Much as we love growing garlic, we probably love cooking and eating with it more! Here below are some of our family's favourite recipes featuring this wonderful ingredient.
Makes 1 cup of confit
Prep time 5 mins
Cook time 2 hours
Use confit garlic wherever fresh cloves are required - they add a richer almost caramelised garlic flavour to pretty much everything.
2 bulbs of garlic
Peel the garlic cloves and place in the base of a small, heavy-based saucepan. Cover with olive oil, so the oil is about 1/2 a centimetre over the garlic. Place this in a very low oven (120 fan forced) for 2 hours or until the cloves are soft and a rich golden colour. You can cook these on the stove-top but the garlic will smell quite strong as it cooks! In this case, begin to cook the garlic on medium heat and just when small bubbles start to appear in the saucepan reduce the heat to its lowest setting and cook for about 35 minutes. Store, still covered by the oil, in a sterilised jar for up to a month.
Variation - add a few sprigs of thyme or rosemary to the jar before sealing.
Roast chicken pieces with tarragon and garlic
Prep time 15 mins
Cook 35 mins
Serve with a green salad and some nice crusty bread so soak up all the beautiful pan juices.
1 free-range chicken, jointed
1/2 cup french tarragon leaves, picked from stems
6 tbspn extra virgin olive oil
20 large garlic cloves, peeled
6-8 stems french tarragon
salt and pepper
1 cup chicken stock
3 tbsp verjuice or white wine
Preheat oven to 200 degrees. Force a finger between the skin and flesh of each piece of chicken and gently make a pocket, don't remove skin entirely. Push a few tarragon leaves into opening, place in an oven-proof dish and scatter over the rest of the tarragon. Drizzle with olive oil, add the garlic cloves, season with salt and pepper and roast for 25 minutes. Add tarragon stems and chicken stock to roasting chicken. Roast for 20 minutes more then remove from oven. Take chicken pieces out of the pan and transfer to a warm serving platter, leave to rest for five minutes under a tent of foil. Meanwhile, place the oven dish over a hot plate on high, add a good few splashes of verjuice or white wine and cook, stirring often, for a couple of minutes. Pour this sauce over the chicken and serve.
Spaghetti with garlic, pangrattato and olive oil
This recipe belongs to Neil Perry and is a great family favourite of ours. Serves 4
80mls extra virgin olive oil
1cup breadcrumbs, made from stale bread
1 tsp dried red chili flakes
sea salt and freshly ground black pepper
6 garlic cloves
1/2 cup chopped flat leaf parsley
grated zest and juice of one lemon
freshly grated parmesan, to serve
Bring a large pot of water to boil and cook spaghetti for 8 minutes or until al dente. In a frying pan, warm olive oil to medium-hot but not smoking. Add breadcrumbs, chilli flakes and a sprikle of sea salt and pepper. Saute for about 5 minutes or until breadcrumbs are golden. Add garlic and cook for another minute. Toss in parsley and remove from the heat, then stir through lemon zest. Season with pepper and a little more sea salt to taste. Transfer to a bowl. Return frying pan to the stove and add the cooked spaghetti, a little more oil and the reserved cooking water. Toss well and cook for a further 30 seconds. Stir through lemon juice and mix well.
Serve sprinkled with breadcrumb mixture and a liberal amount of parmesan.
This recipe belongs to Jan Waddington of Waddingtons at Kergunyah and was originally published in the book Sensational Preserves.
3 tbsp sesame seeds
2 tbsp coriander seeds
4 heads of garlic, separated into cloves, peeled
3 large red onions, halved and sliced
1 fresh red chilli
900 eggplant, cut into 2.5cm pieces
570ml white wine vinegar
150mls sherry vinegar
1 tbsp salt
1 tbsp paprika
150g light brown sugar
Heat a dry, heavy frying pan, add the sesame seeds and coriander seeds and heat until the sesame seeds start to pop. Remove from the heat.
Put the garlic, red onions, chilli and eggplant in a preserving pan. Add the seeds and cook, stirring frequently, for 6-7 minutes. Add the vinegars, bring to the boil then simmer for about 15 minutes, until the eggplant is tender.
Over a low heat, stir in the salt, paprika and sugar until the sugar has dissolved completely. Raise the heat and boil, stirring frequently for about 45 minutes until the chutney is thick and there is no free liquid. Ladle the chutney into warm, clean, dry jars. Cover with vinegar proof lids and seal. Store in a cool, dark, dry place for at least one month before eating.