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.
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.
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