All posts tagged: Garlic

Here’s How Much Garlic Italians Actually Use

Here’s How Much Garlic Italians Actually Use

Published by Sam

First, came the news that I’m not using the right amount of water for my pasta; then, it turned out that a lot of my attempts at Italian cooking were missing a pretty vital ingredient. But what about garlic? Surely you can’t go too far wrong with simply lobbing the delicious allium into your favourite Bolognese recipe? Well, I’m a seasoning libertarian. I’m not going to tell you how much garlic to put in your meals. But if traditional is what you’re going for, you might want to hold back on the cloves ― according to The Italian Cultural Foundation at Casa Belvedere’s site, it’s often omitted from certain dishes entirely. What? Why? “Garlic is not a staple ingredient in northern Italian cuisine; it is more commonly used in southern Italy,” Casa Belvedere says ― think of garlic in sauces a bit like chips with gravy here in the UK. The divide runs so deep that “some Italian purists despise it,” the site reads. Part of it has to do with the bulb’s previous reputation …

Follow This Extremely Simple Trick To Grow UNLIMITED Garlic At Home

Follow This Extremely Simple Trick To Grow UNLIMITED Garlic At Home

Published by skeptic

Imagine a world where you can use garlic to just… make more garlic. And more. UNLIMITED garlic?!?! It’s actually this world and if you’re a bit of a lazy gardener like I am, this is ideal because there are only a few small steps and voila, you have not only garlic but endless possibilities to grow more! You actually just need a clove of garlic, a decent container, soil, and a little water. I’m not even joking. Almost nothing to grow what is one of the most popular flavours out there. How to grow your own garlic at home In a recent reel, gardener and writer Simon Akeroyd shared his trick to growing garlic right at home. In the video, Akeroyd showed a simple bulb of supermarket garlic and said that if you place the base in contact with water, it’ll then grow long roots. From there, you simply pull the cloves apart and have found yourself with ‘lots’ of garlic’ plants which can be planted directly into soil or into a pot. In the …

Ask Ottolenghi: what’s the best way to get a garlicky flavour into tomato pasta sauce? | Garlic

Ask Ottolenghi: what’s the best way to get a garlicky flavour into tomato pasta sauce? | Garlic

Published by skeptic

How can we get a pleasingly strong garlic taste in our tomato sauce for pasta? Is the secret the amount of garlic, or how you cut it, or the length of cooking? Our sauces tend to be bland rather than zingy. The same goes for basil, in the same simple sauce – how to highlight its flavour? Nancy, New YorkI trust that’s pleasingly strong as opposed to harshly strong? If so, slow-roasting would be my initial go-to. Don’t turn on the oven just for this, though, but next time you have it on, cut the very top off a head of garlic, just to expose the cloves, drizzle over a little olive oil, then wrap in tin foil and pop it in the bottom of the oven for about 45 minutes. Remove and, once cool enough to handle, squeeze out the now amazingly soft and sweet garlic flesh, and stir it into your tomato sauce. The chains of fructose in the garlic will have broken down during roasting and given rise to something called glutamic …

Nigel Slater’s recipes for lemon and spinach linguine, and wild garlic cheese pudding | Food

Nigel Slater’s recipes for lemon and spinach linguine, and wild garlic cheese pudding | Food

Published by skeptic

I made a light and savoury cheese pudding this week – its crust golden, its centre softly oozing. As light as a soufflé, it came from the oven in its earthenware dish, puffed and smelling sweetly of wild garlic leaves. There was a spring salad, too, this time of butterhead lettuce, peppery watercress and cucumber dressed with a mustardy vinaigrette. Garlic leaves come in bags from the greengrocer, but some will have access to leaves growing wild. We had them in the woods where I grew up and we would pick a handful (no more) to mash into butter to melt on to lamb chops. The rest we left to grow wild, gently perfuming the woods before the bluebells appeared. It is a relief to see bunches of young spinach, their leaves sharp like an arrow and with crisp stems, in the shops. More welcome than the timid, round-leaved stuff in bags. Cooked under a tight lid in their own steam, they were stirred into a tangle of linguine with lemon and parmesan within an …

Roast leg of lamb with potatoes, pecorino, basil and garlic recipe

Roast leg of lamb with potatoes, pecorino, basil and garlic recipe

Published by skeptic

This came about after I cooked a Greek dish that had a stuffing made from a Greek cheese. I’d never thought about a cheese stuffing for lamb before, but this just came out of my kitchen for Sunday lunch one week: Italian ingredients, Greek-inspired. Timings Prep time: 30 minutes, plus 15 minutes resting time Cook time: 1 hour Serves 6-8 Ingredients 120g pecorino cheese, finely grated 6 garlic cloves, finely grated 3 tbsp extra-virgin olive oil, plus more if needed leaves from 1 small bunch of basil, plus extra to serve (optional) 1.8kg leg of lamb 2 medium red onions, cut into wedges 600g small waxy potatoes, scrubbed, then halved or quartered, depending on size 350g red and yellow tomatoes, halved or quartered 250ml white wine Method Preheat the oven to 230C/220C fan/gas mark 8. Put the cheese, garlic and some salt into a mortar and pound to a rough purée, gradually adding the olive oil. Tear the basil leaves, add them to the mortar and pound them. Place the leg of lamb into a roasting …

Camille, London SE1: ‘There will be garlic, and you will leave whiffy and unsnoggable’ – restaurant review | Food

Camille, London SE1: ‘There will be garlic, and you will leave whiffy and unsnoggable’ – restaurant review | Food

Published by skeptic

Camille, on the edge of Borough Market in London, is one of a flurry of restaurants with great pedigrees to have recently opened close to this hallowed ground for foodies. Here, I’m using the term “foodie” to denote anyone who gets terrifically jolly at the mere thought of heirloom carrots, Swedish coastal honey and robatayaki skewered whelks for brunch. Not to mention the 500 people making social media content by throwing a peace sign next to the chocolate-coated strawberry stall and the other 10,000 or so, influenced by that content, now meeting seven friends outside Padella at noon on a Saturday. If you think that sounds like utterly unenjoyable chaos, you could very well be right. My advice for visiting Camille, which is on the periphery of this bunfight, is to plan your route in advance, write the address on your arm in case the 5G drops out the moment you leave London Bridge station, and walk swiftly and purposefully to Camille and order a stiff drink immediately. Also, rest assured that, once you’re safely …

So THAT’s What The Green Stuff On Garlic Bread Is

So THAT’s What The Green Stuff On Garlic Bread Is

Published by skeptic

First, came the news that the lion on Lyle’s Golden Syrup packaging has been a decaying, bee-filled beast for a long time. Then, it turned out that Twix’s name has a secret meaning (it’s a portmanteau of ‘twin sticks,’ if you’re interested). These revelations left us at HuffPost UK to share food mysteries we’d never admitted to not knowing ― and one of them was where the patently not-garlic-coloured green flecks that appear on garlic bread come from. So, if you’re suffering from a similar culinary confusion, let us share the news we’re a little embarrassed not to have known in the first place… Yep, the green flecks are finely-chopped parsley. Recipe after recipe calls for the addition of the herb to the top of the bread ―- and if Mary Berry says it’s parsley, then parsley it surely is. And if (like me) you’re more used to the frozen supermarket type of garlic bread than the obviously herby, fresh kinds, checking the back of the pack will reveal that yup, those are covered in …

Garlic and tinned tomato roast chicken recipe

Garlic and tinned tomato roast chicken recipe

Published by skeptic

My grandad introduced me to the joys of slathering a chicken in garlic. I don’t just mean a few cloves, I mean a few heads of garlic. I tone it down a little nowadays, but I still include his overnight marinating technique, so you do need to plan ahead. The tomatoes as the base impart the chicken with flavour throughout the cooking process and they give you an instant sauce at the end. Timing Prep time: 30 minutes, plus optional overnight marinating  Cook time: 1 hour 50 minutes Serves 6 Ingredients 1 head of garlic or 12 cloves (you can use less for a milder garlic flavour) 6 tbsp olive oil 1 whole chicken (around 1.5kg) 1 x 400g tin chopped or plum tomatoes 2 carrots, roughly chopped 2 celery sticks, roughly chopped 1 onion, roughly chopped 1 tbsp dried mixed herbs 1 chicken stock cube or 200ml chicken stock (gluten-free, if necessary) Method Peel 8 garlic cloves and crush them with the oil. Loosen the skin around the chicken breast, then spread the garlic …

Here’s Why You Should Never Ever Throw Away Garlic Peel

Here’s Why You Should Never Ever Throw Away Garlic Peel

Published by skeptic

I understand not wanting to be eaten, but really, garlic makes such a song and dance about it. Those fiddly cloves. That endless papery skin. Even that handy knife hack leaves to papyrus-like scrolls of useless garlic outers all over your chopping board ― ugh. Except, are they useless? Because according to chef, gardener and TikToker @SpicyMoustache (and using my own subsequent research), garlic’s skin is actually much more useful ― and delicious ― than you’d expect. “You can use every part of your garlic,” the cooking and gardening enthusiast shared to over three million viewers on the app. And yes, the skins were very much included. How? You can make a surprisingly tasty (trust me, I’ve tried it) garlic powder from the skins. All you have to do is collect the unwanted peels, soak them in a large bowl of water to clean them, and then pat them dry with a clean tea towel or kitchen roll. Then, place them in the oven at a low temp ― around 54-66ºC to prevent them from …

Meera Sodha’s vegan recipe for ram-don noodles from Parasite, with black garlic, leek and Tenderstem | Korean food and drink

Meera Sodha’s vegan recipe for ram-don noodles from Parasite, with black garlic, leek and Tenderstem | Korean food and drink

Published by Sam

Dinner and film night is my jam. It’s how we as a family end the working week on a Friday night, and it’s absolutely how I’m going to finish 2023. This year we’re going to rewatch Parasite, the Oscar-winning Korean film from which I’ve borrowed inspiration for today’s recipe. In the film, ram-don is a combination of two sets of Korean instant noodles, chapagetti and neoguri, part ramen and part udon. The end result tastes, much like my hope for the new year, sweet, spicy and exciting. Ram-don with black garlic, leek and Tenderstem You’ll need some black garlic paste, which is widely available in larger supermarkets. If you like, prep all the elements in advance – noodles, tofu, sauce, broccoli – and cook them together just before serving. Prep 10 minCook 40 minServes 4 225g smoked tofu, drained4 tbsp cornflour15 dried shiitake mushrooms (15g)4 tsp dark brown sugar4 tbsp light soy sauce1½ tbsp black garlic paste3 tbsp gochujang2 tsp rice vinegarRapeseed oil1 large leek (200g), finely sliced into coins¼ tsp fine salt250g ramen noodles300g …