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:
- Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency – similar to mayo.
- Make plenty of deep cuts in the chicken pieces - right down to the bone.
- 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.
- 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.
- Once the chicken is cooked, set it aside to rest & make the sauce.
- In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
- 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.
- Add the vinegar to taste & mix well with a spoon – add one tbsp & taste then add more if you wish.
TIPS:
- Use you favourite chicken pieces for this, I like thighs & bone-in breast etc.
- 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:
- Deep fry the peppers & tomatoes until the skin is dark, wrinkled & beginning to split.
- 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 “.
- Peel then mince the garlic.
- 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.
- Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
- 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.
I really love this salad, it is has an unusual combination of tastes & textures. Until recently, I had never had a salad with chickpeas in it, let alone one which has chickpeas as a main ingredient. This is a brilliant salad to serve during the summer months.
Serves 4
INGREDIENTS:
- 2 cups of cooked & drained chickpeas
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon white (wine) vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh parsely, finely chopped
- 2 garlic cloves, minced
- 1 sweet vidalia onion, or shallot
- salt & fresh ground black pepper to tasts
DIRECTIONS:
- Prepare the salad dressing by mixing the vinegar, olive oil, garlic & parsley in a small bowl. This will now act as your marinade.
- Place the chickpeas & the onions in a medium sized bowl & mix. Pour the marinade into the medium sized bowl & mix well.
- Season to taste then cover the bowl with plastic wrap & place in the fridge over night.
- Remove the salad from the fridge at least 30 minutes before serving as it is best eaten at room temperature. Just before serving, check the seasoning & re-season if desired.
TIPS:
- It is important to use as high a quality olive oil as possible, it really makes a huge difference to the salad.
- If you do not want to cook the chickpeas yourself, you can use canned (boiled) chickpeas – just rinse them & drain them well before using.
I bought 600g of delicious, sweet French shrimp recently & wanted to try cooking them in a new recipe. I came up with this particular recipe over the weekend & everyone loved it.
Serves 6-8
INGREDIENTS:
For the Shrimp Sauce:
- 600g French shrimp, fresh or frozen
- 800g chopped plum tomatoes
- 800ml water
- 6 cloves of garlic, minced
- 2 large brown onions, finely chopped
- 2 tbsp Schwartz Season All
- 1 tsp Schwartz Italian Seasoning
- 2 tbsp olive oil
- 1 tsp concentrated tomato puree
For the Basmati Rice:
- 3 cups Tilda basmati rice
- 4 1/2 cups water
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp tumeric
DIRECTIONS:
- Fry the onions until golden brown and translucent. Add the garlic, tomatoes & seasonings, stir well & cook for one minute.
- Add the water, cover and simmer for 45 minutes.
- Remove sauce from heat. Using an imersion blender, puree the sauce, then add the tomoato puree.
- Return sauce to a simmer and reduce until you have a nice thick sauce. Turn off heat once you have achieved this.
- Cook the rice by bringing the water to a boil in a pan. (I like to use a cast iron pans for this).
- Add the salt, turmeric and olive oil to the boiling water then pour in the rice, stir once then cover. Bring pan back up to the boil and immediately turn the heat down to low. Cook until the rice is yender – approximately 15 minutes.
- Leave the lid on the rice & set pan aside.
- If you’re using pre-cooked shrimp, heat the sauce through, mix in the rice & then mix in the shrimp. Cover & cook on a low heat for a few minutes – just enough to heat the shrimp. Re-season and serve with a fresh mixed salad.
- If you’re using raw shrimp, add them to the sauce & cook on a medium heat until they become pink & are no longer translucent. Then mix in the rice. Re-season and serve with a frsh mixed salad.
TIPS:
- You can use regular shrimp in place of the French shrimp. I like the French shrimp as they are small & sweet. You could also cook them with the tail on for a pretty dish.
- If you do not have Season All, use an equal mixture of blackened cajun seasoning and Old Bay seasoning.
- For a different presentation, do nit puree the sauce and then you can serve it on top of the rice.
This is a very simple dish & is bursting with flavour. You can have it as a main dish served with bread or omit the chicken / meat & have it as a side dish.
Serves 6-8
INGREDIENTS:
- 500 g dried haricot beans
- 2 1/2 liters water
- 6 1/2 teaspoons paprika
- 3 1/2 teaspoons ground cumin
- 1 (400 g) can plum tomatoes, pureed or 400 ml passata
- 6 cloves of garlic, minced or finely chopped
- 6-8 pieces of chicken, lamb or beef
- 4 tablespoons olive oil
- 1 pinch black pepper
- 2 1/2 teaspoons salt
- olive oil & vinegar to serve
DIRECTIONS:
- The night before you want to make the beans, place the dried beans in a large bowl & cover with cold water. Allow to soak overnight, then rinse & drain before use.
- After 30 minutes, remove the lid & simmer uncovered for a further 30 minutes. Do not let the sauce become too thick as when you add the olive oil & vinegar for serving, it thicken the sacue up automatically.
- Pour 2 litres of water over the beans, add the salt & pepper. Cover & cook on a medium heat – so the loubia is on a fast simmer – for 1 hour.
- After 1 hour, add 500ml extra water & the pureed / liquidised tin of plum tomatoes / passata. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika & 1 1/2 tsp cumin. Cover & cook for 30 minutes on medium heat as before.
- Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
- Either add 1 tablespoon of olive oil & 1-2 tsp vinegar to each bowl before serving or let people add it themselves at the table.
TIPS:
- You can make this easily in a pressure cooker; just reduce the water to a total of 2 litres, add a chicken stock cube & take care with the seasoning. It should only take 45-50 mins in the pressure cooker.
- These beans taste even better the next day, so try to leave some leftovers!
- For tasty spicy beans, use the hot paprika or add a chilli to the cooking pot.
- Make this a delicious vegetarian dish by omitting the meat & using a good vegetable stock in place of the water.
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic.
This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted Tomatoes and Olive Broth.
Makes 6 servings.
INGREDIENTS
- 1head of garlic
- 1tablespoon olive oil2 1/2pounds red-skinned potatoes, peeled, cut into 1-inch pieces
- 1/2cup whipping cream
- 1/4cup (1/2 stick) butter
- 2tablespoons sour cream
- 1/4cup chopped fresh chives
DIRECTIONS Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.
A spoonful of this classic compound butter, known as maître d’hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Active time: 15 min Start to finish: 15 min
Makes about 1/2 cup.
INGREDIENTS
- 1stick (1/2 cup) unsalted butter, softened
- 1/2cup finely chopped fresh flat-leaf parsley
- 2tablespoons minced shallot
- 2tablespoons fresh lemon juice
- 1/2teaspoon minced garlic
- 1teaspoon salt
- 1/4teaspoon black pepper
DIRECTIONS Purée all ingredients in a food processor until smooth.
