and/or a few spinach leaves which will wilt in the heat of the

    potatoes

 

Fish with Spicy Mustard Seed Sauce

Ingredients

1 Onion sliced

1 Garlic bulb sliced

Curry Paste

Black Mustard Seeds

Potato paste or puree

1 Bag spinach

New potatos (halved)

Salt & Pepper

Butter

Fillet of: Sea Bass, Salmon or Cod

Preparation

1. Fry the sliced onion & sliced garlic with mustard seeds until they pop

2. Add a tablespoon each of curry paste & tomato paste / puree

3. Add two small cups of water & simmer until sauce is reduced & thickened

4. Add salt & pepper to taste

5. Add half a bag of spinach

6. In another pan boil new potatos for 7-10 minutes or until tender

7. When potatos are cooked, add to sauce above and gently combine

8. Grill fillet of fish skin side up, dotted with butter, salt & pepper

9. Serve fish on top sauce and potato mixture

 

Tzatzki

 

Ingredients

 

Teaspoon cumin seeds

Solent Wight Garlic

Diced cucumber

250ml Greek Yoghurt

 

Preparation

 

1. Pan fry 1 teaspoon of cumin seeds with sliced Solent Wight garlic

2. Cool, mix with diced cucumber & add 250ml Greek Yoghurt

 

** Finely sliced chilli & mint can be added if desired **

Kofta Meatballs

Serves 4

Ingredients

1lb mince

1 chopped onion

3 garlic cloves, diced

½ Teaspoon of cumin

½ Cup of fresh breadcrumbs

Chopped coriander

Salt & Pepper

Preparation

1. Gently fry the mince with the onion garlic & coriander until meat is browned

2. Leave to cool

3. Add the breadcrumbs, chopped coriander, salt & pepper

4. Form mixture into balls and oven bake at no:6 for 20-25 minutes

    Alternatively, thread onto skewers and BBQ

** Delicious served with baked sweet potato wedges **

Roast Garlic

1. Take a bulb, cut the roots off

2. Cut across at the top of the white to just show the cloves

3. Place in foil large enough to wrap the bulb

4. Drizzle one dessertspoon olive oil & salt pepper over bulb

5. Wrap tightly (or use a garlic baker)

6. Bake in a medium oven for 35-45 minutes or until garlic is soft & tender

7. Spread on toast with soft cheese and roast pepper

 

** As a guide, one jumbo bulb for two slices of toast **

Smoked Garlic Mashed Potato

Serves 4-5

Ingredients

2lb floury potatoes, drained & mashed with 50g butter

Milk (if required)

4 tbsp chopped parsley

2 cloves of Garlic Farm Oak-Smoked Garlic

 

Preparation

 

1. Chop Smoked Garlic & lightly fry until just begining to brown

2. Add to the mashed potato 

3. Mix well & beat in the cream a little at a time

4. Add parsley & serve

 

Garlic Bread

 

Ingredients

2 Chopped garlic cloves (Oak-Smoked is a fantastic alternative)
4oz (125g) warm butter
Sea salt, fresh ground black pepper
Bread - Sourdough - Naan or Pizza base

Preparation

1. Melt half of the butter in a pan & add garlic

2. Cook lighlty until garlic begins to brown

2. Remove from heat then add remaining butter

3. Season to taste 
4. Spread on sliced sourdough, naan or pizza bases before grilling

 

Garlic Mashed Potato Crust

 

Pie Ingredients

1½ lbs, minced beef or minced lamb
½ lb. hot Italian sausage, casings removed
1 medium chopped onion
3 garlic cloves, chopped
1 large carrot, diced
1 large parsnip, peeled & diced
1 tsp. minced fresh rosemary
¾ tsp. turmeric
¼ tsp. ground cinnamon
1 cup of beef stock
1 tbsp all-purpose flour
salt & pepper to taste

Crust Ingredients

5 medium potatoes, peeled & diced
3 tbsp. butter
2 tbsp. crushed garlic
1/3rd cup single cream
Salt & pepper to taste

Pie Preparation

1. Heat a large pan over a medium heat
2. Add the mince & sausage sauté until cooked through

    Break up the meat with a spoon every 10-12 minutes
3. Drain off the majority of the fat, but leave approx 2 tbsp’s
4. Add chopped carrots, parsnips, garlic, rosemary, onions, turmeric & cinnamon 

    & cook for a further 5 minutes
5. Add the beef stock, cover & simmer until the vegetables become tender

6. Uncover & simmer until juice has virtually evaporated but filling remains moist

7. Mix in 1tbsp. flour
7. Transfer filling to a 9” square casserole dish with at least 2” sides

Crust Preparation

1. Preheat your oven to 400F/200°c/Gas Mark 6
2. Boil the potatoes in salted water until tender.
3. Sauté garlic in butter until tender (not brown) approx 3 minutes
4. Drain off the potatoes, add the single cream, & crushed garlic
5. Beat until a creamy texture is obtained. Season with salt & pepper
6. Spoon over the meat filling, spreading to the edges to seal
7. Bake until golden brown, approximately 20 minutes

** With thanks to the Garlic News for this tasteful recipe **

 

Deep Fried Garlic Cloves

 

Ingredients

2 whole heads of fresh garlic
1 cup of breadcrumbs
1 egg
½ cup of beer
2 teaspoons parsley flakes
½-teaspoon salt
Vegetable oil for frying
Boiling water

Preparation

1. Separate heads & peel garlic

2. Drop the cloves into boiling water & when boiling resumes blanch for a further 3 to 4 minutes
3. The longer the cloves cook for the milder their flavour. Be careful not to overcook or they will become mushy

4. Drain & pour over cold water to cool
5. Prepare the batter mixture, combining the breadcrumbs, egg & beer

6. Dip each cooked clove in the batter & fry off until golden brown
7. Remove from fat & allow draining on kitchen towel

8. Serve hot!