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Posts Tagged ‘Garlic’

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 ūüėČ

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 Ros√© 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)
  • ¬Ĺ 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)
  • ¬Ĺ 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” cuv√©e 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
  • ¬Ĺ-¬ĺ 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
  • 1¬Ĺ tsp ground cumin
  • ¬ĺ 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 Рabout 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 M√Ęconnais¬†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 Рto 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¬†¬Ĺ 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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A really fabulous starter with some crusty bread; a classic Tapas or party starter.

Garlic prawns with parsley & lemon – to serve 6

  • 4 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • pinch of red chilli flakes
  • 400g large, raw, peeled prawns
  • juice from half a lemon
  • small handful flat-leaf parsley, chopped
  • crusty bread to serve

Heat the olive oil in a large frying pan and gently fry the garlic with the chilli flakes.

Add the prawns and cook over a high heat for 2-3 minutes until pink.

Squeeze in the lemon juice, stir in the parsley and serve.

Wine Suggestion:¬†This is a classic Spanish dish so we went for the classic Spanish white, Albari√Īo, a great match for shellfish. It worked a treat.

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Don’t be put off by the copious amounts of garlic as they are mild and sweet by the time this delicious tart by Yotam Ottolenghi is cooked. It is perfect for a dinner party as you can have it cooked in advance and just reheat to serve.

Caramelized garlic tart – to serve 6

  • 375g all-butter puff pastry
  • 3 medium heads of garlic, cloves peeled
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 220ml water
  • ¬ĺ tbsp caster sugar
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 120g soft creamy goat’s cheese
  • 120g hard mature goat’s cheese
  • 2 eggs
  • 100ml double cream
  • 100ml cr√®me fra√ģche

You will need a shallow, loose-bottomed, 28cm fluted tart tin.

Roll out the pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry, place a large circle of greaseproof paper on the bottom and fill up with baking beans. Rest in the fridge for about 20 minutes.

Preheat the oven to 180¬ļC/Gas Mark 4. Put the tart in the oven and bake blind for 20 minutes. Take the beans and the paper out and bake for another 5-10 minutes or until the pastry is golden. Don’t panic if it puffs up in the middle it will deflate as it cools down. Set the tart case aside and leave the oven on.

While the tart case is baking, put the garlic cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch the garlic for 3 minutes, then drain well. Dry the saucepan, put the cloves back in and add the olive oil. Fry the garlic on a high heat for a couple of minutes. Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes. Add the sugar, rosemary, thyme and¬†¬ľ tsp salt. Simmer for another 10 minutes or so on a medium heat, or until the liquid has almost evaporated and the garlic is coated in a dark syrup. Set the garlic aside.

Break up the cheeses and scatter pieces into the pastry case. Spoon over the garlic and syrup. Whisk the eggs, creams,¬†¬Ĺ tsp salt and some black pepper together in a jug. Pour this over the tart filling to fill the gaps, make sure you still have cheese and garlic poking up through.

Turn the oven down to 160¬ļC/Gas Mark 3 and put the tart in. Bake for 35-45 minutes or until the filling is set and the top is nicely browned. Remove from the oven and leave to cool a little before taking it out of the tin. You might need to trim the pastry edge. Serve warm with a green salad.

Wine Suggestion:¬†This combination of dairy products and pastry demands a white with good body and moderate acidity. A Rhone white that uses one, or a combination of Roussanne, Marsanne and a little Viognier would work well, but avoid most 100% Viognier wines as the acidity won’t be great enough. We drank a Hermitage white which combined the first two of these grapes to good effect and provided an excellent complimentary texture.

(Original recipe from Yotam Ottolenghi’s¬†Plenty,¬†Ebury Press, 2010.)

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