Garlic

[theclaud]

DP, have you been sampling the Trappist beers again?

Surely even in Hollandia you've heard that garlic is traditionally classified as a "head" or whole garlic, or "clove" as the individual segment. TC did specify 48 cloves, so, much as I like the idea of 47 garlics, it
Would be madness to think she meant whole garlics.

I think he just means you should use these:

Not these:

 

[Monsieur Remings]

My grandma used to put cloves in a mangle...?

Does this count?

 

[growingvegetables]

What is NOT improved by the liberal addition of garlic?

- Pickled garlic - like pickled onions, but so, so, so much better! Open a jar, and the kids would devour it like sweeties when they were younger.

- Garlic relishes/pickles/chutneys.

- Somewhere I have a recipe for pureed peppers. Boil several cloves of garlic, in a very little water until soft, and peel. Singe/half roast a couple of peppers (green OR red - don't mix them!) and remove the skins. Into the pan with the garlic. Simmer till soft. And blitz in the food processor with just a little olive oil. Good 'un.

- Boil some some broad beans with cloves of garlic; remove bean and garlic skins, and mash roughly; drizzle with olive oil and devour.

 

[penguinking9]

What is NOT improved by the liberal addition of garlic?

Erm...Strawberries and cream?

- Boil some some broad beans with cloves of garlic; remove bean and garlic skins, and mash roughly; drizzle with olive oil throw away the broad beans, and devour.

FTFY

 

[Canrider]

Finally, turn the right way up and throw in the garlic cloves.
(...)Scatter with the olives and garlic and strew with more chopped fennel fronds.

While I acknowledge that someone* might select to eat the 'scattered' 'roasted' (quite likely burnt, given 30-40min in an oven at 200C) garlic cloves, I deride this recipe as weak and puny in its garlic-ness, given you're expecting the garlic to infuse into the chicken** via the air in the oven...Never trust air to move your smells and tastes for you--that's what flatulence and mustard gas relies on***.

I offer: Chicken Marbella (with apologies for the name, this sounds exotic and daring to NAmericans)

• 2 kilos boneless, skinless chicken breasts
• 1 head garlic, finely puréed
• 1/4 cup dried oregano
• Coarse salt and freshly ground pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 cups pitted dried plums
• 1 cup pitted green olives, or a mix of olives
• 1/2 cup capers
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup finely chopped fresh coriander leaves

Put all that in a Zip BAG. Put it in the fridge. Walk away. Come back and shake it whenever the mood takes you.
24 hours later, pour it all into a baking tray and bake it in a standard 180C (170 fan) oven for about 40 min, basting a few times to keep the good things on top and around the chicken rather than sitting uselessly in the baking tray stinking up the kitchen.
Once done, put the chicken on a plate, put the juices in a bowl, and give to daddy.






*A madperson, self-evidently.
**I also spit upon those who stuff The Bird with potatoes. A suitable mix of wild and long-grain rice will do nicely, thank you.
***You can thank me for returning controversy to the thread later.

 

[marafi]

Which ever dish i only and EVER use two. Too much garlic and it would seem you are trying to get rid of the vampires.

 

[Canrider]

Which ever dish i only and EVER use two. Too much garlic and it would seem you are trying to get rid of the vampires.

That's vampahr-talk sunn.

 

[Hover Fly]

What is NOT improved by the liberal addition of garlic?

Food.

 

[User169]

[quote="Canrider, post: 2091486, member:
***You can thank me for returning controversy to the thread later. [/quote]

Sounds like a challenge!!

Well for one, your receipt calls for the most dreadfully oikish cut of meat - the dire boneless chicken breast. If it has to be chicken (and you can't work out how to deal with the entire beast) how about about a cut with at least a modicum of flavour? I guess that's why you need all the other crap.

Also, i'm a bit baffled by the use of fresh coriander in something you want to roast - surely Fresh coriander goes in at the end, both for flavour and visual purposes..

How's that?

 

[Canrider]

***You can thank me for returning controversy to the thread later.

Sounds like a challenge!!

Well for one, your receipt calls for the most dreadfully oikish cut of meat - the dire boneless chicken breast. If it has to be chicken (and you can't work out how to deal with the entire beast) how about about a cut with at least a modicum of flavour? I guess that's why you need all the other crap.

Also, i'm a bit baffled by the use of fresh coriander in something you want to roast - surely Fresh coriander goes in at the end, both for flavour and visual purposes..

How's that?

Ah-ah-ah, this recipe was adapted from one where you put the entire chicken into the bag.
I also drastically edited the cooking instructions, which do state:
"5. Using a slotted spoon, transfer the chicken, dried plums, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with the parsley or cilantro. Serve the remaining pan juices in a separate bowl."

 

[theclaud]

While I acknowledge that someone* might select to eat the 'scattered' 'roasted' (quite likely burnt, given 30-40min in an oven at 200C) garlic cloves, I deride this recipe as weak and puny in its garlic-ness, given you're expecting the garlic to infuse into the chicken** via the air in the oven...Never trust air to move your smells and tastes for you--that's what flatulence and mustard gas relies on***.

I offer: Chicken Marbella (with apologies for the name, this sounds exotic and daring to NAmericans)

• 2 kilos boneless, skinless chicken breasts
• 1 head garlic, finely puréed
• 1/4 cup dried oregano
• Coarse salt and freshly ground pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 cups pitted dried plums
• 1 cup pitted green olives, or a mix of olives
• 1/2 cup capers
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup finely chopped fresh coriander leaves

Put all that in a Zip BAG. Put it in the fridge. Walk away. Come back and shake it whenever the mood takes you.
24 hours later, pour it all into a baking tray and bake it in a standard 180C (170 fan) oven for about 40 min, basting a few times to keep the good things on top and around the chicken rather than sitting uselessly in the baking tray stinking up the kitchen.
Once done, put the chicken on a plate, put the juices in a bowl, and give to daddy.


*A madperson, self-evidently.
**I also spit upon those who stuff The Bird with potatoes. A suitable mix of wild and long-grain rice will do nicely, thank you.
***You can thank me for returning controversy to the thread later.

You missed the "turn it down a notch" bit, then? The garlic won't be burnt (unless you have a fan oven and have not made the necessary adjustments). Do exactly as Mr Little says, and you will have created, as I said, The Greatest Chicken Dish in the World. I'll forgive Chicken Marbella its embarrassing name, and I love most things with capers and olives, but I'd be inclined to fanny about with that recipe a bit. Chicken thighs, for a start. And fresh oregano. But it's kind of you to part-anglicize the recipe a bit for us. By "dried plums" I take it you mean "prunes"?

 

[Canrider]

By "dried plums" I take it you mean "prunes"?

Yeah, what's up with that? NAmericans say 'prunes' too..

I still maintain that stuffing a chicken with potatoes is Plain Wrong, and that the only correct way to get garlic flavour into your food is via direct contact.

 

[theclaud]

Yeah, what's up with that? NAmericans say 'prunes' too..

I still maintain that stuffing a chicken with potatoes is Plain Wrong, and that the only correct way to get garlic flavour into your food is via direct contact.

Try it. I'm in no particular hurry for the abject apology. The dish is not about getting the garlic flavour into the chicken. It's a winey, chickeny, fennely thing with an extravagant garlic flourish.

 

[dellzeqq]

While I acknowledge that someone* might select to eat the 'scattered' 'roasted' (quite likely burnt, given 30-40min in an oven at 200C) garlic cloves, I deride this recipe as weak and puny in its garlic-ness, given you're expecting the garlic to infuse into the chicken** via the air in the oven...Never trust air to move your smells and tastes for you--that's what flatulence and mustard gas relies on***.

I offer: Chicken Marbella (with apologies for the name, this sounds exotic and daring to NAmericans)

• 2 kilos boneless, skinless chicken breasts
• 1 head garlic, finely puréed
• 1/4 cup dried oregano
• Coarse salt and freshly ground pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 cups pitted dried plums
• 1 cup pitted green olives, or a mix of olives
• 1/2 cup capers
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup finely chopped fresh coriander leaves

Put all that in a Zip BAG. Put it in the fridge. Walk away. Come back and shake it whenever the mood takes you.

24 hours later, pour it all into a baking tray and bake it in a standard 180C (170 fan) oven for about 40 min, basting a few times to keep the good things on top and around the chicken rather than sitting uselessly in the baking tray stinking up the kitchen.
Once done, put the chicken on a plate, put the juices in a bowl, and give to daddy.






*A madperson, self-evidently.
**I also spit upon those who stuff The Bird with potatoes. A suitable mix of wild and long-grain rice will do nicely, thank you.
***You can thank me for returning controversy to the thread later.

put The Joy of Cooking back on the shelf and walk away................

 

[buddha]

I finally got round to making some 'pickles' last night.
One is kimchi (Korean) - I like lots of garlic in this. But probably over did it on the chilli powder.
The other is balachaung (Burmese) - even more garlic, and chilli.
I reckon I must have peeled and chopped almost a 700g of garlic. The house still stinks, as do my hands. But it was worth it.