Recipes I love and return to for garlic and using it for its derivitives in my home kitchen
Confit Garlic
3 Bulbs of Garlic
350ml of Olive Oil
2 Sprigs Fresh Thyme
1 Bay Leaf
Method:
Break the bulbs into cloves and peel each clove.
Place garlic in a pot with bayleaf and fresh thyme. Pour in the oil and ensure oil covers the garlic.
Place on the heat and use a thermometer to bring oil to approx 90 degrees C.
Cook at this temperature for 35 minutes.
Remove from the heat and place the pot base into a bowl of iced water to cool it quickly.
Transfer all contents to a sterilized jar and store in your fridge. Use within 4-5 weeks.
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Roast Garlic
3 Garlic Bulbs
2 tb Spoons Olive Oil
Sea Salt
Fresh Ground White Pepper
Method:
Pre Heat the oven to 180 degrees C
Cut the entire bulb in half straight through the middle of the cloves
Place each half on a small square of tin foil. Drizzle with oil and close up each piece of tin foil enclosing the garlic within.
Place on a tray and roast for 30 minutes in oven.
Allow to cool, then open tin foil and squeeze out each clove of garlic, this should happen easily.
Store the garlic in kilner jar in fridge or use immediately.
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Wild Garlic Pesto
120g Wild Garlic
40g Parmesan
Zest of half a lemon & 10ml of its juice
1 clove garlic minced
125ml Olive Oil
40g Pine Nuts
Method:
Place the garlic leaves in a bowl of cold water and give them a rinse. Place in salad spinner and remove excess water.
Place garlic in a blender with pine nuts, garlic clove and lemon zest and slowly blend to create a rough paste.
Scrap out into a bowl and slowly pour the oil in and whisk slowly until all the oil is incorporated.
Add lemon juice and transfer to a kilner jar or sterilized jam jar and store in the fridge
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Roasted Leg of Lamb Infused with Irish Garlic
Ingredients
1 leg of lamb, approx. 2kg
4 cloves of garlic
2 sprigs rosemary
5 sprigs thyme
6 Mint Leaves
Zest of 1 lemon
Drizzle of rapeseed oil
Fresh ground black pepper
Pinch of Salt
Tablespoon of tomato puree
For resting leg on lamb on:
2 potatoes peeled
2 onions peeled and halved
2 carrots peeled and halved
Method:
Preheat the oven to 170C.
Using a pestle and mortar or blender crush the peeled garlic with the thyme, mint, rosemary, salt and black pepper. Add a drizzle of oil and lemon zest.
Rub the mixture over the whole surface of the lamb. Lay the potatoes, onion and carrots on base of a roasting dish and rest the lamb on the vegetables.
Roast in thy oven for 2 hours, or until cooked to your liking.
When cooked, remove the lamb to a tray to rest for at least 15 minutes before carving.
Return the roasting dish to the heat add in a splash of red wine and using a wooden spoon stir removing everything from the tray into the liquid while breaking up the vegetables allowing them to thicken the gravy. Add 250ml of boiling water.
Add a tablespoon of tomato puree and allow simmering for 10 minutes. This is your gravy that just needs strained and poured over the freshly carved lamb.
Brian's Tip: Any leftover lamb, slice and fill some naan breads with mint yoghurt dip for evening snacks.
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Sauté Mushrooms & Garlic
1 Punnet Chestnut Mushrooms
Olive Oil
30g Butter
1 sprig of Fresh Thyme
1 Clove Garlic peeled & crushed
Pinch Sea Salt
Method:
Slice the mushroom lengthways and score the mushrooms.
Heat a pan on a high heat, add a drizzle of oil and place the mushrooms scored side down. Reduce heat to a medium heat.
Cook for 4-5 mins then add the butter, fresh thyme and garlic. Season with salt and toss all together baste by spooning the butter over the mushrooms