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Posts Tagged ‘cloves of garlic’

What you need:

2 red peppers
2 red onions
8 ripe tomatoes ( halved)
3 cloves of garlic (unpeeled)
2 tbsp olive oil
500 – 700ml vegetable stock (depending how thick you like your soup)
Some fresh basil leaves (torn)

What you do:

Pre heat the oven to 200C / 400F / gas mark 6

Cut the peppers in half, scoop out the seeds & cut the flesh into small chunks.
Peel the onions , halve & cut into similar size chunks as the peppers.
Place the peppers, onions , tomatoes & garlic into an oven proof dish. Drizzle with oil then roast in the oven for around 35 mins ( or until all the vegetables are cooked).
Squeeze the garlic out of its skin. Put the vegetables & garlic into a food processor then add the stock.
Puree until smooth.
Pour into a saucepan & heat gently for around 5 mins or until warmed through.
divide between 4 bowls & sprinkle over fresh basil leaves .

Serve with warm crusty bread.

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What you need:

1 tbsp olive oil
1 cup uncooked long grain rice
2 cups of chicken broth
1/2 yellow onion
1/4 cup of plain tomato sauce
4 cloves of garlic, minced
1 Roma tomato, diced
1 tsp cumin powder
1 chipotle pepper, diced
1/4 cup of frozen peas
salt, to taste

What you do:

Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.

Do not lift the lid, just let it do its thing for the 20 minutes. Lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.

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What you need:

1 x 400g tin chopped tomatoes
1 small onion, finely diced
2 cloves of garlic, chopped
2 tsp capers, rinsed
1 tsp chopped oregano
1 tsp chilli flakes
½ level tsp of caster sugar
4 British lamb chump chops
1 tbsp good olive oil
salt and pepper

What you do:

pre heat the oven to 220C / 425F /Gas mark 7.
Drain some of excess liquid from the tomatoes. Mix the onion, tomatoes, garlic, capers, oregano, chilli flakes and sugar together in a bowl.

In a frying pan heat the oil and brown the chops all over. Season the chops with salt and pepper. Place a piece of  foil on a baking tin and put half the tomato mixture in the centre of the foil and lay the browned chops on it. Top them with the remaining mixture.

Fold up the sides of the foil over the chops. Bring the ends up to overlap by about 2″ forming a loose parcel. Press the edges of the foil together to prevent the parcel from opening.

Bake in the oven for around 20 mins.

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What you need:

1 lb of potatoes ( peeled )
2 tbsp olive oil or butter
2 cloves of garlic, (peeled)
2 springs of rosemary, (chopped)

What to do:

Cook potatoes in a pan of boiling water for around  4-5 minutes.
Drain the potatoes in a colander (they’ll turn out crispier if you let them drain well)
Heat  the oil or butter in a non-stick frying pan then add the  potatoes.
After around minute, add the  cloves of garlic to the frying pan. Stir and toss well as they cook.
When the potatoes are turning golden brown, add the rosemary and stir through thoroughly
When the potatoes are golden brown on all sides they’re ready to eat.

Serve hot.

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What you need:

1lb / 450g of mushrooms
6oz /175g of melted butter
2 cloves of garlic crushed
grated rind & juice of 1/2 lemon
2tbsp fresh parsley chopped

What to do:

Preheat the oven to 220C /425F /gas mark 7.
Arrange the mushrooms round side down in a oven proof dish.
In a bowl mix together the butter, garlic, parsley, lemon juice & rind and divide the mixture between the mushrooms.
Place the dish in the oven and cook for 15-20 mins until the mushrooms are soft and the garlic butter is sizzling hot.
Serve immediately.

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