|
|
| |
| Cooking
with Garlic... |
| |
| - Garlic is an indispenable
ingredient of all the great cuisines, including Italian, French, Spanish,
Japanese, Thai, Chinese, Indian, Eastern European and Arabian countries. |
| |
| - It is used with meat,
fish, vegetables, spices, herbs, sauces and soups. |
| |
| - Bulbs should be hard,
full and with no dis-coloured spots. |
| |
| - It is best stored in a cool but dry place. |
| |
| |
| Simple
Recipes.... |
| |
| - Garlic Butter: Cream the butter (125
g), add 4 cloves minced garlic. Season to taste, then form into a
roll and chill. To serve cut into 1cm slices. Great for cold dishes
or on grilled meats. Butter can be frozen. |
| |
| - Roasting cloves: Select fat large
cloves. Prick each one with a skewer (otherwise they can explode).
Leave skin on. Rub the cloves with olive oil and cook in a moderate
oven with a bay leaf or sprig of thyme. Garlic is cooked when centres
ae soft. It will stay warm for up to 30 minutes out of the oven. |
| |
| - Garlic Oil: Get 15 cloves of garlic
and blanch for a good minute. Drain, then pound in a mortar until
they become a fine paste. Add one and a third cups of olive oil. Strain
through a fine sieve or muslin cloth. |
| |
| - Garlic Powder: Put your peeled garlic
cloves in an oven on low heat. When they are dry, pound them in a
mortar and put back in the oven to dry again. Pound again until they
are reduced to a fine powder. Pass through a sieve and then pound
the pieces left in the sieve again and then sift again. |
| |
|
| |
| home |
| |
|
An
easy way to peel a garlic clove is to squash it with the blade of
a knife to loosen the skin. If dealing with large numbers of cloves,
simmer them in gently boiling water for several minutes - the skin
will then slip off easily. |
| |
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|