Mrs Simkins

Country Smallholding - - Inside This -

With Kim Stod­dart Great gar­lic recipes

GAR­LIC HAS been a tra­di­tional cold cure for gen­er­a­tions and stud­ies have shown that a gar­lic-rich diet may lessen your chances of catch­ing a cold in the first place, re­duce the sever­ity of the symp­toms if you do suc­cumb and help you to re­cover faster.

Al­though usu­ally fried or roasted, gar­lic re­sponds well to be­ing sub­merged in hot wa­ter, with poach­ing and boil­ing clean and easy meth­ods for soups and purees.

What is the dif­fer­ence be­tween boil­ing and poach­ing?

Poach­ing is the gen­tler method of cooking in hot liq­uid. In­stead of a con­stant rolling boil, poach­ing in­volves a mod­er­ate sim­mer with min­i­mal bub­bles and the food re­mains al­most still rather than heav­ing about.

Lovely fat cloves are best for cooking, so if you have been suc­cess­ful with your crop you will reap the twin ben­e­fits of eas­ier prepa­ra­tion and fab­u­lous flavour.

Homemade Gar­lic Puree

Quick and easy, use as you would bought puree. The flavour is far bet­ter and it keeps for sev­eral weeks in the fridge.

In­gre­di­ents 4 heads of gar­lic: about 50 cloves ½ tea­spoon sea salt, or to taste

Method Break open the heads of the gar­lic and sep­a­rate out the cloves. Put into a pan with cold wa­ter to cover and bring to the boil. Re­duce the heat slightly and sim­mer for 15 min­utes or un­til the cloves are soft. Drain, rinse with cold wa­ter and, with scrupu­lously clean hands, slip each clove out of its skin. This is easy and very sat­is­fy­ing to do. Push through a metal sieve with some­thing like the pes­tle from a pes­tle and mor­tar. Stir in salt and trans­fer to a clean jar.

Gar­lic Mash

Add 2- 3 topped and tailed, peeled cloves per per­son to your pota­toes as they boil. Drain and mash gar­lic and pota­toes to­gether with pep­per and but­ter or crème fraiche or soft cheese.

Gar­lic Soup

Smooth and de­li­cious, this should keep the win­ter germs in check.

In­gre­di­ents 4 heads of gar­lic: about 50 cloves 2-3 ta­ble­spoons rape­seed oil 1 medium onion, diced 1 large stick cel­ery, de-strung and diced 3 medium pota­toes, peeled and diced 750ml veg­etable or chicken stock (or ½ veg­etable gel stock pot dis­solved in 750ml hot wa­ter) Freshly ground white pep­per to taste

Method Break open the heads of the gar­lic and sep­a­rate out the cloves. Put into a pan with cold wa­ter to cover and bring to boil­ing point. Drain, rinse with cold wa­ter and slip the cloves from their skins. Set aside. Heat the oil to mod­er­ate in a heavy bot­tomed pan and add onion and cel­ery. Cover and cook un­til soft, but not coloured. Add the pota­toes, gar­lic and stock. Sea­son with pep­per. Par­tially cover and sim­mer briskly for 15-20 min­utes or un­til the veg­eta­bles are soft. Trans­fer to a food pro­ces­sor and whizz un­til smooth. Push through a sieve with a wooden spoon.

Fat cloves of gar­lic are the best for cooking INSET LEFT Gar­lic Soup

Gar­lic Mash is easy to make

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