Dayrecipe Food Community

Yes, this recipe is just for ” Garlic Fiends “! This recipe results in the most amazing chicken I’ve ever eaten ~ juicy & moist & flavoursome. My parents wouldn’t stop talking about this chicken for a month after they ate it for lunch with us!

Serves 4-8

INGREDIENTS:

Chicken

• 2 – 2.5  kgs  chicken
• 1 head of garlic
• 1 teaspoon salt
• 1 cup olive oil
•  1 large lemon, juice of
• 1/2 teaspoon sumac

Dipping Sauce

• 1 large egg, free range (& salmonella vaccinated if possible)
• 2 garlic cloves, thinly sliced (I use fairly large cloves)
• 1/2 teaspoon sea salt
• 1 pinch sumac, ground
• 1-2 tablespoon vinegar (I use malt)
• 1/4 cup olive oil
• 1 3/4 cups sunflower oil

DIRECTIONS:

1. Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency – similar to mayo.
2. Make plenty of deep cuts in the chicken pieces - right down to the bone.
3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge overnight.
4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 – 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.
5. Once the chicken is cooked, set it aside to rest & make the sauce.
6. In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
7. Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency – usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
8. Add the vinegar to taste & mix well with a spoon – add one tbsp & taste then add more if you wish.

TIPS:

1. Use you favourite chicken pieces for this, I like thighs & bone-in breast etc.
2. For the best bbq you’ve ever had, use this chicken & cook until done!

Don’t be put off making this deliciously unusual salad because it is called double fried! The first ‘frying’ is just to remove the skin & par cook – the second is more just sauteeing in a little olive oil with some garlic! I love this dish & you can serve it as a salad or as a mezze dish.

INGREDIENTS:

• 3 large green bell peppers
• 2 vine ripened tomatoes
• 1-2 large cloves of garlic
• 2-3 tablespoons water
• 1 teaspoon olive oil (good quality) 
• salt to taste, I like sea salt in this 
• vinegar – I use malt, to taste (you can leave this out if you prefer but it does enhance the flavours!

DIRECTIONS:

1. Deep fry the peppers & tomatoes until the skin is dark, wrinkled & beginning to split.
2. Remove from the fryer, drain then place in a bag or plastic container for 5 minutes. After 5 minutes, peel the peppers, cut in half & discard the seeds. Peel the tomatoes. Next, chop them into pieces approx. 1″ x 1/2 “.
3. Peel then mince the garlic.
4. Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
5. Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
6. Remove from the heat, mix in a little vinegar, re-season if required & serve either warm or room temperature.

TIP:

• If you really don’t like the idea of double frying, try grilling/broiling the peppers & tomatoes. Alternatively you could just plunge them into scalding water to remove the skins then sautee them for a while longer until softened.

Poulet aux Quarante Gousses d’Ail

Active time: 15 min Start to finish: 50 min

Chicken with 40 cloves of garlic was a recipe that allowed us to be provocative without being downright offensive. It presents the softer side of garlic — the “stinking rose” — mellowed by long, slow cooking.

Makes 4 servings.

INGREDIENTS

• 1(4-lb) chicken
• 1/2teaspoon salt
• 1/4teaspoon black pepper
• 1scant cup olive oil
• 2fresh parsley sprigs
• 1fresh rosemary sprig
• 1fresh thyme sprig
• 1fresh sage sprig
• 1bay leaf (not california)
• 1celery rib
• 40garlic cloves, peeled (from 3 to 4 heads of garlic) accompaniment:toasted baguette slices
• special equipment:kitchen string

DIRECTIONS Preheat oven to 350°F.

Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper.Tie legs together with kitchen string and fold wings under chicken.

Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.

Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes.

Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices.

Makes 8 servings.

INGREDIENTS

• 2whole lemons
• 2 1/2pounds baby artichokes2tablespoons olive oil
• 8green onions, chopped
• 2large red bell peppers, diced
• 4large garlic cloves, minced
• 1cup (or more) water
• 2tablespoons fresh lemon juice
• 1tablespoon chopped fresh thyme
• 1large bay leaf
• 2teaspoons finely grated lemon peel
• 2tablespoons chopped fresh parsley

DIRECTIONS Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water.

Heat oil in large skillet over medium heat. Add green onions. Sauté until tender, about 5 minutes. Add bell peppers. Sauté until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in parsley; season with salt and pepper.

Active time: 15 min Start to finish: 1 1/2 hr

Makes 1 cup.

INGREDIENTS

• 1garlic clove
• 2tablespoons olive oil
• 1/4teaspoon salt
• 1/4teaspoon black pepper
• 1cup toasted baguette crumbs

DIRECTIONS Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl and stir in oil, salt, and pepper. Add baguette crumbs and stir until combined well.