We love hearing your food ideas. See below for some of the ideas garlic lovers have sent us....

This book is so full of brilliant garlic and olive oil ideas…..do yourself a favour and buy a copy!

Garlic and Red Onion Chutney

 

Have ready 8 medium glass jars. Heat in the microwave just before you need to fill.

✮ 2 kg peeled red onions

✮ 80 gms peeled garlic

✮ 500 mls of good quality red wine vinegar

✮ 440 gms brown sugar

✮ 2 tbsp olive oil

Tie in muslin

          ✮ 10 peppercorns

          ✮ 2 bay leaves

          ✮ 4 sprigs of thyme

          ✮ 2 tsp salt

Sweat slowly the sliced onions in the olive oil until soft – about 15 minutes. Add the sliced or chopped garlic, spices, vinegar and sugar and slowly simmer for at least 1 hr until it thickens, and has a rich caramelized look.

Remove muslin bag.

Fill hot jars and seal immediately. Store in a cool dark place.

 

Pickled Garlic

 

✮ A few whole garlic bulbs

✮ white wine vinegar

✮ sugar

 

 

Separate the cloves, leave the skins on and fill a small jar

Fill with the vinegar and measure as you go. For each cup of vinegar add ½ teaspoon of sugar. When the jar is full, tighten the lid and refrigerate for a month before use. When you remove it from the jar peel it and slice or mince it as needed.

Ajo Blanco - Chilled Garlic Soup

4 small serves

This soup is actually better than it sounds. If you like garlic, almonds, cold soup or dips the chances are you’ll love it. Here are the basics I use but suggest you experiment because the texture can be easily adjusted and it’s the texture plus the flavor that makes it so delicious.

Some recipes use milk, I don’t, and the way I prefer it is with no bread, but because Phillip likes it thick so I often use it.

Although you can buy skinned almonds, don’t, the fresher the almond the better. And use a good white bread, I prefer sour dough and always cut off the crusts (they’re good for breadcrumbs).

✮ 100gms stale white bread -crusts off

✮ 200gms almonds

✮ 2 big peeled garlic cloves

✮ 50mls extra virgin olive oil +  extra

✮ 20mls sherry or sweet vinegar

✮ 250mls water – at least

✮ Salt to taste

✮ Green seedless grapes

✮ A sliced cucumber if in season. 

To blanch the almonds boil some water in a saucepan, turn off, drop in the almonds and let stand 4 minutes or so. Add cold water and skin them in the water. The almonds will slide out.

Place the almonds, bread, olive oil, garlic, vinegar into a blender or food processor. Once it’s liquidised, start adding the water. If it’s too thick add more water. When the soup chills it thickens.

I put the food processor in the fridge to chill. (Or transfer it into another bowl or jug.)

Serve it really cold, and by leaving it overnight the garlic and almond flavours have become best friends. It will need to mixed again just before serving.

When ready, ladle into bowls or glasses and place sliced grapes on top. Do slice them because their sweet juiciness is tastier when not kept in their skins.

Drizzle more olive oil over it too.

Elmswood’s Lentil Salad

We eat a lot of lentils here.

In soups, dahl, as side orders with roast lamb, osso bucco, lamb shanks, and when it’s hot in salads.

I always have some cooked on hand, or in a jar sprouting.

Soak overnight, boil without salt with the lid on for 20-30 minutes is usually enough. Puy lentils or red lentils usually don’t need soaking.

 

Mix together approximate volumes of the following:

✮ 2 cups cooked lentils.

✮ 1 cup grated carrot

✮ 1 cup grated radish

✮ 1 cup chopped mint and parsley

✮ 1 large sliced red onion

    or a cup of sliced spring onions

✮ 1 cup roasted walnuts

✮ A sliced cucumber if in season.

Dressing.

Crush a big clove of garlic.

Add honey, mustard, red wine vinegar and olive oil and whisk until thick. Pour over and mix through.

Lentils need freshly ground black pepper to me, so I grind generously over the top.

Fresh coriander and basil are good too.  But mint has been our favourite herb with lentils.

 

Fushia Dunlop’s Stir Fried Garlic Stems (Scapes) with Bacon

 

✮250gm scapes

✮3 rashers of bacon

✮3 tables oil

salt

✮½ tsp sesame oil

 

If the bases of the garlic scapes are too fibrous cut them off.

Cut into 4cm sections.

Slice bacon across the grain into thin lardons.

Heat a seasoned wok over a high flame. Add the oil and swirl it around, then add the bacon, stir a few times to separate the pieces.  Add the garlic scapes and stir-fry until they are just tender and starting to wrinkle, adding salt to taste. Off the heat, stir in the sesame oil and serve.

 

 

Kylie Kwong’s Garlic Chilli Sauce

Makes ½ cup (125mls)

 

¼ cup (60ml) olive oil

4 long red chillies, roughly chopped

3 garlic cloves, roughly chopped

7 cm knob ginger, roughly chopped

1 teaspoon brown sugar

1 tablespoon tamari

 

 

 

Pound chillies, garlic and ginger to a paste using a pestle and mortar.

Heat oil in a wok until moderately hot. Add paste and cook, stirring constantly, for about 3 minutes. Add sugar and stir for 1 minute or until sugar caramelises, then stir through tamari. Reduce heat to low and cook, still stirring, for a further 5 minutes. The chilli sauce can be used straight away, or allowed to cool and then stored in an airtight container in the fridge for up to a week.

If you're watching your sugar intake  Amanda has put together some fantastic food ideas with loads of facts regarding the ingredients...

New potatoes, tossed with olive oil, crushed garlic & other oniony things

New Potato's and crushed garlic Zyliss garlic crusher Patrice Newell Biodynamic Garlic

✮ Slice and quarter a large eggplant a spread on a baking dish.

✮ Break open a bulb of garlic, leave the skins on the cloves and add to the eggplant. Generously brush olive oil over all of it, lightly salt,  and bake in a moderate oven for 30 minutes or until all cooked and golden.

✮ Allow to cool a little, then skin the garlic.

Chop up a tomato into pieces. Slice half a purple onion thinly. Finely chop parsley – about half a cup.

Toss it all together, add more olive oil and a good balsamic vinegar.  Voila!

Christine Manfield's Chilli Garlic Prawns

Chilli and Garlic Prawns – By Christine Manfield Patrice Newell Australian Garlic
Christine Manfied - Anson Smart

✮ 125ml extra virgin olive oil.
✮ 2 tbsp unsalted butter.
✮ 600gr raw prawn tail meat.
✮ 6 cloves garlic, minced.
3 small red chillies, minced.
1 tsp chilli jam (or sambal).
1 cup chopped parsley leaves.
25ml lime juice.
2 tsp sea salt.
1 tsp freshly ground black pepper.
1 lime, cut into wedges, for serving.

 

 

Heat oil and butter in frypan and when butter starts to foam, add the prawn tails with the minced garlic and chilli. Toss the pan to coat prawns and as they begin to change colour, add the chilli jam and toss to combine. Season to taste with salt and pepper.

Remove from heat as soon as prawns are just cooked and stir through the parsley and lime juice.

Serve with lime wedges

Fouad Kassab's fast and easy Toum - The Best Lebanese Garlic Sauce Recipe

The Food Blog, Fouad Kassab
The Food Blog, Fouad Kassab

Well, inspiration came late last night, when I saw someone making mayonnaise using a food processor. I had thought that by now, people should know that a blender is a much easier option for mayonnaise (see here). I have been able to make mayonnaise in 1 minute flat. The blades actually create a sort of suction that uses gravity to its advantage and makes the emulsification process much more simple. I decided to use a blender, and an egg white (which is used by almost all Lebanese restaurants) to bind the oil to the garlic and lemon juice. The result is amazing, creamy, light, easy, and fail-safe Lebanese garlic sauce. Let the world know and share the love!

Fast and Easy Toum Recipe (Lebanese Garlic Sauce)

Ingredients

  • 5 cloves of garlic
  • 1 egg white
  • Juice of 1 lemon
  • A good pinch of salt
  • 1 cup of iced water of which you will use around 2 tbsp
  • 1 cup of olive oil

Method

  1. Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender.
  2. Blend on medium and scrape the sides down when the garlic goes flying everywhere.
  3. Add the egg white and blend on medium.
  4. Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good.
  5. At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.
  6. Switch to a slow blend, and add the rest of the lemon juice in slowly too.
  7. Add the rest of the oil in the same fashion.
  8. Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light. Water seems to do wonders for the texture, I’m not sure why.

Baked Garlic and Eggplant Salad.

Ayurvedic Garlic Curry – From Calri Ratcliff Patrice Newell Australian Garlic

✮ Slice and quarter a large eggplant a spread on a baking dish.

✮ Break open a bulb of garlic, leave the skins on the cloves and add to the eggplant. Generously brush olive oil over all of it, lightly salt,  and bake in a moderate oven for 30 minutes or until all cooked and golden.

✮ Allow to cool a little, then skin the garlic.

Chop up a tomato into pieces. Slice half a purple onion thinly. Finely chop parsley – about half a cup.

Toss it all together, add more olive oil and a good balsamic vinegar.  Voila!

Garlic For Desert!

This recipe came about because my good friend Deb Newell (no relation) – Director of the Hunter Gatherer Dinner Club thehuntergathererdinnerclub.com.au been telling me for years that garlic when baked is sweet and should be incorporated in desserts.

Last weekend, Deb visited the farm to loan me her special stainless steel oven, so we could experiment with smoking and cooking. After a few batches of garlic, we used the smokiest garlic we made to make this custard.

I’ve since made it with garlic I’ve baked whole in the oven – with no smoking. Usually I throw a few extra small bulbs straight onto the rack when baking other things, and use them the following day.

Garlic Custard

Ayurvedic Garlic Curry – From Calri Ratcliff Patrice Newell Australian Garlic

Pour 400mls of organic milk and 100mls of ‘pure’ -runny cream- (thickened if you must) into a saucepan with 5 heaped dessertspoons of sugar and dissolve over low heat. Do not let it bubble and simmer. Remove from heat when done. If you want a consistency more like crème brulee use more cream. It doesn’t matter so long as it’s 500mls in total.Take 4 large eggs or 5 medium eggs and separate.  (Make pav bases out of the egg whites). Whisk the egg yolks.

Meanwhile squeeze the roasted garlic out from the skins. One whole big bulb equivalent. More if you’re brave and mash it in a cup with a tablespoon of honey.  Then add a little milk mixture to it to mix it all up and make smooth.  The honey adds an extra richness to the sweetness.

Finally, add the eggs to the milk mixture, then the garlic mash, then the vanilla and whisk it all together.

Vanillas vary in strength to me, I use ½  teaspoon of organic vanilla extract. Do a taste test- where you can add more honey, garlic or vanilla if needed.

Pour into a baking dish and place in a Bain Marie that has cold water in it.

Bake in a low oven, about 125 degrees. For 45-60 minutes. (I have an appalling oven and never really know the temperatures)  It’s ready when it has set, and browned a little on top. Shake the dish and the custard should give a little shudder when ready.

I served this with BAKED RHUBARB.

Take a few stalks, cut into 2 inch pieces and lay then out in one layer in a baking dish. Sprinkle with lots of sugar and vanilla extract. Cover with foil and bake for 30 minutes at a low temperate. Remove foil and bake for a further 30 minutes. Rhubarb is then kept in pieces, and caramelised.

The above custard served 5. I never quite understand servings, because Phillip and I could quite easily have eaten all of it for dinner and skipped the roast lamb beforehand.

Here’s a modern take on that delicious dish GARLIC PRAWNS from author and campaigner – engaging Children with Nature – Caroline Webster

Garlic prawns Patrice Newell Australian Garlic
photo by Caroline Webster

2-3 knobs of good quality butter
1 large bulb of garlic, cloves peeled and finely sliced
1 tsp chilli flakes or 1 fresh large red chilli, seeded and diced
1 and half tsp of sweet paprika
2kg medium green king prawns, peeled, deveined, tails intact
2-3 good glugs of semi-sweet sherry
1/3 cup of chopped flat-leaf parsley
1-2 tsp lime juice

Method

Combine the butter, garlic, chilli, lime juice and paprika in a large frypan. Cook over medium heat for a couple of minutes or until it becomes aromatic. Increase heat to high.

Add prawns. Stir for 2 to 3 minutes or until prawns begin to turn pink. Add sherry and cook for a further minute until prawns are cooked through and sherry somewhat reduced. Remove from heat. Toss in parsley. SERVE.
(Of course, I use Olive Oil instead of butter - Patrice)

Tzatziki ( Middle Eastern Yoghurt dip)

While some may think it’s easy to buy this middle eastern dip in a tub at the supermarket…believe me, freshly made is a zillion times better!

Take 1 long green cucumber and chop it up as fine as you like – I like it chunky with the skin left on. ( purists grate it peeled ).Then sprinkle it with salt ( a good teaspoon ),  let it rest to absorb the salt, then drain and press out any moisture.

Chop or crush 2-3 cloves of fresh garlic.

Finely chop  at least 3 tablespoons of fresh mint or parsley or basil.

Mix it all into 2 cups of plain thick yoghurt. (if it’s a runny kind, drain it in muslin first to thicken it up)

Generously grind black pepper through it and (friends add a tablespoon of honey and olive oil – which is good if you find plain yoghurt too bitter)

Serve with a sprinkle of fresh herbs on top.

Ayurvedic Garlic Curry – From Carli Ratcliff

Ayurvedic Garlic Curry – From Calri Ratcliff Patrice Newell Australian Garlic

The below recipe was taught to me during a recent trip to Sri Lanka by Executive Chef Umesh Dhwark of AmanGalla, Galle, on the country's west coast.

Ingredients 

Chopped red onions, 50g
100g Garlic cloves (slice the clove in half, through the middle, so it retains its 'clove shape')
Curry leaves, a few (plus extra for garnishing)
Mustard Seeds, 1/2 teaspoon
Fenugreek Seeds, 1/2 teaspoon
Turmeric Powder, 20g (yes 20g!)
Chilli Powder, 10g (optional)
Thick coconut milk (or cream) 150ml
Olive Oil, 1 Tablespoon
Water 2 Tablespoons
Sea Salt & Ground Black Pepper, to taste

Method

Have all of the above ingredients measured and prepared before you begin.
Heat the oil in a small saucepan, when very hot add the mustard seeds and fenugreek seeds, listen for the popping sound of the mustard seeds. If the oil starts to burn, take the pan off the heat and stir the seeds, they will continue to cook even off the heat. 
Put the pan back on the heat, add curry leaves and chopped onions. Saute until translucent.
Add turmeric and chilli powder, stir the spices through the onion and seed mixture. Take off the heat. Add 2 Tablespoons of water to wet the dry spices (this ensures that they won't taste 'powdery), stir to combine.
Return the pan to the heat. Add garlic cloves, coconut milk, salt and pepper. Stir to combine all of the ingredients.
Cook for 15-20 min on low heat until the garlic cloves are 'al dente'. The curry is very thick and has a rich yellow brown colour thanks to the enormous amount of turmeric.
Garnish with fried curry leaves.
Serve hot with steamed Basmati rice or Sri Lankan meat dishes

 

Preserving Tip

How I keep garlic out here is to peel it and put in wine. It preserves them, keeps their flavour and the wine can be used in the cooking as well. Melise

Baked Garlic

plate of baked garlic

This year I’ve been using up broken cloves  for roasting.  Fill a quiche dish, brush with olive oil, sprinkle good salt and bake in a moderate oven for 30 minutes. This can vary depending on the size of the cloves  and your oven. This is an easier way to serve the cloves when you have many to feed.

baked garlic cloves with olive oil

For a showier way to present baked garlic leave the skin on. Cut the roots off. Slice the tops of the bulb off. Keep it whole. Pour extra virgin olive oil into the bulb. Sprinkle salt. Turn upside down onto a baking dish. Bake slowly for 30 minutes, turn over. Test if cooked. It needs to be soft all the way through. And browned on top. You'll find the flavour is mellow and sweet. The garlic caramelises.

Serve a whole bulb as a vegetable side order.

They store well in an air tight container for a few days. Use for dips, toss in pasta, on sandwiches etc.

Chicken with Forty Cloves

1 large free range chicken, about 1.6 - 1.8kg

1 lemon, cut into quarters

2 bay leaves

1 teaspoon sea salt

1 cup chicken stock

1 cup white wine

50g butter, diced

40 cloves garlic, skin on

 

Pre heat the oven to 180C. Wash and pat dry the chicken and sit in a baking tray.  Squeeze the lemon wedges over the chicken then place in the cavity of the chicken with the bay leaves. Tie the legs together. Sprinkle the sea salt evenly over the skin of the chicken. 

Pour the stock and wine into the baking tray then scatter the butter and garlic cloves around the chicken.

Cook in the oven for 1 hour and 15 minutes, basting every 15 minutes with the juices. Remove from the oven and allow the chicken to rest in the baking tray for 15-20 minutes before carving and serving with green salad and mashed potatoes.

 

Garlic and Chilli Pasta

cooking with garlic and chilli

Cook pasta as per packet, or for one minute if fresh and home made.

Saute in olive oil finely chopped garlic - a tablespoon per person - add chopped chilli - volume will depend on preference of heat.

Be careful not to burn the garlic.

Toss in pasta, fresh parsley, and more olive oil. Serve with grated parmesan

Bruschetta

Toast bread. Rub a fresh clove of garlic across the toast, then put whatever you want on top.

Keep it plain with olive oil.

Sliced tomato.

Pesto.

Mashed broad beans.

It is amazing how much better it will taste with that small addition of garlic rubbed on the toast.

Aioli

whisking garlic mayonaise aioli

This is garlic mayonnaise.

Crush 2 or more** cloves of garlic and salt in mortar using a pestle. It will form a paste. Transfer to bowl; add 3 egg yolks and mix. Slowly add 300 ml of extra virgin olive oil. Keep whisking so that a mayonnaise forms. It should be thick. Add salt and pepper.

Keeps in an airtight container for three days.

Perfect for lunch with

cold hard boiled eggs and salad

all seafood

coleslaw

on sandwiches

** 2 good sized cloves of garlic will be sufficient, however being the garlic enthusiasts that we all are, there is no reason you couldn't double that for something with extra zip! Perhaps try 2 cloves, the first time!

Soupe a l'ail

the garlic chef

“I can't wait for the new crop to be harvested. This recipe celebrates Patrice Newell's fresh garlic in a delicious, traditional Provencale soup.” Tony Bilson

Garlic soup can be made in the same way as leek soup. However, garlic has some strange qualities. If you saute chopped garlic you will highlight those qualities that are most unattractive. If, however, you boil whole cloves of garlic you may eat it in copious quantities without any unpleasant effect. The following recipe is deceptively simple but the result is a soup of great finesse. 

6 heads (bulbs) of garlic
1 litre chicken stock
300 ml chardonnay
75 ml madeira, sherry or brandy
1 sprig thyme
1 bay leaf
6 peppercorns
salt
100 ml cream
2 egg yolks 

Press down heavily on the heads of garlic with the palm of your hand thus breaking them into individual cloves. Discard the excess skin but do not peel the cloves. Wash them and place in a pot, cover with the stock, white wine, madeira, herbs and peppercorns. Bring to the boil, skim any froth from the top and simmer for one hour.

 

Pass the soup through a sieve, separating the pulp of the garlic from the skins. Ladle some of the soup repeatedly over the garlic to ensure that the sieve contains only the garlic skins at the end of pressing.

 

Bring the soup back to the boil, season to taste, remove from the flame, add the cream incorporated with the egg yolks and serve immediately.