In an extract from her new book, The Garlic Story, chef Kamud Gandhi outlines some exciting culinary uses for this ancient superfood
Garlic is divine. Few ingredients can produce flavour in so many distinct ways when cooked correctly. Nothing is more beautiful than delicately roasted garlic, simply popped into the oven whole with all the cloves still on the bulb; it gets mellower and sweeter, ready to be squeezed out of the skins once soft and unctuous. When I smell garlic cooking in butter, it evokes so many emotions, transporting me immediately to lazy holidays in sunnier climes or simply making me feel that everything is alright with the world.
Over the years, as I have learned more, cooked more and experimented with garlic more, it has become my superhero, an ingredient that lifts my spirits and brightens my day. It’s the one ingredient I would never be without, and I seldom feel guilty that I may have garlic breath… there are worse things to worry about! As well as its many flavours and dimensions, garlic is a mighty powerhouse of nutritional value that supports our biology and bodily functionality in so many ways and comes with an incredibly rich history throughout the millennia. So, it tastes great and it’s good for us: it’s not hard to see why I have such a glowing adoration for this humble vegetable!
Misuse of garlic is a crime in my book, not only in the way you cook it but also the way in which it’s prepared; it should be treated with the greatest respect. There are many ways to prepare this wonderful vegetable. If you are slicing, be sure to use a sharp knife, or crush it with the flat of the blade, but do not use a garlic press (as Anthony Bourdain believed, it is too brutal an instrument for something that deserves such tenderness). It is the delicate use of garlic that makes the most profound difference to a recipe. Using ‘lazy garlic’ from a jar is of course forbidden and anyone admitting to that in my cooking classes would be ejected immediately; if you can’t be bothered to peel it then surely you simply don’t deserve this beautiful gift from nature! When I slice fresh garlic – to rub onto a piece of bread or insert tiny slivers into incisions I have made in a joint of meat – I hold my hands to my face after rinsing them and joyfully inhale the garlic perfume lingering on my skin. I could easily wash it away but why would I? It’s the aroma of anticipation and the promise of a wonderful meal in the offing.
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GARLIC ROASTED TOMATO AND CHILLI LINGUINE
PREPARATION TIME: 15 MINUTES | COOKING TIME: 20 MINUTES | SERVES 4
Pasta is my go-to when I’m in a hurry and this recipe is as speedy as it gets, packed with unctuousness and deep flavours thanks to not one or two but three different uses of garlic! Don’t let the simplicity fool you; by cooking a few humble ingredients together, you can create a delicious sauce with ease. Italian cookery is all about simplicity and celebrating produce, as this dish demonstrates.
INGREDIENTS
24 baby plum tomatoes, halved lengthways
2 garlic cloves, finely minced
1 sprig of thyme, leaves only
6 tbsp olive oil
400g linguine
3 garlic cloves, peeled and thinly sliced
2 banana shallots, finely chopped
2 tsp finely minced garlic
1 bullet chilli, finely chopped or ¼ tsp chilli flakes
6 sprigs of thyme, leaves only
1 tsp Dijon or English mustard
½ tsp Himalayan salt
½ tsp black pepper
2 tbsp grated parmesan, plus extra to serve
240ml wine or thick vegetable stock
100g rocket Handful of finely chopped parsley leaves
Drizzle of extra virgin olive oil
METHOD
Preheat the oven to 180°c/160°c fan/gas mark 4.
Place the tomatoes into a large bowl with the finely minced garlic, thyme leaves and 2 tablespoons of olive oil. Season generously with salt and pepper, mix well and then transfer to a large baking tray, spreading the tomatoes out so they don’t sweat while roasting.
Place in the preheated oven for 25-30 minutes or until golden and beautifully roasted. Place the linguine into a pan of salted boiling water. Cook for 2 minutes less than the instructions on the packet. Drain, reserving the pasta water, then rinse thoroughly in cold water. Set aside. While the pasta is cooking, heat the remaining oil in another pan. Add the sliced garlic, sauté in the warm oil for about 1 minute until the garlic is just getting golden, then remove from the pan with a slotted spoon, leaving as much oil in the pan as possible.
Now stir the shallots into the garlic-infused oil and cook on a low heat with the lid on until they have softened. This should take about 5-6 minutes. Add the minced garlic and chilli to the shallots and cook for 2-3 minutes. Stir in the roasted tomatoes, thyme leaves, mustard, salt, and pepper. Cook for a minute or two to allow the flavours to infuse before adding the parmesan and wine or stock to the pan. Stir and bring to a simmer, then cook with the lid on for 1 minute. Add the linguine, rocket and chopped parsley to the sauce. Stir everything together and toss with the lid on.
Add some of the reserved pasta water (start with a tablespoon or two) if you want a little more sauce and a looser consistency. Pile the pasta onto plates, drizzle with extra virgin olive oil and finish with a sprinkling of extra grated parmesan and the fried garlic slices for more texture and delicious flavour.
Cook’s Tip: Add prawns, mussels, clams, or fresh crab meat to this dish for extra protein.
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FUL MEDAMES
PREPARATION TIME: 15 MINUTES | COOKING TIME: 40 MINUTES | SERVES 4 AS A SIDE
Ful medames is traditionally a stew of cooked broad beans, commonly eaten for breakfast in Egyptian and Lebanese households. Frankly though it’s good at any time of the day, especially when enjoyed with a few freshly cooked flatbreads to mop up the delicious juices. If broad beans are not in season, just use frozen broad beans as I have in this recipe; they have a lovely flavour and texture, and their bright green hue really brings the dish to life. Don’t be concerned by the amount of olive oil, it really aids digestion in bean dishes so is an essential ingredient here.
INGREDIENTS
650g frozen baby broad beans
5 tbsp olive oil
100g onion, finely diced
3 tsp finely minced garlic
2 tsp sea salt flakes
2 tsp ground cumin
1 tsp chilli flakes
2 large tomatoes, diced
2 tbsp lemon juice
½ tsp ground black pepper
4 tbsp chopped flat leaf parsley leaves
METHOD
Bring a saucepan of salted water to the boil. Add the beans and simmer for 2 minutes. Drain, retaining the cooking liquid, and then pop the beans out of their skins once cooled. Heat 3 tablespoons of the olive oil in a frying pan and gently fry the onion and garlic for 5 minutes. Add the salt, cumin, chilli flakes, and diced tomatoes to the frying pan. Cook over a very low heat for 30 minutes. Add some of the bean cooking liquid if the mixture seems dry. Stir the podded broad beans, lemon juice and black pepper into the tomato sauce and simmer gently for 2 minutes. Finish the dish with chopped parsley and the remaining olive oil drizzled over the top
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GARLIC, GINGER AND CHILLI CUCUMBERS
PREPARATION TIME: 15 MINUTES | COOKING TIME: 40 MINUTES | SERVES 4
Most people think cucumbers are a bit bland, boring and tasteless. I can understand why that might be, but they also have a great crunchy texture and are highly nutritious, packed with antioxidants that support brain health which is why they get my attention. In this recipe I’ve added my three musketeers: inflammation-fighting ginger which also helps with digestion, garlic for its mighty anti-microbial properties (great for gut health), and a delightfully umami chilli oil. The cucumber is also marinated in rice vinegar and soy sauce, then finished with toasted sesame seeds: a delicious side to enjoy with a burger or add to a salad.
INGREDIENTS
400g baby cucumbers
½ tsp sugar
¾ tsp salt
2 tsp soy sauce
2 tsp rice vinegar
1 tbsp avocado oil
1 tbsp julienned fresh ginger
3 garlic cloves, finely chopped
Toasted sesame seeds and hot chilli oil, to serve
METHOD
Start by quartering the baby cucumbers lengthways (if longer than 3 inches, halve them crosswise first) and placing them in a bowl. Add the sugar and salt, then let them stand for 30 minutes, tossing occasionally. Drain, then add the soy sauce and rice vinegar. Heat the avocado oil in a small frying pan over a medium high heat, add the ginger and garlic, and cook for about 30 seconds until fragrant. Pour the garlic and ginger in the oil over the cucumbers and stir to combine all the ingredients. Season to taste and then transfer to a serving dish, discarding any liquid. Sprinkle with toasted sesame seeds and finish with a drizzle of chilli oil
About Kamudi’s new book The Garlic Story – Meze Publishing
Kumud Gandhi is a food writer, critic and author, broadcaster, food scientist, and professional speaker. She is also the founder of an award-winning cookery school, The Cooking Academy, based in Hertfordshire in the UK. She has been named ‘The Spice Queen’ by BBC food journalist Nick Coffer. Her new book, The Garlic Story brings alive Kamud’s life-long love affair with garlic, it’s history and its ability to complete transform cooking. Featuring more than 60 recipes, this new book book by Meze Publishing includes fascinating facts about this all-important ingredient.
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