Plot to plate - cooking with garlic

Gardener cook Jojo Tulloh plans plenty of garlic planting for autumn and winter to make sure that she has a good harvest next year for cooking with. Here's a selection of her recipes to showcase your home-grown garlic.

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Gardener cook Jojo Tulloh plans plenty of garlic planting for autumn and winter to make sure that she has a good harvest next year for cooking with. "The sweet, subtle flavours of a home-grown bulb will put you off acrid, long-stored shop garlic for ever," says Jojo. Here's a selection of her recipes to showcase your home-grown garlic.

 

Pickled Garlic (makes one jar)

250ml cider vinegar
1 tsp salt
pinch of sugar
2 heads of fresh garlic (less bitter than older dried garlic)
Spice mixture – 3 bay leaves, ½ tsp of fennel, ½ tsp of mustard seeds,
Optional 1 dried red chilli

1 sterilised pickle jar with non reactive lid.

In a stainless steel pan, combine the salt, sugar and vinegar. Bring up to the boil and simmer for 3 minutes. Separate the head of garlic into cloves. Drop the garlic into a separate pan of boiling water and blanch for 1 minutes, then drain and when cool slip the garlic cloves out of their skins.

Place the cloves in sterilised jars (to sterilise put clean jam jars in a cold oven and turn up to 140C when the oven reaches that temperature take out the hot jars and place on a wooden board). Pour the hot vinegar over the garlic, seal down with non-reactive lids.

 

Any root veg purée (serves 4)
You can use this basic recipe to make combinations of the following vegetables: celeriac, parsnips, sweet potatoes, turnips, carrots, potatoes, Jeruslaem artichokes and swedes.

Roast a head of garlic in a medium oven (45 mins) and then cut off the tops of the cloves and squeeze out the pulp. Take about 800g of root vegetables peeled and cut into cubes and boil in a pan of salted water until tender (about 20 mins). Return to the pan over a very low heat to steam out any water. Mash to a smooth purée with the garlic (you can use a food processor but not for potatoes, which will turn gluey). Add 1tbsp olive oil, 2tbsp creme fraîche or yoghurt, 2tbsp of lemon juice, some salt and pepper, a little grated nutmeg and chopped fresh herbs - try parsley, thyme, coriander or sage. 

 

Soup au pistou (serves 4)

Just as minestrone has many regional variations this soup is found in different forms across France. In season you could use fresh white beans if you had them but in winter a tin of white beans will do fine, you could also vary the vegetables a little according to what you have.

300g pumpkin,
150g (2 medium) onions or shallots
150g  (4) carrots
300g potato
2 medium sized leeks
1 bouquet garni (thyme, bay, parsley and celery leaf)
2 small to medium courgettes
150g green beans,
1 tin of cannellini beans, drained
Handful of dried macaroni

For the pistou
Small bunch of basil (100g)
4 cloves of fresh garlic or 2 of dried
3tbsp freshly grated Parmesan
100ml olive oil
1 tomato (skinned, seeded and chopped)

Peel and chop the pumpkin, potato, carrots, peel and slice the onions and wash and slice the leeks. Bring 2.5 litres of water to the boil, salt and throw in the vegetables and the contents of the tin of white beans, drained. Add the bouquet garni. Simmer for half an hour. Add the green beans topped and tailed and cut into cm pieces, add the courgettes sliced and the macaroni. Simmer for 15 minutes. Whilst this is cooking make the pistou. Pound the basil and the garlic, add the cheese and the chopped tomato a little at a time, when it has amalgamated add the olive oil a little at a time. Serve the soup very hot with the pistou in a bowl on the side to be added by your guests.

 

Zhug (Yemeni hot sauce). Makes about 275ml
This fiery Yememi relish is as addictive as it is hot. You can swirl it into light broths and bean soups, mix it with yoghurt and dip your breat in it, or use it as a relish for meat or fish. 

1tsp caraway seeds
1tsp cumin seeds
Seeds from 8 cardamom pods
1tsp black peppercorns
4 slim green chillies deseeded and chopped
1tsp salt
6-8 garlic cloves peeled and chopped
Bunch of parsley
Bunch of coriander
Juice of 1 lemon

In a spice grinder or pestle, mill the cumin, caraway, cardamom and black pepper until fine. Cut the stalks off the herbs and blend in a food processor with the other ingredients, scraping down the sices until you have a fine puree. Add the spcies and comine. Keeps for a week or two in the fridge.

 

Chicken with 40 cloves of garlic (serves 4)

1 free range chicken between 1.5 and 2kg (get the butcher to joint it for you or cut up into pieces, breasts and thighs and legs)
4 heads of garlic
150ml olive oil
salt and pepper
1tsp dried herbs
1 bouquet garni made up of celery, bay, lovage, leek or onion greens
4 sprigs of tarragon to garnish

For the paste seal
200g plain flour, 3 tbsps water, a tbsp oil

Preheat the oven to 180C, 350F, gas mark 4. In a casserole mix the chicken, oil, garlic, herbs and seasoning with your hands to make sure it is all evenly coated, pack the garlic cloves into the spaces between the meat and push the bouquet garni down into the middle.

Mix the flour and water and oil into a paste, roll it out into a long sausage. Wet the edge of the casserole dish and place the dough sausage along the edge. Push the casserole lid onto the paste to make a seal. Cook for 1½ hours. Break the seal at the table, garnish with tarragon and have plenty of bread to hand on which to squeeze out the garlic cloves.

 

• There are more garlic recipes and lots of recommendations of cultivars to grow from Jojo Tulloh in her feature on growing garlic in the November 2016 issue 240.

See our offer on buying garlic to grow: 15% garlic collections from The Garlic Farm

 

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