Garlic

Garlic, comes in so many benefits:

Garlic will keep your heart healthy and in its raw form will help fight infection, regulating cholesterol levels and it’s active in lowering blood pressure. Though when cooked, some of these healthy properties will be reduced, here are some of the best uses of Garlic in our homemade cooking:

1. Fresh Garlic
   Garlic sold in supermarkets and greengrocers in single bulbs, bunches and plaits is mistakenly called ‘fresh’, when it is not – it has already been dried, even though each individual clove looks fresh when peeled. Fresh garlic is called ‘green’ or ‘wet’ and is only available seasonally (July to October), unlike dried which is readily available all year round. Fresh Garlic has a much milder flavour and can be finely sliced or grated into a variety of dishes such as salads, vegetables and of course, garlic bread. Pasta dishes can also benefit from fresh garlic. Why not try our Vegetable Seasoning with Garlic hints Another way of using fresh garlic is to make garlic oil or garlic dip. Garlic oil can be wonderful drizzled over a hearty pasta, pizza or put into a casserole. It can also be used by stirring into vegetables for that extra flavour and seasoning.

2. Garlic Slow cooking
   

   Slow cooking garlic in olive oil to make it beautifully tender and sweet is well worth the effort. Once cooked, it has a multitude of purposes, and can be a good addition to any vegetable, salad, pasta, dip, meat or fish dishes.Try crushing the cooked cloves to a paste and stirring through mashed potato or other vegetables such as celeriac, cauliflower or any of the squash family. It truly is delicious.
   One of the tastiest salads is Basil Salad, made with ripe and sweet sliced tomatoes, torn bread and Basil. Chop a few of the garlic cloves from the slow cooking and stir through the salad with just a little Olive oil. It is pure heaven, and makes this rustic, peasant salad luxurious and full of flavour.
   Try livening up a bean dip with a little garlic paste – it works wonders.

3. Garlic Granules
   

   If you love the taste of the sunny southern region of France, you will certainly love our stewed mushroom. Using garlic granules to flavour this recipe will transport you straight to southern region of France sunshine and of course – delicious food! When at home, try coating roast potatoes in garlic granules, they go beautifully with roast lamb using our Steak Seasoning, Dried to perfection, these granules are versatile and can be used in most dishes.

4. Garlic Powder
   

   One of the handiest seasonings to keep in your cupboard. It is a more subtle way of seasoning and does not have the rawness or sharp taste that can come with some varieties of fresh garlic.  That does not mean to say that it is weak, it has a lot of intensity as it has been dried. It is ideal to use in dry rubs for marinating meat such as Steak or Chicken (and lamb) or sprinkling into stews and casseroles.
   Use garlic powder mixed with breadcrumbs and herbs to coat a chicken escalope. It helps provide a tasty, crunchy coating for the meat and is very easy to pan fry. Or if you fancy a street food version from Middle East that you can make it home, try the Middle East Vegetable Seasoning blend and its variety of vegetables.

5. Minced Garlic

   Perfect for accentuating the flavour of ‘saucy’ dishes such as casseroles or stews, minced garlic goes well with other herbs and spices, particularly thyme, oregano and smoked paprika in our Chicken Seasoning. Do remember though, that with every form of dried garlic, to us it up as soon as possible, as it will lose it’s flavour and intensity eventually.