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National Garlic Day

National Garlic Day 

Richard Oliver – Development Chef

 

Did you know?

Garlic, otherwise known as allium sativum, is a species of onion with relatives that include leeks, chives and shallots. Garlic is native to central Asia and Iran, and has been a staple seasoning component within the food industry both worldwide and throughout history.

Some of the most popular varieties of garlic include: Black garlic, smoked garlic, elephant garlic and of course wild garlic.

Garlic is readily available all year round but with the exception of wild garlic, this is only available at its best when it’s foraged from April to June.

 

Top Tips

1 – If you love eating raw garlic but hate the lingering aftertaste, try chewing parsley as it works very well as a natural breath freshener.

2 – Once you break the head of the garlic, it greatly reduces its shelf life to just a few days.

 

Here are a few tasty garlic recipes for you to try out…

Wild Garlic Pesto

1 – A beautiful, seasonal dish, you can simply create this dish by heating a little olive oil in a small frying pan, add a bunch of chopped spring onions and 2 crushed garlic cloves, then gently cook for 2 minutes or until softened

2 – Transfer this to a food processor and leave the mix to cool.

3 – Meanwhile, slice 200g of wild garlic leaves into thin strips. Add them to the food processor with some chopped 20g chives, 100g pine nuts and olive oil, then blend to a paste.

4 – Spoon into a bowl, then stir in 100g grated parmesan and season to taste.

5 – Mix in a heaped spoonful of your wild garlic pesto to freshly cooked pasta, chop some cherry tomatoes grate over a little parmesan and you have a quick, healthy and seasonal dish, enjoy.

 

Garlic and butternut hummus

1 – Place peeled and diced 1 butternut squash on a roasting tray with a little oil along with 4 garlic cloves and seasoning

2- Roast these on a high heat for about 15 minutes.

3 – Peel the cloves once cooled and add the squash and cloves to a food processor.

4- Add in 1 juiced lemon, 1 can of chickpeas, 1 tbsp, 3-4 tbsp tahini, olive oil, salt, pepper, 2 tbsp parsley, 1 tsp cinnamon, 1 tsp cumin, and 1 tsp smoked paprika (optional).

5 – Blend and puree until smooth and creamy, you may need to add a little more oil for consistency adjustment, then season to taste and enjoy a stunning hummus.

 

Black garlic tofu

1 – Paper towel dry 1 block of diced tofu and set aside.

2 – Blend together 5-6 black garlic cloves with a little oil, 3 tbsp light soy sauce and 1 tbsp sugar in a blender till smooth sauce consistency.

3- Then heat a little oil in a wok and fry off the dry tofu cubes till golden brown and crispy on all sides.

4 – Pour over the black garlic sauce and heat through, while mixing all over the tofu – finish with a little chopped chive and enjoy.

 

 

 


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