Tag: garlic

Sticky Garlic Potatoes

THE perfect side to any dish!

1 1/2 lbs. little new potatoes
8 cloves garlic
1/2 cup olive oil

Bring a pot of water to boil, add salt and boil the potatoes until tender. Drain and return to the pot. Peel the garlic and add to the pot. Use the end of a rolling pin to crack and split the potatoes and the garlic. Set aside until ready to roast.

Heat the oven to 425°F. Tip the oil into a shallow pan and heat for 2-3 minutes. Carefully add the potatoes and garlic and roast for 15 minutes, turning once.

Garlic and Parsley Hearthbreads

Somewhere between a herby focaccia and garlic nan, these easy breads are ideal for a beginning bread maker. Foolproof!

3 1/2 cup white bread flour
1 package rapid-rise yeast (1/4 oz.)
1 tbs. salt
1 1/3 – 1 1/2 cups warm water
5 tbs. olive oil
3 large of 4 small heads garlic
extra-virgin olive oil
bunch flat-leaf parsley

Combine the flour, yeast and salt in a large bowl. Stir the oil into the 1 1/3 cups of water and add to the bowl. Stir to combine into a soft, but firm dough, using more water if necessary. Knead until smooth and elastic on a lightly floured surface, 5-7 minutes. From into a ball.

Lightly oil a clean bowl. Put the dough into the bowl, then turn it over in the oil. Cover and leave to rise in a warm place for about an hour.

Meanwhile, heat the oven to 375°F. Cut the tops off the garlic cloves, making sure they remain whole. Place them in foil, drizzle with olive oil and scrunch up loosely. Bake for 45-50 minutes, or until soft and golden. Remove and allow to cool a bit.

Place the parsley leaves in a small food processor. Scoop out the garlic and add. Season and whizz together. Add enough olive oil to make a paste. Set aside.

When the dough has risen, punch it down and leave it to rest for 10 minutes. Divide it in half and roll each half into a bulky oval. Place on a parchment-lined baking sheet, cover with a tea towel land leave to rise for 25 minutes. Heat the oven to 400°F.

Poke your fingers all over to make dimples in the dough. Brush with the garlic paste and bake for 20 minutes, or until golden.

Garlic and Parsley Flatbreads

These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent.

3 1/2 cups white bread flour
2 1/4 tsp. rapid-rise yeast
1 tbs. salt
1 1/3 – 1 2/3 cups warm water
5 tbs. olive oil, plus more for pouring over the garlic and drizzling
3 heads of garlic
bunch of flat-leaf parsley
sea salt, for sprinkling

Combine the flour, yeast and salt in a large bowl. Pour in 1 1/3 cups warm water and the oil and mix to form a soft, but firm dough, adding more water if needed. Turn out onto a floured surface and knead until smooth and elastic, 8-10 minutes. Oil a bowl and place the dough inside, turning once. Cover with plastic wrap and leave in a warm place to double in size, about an hour.

While the dough is rising, heat the oven to 375°F. Cut off the tops of the garlic heads and place in a small, foil-lined baking dish. Drizzle with olive oil, season and pull up the foil to form a parcel. Roast until soft and golden, about 45 minutes. Unwrap the foil and leave to cool.

When the dough has doubled, punch it down and leave it to rest for 10 minutes. Divide in half and form each into a chunky oval. Place each on a parchment-lined baking sheet. Cover with plastic wrap and leave to rise for 30 minutes, or until puffy.

Meanwhile, squeeze the garlic out of the bulbs into a small food processor. Add the parley leaves, then pour in enough olive oil to make a paste. Set aside.

Heat the oven to 400°F. Poke your fingers all over the tops of the breads to dimple them, then spread the garlic paste over the tops.

Bake for 20 minutes, or until the breads are golden and the garlic paste is a darker brown. Drizzle with a little more olive oil and sprinkle with sea salt. Slice and serve.

Chicken with Garlic Cream Sauce

The title says it all: homey, comforting, easy and fabulous.

1 chicken, spatchcocked or cut into peices
1 tsp. sea salt flakes
2 fat garlic cloves, grated
2 tbs. softened butter
75ml dry white vermouth or wine (or 75ml chicken stock)

For the sauce:
300ml heavy cream
4 fat garlic cloves, grated
good grinding of black pepper
sea salt flakes, to taste
3 tbs. finely chopped flat-leaf parsley
3 tbs. finely chopped chives

Start by making the sauce so that the garlic can infuse the cream. Combine the cream and garlic in a saucepan with the pepper. Bring to a boil, then reduce and bubble for 3 minutes. Set aside.

Put the chicken or chicken pieces in a roasting tin skin-side down. Sprinkle with half of the salt and all of the grated garlic. Rub in gently then leave to sit for 30 minuets.

Heat the oven to 425°F. Turn the chicken over, sprinkle with the remaining salt and pour the vermouth in the bottom of the tin. Roast for approx. 45 minutes until the juices run clear and the skin is golden. Transfer the chicken to either a carving board or heated platter to rest. Add the pan juices to the cream sauce.

While the chicken is resting, bring the sauce back to a boil and add most of the herbs, simmer gently for 5 minutes, keeping an eye on it and stirring it regularly. Taste and add salt to taste. (If the sauce fails to thicken, combine 1 tbs. soft butter with 1 tbs. flour and stir into the sauce.) Transfer to a warm jug.

Cut the chicken into pieces if spatchcocked and place on a heated platter. Top with some of the sauce and the remaining herbs.

Serves 6

Slow-Roasted Garlic and Lemon Chicken

This lovely chicken recipe is a doddle to make and gorgeous to eat!

8 – 10 chicken pieces
1 head garlic, separated but unpeeled
2 lemons, cut into eighths
small handful fresh thyme, most leaves removed, but a few left intact to serve
3 tbs. olive oil
10 tbs. white wine or vermouth
black pepper

Heat the oven to 300°F. Put the chicken in a roasting pan along with the garlic, lemons and the thyme leaves. Pour in the olive oil, then mix everything together with your hands. Sprinkle over the wine and grind in the pepper.

Cover tightly with foil and roast for 2 hours. Turn the heat up to  400°F, remove the foil and roast for 30-45 more minutes or until the skin is browned and the lemons are caramelized. Toss over the remaining thyme sprigs and serve.

Serves 4 – 6