Chopped Garlic

NJO_3

Hi peeps,

I picked up a small jar of chopped garlic from the spices jars section in tesco's and now wondering what to add this to? can some people give me some suggestions please e.g. meals to make etc...

p.s please dont mention onions in anything....(yuck) i hate them.....

Tar
NJO.

ancasta_2

oh my, i add garlic to almost everything... soups, sauces, pastas, pies.

If your frying meat up, add a little of the chopped garlic to the oil before you get the meat in.

Also, my fave.... heat a little butter in a pan, add the garlic and wait till it goes golden brown, but make sure the butter doesnt burn, then pour over boiled new potatoes. yum

*drools for food at work*

squeaky

Yep - garlic goes well with everything. Except custard

lipidicman

Dont let Heston Blumenthal hear you say that, he is probably planning 'Garlic Custard' as we speak.......

squeaky

You know... if you made it without sugar... hmm...

NJO_3

any more ideas? not very many ideas as i would have hoped. ('everything'? suggestions please)

arkonite_babe

When using garlic, start it off in cold oil. Ie when you set the pan on the stove. Stops the garlic tasting acrid.

HTH

raeble

I'm not sure what you are looking for exactly, just add it to anything you are cooking within reason - meat based, poultry based, fish based or vegetable based dishes at the beginning of cooking and you shouldn't go far wrong. There aren't really garlic specific recipes out there. If you cook shepherd's pie put it in when you are cooking the meat. Same for Spag Bol or Chilli. Or if you are cooking chicken, add a bit to that etc.

larmy16

You OS'ers probably already know this, but if you microwave your garlic cloves for 10 seconds, the skins just slide off.:)

squeaky

I didn't know that one. I just squish 'em under a knife blade and pick the skin off in one, or sometimes two, pieces.

competitionscafe

larmy16 wrote:

You OS'ers probably already know this, but if you microwave your garlic cloves for 10 seconds, the skins just slide off.:)

I didn't know that either - good tip. You can also microwave a lemon for 10 seconds before squeezing (no more - it might explode!) apparently it means you get more juice out of it. You can also put whole (unpeeled) garlic in with something you are cooking slowly (crush the clove very slightly to break the skin) - eg: with pieces of chicken in the oven - when cooked just squish the cloves and you get a tasty roast garlicky paste which is yummy.