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Garlic Croutons
Garlic Croutons

Garlic Croutons

Garlic has many culinary uses. The cloves are separated, peeled and then used whole, or chopped or crushed. If the garlic is old, be sure to remove the bitter ‘germ’ from the centre of the clove. The easiest way to crush garlic is to place a clove on a board and, using the flat side of a small knife, press down firmly until you have squashed it to a pulp. Sprinkle a little salt on the clove to help the knife grip. Garlic crushers are fine, but some say that crushing the garlic this way gives it a bitter taste. The more finely the garlic is crushed, the stronger it will taste in the dish, but slow oven-baking tends to mellow the flavour.

Ingredients

  • Recipe makes 1 1/2 cups croutons
  • 4 tablespoons Butter
  • 1 clove garlic , minced
  • 3 ¾ inch thick slices French Bread , cut into cubes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
  3. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
Indonesian Garlic Fried chicken
Indonesian Garlic Fried chicken

Indonesian Garlic Fried chicken (Serves 4)

This is the most delicious – crispy and toffee-brown on the outside, sweet and succulent on the inside – thanks to its unusual pre-frying marinade of garlic and palm vinegar.

Ingredients

  • 1 whole chicken (1.4-1.6kg) cut into 10 pieces or 1.4kg chicken wings, thighs and/or drumsticks
  • 8 garlic cloves, peeled and smashed
  • 250ml palm cider or rice vinegar
  • 1½ tsp sea salt
  • Peanut oil, for frying

Directions

  1. Rinse the chicken under cold water, drain well and pat dry with a paper towel. Set aside.
  2. In a large bowl, combine the garlic, vinegar and salt. Add the chicken and combine well. Cover in clingfilm and leave to marinate in the fridge for 1-2 hours, stirring once or twice to ensure the marinade coats every piece.
  3. Remove the chicken pieces from the marinade and pat them thoroughly dry with a paper towel, gently squeezing each piece to remove excess liquid. Set aside.
  4. Add oil to a depth of 2½cm in a 30cm frying pan and place over a medium-high heat until hot but not smoking. Gently slide as many of the chicken pieces into the oil as will fit without touching (you'll probably need to fry the chicken in two batches). After about 10 minutes, when the chicken has turned deep golden brown and crispy, turn it over and continue to fry – it should take 20-25 minutes in total. Test by poking a fork into the thickest portion and pressing down on it – the juices should run clear, not pink.
  5. Remove the chicken pieces and let them drain on a wire rack or paper towels for a few minutes before transferring to a serving platter. Serve immediately.
Garlic Cheesy Bread
Garlic Cheesy Bread

Garlic Cheesy Bread

Ingredients

  • 1 cup Warm Water
  • 1 Tablespoon Honey
  • 1 envelope Active Dry Yeast (2 1/4 Teaspoons)
  • 1 teaspoon Salt
  • 3 cups Bread Flour
  • Olive Oil, For Greasing Surfaces
  • ½ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
  • ½ cups Garlic Butter

Directions

  1. In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
  2. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
  3. Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
  4. In the meantime, slice the cheese into thin slices and melt the butter.
  5. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
  6. Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
  7. Serve immediately.
Roasted Garlic And Bacon Guacamole
Roasted Garlic And Bacon Guacamole

Roasted Garlic And Bacon Guacamole

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour

An incredible twist on Guacamole with crispy bacon and roasted garlic!

Ingredients

  • 1 head of garlic
  • Olive Oil
  • 3 strips bacon
  • 2 Tablespoons minced red onion
  • 3 avocados, seeded
  • 1/4 teaspoon cayenne
  • Juice of 1 Lime
  • 1 roasted red pepper, chopped
  • 1/2 cup cilantro, roughly chopped
  • Salt to taste

Directions

  1. Preheat oven to 450 degrees. Slice off the top of the garlic head, place it in the center of a piece of tinfoil, drizzle with olive oil, wrap, and place in the oven for 45-50 minutes. When done, remove from the oven and unwrap to cool.
  2. While the garlic is roasting, roughly chop your bacon, and cook in a skillet until crisp.
  3. When the bacon is almost done, add in the minced red onion and cook for 2-3 minutes. Remove from heat and set aside.
  4. In a medium sized bowl, toss in the avocados and squeeze in all of the roasted garlic. (Should be a soft consistency) Add the lime juice and cayenne. Mash together roughly.
  5. Stir in the bacon and onion mixture, as well as the chopped roasted red pepper, and cilantro.
  6. Add salt to taste. (It doesn't need much at all!)
Roasted Garlic With Thyme
Roasted Garlic With Thyme

Roasted Garlic With Thyme

INGREDIENTS

  • slice whole heads of garlic in half through the middle
  • place on a baking tray cut side facing up
  • drizzle generously with very good quality olive oil
  • scatter fresh thyme leave, sea salt flakes and freshly ground pepper over them cover with tin foil
  • bake at 180 C for 30 minutes
  • remove the foil and continue baking for a further 10 odd minutes until the garlic starts to go golden brown

DIRECTIONS

Squeeze a couple of cloves of roasted garlic onto slices of toast or bruschetta, spread them, season and eat. You could also use the garlic as a replacement for butter, and then top with other things such as roasted vegetables, slices of prosciutto or pan fried mushrooms. If you don’t use it all in one go, make a paste with the roasted garlic, store in a small jar and cover with olive oil. Great for pasta sauces.