Fresh Garlic

June 12, 2009

This week the Garlic in your bag is the Fresh or Wet kind. It’s the same as the other stuff but it hasn’t been dried and as a result should be kept in the fridge and used within the week. More subtle and delicate than the regular kind, you can use lots more of it when cooking and it can be used raw in salads along with the stem which adds lovely colour.  It’s amazing roasted and served on bread. Just top and tail the head and drizzle with Olive Oil, Salt and Pepper then roast for about 40 minutes in a medium oven. If you’ve nothing in the fridge before we deliver next week saute as much as you like  in plenty of Olive Oil and a little Chili and you’ve got a pasta sauce that even a child (train ’em young!) could make. This Garlic reminded me that it’s been ages since I’d made Aioli (the Catalan version of Garlic Mayo) so I made some last night which we ate with some chips and veggie kebabs. When I learnt how to make Aioli years ago in Barcelona everyone had something to say about it  – don’t use eggs at all, add a little piece of bread dipped in vinegar at the beginning, add the oil drop by drop etc etc. The best way was shown to me one day after I had tried to make it at least 3 times unsuccessfully and it was getting very dangerously close to lunchtime. You use a whole egg as opposed to just the yolk and a blender and it is pretty foolproof…

Aioli

1 Egg at room temperature

2 Cloves Garlic

Salt

200ml/roughly 1/2 Pint light Olive Oil – don’t use extra or even virgin Olive Oil as it gives a very strong flavour. If all you have is virgin Olive mix it with a vegetable Oil

I use a handheld blender and I find that things are easier to manage if your receptacle isn’t too much wider than the blender. If you don’t have something that’s made to go with the blender try using a pint glass.

Chop up the Garlic and drop it into the glass along with an Egg, a pinch of Salt and a glug of oil. Put in the blender  turn it on and very gently move it up and down (I’m taking about an inch) until  the egg and oil have emulsified (you’ll see a thick creamy paste almost like whipped cream). Continue adding the Oil moving the blender a bit more to ensure the oil gets incorporated properly) until you have a thick emulsion then set aside (in the fridge as there’s raw egg).

Serve as I did with chips, baked Potatoes or roast veggies.

wet garlic and mango chutney

wet garlic and mango chutney

I’ve been making Bhajis a lot recently which are vegetable fritters from India. They can be made with pretty much anything so last night I tried them with this week’s fresh Garlic and some green Chili. They are very quick to make but you’ll need to get some Gram Flour in as they really do work best with it. Any of the Eastern shops around will have this as will a decent health food shop. We usually eat them with Mango Chutney but some plain yogurt is lovely too..

Fresh Garlic Bhajis with Green Chilli and Coriander

You’ll need

1 Head of Fresh Garlic very finely sliced

1 Green Chili deseeded and finely chopped

75gr Gram Flour

2 Tablespoon Chopped fresh Coriander Leaves

1/2 Teaspoon ground Coriander

1/2 Teaspoon Onion Seeds

A pinch of Salt

60 ml Sparkling Water or Beer (the bubbles add lightness)

Groundnut Oil for frying

Sieve the Flour, Salt and Coriander Powder. Add the Garlic, Onion Seeds and Chilli. Stir in the Beer or water and make a smooth batter.

garlic bhaji

garlic bhaji

Heat the Oil in a pan then drop tablespoonfuls of the Batter into the pan and fry each side until golden (about 2 mins). When they’re done drain on  some kitchen paper then eat immediately with some Chutney and/or yogurt.

bhaji and chutney

bhaji and chutney

Hope you enjoy these recipes,

Have a great weekend,

Sarah

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Hi all

I am on hols !!
You wont miss me because I have a treat for you. Margaret who is a fab cook but in a completely different style will be doing the recipes for me. Enjoy something a bit different and new..

Sarah

From Margaret … some organic recipes

Courgettes
I love courgettes, they are so versatile eaten small, large or medium. I plan to grow again this year so I get the lovely flowers to stuff and deep fry. I also like marrow that dreaded and maligned veg. Courgettes are a great base and take strong flavours well. I eat courgette sliced lengthways to about 1/4 cm thick and then griddled with a little oil on a hot grill pan. Then marinate in chopped garlic and lemon juice for a few hours (and if I have in the garden lots of chopped parsley). This is good as a sandwich filling maybe with goats cheese, as part of a pizza topping or a veggie tart or as a side dish with other salads. It keeps in the fridge for a few days.

I like to fry courgettes in olive oil with some garlic on the pan and have as a side dish with maybe grilled chicken. This time of the year they can also be added to a risotto with whatever other greens you have around; young nettles if you have time to forage.

For a healthy option slice lengthways to 1/2 cm thick or in halves if courgettes are small and use instead of pasta in lasagne. Surprisingly nice and tasty…

Or chocolate courgette cake.. always moist. Here is a link to Riverford organic http://www.riverford.co.uk/recipes/recipe.php?recipeid=414&catid=8. My 5 and 2 year old nephews love making cakes chocolate if possible so this or chocolate beetroot brownies are favourites. The great thing is these cakes cant really go wrong as they dont rise too much. You can add some healthy spelt flour instead of the white if you want.

For a light supper or a lunchbox try Courgette Fritters.
For 2-3 people
Ingredients
2 medium courgettes grated and then squeezed in a clean tea towel
1 egg beaten (or use 2 tbsp chickpea flour and water)
1 tbsp plain flour or potato flour
1 teaspoon cumin seed or cumin and caraway mixed (lightly toasted on dry frying pan)
black pepper
chopped red chile (optional)
oil

Method
Heat oven to 150 -175
Put the grated courgette into a bowl and season with pepper.
Mix in all other ingredients.
Roll into small balls with your fingertips. Or make into patties if easier.
Heat oil in a wok at about 3 inches depth.
Carefully brown fritters on all sides then remove and dry on kitchen paper.
Put on a roasting tray in the oven for 15 minutes.

The fritters can be eaten hot of cold with a sour cream or greek yoghurt dip.

Sour Cream dip
To sour cream or greek yoghurt add a squeeze of lemon and chopped coriander or parsley or chives or dill…. Whatever beckons. I like to grow herbs in the garden as they can add that needed bit of flavour. I had these first with a Munich friend of Indian descent made to take to the beer garden for a picnic!! Happy memories

Eat with some green salad for a light supper !!

To vary fritters
Add grated carrot or spinach and eat straight out of the oven with an Indian style tomato sauce.

Red Cabbage

I like red cabbage best slow braised with apples in the oven. Sarah already has a recipe on the blog for this. It is great with pork or duck or game. As with any cabbage red is also good shredded stir fried and wilted with
sesame oil, vinegar and rice wine/sake and soy or possibly try cider vinegar, mirin and pomegranate molasses.
Another classic is a hearty borchst with red cabbage, tomatoes and beetroot topped with sour cream.

For an alternative try a simple Indian style curry with Red Cabbage. The spices help to make the cabbage more digestible !!

red chillies

red chillies

Indian style curry with Red Cabbage
Ingredients

1 tsp mustard seed (optional)
1 onion finely chopped
2 cloves or garlic finely chopped
1cm piece of ginger finely chopped
1 chile finely chopped (if you dont like too spicy go for half a chile and put some in a bowl on the table for other people to add)
2 tomatoes finely chopped (I find canned better for this)
1 tsp brown sugar
1/4 red cabbage shredded
a cup of sliced courgette or whatever other veg you have to hand like shredded carrot or beetroot
optional some cooked aduki beans
oil
salt
half can coconut milk or about 1/4 block of coconut
fresh chopped coriander or curry leaves
1 tbsp of garam masala
optional 1 tsp poppy seed 25g cashews ground together in food processor

Method
Heat oil in deep pan and pop the mustard seed. Then add the onion and fry gently in some oil till softened. Add ginger and garlic and chile.
(a good trick here if busy is chop onion earlier in day with garlic add some oil and maybe some stock and roast in a low oven for 40 minutes then puree)
Then add tomatoes and fry gently.
Add sugar and sprinkling of salt.
Add the veg and stir and cook for a few minutes stirring and put lid on and cook for 15-20 minutes adding some water to nearly cover veg if needed.
Then add the coconut milk or shredded block coconut with little water .
Stir in the masala and the ground seed and nuts if using.
If you have a lime or lemon handy a squeeze is always good just before serving.
Serve with plain rice and some chutney.

Enjoy Margaret