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Posts Tagged ‘Garlic’

Chicken Tartiflette

Reblochon cheese from the Alps arrives in the cheese shops from May and reminds us to make tartiflette, the famous dish from France’s Haute-Savoie region made with cheese, bacon, potatoes and onions.  This version also has chicken and kale and it needs no accompaniment. It makes a hefty portion but it’s hard not to go back for more.

Wine Suggestion: We would suggest finding a white from the Jura, usually made from Savagnin, Chardonnay, or a blend of the two. Even better try to find a Vin Jaune, which is aged in oak under a Voile, similar to the Flor of sherry, and with similar characteristics. We had a beautiful Côtes du Jura, the Cuvée de Garde by Anne & Jean-François Ganevat. An equal blend of the two grapes and held under voile for 48 months (not long enough to classify as a Vin Jaune) which allowed the fruit to sing alongside the nutty, voile aromas.

Chicken tartiflette – serves 4 (generously)

FOR THE CHICKEN:

  • 2 tbsp olive oil
  • 1 medium chicken, about 1.5kg, jointed into 8 pieces (we used 8 chicken thighs)
  • 1 onion, sliced
  • 1 head of garlic, cut in half horizontally
  • 200ml white wine
  • 2 litres chicken stock
  • 1 sprig of thyme
  • 2 bay leaves

FOR THE TARTIFLETTE:

  • 1kg waxy potatoes, like Charlotte, sliced 1cm thick
  • 2 tbsp olive oil
  • 200g smoked bacon lardons
  • 1 large onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 50g plain flour
  • 300ml double cream
  • 400g curly kale, blanched in boiling water for 3 minutes and roughly chopped (discard any thick stalks)
  • 400g Reblochon cheese, broken or cut into pieces

Start by cooking the chicken. Heat a large sauté pan over a high heat, add the olive oil and the chicken pieces – skin side down to start. Cook until browned all over, about 5 to 10 minutes. Remove the chicken from the pan then add the onion and garlic and sweat until the onion has softened. Add the white wine and reduce until almost evaporated. Add the chicken stock, thyme and bay, then season with salt and pepper and bring to a very gentle simmer (you might need to transfer to a large pot to fit it all in).

Return the chicken pieces to the pan and cook very gently until just cooked – about 10 minutes for the breasts. Remove any breast pieces from the pan with some of the broth and leave to cool in the broth. Continue to cook the leg meat for another 30 minutes, then take off the heat and leave to cool in the broth.

When cooled take the chicken out of the broth, remove the skin and bones and cut into large pieces. Strain the broth and reserve for later.

Preheat the oven to 200C/400F/Gas 6.

Simmer the potato slices in boiling, salted water until almost tender, then drain and set aside.

Heat the olive oil in a pan, add the bacon lardons and cook until coloured, then remove from the pan and add the onion. Cook until the onion is translucent, then stir in the garlic. Add the flour and cook for another 2 minutes. Add the cream with 200ml of the reserved strained chicken braising liquid and slowly bring to a simmer, stirring. Remove from the heat and season.

Fold the chicken and bacon through the cream mixture, along with the kale, 300g of the cheese and the potatoes. Pour into a large baking dish and top with the remaining 100g of cheese, then bake until golden brown (about 20 to 30 minutes).

(Original recipe from The Skills by Monica Galetti, Quadrille, 2016.)

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Roast drumsticks with parsley and garlic

The title is a little bit deceptive as you don’t actually need to put these in the oven. They are very cheap and tasty and especially good with some potatoes and green veg. We’ve given the recipe to feed four people but we used just four drumsticks to feed two and scaled down the extra bits slightly and it worked perfectly.

Wine Suggestion: We had a simple, unoaked Viura (the grape used in white Rioja) from Castilla in Spain and the flinty texture and balance between fruit, freshness and a lighter body worked even better than we hoped.

Roast chicken drumsticks with parsley & garlic – serves 4

  • 1 tbsp olive oil
  • 4 tbsp butter
  • 12-16 chicken drumsticks
  • 3 garlic cloves, finely chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp lemon juice

Season the drumsticks generously with salt and pepper.

Heat a large, heavy-based casserole with a lid or a frying pan over a medium heat. Add the oil and half the butter. When the butter is foaming, add the drumsticks, and fry until browned all over.

Cover the pan with a lid and continue to fry gently for 20-25 minutes, turning often. Remove the lid and add the rest of the butter, the garlic, parsley and lemon juice. Remove the pan from the heat and rest for a few minutes before serving.

(Original recipe by Paul & Jeanne Rankin IN: BBC Good Food Magazine, March 2014.)

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Buttery chilli prawns

Prawns in their shells are more often a holiday treat for us but they’re so easy to do and it’s nice to eat dinner with your hands. Finger bowls of warm water and lemon slices are useful – or you could lick them 😉

Wine Suggestion: If you are serving this as a special treat for two then go for a good pink sparkling. We had this as on a Friday night and luckily had a half-bottle of Billecart Salmon Rosé champagne which turned it into an extra special evening. On nights when this isn’t an option you should find a good Fiano, Verdicchio or Alvarinho.

Buttery Chilli Prawns – serves 2

  • 25g butter
  • 2 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 red chilli, finely chopped (leave the seeds in)
  • ½ tsp sweet paprika
  • 12-20 large raw ing prawns with shells (12 should be enough for a starter for 2, for a main course about 20 is better)
  • 1 lemon, juiced (plus a few extra slices for finger bowls if using)
  • ½ a small bunch of parsley, roughly chopped
  • crusty bread – warm it in the oven before serving

Melt the butter & oil in a frying pan. Add the garlic, chilli and paprika and cook for a coupled of minutes or until golden. Turn up the heat and throw in the prawns. Fry for a few minutes until they turn pink, don’t be tempted to cook them for any longer. Take the pan off the heat, season and stir in the lemon juice & parsley.

Serve with warm crusty bread for wiping the bowl.

(Original recipe from BBC Good Food)

 

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Garlic sauce

This is a great sauce for a beef or lamb steak. Don’t be put off by the amount of garlic; the poaching process takes away any harshness from the garlic and results in a sweet and delicious sauce.

Wine Suggestion: While your choice of wine might be determined somewhat by the type of meat you have, with the garlic sauce the key is to choose something robust, not delicate. For this steak we had an old vine Carignan (with a touch of Grenache and Syrah in the blend) from Domaine Roc des Anges in Roussillon. Their “Reliefs” cuvée is one of the best we’ve tasted of this grape variety. It is smooth and sophisticated and yet down deep it seems informed by a rustic prehistoric core.  Supple, deep and fleshy with sheets of shimmering tannin, great driving depth, cherry and dark chocolate flavours and a full, juicy and balanced finish.

Poached Garlic Sauce – serves 4

  • 3 garlic bulbs
  • milk
  • 3 tsps extra virgin olive oil
  • ½-¾ tablespoon sherry vinegar

Break up the garlic bulbs and throw away the woody roots. Put the garlic cloves, skins on, into a small saucepan and cover with milk by at least 3cm. Bring the milk and garlic to a simmer and cook gently for about 20 minutes or until the garlic is soft. Reserve 6 tablespoons of the poaching milk and discard the rest. Either put the garlic through a mouli or squeeze the soft garlic out of each skin and mash to a puree. Add the reserved milk to thin it slightly , then stir in the olive oil and sherry vinegar. Season well with salt and black pepper.

(Original recipe from Moro: The Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Spicy Prawns

These prawns, flavoured with lots of garlic and warm spices, make a simple but really tasty starter. Serve with plenty of bread for mopping up the juices.

Wine Suggestion: We really like unoaked, slightly lighter, Spanish reds with this dish especially with 30 minutes in the fridge to give a cool edge to them. A newish find has been the Jesus Romero “Rubus”, a delicious blend of Garnacha, Tempranillo and Syrah which has a purity and persistence of fruit that charms us every time.

Spicy Prawns – serves 4

  • 300g raw peeled king prawns
  • 4tbsp olive oil
  • 4 garlic cloves, crushed
  • 2 tsp paprika
  • 1½ tsp ground cumin
  • ¾ tsp ground ginger
  • a good pinch of cayenne pepper or chilli powder
  • 5 tbsp chopped coriander or parsley

Heat the oil with the garlic and spices in a large frying pan. Keep stirring until aromatic, then throw in the prawns and fry quickly over a medium heat until pink – about a minute. Stir in the coriander or parsley and serve.

(Original recipe from Foolproof Mediterranean Cookery by Claudia Roden, BBC Worldwide Ltd., 2003.)

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Rosemary roast chicken thighs, asparagus & new potatoes

A weeknight treat to celebrate the new season’s bounty.

Wine Suggestion: We had a glass of the Domaine St Denis Macon-Lugny, a superb chardonnay from the Mâconnais in Burgundy and from the only grower-winemaker in this village (the rest goes to the co-op). Excellent flavours and a nutty depth marry well with the fresh, new season flavours and roasted chicken; a good choice.

Rosemary Roast Chicken Thighs with Asparagus & New Potatoes – serves 4

  • 750g small new potatoes, halved
  • 2 large bunches of asparagus, discard the woody ends
  • 1 whole bulb of garlic, cloves separated
  • 1 tbsp olive oil
  • 1 lemon, halved
  • small handful of rosemary sprigs
  • 8 chicken thighs

Heat the oven to 200C/180C fan/gas 6.

Put the potatoes, asparagus, garlic cloves and olive oil into a large roasting tray and season well. Squeeze over the juice from the lemon halves, then cut into chunks and add to the tray. Toss together well, cover with foil and roast for about 15 minutes.

Remove the foil and stir through the rosemary.

Season the chicken thighs and arrange in the dish in a single layer.

Now roast for 30-50 minutes or until the potatoes are tender and the chicken is crisp and cooked through (this will depend on the size of your potatoes and chicken thighs).

(Original recipe from BBC Good Food)

 

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Gambas al ajillo

This is the same dish as Prawns Pil-Pil which you get in restaurants all over Spain. Ordinary food but absolutely delicious. Don’t forget some crusty bread to mop up the oil.

Wine Suggestion: This is great with a Manzanilla sherry, like the La Gitana by Hidalgo we had with it. The dry and savoury character of the wine makes every component sing and has a great ability to both entice hunger and also sate the palate.

Gambas al ajillo – to serve 4 as a starter 

  • 750g unpeeled prawns
  • 8 garlic cloves
  • 5g flat-leaf parsley leaves
  • 300ml olive oil
  • 2 tsp crushed dried chilli flakes

Peel the prawns but leave the last tail segment in place.

Sprinkle the garlic and parsley with ½ tsp of salt and chop together to form a course mixture.

Pour the oil into a large, deep frying pan over a low heat. When hot, at the chilli flakes and garlic and parsley mixture and cook gently for a few minute or until sizzling and smelling delicious.

Turn the heat up a touch before adding prawns and cooking for a few minutes or until just cooked through. Season with a bit more salt to taste.

(Original recipe from Rick Stein’s Spain, BBC Books, 2011.)

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