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The glories of GARLIC GARLIC IS a favourite of thrifty creative cooks. A single good-sized head is potent enough to flavour a week's worth of dishes everything from soup to stir-fry, meat, chicken, pasta sauce, vinaigrette, croutons and butter for garlic bread.
Always reasonably priced and in good supply all year long, garlic will last for months if it has been properly cured and stored in a cool, dry, airy place.
SUCCESS TIPS:
To peel a single clove, mash it gently with the flat side of a knife blade to loosen the skin.
To peel a quantity of garlic cloves, first separate them from the head (bulb). Then loosen the skins by either microwaving the heads for 15 to 20 seconds or blanching them for 10 to 15 seconds in boiling water. Place in a towel and rub briskly; then remove the skins with the fingers.
Like most mayonnaise-based sauces, the rouille contains raw egg yolk. To avoid the risk of food-borne illness, use pasteurised eggs, available in many supermarkets and speciality food stores, in this recipe and in other dishes calling for raw or very lightly cooked eggs.
Sweet Garlic Soup with Rouille Toasts
INGREDIENTS
8 heads of garlic INGREDIENTS
1 red bell pepper
METHOD
1. Separate cloves of garlic leaving papery husks intact. In a 3-quart saucepan, bring vegetable stock to boil. Add garlic cloves and salt. Reduce heat and simmer for 45 minutes.
2. Place a food mill over a 3-quart bowl. Ladle some of the cooked garlic cloves and stock into the food mill; puree to remove papery husks. Repeat with remaining garlic and stock.
3. Slice baguette, lightly toast slices, and spread with Rouille. Ladle soup into shallow bowls; float Rouille-covered toasts on top. Sprinkle with parsley.
Makes 6 cups, 4 to 6 servings.
For Rouille
METHOD
Roast (or broil) red bell pepper to blacken and loosen skin; when cool enough to handle, peel and seed pepper. Place red bell pepper in food processor or blender with almonds, garlic, egg yolk, cayenne and salt. With motor running, gradually add oil in a thin stream until mixture thickens.
Makes 2/3 cup.
Garlicky chicken thighs are a good dish for an informal get-together.
Baked Chicken with Garlic
INGREDIENTS
14 large cloves garlic, peeled
METHOD
1. In a small saucepan, combine garlic cloves, cream and 3 cups water. Bring to a boil over moderate heat, reduce heat and simmer, uncovered until mixture is thick and creamy (about 1 1/4 hours).
2. Place in a blender or food processor and blend until smooth. Add chervil and blend briefly.
3. Preheat oven to 350 degrees F. Place two teaspoons garlic mixture under skin of each thigh, spreading it evenly.
4. Lightly salt and pepper chicken. Place in roasting pan. Scatter thyme sprigs over chicken.
5. Bake 30 minutes, basting with pan juices after 20 minutes. Raise oven temperature to 400 degrees F and bake until internal temperature of thighs reaches 180 degrees F (about 10 minutes more). Serve hot or cold.
Serves 6.
Nutty-sweet and buttery textured, roasted garlic is a grand accompaniment to grilled meats or poultry.
Roasted Garlic
INGREDIENTS
6 heads garlic
METHOD
1. Prepare a charcoal fire for indirect-heat cooking (with a drip pan underneath the rack). Cut off top end of garlic heads, exposing the garlic cloves in their skins.
2. Place the heads in a piece of heavy-duty aluminium foil; drizzle with olive oil. Dot with butter; lay thyme on top. Tightly seal aluminium foil to form a packet. Place on grill (but not directly over the coals.
3. After 45 minutes, briefly invert packet to allow butter-oil mixture from bottom of packet to run back into garlic heads.
4. Then return packet, right side up, to the grill and continue roasting until garlic is soft enough to spread (30 to 45 minutes more).
5. Remove packet from grill and open carefully, reserving any butter-oil mixture for drizzling over bread or other foods.
Makes about 4 servings.
Pan-Roasted Mahi-Mahi with Rosemary and Garlic
INGREDIENTS
2 tbsps. extra-virgin olive oil
METHOD
1. Put the olive oil and garlic in a skillet or sauté pan large enough to accommodate the fish in a single layer and place it over medium-high heat. Sauté the garlic until the cloves are lightly browned on all sides, then remove and discard them.
2. Add the rosemary and fish fillets, skin side up. Sauté for 2-3 minutes, until the fish is lightly coloured, then turn the fillets over and season with salt and pepper.
3. Add the lemon juice and about 1/4 cup water. Cover the pan and cook until the fish flakes easily when prodded with a fork, 5-6 minutes.
4. Transfer the fish to a serving plate. If the juices in the pan are still watery, raise the heat to reduce them; if the pan is dry, add a little water and deglaze the pan to form a sauce. Pour the sauce over fish and serve at once.
1. Decreases the risk of
cardiovascular disease by: lowering blood cholesterol lowering blood triglycerides thinning the blood lowering high blood pressure increasing circulation in the limbs 2. Decreases cold and flu symptoms; assists in fighting off infections by: increasing the activity of various immune cells in the body 3. Protects the
nervous system: Memory-enhancing effects of aged garlic extract have been shown using laboratory models. Anti-ageing effects have been shown in animal studies. 4. Demonstrates
antimicrobial activity: It has been shown to kill the yeast Candida both in test tubes and in living animal models. Applied topically, garlic has demonstrated antibacterial properties. 5. Assists in preventing
cancer in humans: In China and Italy, garlic consumption has been significantly correlated with decreased risk of stomach cancer. 6. Protects the body
from toxins by: increasing the activity of enzymes and cells that function to detoxify foreign chemicals. functioning as an antioxidant that destroys free radicals, which have been suggested to contribute to heart disease and cancer, as well as the ageing process. defending cells from radiation damage. MORE AND MORE research now supports what folk medicine practitioners have believed in for centuries the medicinal power of garlic. Unfortunately there is no scientific proof of other claims, such as its reputed ability to ward off vampires and its aphrodisiac activity. Garlic (species Allium sativum) has been referred to as 'the wonder bulb' and more derisively as the 'stinking rose'. The bulbs are commonly used as a flavouring or seasoning agent. There are probably about 600 varieties of the herb. The membranous skin contains 8 to 20 edible bulblets called cloves. Originally classified in the family Liliaceae, in a more modern classification garlic is now listed as a member of the Alliaceae family which also includes the onion, escallion, leek and chive. The garlic plant is believed to have originated in Asia and later appeared in other continents. Ancient Egyptian writings attest to its cultivation in that country as far back as 3200 BC and it formed a major part of the diet of the labourers who built the Cheops pyramid around 2900 BC. It is known that the bulbs were used medicinally in India from the 6th century BC. In the modern day world, China and South Korea are the world's top producers, followed by India, Spain and the USA. Although it is a source of energy, protein, phosphorus, iron and potassium, and one of the richest sources of selenium, garlic is not usually eaten in quantities that allow for a significant contribution of these nutrients to the diet. Among the many claims made about garlic's use in folk medicine, are its use in treating the common cold and respiratory disorders, dropsy, intestinal parasites, lack of appetite, circulatory problems, leprosy, warts, and even deafness. Some of these claims will probably never be substantiated. INFECTIONS A growing body of information suggests that garlic is an antibiotic, acting against some forms of bacteria that cause disease in humans. There is also some evidence that it also kills the viruses responsible for colds and the flu. Eating garlic at the onset of the first symptoms of a cold can decrease the virulence of the attack. Garlic has also been used as an antifungal. THE OTHER SIDE OF GARLIC If you can get past the smell of garlic, there seems to be enough evidence to support using it in your diet. Of course this should not substitute for a healthy diet, and it is likely that the benefits of garlic are preventative rather than therapeutic. One to two cloves of garlic daily are recommended. The downside to higher levels of use is, of course, its pungency, and problems such as flatulence, heartburn and other gastrointestinal problems which can also occur, especially with high levels of intake. Garlic should not be used simultaneously with aspirin or other anticoagulants. PURCHASE AND STORAGE When buying fresh garlic, be sure to select large bulbs which have a tight, unbroken skin and are firm to the touch. Keep in a cool dry place. Some experts do not recommend storing garlic in the refrigerator, as this may encourage growth of moulds. Freezing garlic destroys the flavour. Cloves that have sprouted may be used but will have a milder flavour. Garlic can be taken as whole or chopped cloves, powder, oil or crushed and steeped to make a 'tea'. Odourless supplements described as being 'more sociable' are also now available. Many of the beneficial effects are lost when garlic is cooked or otherwise processed. On the other hand, allicin is preserved by cooking. Cooking also decreases the likelihood of gastrointestinal disturbances. Whether or not you believe in the medicinal effect of garlic, it can provide added flavour to your meals. Add finely chopped garlic or garlic powder to butter or margarine and use (sparingly) on toast or in preparing a quick garlic bread. Use in the seasoning of meat and vegetable dishes alike. Sauté some garlic in oil and use in cooking or as a dressing on salads (this is also used as a well-known home remedy for the common cold). Here are two tasty recipes with a garlic flavour:
Garlic Shrimp
INGREDIENTS 24 shrimps, picked and de-veined METHOD 1. Wash and season shrimp with salt and black pepper. 2. Heat frying pan and add margarine and chopped garlic. 3. Add shrimp and sauté until pink (approximately 30 seconds). 4. Flame with rum and add juice and chopped tomato. Simmer for 10 seconds then turn off flame. 5. Serve with rice and stir-fried vegetables. Serves 4. (Reference: Grace Consumer Service Centre)
Garlic Bread
INGREDIENTS 1 French loaf or pleated loaf METHOD 1. Slice bread, cutting just to the bottom of the crust but not right through. 2. Cream butter until light and creamy, add in chopped garlic and parsley. 3. Spread mixture on each side of the slice of bread, wrap in aluminium foil and bake at 200 C for 10-15 minutes. Serve while warm. Serves 6. For further information contact the Caribbean Food and Nutrition Institute (CFNI)
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