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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