Posts tagged garlic

Sprouts with a Makeover

December 26, 2013 Comments Off read Vegetables and Salads

Sprouts are such a controversial topic. Whether you truly hate the unique taste or you have simply had their unfairly stereotyped reputation brainwashed into you as an impressionable child. Sprouts are very bitter by nature and this is accentuated with the cooking time. This I painfully discovered after using a few of the festive leftovers in a gratin last year along with some freshly boiled ones. The unlucky guests to get the odd effectively double cooked sprout soon knew…..excruciatingly bitter and metalic and unworthy of my delicious and creamy gratin.

So, this year I cooked them differently. Risky -my dad being a traditional man grew this years batch on his precious allotment and harvested within the day of eating. But safe to say I heard no objections as soon as the word bacon was batted around. As a member of the cabbage family I decided to cook them like cabbage or savoy cabbage to be precise. Shredded and sauteed lightly in garlic butter with some salty gems of bacon lardons. Chestnuts, had we had some, would have also been delicious here. By keeping them as raw and crunchy as possible to reduce the cooking time but enough to soften them, they were a welcome change to the Christmas lunch which will be continued from here on….plus, much less risk of choking for the health and safety conscious among us!

(I’ve left out quantities here depending on the number of guests you’re obligingly cooking for)

Sprouts, shredded
Smoked bacon/pancetta/bacon lardons
Butter
Garlic
Optional- cooked chestnuts
Salt and pepper

Start with making your garlic butter. Crush 1-2 peeled garlic cloves into a chunky paste with some coarse salt and the back of a knife and mix with a generous knob of butte (about 25g for 1 large garlic clove if you need a rough measure)
Heat a large frying pan and add the garlic butter and heat until it begins to foam. Cook slowly so the garlic doesn’t burn.
Fry the bacon in a separate pan until crisp. (You can do all this in the same pan but the bacon will soften and you loose that crunchy texture. If you’re not fussed then add the bacon to the foaming butter and cook here)
Add the shredded sprouts to the garlic butter and turn to coat. Add a splash of water to help steam things along a little and cook for a few minutes until as softened as you like them.
Add the crispy bacon and its oil and chestnuts if using. Coat in the delicious juices and serve immediately!

Roasted Tomato Soup

October 3, 2013 Comments Off read Vegetables and Salads

This is an extremely rustic soup which fittingly suits the weekend Autumnal lunches that are just a halloween pumpkin away from steeling the warm summer season for another year. Although it has been surprisingly warm recently….its unnerving. With enough tomatoes in the greenhouse to put the Heinz empire to shame, it was time they were used creatively. They were sacrificed and chucked in the oven and roasted with some other tomato friendly ingredients but feel free to change quantities etc to taste or add anything else you like.

Serves 3

700g-1kg very ripe tomatoes, halved
1 large red onion, chopped roughly
3 garlic cloves, crushed
Large bunch of basil
Balsamic vinegar
Olive oil
Salt and pepper

Preheat the oven to 200°C.
Simply combine the tomatoes, onion, garlic and the stalks from the basil in a large roasting tin in one even layer. Season generously and drizzle with some olive oil. Spoon oven 1-2 tbsp of balsamic vinegar and roast for 20 minutes until soft.
Leave to cool slightly before placing in a food processor and blitzing with the addition of the basil leaves. You can blend it as coarsely as you like.
If a little thick, add a splash of hot water but the roasting juices from the tomatoes should be enough to get a soup-like consistency.
Serve scattered with basil. I also used some balsamic pearls I had lurking around and some oil-soaked salty croutons…!

Caramelised Garlic Tart

September 17, 2013 Comments Off read Vegetables and Salads

I’d seen this recipe in my thumbed copy of Ottolenghi’s ‘Plenty’ too many times to flick past it again. I’d heard good things about it…they’re true by the way. The original recipe calls for puff pastry which I think would have tipped me over the edge into food heaven but I used a lighter flaky shortcrust infused with thyme after an indulgent week that just couldn’t handle the butter content of puff. Either pastry is fine but I suggest puff just to do it justice. Agreed, when you read the recipe and see 3 heads of garlic, separated and peeled you may find yourself navigating away to another site. However, there is no need to contemplate taking a half day off work as it really won’t take long and you’ll be rewarded with the benefits on eating. The garlic is sweet and glazed when cooked and teasingly moreish.

Serves 6-8

375g puff pastry, rolled/ 1 quantity of shortcrust pastry flavoured with thyme (optional)
3 heads garlic, cloves separated and peeled
1 tsp balsamic vinegar
220ml water
Pinch sugar
1 tsp each chopped rosemary and thyme
240g goats cheese- a mix of soft and hard or a mix of cheeses if you’re not a goat cheese lover
2 medium eggs, beaten
100ml double cream
100ml creme fraiche

Preheat the oven to 180°C . Grease and line a tart tin (about 28cm) and line with the rolled puff pastry. (You can also use a shortcrust pastry which is what I actually did when I made it). Prick all over with a fork and line with a sheet of parchment and some baking beans. Bake blind for about 15-20 minutes until mostly cooked and then remove the beans and parchment and return the case to the oven for 5-10 minutes to allow the base to brown. Remove from the oven and set aside.
Meanwhile, cook the cloves of garlic in boiling water for 3 minutes and drain.
Return the garlic to a clean pan with the a splash of oil and fry for a few minutes on a high heat. Add the balsamic vinegar and the water, boil and simmer for 10 minutes.
Add the sugar and the herbs and a pinch of salt. Simmer for another 10 minutes until the liquid begins to reduce and turn syrupy. Set aside.
In a jug, whisk the eggs, creams and plenty of seasoning.
In the pre-baked tart case, crumble or grate over your choice of cheese and then top with the garlic cloves and syrup. Add some more thyme leaves also if you like.
Fill the gap of the tart with the cream mixture and bake at 160°C for 35-40 minutes until set and golden brown.

I served mine with a fresh rocket and baby cos salad with some griddled courgette slices, toasted pine nuts, wafers of parmesan cheese all dressed lightly with lemon juice and olive oil. Devine!

Smashed Minty Peas

July 23, 2013 Comments Off read Vegetables and Salads

This recipe is adapted from a Jamie Oliver recipe from the ‘Jamie at Home’ book. I have many MANY (too many I’m told….?) cook books but there are always those loyal few which I always resort to for some great recipes. This book is certainly one of them and I recommend it (it’s particularly good if you have an allotment as the recipes are seasonal and divided by ingredient). We currently have more peas than can be physically and sanely podded so this seemed like a tasty use for them. With a less bountiful broad bean supply, I adapted the recipe slightly but the end result is a fresh, sweet, minty pea mash. Jamie recommends beautiful buffalo mozzarella but it works equally well with halloumi or feta

350g fresh raw peas, podded
100g podded broad beans, blanched and taken out their skins
60g Parmesan
1 lemon, juice
Large bunch of mint
Extra virgin olive oil
Salt and pepper
Sour dough bread slices to serve
1 garlic clove

Use a pestle and mortar to bash the mint leaves with a large pinch of salt and a small handful of peas to release the flavours. (You can make the entire thing in a pestle and mortar but I found it easier in the processer. However, the best way to get the flavour from the mint is by bashing so do this first).
Add the bashed minty peas along with the rest of the peas (save a handful to add whole at the end) into the processor and pulse to roughly chop into a chunky paste. Add the broad beans and pulse again.
Add about 1-2 tbsp of oil to achieve a thick paste and then add the lemon juice. Season and then stir in the parmesan cheese and the reserved whole peas.
Taste and adjust to your liking with more lemon or cheese or add more oil if it is too thick.
Peel and half the garlic clove horizontally and use it to rub your hot toasted bread as soon as it comes out of the toaster or grill to add a subtle garlic flavour. Drizzle with a little extra virgin olive oil and spoon on your pea ‘mash’. Enjoy with crumbled feta, fried halloumi or creamy buffalo mozzarella!

Rouille

September 19, 2012 Comments Off read Extras

Rouille is simply a saffron, chilli and garlic infused mayonnaise. I always make my own mayo at special occasions or when it is a central ingredient or accompaniment for a meal as it is so easy to make if you have a food processor and a steady hand. Once you’ve had the real homemade stuff you’ll be left wondering how on earth a jar of Hellman’s suddenly tastes so vile after years or worshipping the contents? The only hold back usually, is its creamy indulgence so don’t throw away your jars yet……..Classic French rouille is a traditional garnish to a punchy Provencal fish soup or a deep rich bouillabaisse. A celebratory freshly homemade bouillabaisse was the call for this batch which I knocked up to lather a bakeryful of giant sourdough croutons!

1 tsp dried crushed chillies
Pinch of flaky salt
3 large garlic cloves
Pinch of saffron
2 free range egg yolks, at room temperature
120ml olive oil
1 tsp lemon juice
Pinch cayenne pepper

Grind the chillies, garlic cloves, and saffron with the salt in a pestle and mortar.
Add the egg yolks and mix thoroughly
Add to a food processor and, with the motor running, pour the oil through the funnel drop by drop and then in a EXTREMELY steady, gentle stream with the motor running at all times. If you add to fast it won’t emulsify with the yolks, however as you see it begin to thicken, you know you’re on safe ground and you can begin to pour more quickly but still in a steady stream. Sometimes it won’t take and the mixture will split and be runny like cream- sometimes it just happens *
When you have added about 2/3 of the oil and it is thickening, add the lemon juice and a pinch of cayenne pepper and then finish adding the oil. If you want it a little thinner, add a little more oil.
Once finished, pot and pop it in the fridge where it will keep for about 4-5 days.

This recipe, untraditionally doesn’t contain soaked breadcrumbs which it should but I rather like it without and thought this recipe was great anyway!

* To prevent your mayonnaise splitting in the first place, use fresh eggs at room temperature in a really clean food processor bowl. If it does split, don’t chuck you’re mixture. Remove it to a jug, clean the bowl well and add another egg yolk to the processor and blend. Then instead of adding oil, add the mixture!