Recipes

Garlic - celebrate this astonishingly versatile food!

 

Try one of our delicious kitchen-tested favourites!

Have a great garlic recipe? We'd love to hear from you. Email us at garlic ranch@gmail.com



chicken thighs (bone-in)

40 cloves of garlic (separate from bulb, remove skin)
olive or grape seed oil - 2 tbsp
2/3 cup white wine
sprigs of fresh or dry rosemary and thyme
2 bay leaves
salt and pepper
baguette or french bread

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Preheat over to 375 degrees F

Wash the chicken and pat it dry, salt and pepper both side of the chicken. Heat the oil in a deep fry pan and brown the chicken. Pour the wine in and add the garlic and herbs. Add salt and pepper to taste.

Cover the fry pan and cook on medium heat for approximately 40-45 minutes or until the chicken reaches an internal temp of 165 degrees F.

Remove the chicken and add a little more water or wine to create more sauce. Bring to a boil and remove from heat. Mash the garlic into the sauce with a potato masher. Pour garlic sauce into individual dipping bowls.

Cut the bread into slices. The bread will be for dipping into the garlic sauce.

Everyone gets a little ramekin/dipping bowl with some of the sauce.

Enjoy!

1 rack of lamb (or 12 trim cutlets)

4 tbsp alfa one rice bran oil

4 cloves garlic, crushed

2 tbsp fresh rosemary

chopped sea salt and ground pepper

Heat oven to 200 degrees C (390F) Combine oil, garlic, rosemary & seasoning and rub into cutlets. Chill for one hour. Cook rack of lamb in pre-heated oven for 20 minutes.

If using individual lamb cutlets, cook on a hot BBQ plate or frying pan for 2 minutes each side, or cook in oven pre-heated to 200 degrees C (390F) for 5-10 minutes.

Garlic, slowly roasted in the oven, loses its sharp bite and turns remarkably soft and mellow. 



Roasted cloves are nutty, rich, slightly sweet and oh-so versatile.



Preheat the oven to 375 degrees F (190 degrees C)

Cut about ½ inch off the top of the head of garlic.  Peel off any loose, papery skin.



Place garlic in a small ovenproof baking dish, cut side up.

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Drizzle with 1 tablespoon olive oil.

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Cover dish with aluminum foil and bake in the oven until cut side is lightly browned and cloves are very soft, 45 minutes to 1 hour.

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Remove, and allow garlic to cool slightly before squeezing the garlic paste from the cloves.

1/4 cup of parmesan cheese
1/4 cup of plain yogurt
1/2 cup of mayo
garlic salt
fresh garlic minced

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You can add fresh shrimp, chicken or tuna to taste it up a bit and serve with croutons.

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Add a pile of fresh garlic and let it sit over night to really get the full flavour explosion!