Tail End Charlie
Well, write it down boy ......
- Location
- In green and pleasant hills.
I'm always surprised at how garlic changes its taste when it is roasted. I have a great risotto type recipe which has a whole garlic in the centre whilst roasting.
Garlic.
- Thread starter gavroche
- Start date
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growingvegetables
Guru
- Location
- Leeds
Chuck a bulb (yup, a bulb!) per two people (or in my family, per person) into the tray when you make roast potatoes, or into the meat roasting tin. Now where's that "swoon, I'm anybody's" smiley thing
Haitch
Flim Flormally
- Location
- Netherlands
Chuck a bulb (yup, a bulb!) per two people (or in my family, per person) into the tray when you make roast potatoes, or into the meat roasting tin. Now where's that "swoon, I'm anybody's" smiley thing
Should the bulb be broken up and the cloves spread among the spuds or should it be kept whole in the middle?
growingvegetables
Guru
- Location
- Leeds
Whole bulbs, unpeeled - just cut the knobbly bit on the base, so each bulb sits flat, and cut the very top tips off; I'll sometimes let a wee drop of olive oil sneak down inside. And when the meat/potatoes are ready, squeeze the garlic flesh out of the skins like toothpaste. Heavenly.
slowmotion
Quite dreadful
- Location
- lost somewhere
Inspired by @dan_bo and @User recipes for garlic soup, I nipped out to Tesco to get the needful and returned with eight dried heads of Spanish garlic and more. At an early stage I took fright at the idea of eight heads and only used five.
Five heads of bog-standard dried garlic broken into cloves but with their skins on
800ml chicken stock
500ml thick double cream
70 grammes basil pesto
1 chopped leak
3 large chopped mushrooms quickly fried in butter
pepper and salt
Put the garlic and leaks in a saucepan with the stock and simmer for twenty minutes. Getting rid of the skins on the cloves at the end of the simmer was a bit of a faff. I just grabbed a handful and let the pulp ooze out between my fingers before discarding the skins. Put everything back in the saucepan and add the shrooms, pesto and cream before attacking the liquid with a stick blender and adding seasoning. I ate mine with some French bread.
It's almost impossibly rich and after two bowlfuls I really couldn't eat another crumb. I'm not sure about leaving the skins on the cloves at the start. It seems to give the soup a slightly woody taste. It's not unpleasant but next time I'll try with the cloves skinned from the beginning. Oddly enough, the soup really doesn't seem to smell or taste strongly of garlic. I can't speak for myself though.
Five heads of bog-standard dried garlic broken into cloves but with their skins on
800ml chicken stock
500ml thick double cream
70 grammes basil pesto
1 chopped leak
3 large chopped mushrooms quickly fried in butter
pepper and salt
Put the garlic and leaks in a saucepan with the stock and simmer for twenty minutes. Getting rid of the skins on the cloves at the end of the simmer was a bit of a faff. I just grabbed a handful and let the pulp ooze out between my fingers before discarding the skins. Put everything back in the saucepan and add the shrooms, pesto and cream before attacking the liquid with a stick blender and adding seasoning. I ate mine with some French bread.
It's almost impossibly rich and after two bowlfuls I really couldn't eat another crumb. I'm not sure about leaving the skins on the cloves at the start. It seems to give the soup a slightly woody taste. It's not unpleasant but next time I'll try with the cloves skinned from the beginning. Oddly enough, the soup really doesn't seem to smell or taste strongly of garlic. I can't speak for myself though.
summerdays
Cycling in the sun
- Location
- Bristol
Mr Summerdays came back from the allotment with the first wet garlic of the season yesterday, which means we have made it through the year on our own supplies. Our main problem is never logging everything properly so we don't know which are our favourites and which keep best.
Andrew_P
In between here and there
So when I get green bits in a restaurant garlic it old garlic? Same with the green bits on garlic bread from the supermarket?
Sorrry, not a clue on that one.
raleighnut
Legendary Member
- Location
- One of the 'Elite'
The 'green bits' in Garlic bread is chopped Parsley.
Andrew_P
In between here and there
lol thanks! Guessing that's what I have seen in restaurant meals as well. I thought the green garlic was a holy grail. Must try some wet garlic
Doh!
Green garlic does exist, it is the immature plant before individual cloves have formed, I've never used it nor even seen it for sale in the UK.
It looks like a more bulbous spring onon.