Category: garlic

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food garlic mustard rosemary steak

barbecued steak with mustard, garlic and rosemary

barbecued sirloin steak

Every so often the carnivore rises in me, and nothing but a juicy steak will do. I was also dying to BBQ it. Usually I don’t like adorning my steak with anything except salt and pepper, but casting the net out to Twitter Foodurchin alerted me to this tasty little marinade by Valentine Warner. I tweaked it to my own store cupboard, but by golly it was tasty. Rich and dark, loaded with savoury flavours. A must for this Summer’s BBQ repertoire.

Barbecued steak with mustard, garlic and rosemary:

1 head of garlic, finely chopped

A few sprigs of rosemary, finely chopped

1 tablespoon Dijon mustard

1 tablespoon soy sauce

Rind and juice of 1 lemon

1 tablespoon of red wine vinegar

2 sirloin steaks

  1. Coat the bottom of a medium hot pan with olive oil, and fry the garlic and rosemary together. Stir frequently to ensure the garlic doesn’t burn.
  2. Add the soy, mustard, lemon and vinegar to the pan and allow the mixture to bubble away for about five minutes. Turn the marinade out and allow to cool.
  3. Cover the steaks with the marinade and leave for a couple of hours, turning a couple of times.
  4. Get a BBQ red-hot, and cook the steaks on one side untouched for 4 minutes.
  5. Turn the steaks over, baste with marinade and cook until done to your liking. Allow to rest for a couple of minutes and serve with a tomato and onion salad and new potatoes.
Categories
broccoli cauliflower cheese food garlic pasta roux

killer mac ‘n’ cheese

Jamie Oliver’s title, not mine. Yes it’s another recreation from Jamie’s America. I have a macaroni cheese recipe I’m pretty happy with so it would be interesting to see what this brought to it. You start with a roux, add sliced garlic, whisk in milk, add cheese and then add boiled pasta and tomatoes. For some reason tomatoes weren’t on the menu tonight so I bunged in broc and cauli instead. Breadcrumbs on top, then in the oven for half an hour.

The key differences to mine were to add sliced garlic to the roux. This did lend an interesting smoky note to it which I enjoyed, but I didn’t feel adding both cheddar and parmesan did much for it. If I was going to improve on it, some pancetta would be nice and chewy. This is still a work in progress.

Categories
food garlic juniper lamb mint

churro lamb

Yet another taste of Jamie’s America, and yet another Navajo treat: churro lamb. This obviously isn’t actually churro lamb but I hope Jamie Oliver will consider tasty Essex lamb good enough!

The secret to this roast lamb is in the pre-roast baste, which is a really unusual but tasty mix: juniper berries, mint and garlic with plenty of salt and pepper. Mixed with oil I rub this all over a shoulder of lamb, which is then roasted in a hot oven for about 1hr 20 mins, until tender and juicy. I make sure the lamb rests well, if you don’t you get tough and tasteless meat. Let it relax! While it’s resting, I can’t resist picking at the tasty blackened bits sticking to the top of the joint!

While that rests I prepared a salsa and white beans. For the beans I warmed cannelini beans with white wine vinegar and oregano. The salsa was a mix of shallot, parsley, tomato, pepper and chilli in white wine vinegar and olive oil.

Served together it was a pleasing contrast to the usual Sunday roast: rich and interesting lamb yes, but with creamy and filling beans, topped with a spiky and refreshing salsa. If I’m honest the chilli was a step too far, but the combination was very exciting.

Categories
food garlic mushroom potatoes

potato and mushroom gratin

When it’s comfort food I’m after, only one chef matters: Nigella Lawson. The divine godess of punchy flavourful food with a smirk never fails to deliver. In this recipe from Nigella Express
my old chum chestnut mushrooms are sliced wafer thin and nestled in layers of potato, with creamy garlicky sauce running throughout. A hearty side-dish that goes well with grilled meats and fleshy greens.

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Potato and mushroom gratin

A hearty side dish that satisfies.
Author Gary @ BigSpud

Ingredients

  • 250 g mushrooms thinly sliced
  • 3 baking potatoes thinly sliced
  • 2 tablespoons garlic oil
  • 350 ml full fat milk
  • 3 tablespoons white wine

Instructions

  • Preheat the oven to 220C.
  • Bring the wine and milk to the boil in a lrge pan and add the potatoes. Stir occasionally and season.
  • Fry the mushrooms in the garlic oil until tender. Add these to the potato mix.
  • Tip into a casserole dish and bake for 45 mins until the bubbly and browned.
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