Ail to Garlic

Ail to garlic!

Garlic, or Ail in French, is essential to most of my cooking preferences. Be it Italian, French, Indian or even English.

I have a reputation of “There is nothing that would not be improved without the addition of a little garlic or chilli!”.

An unfair criticism I might add ………………..or?

I can recall my first introduction to this member of the onion family? It’s a vivid memory for me – any resemblance to a bulb was non existence – the small bottles of dried garlic was all that was available for many years. It tasted awful and left a strange taste in your mouth. Similar to the small drums of grated Parmesan cheese: the taste, light years away from the freely available fresh products we have today.

For a few years I grew garlic in the portager , quite successfully, I might add, and the quantity lasted us until the new season garlic arrived the following Spring. Considering the quantity that Sheila, and I use that’s a considerable amount of garlic bulbs!!

I just love it’s pungent smell and the strong taste – although it “can” be used subtly in many dishes, and, it is, perfect ,- but other dishes require it, to be bold and upfront!

Garlic mushrooms, Prawns, bread.

On a hot Summer day we love to blitz ripe tomatoes with fresh herbs a little olive oil and perhaps a “little addition” of chilli and dress freshly cooked pasta with it.

A couple of years ago we discovered a gorgeous recipe for young bulbs of garlic roasted and served with creamed goats cheese perhaps with a “little addition” of chilli, water cress and toasted bread, finished off with a drizzle of virgin olive oil – a feast! ROASTED NEW GARLIC WITH CREAMED GOATS CHEESE

When the garlic is this young I can gorge on a dish of spaghetti dressed in butter in which finely sliced garlic has been sauted- or skip the butter and use good olive oil and a “little addition” chilli to the garlic – for me one of life’s simple feasts.

The age old practice of rubbing a salad bowl with a cut clove of garlic is an excellent way of flavouring the salad without adding to strong a flavour to the salad dressing. Raw it as a more pungent taste, but, imagine hummus without Garlic??

For many years Sheila would prepare CHICKEN KIEV  birthday meal (at my request). I loved cutting into the breaded chicken and watching and smelling the garlicky butter ooze out. Even when one year she used black thread to sew up the chicken it did not deter me …….

I have yet to try the roast chicken recipe with 40+ cloves of garlic – usually because when I consider it for a Sunday lunch I see another recipe that grabs my attention.

…….and, lets not forget that Garlic is good for us, it boosts the immune system, helps fight coughs and colds. Studies have shown the amazing benefits of taking garlic in relation to heart disease. It is jammed packed with vitamins, and is invaluable if you are bothered by vampires!

Yes!! garlic is an essential ingredient for me.