Posts Tagged With: garlic

Sean’s chilli oil

This chilli oil can be fired up with finely chopped bird’s-eye chillies if you like more fire than the nutty sweetness of the standard recipe. It is also worth grabbing some disposable gloves for this recipe as prolonged contact with chillies will burn the tips of your fingers!

From the garden: chillies, garlic
Recipe source: adapted from the recipe by Sean Moran at Sean’s Panaroma in ‘Let It Simmer’
Makes: about 700ml

 ourkitchengarden.net

Equipment:

  • Plastic gloves
  • Heavy-based stockpot
  • Slotted spoon
  • Colander
  • Paper towel
  • Food processor
  • Glass jars
Ingredients:

  • 250g long red chillies
  • 500ml olive oil
  • ¼ head garlic

What to do:

  • Pre-heat the oven to 160C.
  • Wash and drain the jars and place right side up on the baking tray. Slide into the oven for 10-15 minutes.
  • Wash and drain the lids and place in the small saucepan. Cover with water and set to boil for 2 or 3 minutes. Drain into a colander and then wipe out with a fresh piece of paper towel, taking care not to touch the inside of the lids.
  • Meanwhile put on some plastic gloves before slicing chillies lengthways and scraping out seeds, discarding the seeds.
  • Lightly crush and peel and the garlic cloves.
  • Place chillies in a heavy-based stockpot with the olive oil and garlic.
  • Bring to a gentle boil over a moderate flame, and fry until the chillies and garlic are deep golden and all their moisture has evaporated.
  • Lift out chillies and garlic with a slotted spoon and leave to cool.
  • Bring the jars out of the oven and leave to cool for a few minutes.
  • Process cooled chillies and garlic pulp to a coarse paste with just enough oil to lubricate the motion.
  • Stir the puree into the oil and then carefully pour into the sterilised jars.
  • Shake well before using.

Notes: What does to sterilise mean? Why can’t we touch the inside of the lids? Why do we need gloves to prepare the chillies?

 

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Speedy croutons

These are an easy and delicious accompaniment to any soup or salad, adding a fantastic & garlicky crunch.

ourkitchengarden.net

Recipe source: Stephanie Alexander: Kitchen Garden Cooking with Kids
Makes: Lots!

Equipment:

  • Butter knife
  • Large non-stick frying pan
  • Egg lifter
  • Chopping board
  • Large serrated knife
  • Medium bowl
Ingredients:

  • 4 or 5 slices of thick bread
  • Unsalted butter at room temperature
  • 2 garlic cloves
  • Flaked salt

What to do:

  • Butter the slices of bread on both sides.
  • Place the frying pan over a medium to high heat and fry the bread slices until golden on the undersides (about 3 minutes). You may need to do this in several batches.
  • Flip the bread with an egg lifter and brown the other side.
  • Transfer the bread to the chopping board.
  • Slice the garlic cloves in half and rub each half on one side of the fried bread slices. Sprinkle with a little salt.
  • Stack the slices together, and using the serrated knife, carefully cut the bread into 1cm cubes & transfer to the bowl.
  • Sprinkle on your dish!

Notes: Where does the word ‘crouton’ come from? Would different sorts of bread be good to use?

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Ragout of (winter) vegetables

Half veggie stew, half side-of-mixed-veg, this dish can be added to or subtracted as the fancy takes you… we’re clearing the beds of the last summer and autumn crops at the mo – hence zucchini, beans etc – but otherwise pop in some tasty cauliflower & cabbage?

ourkitchengarden.net

Fresh from the garden: bok choy, pencil leeks, zucchini, beans, snap peas, lemons, tarragon, parsley
Recipe source: Melissa from an idea by Stephanie Alexander
Serves: 8 or 24 tastes

Equipment:

  • Colander
  • Chopping board & knife
  • Bowls – large, med
  • Salad spinner
  • A small saucepan
  • A medium frying pan with lid
  • Scales
  • Measures – jug, ½ cup
  • Wooden spoon
  • Serving plates
Ingredients:

  • 1 or 2 heads of bok choy
  • A small handful pencil leeks
  • 1 or 2 zucchini
  • A handful of beans & snap peas
  • 8 garlic cloves
  • 30g unsalted butter
  • 1 lemon
  • ½ cup light stock (or ½ cup boiling water and a teaspoon of bouillon)
  • Small bunch French tarragon
  • Small bunch parsley
  • Flaked salt & black pepper

What to do:

  • Separate out the leaves of the bok choy and wash thoroughly to remove the dirt. Leaving small stems whole, chop the remaining stalks & leaves into large bite-sized pieces.
  • Cut the roots & the very tops from the leeks and strip back the top layer to remove any dirt. Leave whole.
  • Wash and chop the zucchini into large bite-sized pieces.
  • Wash & dry the herbs, pick from the stalks and finely chop.
  • Place the garlic cloves (in their skin) into a small saucepan and just cover with water. Bring to the boil on low-medium heat. Drain then repeat. Slip the garlic skins off & set aside.
  • Melt half the butter in the frying pan on medium heat.
  • Once frothing add the leeks and the whole cooked garlic cloves & sauté until the leeks are golden flecked.
  • Then add the 1/2 cup stock & the zucchini, the beans and snap peas and cook, covered, for about 3 minutes.
  • Uncover the pan, scatter over the bok choy pieces & cook for another minute, shaking the pan gently. Using the microplane, zest the lemon and add to the pan.
  • Should be very little liquid now, if so turn up the heat to high & continue shaking gently.
  • Add the remaining butter in cubes and the herbs and then grind over pepper and a sprinkle of salt and divide among serving bowls.

Notes: Why do we cook the garlic twice? What is bouillon? What does ragout mean? Why do we need to use French tarragon?

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Pizza with broccoli, garlic and anchovies

We love kneading out any sort of dough but pizza is the best – you can take away any sort of bad mood or grumpiness in pounding out pizza dough! Fed up with homework? Whack! Not allowed to watch telly? Thump! Must tidy your room? Whump! (Insert gripe here:____________________________________)

PIzza broccoli, anchovy, garlic

Fresh from the garden: broccoli, onion, garlic, oregano, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • 2 wooden chopping boards & knives
  • 2 frying pans
  • Bowls – large, med
  • Salad spinner
  • Small saucepan
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Wooden spoon
  • Kitchen towel
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
Ingredients:

  • 1 amount Hugh’s magic dough recipe

For the pizza topping:

  • 1 tub bocconcini
  • 1 head broccoli
  • 2 tablespoons extra-virgin olive oil
  • 6 anchovies
  • 2 cloves garlic
  • 30g parmesan

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs each oregano & thyme
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the broccoli.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Fill the saucepan with water and set to boil.
  • Wash the broccoli, and cut finely into 1cm slices, keeping the florets intact. Drop them into the boiling saucepan with a teaspoon of salt and cook for 2 minutes. Drain into the colander.
  • Gently set the 2nd frying pan to heat and add the 2 tablespoons of olive oil, the reserved garlic and the anchovies. Simmer slowly until the anchovies have almost melted, and then add the broccoli and toss or stir to incorporate. Taste for seasoning.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Grate the parmesan.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky broccoli with a drizzle of the oil, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate. Sprinkle with the grated parmesan.
  • Lift onto serving plates and eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

ourkitchengarden.net

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Basil aioli

Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for mayonnaise!

ourkitchengarden.net

Fresh from the garden: lemon, eggs, basil, garlic
Recipe source: Melissa
Makes: about 300ml

Equipment:

  • Salad spinner
  • Bowls – large, small
  • Chopping board & knife
  • Citrus juicer
  • Garlic press
  • Stick blender & cup
  • Measuring – jug, cup, teaspoon
  • Serving bowls

Ingredients:

  • A small handful basil
  • 1 juicy lemon
  • 2 garlic cloves
  • 3 eggs
  • 1 teaspoon Dijon mustard
  • 1 cup rice bran oil
  • Flaked salt & black pepper

What to do:

  • Pick the basil leaves, wash them well, spin them dry and finely chop.
  • Cut the lemon in half and juice the halves. You will need 50ml lemon juice in total.
  • Smash the garlic cloves, peel them and squeeze them through the garlic press.
  • Separate two of the eggs and reserve the 2 yolks in a small bowl.
  • Into the stick blender cup add the whole egg, the egg yolks, the mustard and only 20ml lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in the remaining 30ml lemon juice, the pressed garlic, the chopped basil and a good sprinkle of salt and pepper. Blend until smooth.

Notes: What is aioli? Why is it different to mayonnaise? What else could you serve it with? What could you make with the leftover egg whites?

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Carrot muffins with garlic butter

These are wonderful straight out of the oven, with the garlicky butter melting away in a hole in the middle…It’s a great recipe to make with the kids as there’s lots of grating, mashing and snipping, measuring and weighing… If you have no cupcake cases, just melt a tablespoon of butter in a small saucepan and, using a pastry brush cover each hole with a thin film of butter. This will stop the muffins sticking to the pan. We also used chives instead of parsley – snipping them with kids’ scissors – & made them even better!

ourkitchengarden.net

Carrot muffins with garlic butter

From the garden: carrots, parsley, eggs, garlic
Recipe source: adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids
Makes: 12 large or about 30 mini muffins

Equipment:

  • 12 or 24 hole muffin tin
  • 12 large or 24 small cupcake cases
  • Peeler, grater
  • Chopping board & knives
  • Bowls – 2 medium, 1 small
  • Measures: ½ cup, ¼ cup, teaspoon
  • Scales
  • Garlic press, whisk
  • Baking paper
  • Wire rack
  • Serving plates
Ingredients:

  • 2 large or 4 medium carrots
  • 15 stalks parsley
  • 60g cheddar or gruyere
  • 220g self-raising flour
  • 1 teaspoon table salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 cloves garlic
  • 100g unsalted butter at room temperature
  • Flaked salt

ourkitchengarden.net What to do:

  • Preheat oven to 180C. Drop the cupcake cases into the tin.
  • Wash, peel and grate the carrot to yield about ½ a cup. Wash, dry and chop the parsley. Weigh the cheese & then grate it.
  • Weigh the flour then mix it with the cheese, carrot, parsley and table salt together in a medium bowl.
  • In the other medium bowl whisk the egg, buttermilk and oil together.
  • Make a well in the dry ingredients and add the liquid mixture. Mix lightly and then spoon into muffin cases to about 2/3 full. Bake for 25 minutes for the large & about 15-20 for the small muffins.
  • While the muffins are cooking, make the garlic butter: Squeeze the garlic through the garlic press into the small bowl and add the butter and a pinch of salt. Mix until smooth. Place in a log shape on a piece of baking paper, roll up lightly, sealing the edges and put in freezer until firm.
  • Remove muffins from the oven. Allow to sit for a minute before turning out onto the wire rack to cool. Remove the butter from the freezer and slice into thin discs.
  • When the muffins are cool, make a slit in the top of each insert a slice of garlic butter and place on serving plates.

 Notes: What is buttermilk? What is a well in the centre of the dry ingredients?

ourkitchengarden.net

Buttery garlic goodness…

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Rocket and basil pesto

For this alternative pesto, we add rocket leaves to the basil and pound them together but you could also try a parsley or even coriander combination… We love them all! It also seems like a lot of olive oil so tone it back if you like, but I think it’s warranted, especially over freshly cooked pasta & muddled with a ladleful of  pasta-water!

ourkitchengarden.net

Handmade pasta, rocket & basil pesto

Fresh from the garden: rocket, basil, garlic
Recipe source: Melissa
Makes: 3 cups

Equipment:

  • Mortar & pestle
  • Cheese grater
  • Medium frying pan
  • Tea towel
  • Scales
  • Measuring jug
  • Medium bowl
  • Tablespoon
  • Serving bowls if needed
Ingredients:

  • 1 bunch basil
  • 1 bunch rocket
  • 2 large garlic cloves
  • Salt
  • 80g pine nuts
  • 50g parmesan cheese
  • 200ml extra virgin olive oil

What to do:

  • Before you wash the basil or rocket, pick the stalks from the basil and discard. Weigh the leaves with the rocket – you’ll need about 100g all up.
  • Wash and then spin-dry the basil and rocket, you might need to do this in several stages to make sure the leaves are as dry as can be!
  • Grate the parmesan cheese.
  • Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t stick.
  • Peel the garlic cloves and place in the mortar and pestle with a good pinch of salt. Pound these to a paste.
  • Add the pine nuts to the mortar & pestle and continue to pound. Once smooth-ish, transfer to the bowl and stir in the parmesan.
  • Tear the basil leaves and put them into the mortar. Pound the leaves to a paste. Return the pine nut mixture to the mortar and, pounding it all together, gradually pour in all the olive oil.
  • Taste for salt and adjust if necessary.
  • Mix into steaming hot pasta, spread on bruschetta, drizzle over tomato slices, serve as part of an antipasto plate with goats’ cheese and roasted capsicum or spoon into serving bowls to serve as a dip with flatbreads.

Notes: With what else can you use pesto? What also goes with well with basil? Why do we toast the pine nuts? What does several mean? Why do we weigh the leaves before we wash them?

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Quick pesto!

This popular sauce is, of course, perfect for steaming hot pasta – but what about as part of an antipasto plate with feta or goats’ cheese, roasted capsicum and garlicky bruschetta? Or even added to a toasted cheese sandwich mmmmm… And the Quick part? At school we usually work the children’s muscles in pounding the leaves, but here is a no-fuss food processor option for home… I mean, why bark when you have a dog? Woof.

ourkitchengarden.net

Basil!

Fresh from the garden: basil, garlic
Recipe source: Melissa

Equipment:

  • Scales
  • Bowls – big, medium
  • Salad spinner
  • Grater
  • Small frying pan
  • Food processor
  • Chopping board and small knife
  • Spatula
  • Measuring jug
  • Tablespoon & jar if needed
  • Serving bowls if needed
Ingredients:

  • 1 big bunch basil, to yield about 100g
  • 50g parmesan or grana padano
  • 80g pine nuts
  • 1 large clove garlic
  • Flaked salt
  • 200ml extra-virgin olive oil plus extra

What to do:

  • Wash and carefully dry the basil, picking off the leaves and discarding the stalks. Weigh to make sure you have the correct amount and then wash in cold water in a big bowl and spin dry thoroughly.
  • Weigh then grate the parmesan.
  • Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t burn.
  • Peel the garlic clove, chop it into small pieces and place in the bowl of the food processor with a good pinch of salt. Blend these to a paste and then add the pine nuts and blend again. Stir in the parmesan.
  • Tear the basil leaves and put them into the mixture. Blending, gradually pour in all the olive oil. Scrape down with the spatula once or twice.
  • Taste for salt and adjust if necessary.
  • Serve, or if using later, spoon into a jar, pour in a thin layer of olive oil to cover, add the lid and refrigerate for up to 3 or 4 days.

Notes: With what else can you use pesto? What also goes with well with basil? Why do we toast the pine nuts? What could you use instead of pine nuts?

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Marinated feta

This recipe is super-easy – it’s lovely to spread on bruschetta, or to add to a frittate recipe, or delicious on it’s own with some roasted chicken & salad… and will also last in the fridge for a week or so, in a jar just covered with a thin film of olive oil.

ourkitchengarden.net

Excuse me do you have the thyme please?

Fresh from the garden: thyme, lemon thyme, garlic, lemon
Recipe source: Melissa

Equipment:

  • Chopping board & knife
  • Bowls – large, med, small
  • Paper towel
  • Peeler
  • Salad spinner
  • Measuring jug
  • Serving bowls
  • Small jar & lid if needed
Ingredients:

  • 200g Danish feta
  • A lemon
  • A small handful thyme (or lemon thyme) sprigs
  • 3 garlic cloves
  • 100ml extra-virgin olive oil
  • Black pepper

What to do:

  • Unwrap the feta & cut into 1cm cubes.
  • Wash and wipe the lemon dry. Using a peeler or a small sharp knife, carefully cut thin strips of yellow flesh from the lemon and add to the feta.
  • Wash the thyme, spin it dry and then strip the leaves from the stalks. Add the leaves to the feta,
  • Peel and chop the garlic into thin slivers and add those to the feta, with a grind or two of the black pepper.
  • Measure the olive oil and then pour it over the feta. Carefully fold the ingredients together without mashing the cheese, then spoon into serving bowls. Leave for a few minutes for the flavours to marry – or if using later, pop in to a clean and dry jar and cover with the lid.
  • Note: the olive oil may solidify and go cloudy if kept in the fridge, so let the jar come to room temperature for 30 minutes or so before you need it!

Notes: What animals’ milk makes feta cheese? What’s the difference between Danish & Greek styles of feta?

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Garlic bruschetta with tomatoes and basil

We can elevate even the simplest of snacks into works of art by performing a little garlic magic first… And over an open bbq flame at home takes the toast to an altogether more yummy stratosphere…

ourkitchengarden.net

Fresh from the garden: tomatoes, garlic, basil
Recipe source: Melissa

Equipment:

  • Knives – bread, small
  • Paper towel
  • Salad spinner
  • Bowls
  • Chopping board
  • Grill trays
  • Tongs
  • Oven mitts
  • Garlic press
  • Serving plates
Ingredients:

  • A load of great sourdough bread
  • A bowl of tomatoes
  • A few sprigs of basil
  • Extra-virgin olive oil
  • 3 garlic cloves
  • Flaked salt & black pepper

What to do:

  • Heat the grill on high.
  • Wash and gently dry the tomatoes on some paper towel. Carefully slice the tomatoes into bite-sized pieces, taking care not to squeeze all the juice out!
  • Place in a big bowl and drizzle a little olive oil over the whole lot. Peel and then squeeze one clove of garlic through the press into the tomatoes.
  • Pick the basil leaves and wash in a clean bowl of cold water. Spin the leaves dry and then tear into tiny pieces and scatter over the tomatoes. Sprinkle with a pinch or two of salt and a grind of pepper, then gently toss with a large spoon to combine. Leave for the flavours to mingle.
  • Carefully slice the bread – you may find it easier to ask an adult to slice the loaf down the middle lengthways first, and cut each half separately – and place on grill trays.
  • Slide the bread into the oven to grill & lightly toast, and using the oven mitts, turn when needed (watching to make sure it doesn’t burn).
  • When ready bring toast out from the grill using the oven mitts. Cut the end off the remaining garlic cloves (you don’t need to peel them) and rub each cut-side down on the toast a few times.
  • Arrange onto serving plates with a spoonful of tomato mixture on each one. Yum! 

Notes: What happens when you rub the garlic onto the hot toast? What makes bread sourdough bread? Why do we let the flavours mingle?

ourkitchengarden.net

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