Confit Garlic
[…] important to have a few tricks up your sleeve. Especially in the kitchen. And confit garlic is up there as one of my most useful secret ingredients. It elevates even […]
[…] important to have a few tricks up your sleeve. Especially in the kitchen. And confit garlic is up there as one of my most useful secret ingredients. It elevates even […]
[…] on a writing project, the pesto bug bit hard. With a mass of foraged wild garlic (my favourite edible early sign of spring, it seemed time to embark on the […]
[…] into the how’s and why’s of this baked tradition and head straight on to my wild garlic roundup. Just don’t miss the next class dates open for booking and added at the […]
For the first few years of this surprise Spring gift I restricted my wild garlic adventures merely to pesto and frittatas, but this year I branched out further afield and […]
A dreamy way to use up your wild garlic for the few precious weeks it is in season and a great way to preserve the flavour on anything and everything […]
I make these roasted cauliflower wedges all year around, but I particularly love them with this Mint & Wild Garlic Chimichuri.
[…] topping as we ease into the al fresco summer dining season is real. And these garlic croutons not only fit the bill but they are also a staple in my […]
I cannot believe that anyone will ever tire of the lemon/ garlic combo which makes just about every vegetable come to life. I use it on anything green lurking in […]
[…] up a few good looking butternut squashes or blue skinned pumpkins and a head of garlic. Carefully halve them (make sure you use a sharp knife), and roast them with […]
[…] “thing” about balsamic vinaigrettes, but that’s for another time). I also like to use confit garlic instead of raw garlic in the dressing whenever there is any on hand (which […]
[…] what you think. Adapted from The Moro Cookbook by Sam and Sam Clark Chicken with Garlic, Bay & White Wine 10 chicken thighs (or any pieces of chicken you prefer) […]
[…] the summer, kale in the winter, and when the fridge is bare just with anchovies garlic and chili and a squeeze of lemon. Other times, when I feel the need […]
These golden nuggets of crunchy, garlicky saltiness are undeniably my favourite roast potatoes. Smashed, with incredibly crispy outsides and delicately fluffy insides are basically everything you could ever want your […]
[…] a fabulous hint of colour to the edges, but be sure not to burn the garlic (or feel free to use a couple of cloves of confit garlic if you […]
Anchovy Butter 10 anchovy fillets, rinsed and patted dry 1/2 clove of garlic or confit garlic, finely chopped 1 tbsp finely chopped parsley 10 anchovy fillets Finely chop together the […]
[…] Grinshpan from her brilliant book Eating Out Loud. Ingredients 3 anchovy fillets 1 clove of garlic (I use confit garlic if I have any in the fridge) 2 tbsp tahini […]