. When we started growing garlic – I started cooking a LOT of garlic and slicing the top off a bulb and baking it whole was my preferred way of serving cooked sweet garlic. If I have less time I’ll break open the bulbs, leave the skins on, […]
Recipes
Caramelising Garlic
Fuchsia Dunlop’s Garlic Scapes
Fuchsia Dunlop’s Stir Fried Garlic Stems (Scapes) with Bacon 250gm scapes 3 rashers of bacon 3 tablespoons 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 […]
Pizza Bianca with herbs (and garlic)
Pizza bianca is best served immediately but can be reheated quickly on a hot plate or in a heavy frying pan. It has sufficient oil to reheat without adding more oil.
Rhubarb Relish
Combine all ingredients except rhubarb, stir over low heat until sugar dissolves. Add rhubarb and simmer for 5 minutes. Strain, reserving syrup, then return syrup to saucepan and reduce by half.
Apple and Olive Oil Cake
Poach apples till cooked, retain poaching liquid for later. Place poached apples in a buttered dish – approx. size 20cm – ready for batter mixture.
Castagnaccio or Chestnut Cake
My Favourite Winter Cake with Olive Oil, Fresh Chestnut flour and NO extra sugar! 6 Tablespoons VIRGO Olive Oil, 4 Cups Chestnut Flour, 1/2 Cup Raisins, Sweet Wine to soak the raisins in, 2-3 Cups Water, Pine Nuts, and fresh rosemary sprigs. Lightly grease a 9 inch spring-form pan or equivalent ( I like it […]
Basic Pickled Garlic
Don’t tell me you forgot to pickle some garlic last season! This is the best way to enjoy your garlic in winter, while the next crop grows. All you need is a few garlic bulbs, some white wine vinegar, and a little sugar. Separate the cloves from the bulb, leave the skins on and fill […]
Sweet Glamour Garlic Custard
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.
Aioli
This is garlic mayonnaise. Crush two or more cloves of garlic and salt in a mortar using a pestle. It will form a paste. Transfer to bowl, add three egg yolks and mix slowly. Add 300 ml of extra virgin olive oil and keep whisking so that a mayonnaise forms. It should be thick. Keep […]
Tony Bilson’s Olive Oil Ice-cream
Heat the milk with the cream and the split vanilla bean. Beat the egg yolks with the sugar until they are light and foamy.
Crunchy Parmesan Chicken with Tomato and Olive Salsa
To cook the chicken, heat a shallow layer of olive oil in a large frying pan over medium/low heat. Cook the fillets until they’re deep golden brown and springy, about 5 minutes per side depending on their size.
Bruschetta loaf
Cut Bruschetta loaf into 8 pieces approx 2cm thick, toast or cook on a char grill. Place 2 slices on each plate, top with slices of Brie, then rhubarb relish and finish with rocket, drizzle over VIRGO extra virgin olive oil and vinegar.