Tasty Thriftiness - Garlic

This week at I Refuse to Recede, Troy is talking about garlic.

Garlic is without a doubt the most popular and important herb out there. It has the most versatile flavor. There are just so many dishes that we use garlic in.

Some of the most well known , besides naming a ton of Italian dishes, are:


8 clove Garlic
half tsp sea salt
half tsp freshly ground black pepper
150ml extra virgin Olive oil
2 egg yolks
1-2 tbsp lemon juice

1. In a large pestle and mortar, pound together the garlic, salt and pepper until smooth, adding a little olive oil from time to time to moisten the mixture.

2. Once the mixture has formed a smooth paste, add the egg yolks and pound again until they are completely amalgamated into the garlic mix.

3. Slowly add the remaining olive oil, as if making mayonnaise, until the emulsion is thick and smooth.

4. Beat in the lemon juice to taste and use as desired.

There are many variations, such as the addition of mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In Australia it is commonly eaten with hot chips. In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. It is usually served at room temperature

Roast Chicken with 40 Cloves of Garlic + Oven Roasted Potatoes

This moreish Provençal favourite will surprise you with how mild and creamy the garlic becomes after its long roasting. It does sound frighteningly overpowering but, as anyone who has ever roasted garlic knows, the cloves mellow and sweeten in the oven until, when you come to serve, the creamy flesh that is squeezed from the skins is quite different from the raw clove.

Feel free to use as many cloves as you want because any leftover roasted garlic cloves can be peeled and used to make a simple garlic mayonnaise known as aïoli.

Roasted Chicken with 40 Cloves of Garlic + Oven Roasted Potatoes Recipe


3 bulbs garlic
60 g butter, soften
1.5 kg whole chicken
2 tsp salt
2 tsp cracked black pepper
1 cup (250 ml) white wine or water

Oven Roasted Potatoes:
1 kg baby new potatoes
Cooking-oil spray

Preheat the oven to 200C.
Separate cloves from garlic bulb, leaving peel intact.
Rub butter over outside of chicken and inside cavity; press combined salt and pepper onto skin and inside cavity.
Place half of the garlic inside cavity; tie legs together with kitchen string.
Place remaining garlic cloves, in single layer, in medium baking dish; place chicken on garlic.
Pour the water carefully into dish; roast, uncovered, brushing occasionally with pan juices, about 1 hour 20 minutes or until browned and cooked through.
Meanwhile, make oven roasted potatoes: Boil, steam or microwave potatoes 5 minute; drain. Pat dry with absorbent paper; cool 10 minutes. Place potatoes, in single layer, in large oiled baking dish; spray with cooking-oil spray. Roast alongside chicken for the last 30 minutes of its cooking time or until potatoes are tender.
Stand chicken on platter, covered with foil, 15 minutes before serving with roasted garlic and potatoes
Recipe and picture fromAlmost Bourdain.

Some of our favorites are "Roasted Garlic" and "pickled garlic"

We eat a lot of garlic in this house. Lots of great health benefits from garlic and we have NEVER, not even once, had any problems with Vampires!

So, head over HERE and get the full story on garlic!

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