garlic
black garlic v white garlic -
we read that black garlic is 'packed with twice the immune-boosting antioxidant content of white garlic' because it contains the compound called s-allyl cysteine which has been shown to reduce blood pressure and boost the immune system ... it is aged white garlic with a wonderful sweet flavour and almost no overpowering
garlic smell! ... so good to eat as it is used in cooking. Cloves can be chopped for sprinkling over salads, pasta dishes, into sandwiches or onto fish, or perhaps to make a black garlic paste, or combine with cold pressed olive oil, olives, capers, balsamic vinegar, mixed herbs and pepper to make a tasty marinade or dressing.
garlic bread as a guide, melt 60g butter then add 3 finely chopped cloves of garlic (elephant garlic is you've got some to hand) and cook until they just start to brown, be very carefully not to let them burn, then remove from heat and add the same amount of butter again and season to taste. spread on a crusty loaf, baguette, or maybe soda bread, and then finish off under the grill. Adding some chopped sundried tomatoes and basil before grilling can a delicious addition, depending on what you're to serve the garlic bread with.
smoked garlic chicken simply cut a whole unpeeled bulb of smoked garlic in half, then insert into the chicken's cavity. Smear the outside of the chicken with butter, freshly ground sea salt and black pepper and roast as normal, covering with foil for the first half of the cooking - the oak smoked flavour gently infuses the chicken then remove the half-bulbs before serving ... and for the ultimate luxury squeeze the garlic puree into the gravy - smoked garlic has a very mild garlicky scent with a bold smoky aroma and is a whole garlic bulb that has been dried using traditional drying techniques and then smoked over wood, such as birch or hickory.