Posts Tagged With: garlic

River Cottage garlicky flatbreads

Posted on November 22, 2012 by melhm

Bondi kids love making dough: bread, pizza and pasta regularly grace our table! And we also love, love, love garlicky anything! This dish is great for mopping up any dip, sauce or soup, but especially good for the broad bean puree…

ourkitchengarden.net

Fresh from the garden: garlic
Recipe source: Hugh Fearnley-Whittingstall, Veg Every Day
Serves: 8 or 30 tastes

Equipment:

  • Measures – jug,tablespoon, teaspoon, ½ teaspoon
  • Stand mixer
  • Scales
  • Bowls – large, medium
  • Heavy non-stick frying pan
  • Rolling pins
  • Tongs
  • Tea towels
  • Plate & paper towel
  • Serving plates
 Ingredients:For the magic dough:

  • 250g plain white flour
  • 250g strong white flour
  • 1½ level teaspoons fine sea salt
  • 1 teaspoon instant dried yeast
  • 1 tablespoon olive oil, plus a little extra for oiling

For the garlic oil:

  • About 120ml olive oil
  • 1 fat garlic clove

What to do:

For the magic dough:

  • Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  • Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two.
  • When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.

For the garlic oil:

  • Peel the garlic clove and very finely chop it. Combine the olive oil and garlic in a frying pan and place over a medium heat. You’re not going to fry it, just warm it through to take the edge off the garlic. So as soon as you see the first signs of a sizzle, pour the oil and garlic out of the pan into a small bowl to infuse. Wipe the frying pan clean.

For the flatbreads:

  • After ‘knocking back’ the risen dough, take lemon-sized balls and roll them into 8 flat circles, 2mm thick. Leave to rest for 5 minutes.
  • Meanwhile heat a heavy-based, non-stick frying pan over high heat until smoking hot.
  • Carefully lay one flatbread in the pan and cook for about 2 minutes, until bubbly on top and patched with brown spots on the base. Flip over and cook for 1-2 minutes more. Remove immediately to a plate and trickle with some of the garlicky oil. Scatter with a little flaked salt too. Repeat with all the dough. Cut the oiled flatbreads into wedges to serve.

Notes: Why do we leave the dough to rise? What is this process called?

ourkitchengarden.net

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Broad bean puree

Posted on November 22, 2012 by melhm

Alice says, ‘As the season progresses, the beans continue to mature, and they become larger and starchier. At this point they can be popped out of their pods, skinned and cooked into a luscious, bright green puree that I adore slathering on crisp croutons or serving alongside roasted meats.’

ourkitchengarden.net

Fresh from the garden: broad beans, garlic, rosemary
Recipe source: Alice Waters, The Art of Simple Food
Serves: 8 or 28 tastes

Equipment:

  • Medium heavy-bottomed saucepan
  • Colander
  • Scales
  • Bowls – 3 big, medium
  • Chopping board & knife
  • Measures – jug
  • Paper towel
  • Food mill
  • Spoon
  • Serving bowls
 Ingredients:

  • 1.8kg broad beans in shell
  • 100ml olive oil
  • 4 garlic cloves
  • 1 branch rosemary
  • Flaked salt
  • 100ml water
  • 50ml extra-virgin olive oil

 What to do:

  • Bring a pot of water to the boil as you shell the broad beans.
  • Blanch quickly in the boiling water and then drain & cool in a bowl of cold water for a minute. Drain and pop the beans out of their skins. Wipe the saucepan clean.
  • Peel and slice the garlic cloves. Wash and wipe dry the rosemary.
  • Heat 100ml olive oil in the dry saucepan, then add the broad beans, garlic, the branch of rosemary, a pinch of salt and 100ml water, and cook until the beans are very tender, stirring occasionally, and adding more water if necessary.
  • The beans are done when they can be crushed easily with the back of a spoon, about 15 minutes. Mash with a spoon or pass them through a food mill.
  • Stir in the 50ml extra-virgin olive oil. Taste and season with salt as needed.
  • Serve right away or at room temperature.

Notes: What is another name for broad beans? What would be good to serve with the puree?

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Globe artichokes with lemon vinaigrette

Posted on November 21, 2012 by melhm

Artichokes are such a prehistoric-looking plant, with huge leaves and forbidding-looking flower buds… but they are truly delicious once you know what to do with them!

ourkitchengarden.net

Fresh from the garden: artichokes, lemon, thyme, lemon thyme
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Stainless steel stockpot & lid
  • Measuring tablespoon
  • Mortar & pestle
  • Measuring 1/3 cup
  • Lemon juicer
  • Balloon whisk
  • Teaspoon
  • Chopping board & knife
  • Tongs & colander
  • Soup plates to serve
 Ingredients:

  • 4 globe artichokes
  • A couple of sprigs of thyme or lemon thyme
  • 1 garlic clove
  • 1 lemon
  • 1/3 cup extra-virgin olive oil
  • Cooking salt
  • Flaked salt & black pepper

 

What to do:

  • Fill the stockpot with water & set to boil on high heat.
  • One by one, hold each artichoke on the edge of the counter with the stem overhanging, and quickly snap it off the head. Pull the straggly & older leaves off and check that the artichoke will sit up straight, trimming the base if needed.
  • Add a tablespoon of cooking salt to the water when boiling and add the artichokes. Wash your hands to remove the bitterness!
  • Cook for about 10 minutes (a little longer for the big ones) and then check the base with a skewer to see if tender. Remove when done using the tongs and drain upside-down in the colander.
  • Meanwhile, peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste. Juice the lemon and add the juice to the mortar (without pips) then stir the lot with the teaspoon and scrape it into the large bowl. Stir in the oil and grind some pepper, then whisk the dressing lightly.
  • Wash, dry and pick the thyme leaves and then add to the vinaigrette.
  • Place each artichoke in the centre of each soup plate and drizzle the vinaigrette over the top.To eat, pull each leaf away from the artichoke and dab in the vinaigrette. Scrape the bottom part between your teeth, and then discard the leaf. Once you near the middle and the super-tender leaves, you can remove them in a clump to expose the ‘choke’ – scrape this off carefully with a teaspoon and discard to reveal the best of all – the heart, soaked in all the left-over juices! Yum yum. 

Notes: What sort of plant is this? How else could you eat it? Why don’t you eat the choke? What makes your hands bitter? What else can be made from artichokes?

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31st August 2011

Posted on April 23, 2012 by melhm

Spring has sprung, hooray! I love these days of crisp mornings that turn into warm afternoons, especially being in the cottage with all the beautiful sun shining through the windows and the doors open and breeze flowing all the way through, so lovely…

We’ve been cooking some great food this last fortnight: loads of broccoli with anchovies and garlic on pizza and also tossed in our own hand-rolled wholewheat linguine: our muscles are getting a good work-out on the pasta machines! The cabbages are going crazy in size (and slugs…) so we’ve chopped off their heads, washed them well and made soup with carrot and caraway seeds, and also dressed some more lovely green salads with crunchy croutons… and we’ve been experimenting with dairy- and wheat-free orange and vanilla biscuits too using olive oil and spelt instead – quite delicious!

Thanks to more and more gorgeous volunteers appearing at the door as we’ve had some fab classes these last weeks with all stations filled (meaning five different dishes and lots of food on the tables!) and many hands making the clean-up work lighter…!

Sorry for the delay in the getting the market table up and running – watch this space or keep your eyes open in the next few weeks… In the meantime have a great & happy fathers’ day and see you soon!

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