Posts Tagged ‘Garlic’

Roast leg of lamb with anchovies and rosemary

Posted: February 11, 2017 by nietize in Beef, British, Lamb
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From Great British Chefs
Serves 4




1 leg of lamb
12 anchovies
12 garlic cloves
12 sprigs of rosemary, small
sea salt
cracked black pepper, smoked
olive oil

Preheat the oven to 160°C/gas mark 3


To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat

Lay the leg onto a roasting tray and sprinkle over some sea salt and smoked pepper.

Drizzle with olive oil and rub lightly into the flesh

Roast for 60 minutes, or until the lamb reaches a core temperature of 58°C.


Allow to rest in a warm place for 15-20 minutes before carving and serving


Roast pork loin with garlic and rosemary

Posted: December 24, 2015 by nietize in Meat, Pork, Uncategorized
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Serves 8




4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil.


Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer.


Remove from oven; let stand 10 minutes. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.


From the Telegraph
Serves 4

Serves four
4 artichokes or 8 tinned artichoke halves
2 lemons, halved
2 onions, thickly sliced into rings
1 whole head of garlic, unpeeled, halved horizontally
½ bunch lemon or normal thyme
½ bunch sage leaves
2 handfuls of black olives,
1 x approx 2kg/4.4lb chicken, deboned
Olive oil
300ml/10fl oz white wine
A handful of parsley leaves, roughly chopped

Preheat the oven to 200C/400F/gas 6. If using fresh artichokes, prepare them first. Have a bowl of water ready with half a lemon squeezed into it. Remove the tough outer leaves of the artichoke, then slice away the top third and lightly peel the artichoke stem. Slice in half lengthways before scooping out the hairy core. Place them in the acidulated water until ready to use.

In a large roasting tin, spread out the onions in a single layer, then dot the garlic and lemon halves around. Scatter the thyme sprigs, sage and olives over the top. Season the chicken on both sides, then place it, skin-side up, on the onions. If using fresh artichokes, distribute them around the chicken, tucking some underneath. Season them a little. Drizzle the chicken and fresh artichokes generously with olive oil and place in the oven for 25 minutes, adding the tinned artichokes (if using them instead) and pouring over the white wine for the final 10 minutes.

When the skin is golden and crisp and the juices run clear, remove the chicken from the oven. Cover and leave to rest. Remove the chicken from the pan, slice it up roughly, then return it to the roasting tin to serve it with all the other lovely ingredients and the cooking juices. Sprinkle with parsley and serve.

From GoodFood 101 Mediterranean Dishes
Serves 6

225ml olive oil
2 small chickens, each cut into 8 pieces (skin left on)
6 cloves garlic, peeled
1 tablespoon fresh thyme leaves
3 bay leaves
1/2 pint dry white wine
12 manzanilla green olives
mashed potato and frisee salad, to serve

Heat the oil in a deep frying pan, then fry the chicken over a high heat for about 5 minutes on each side until browned.

Add the garlic, thyme and bay leaves, then add the wine – take care as it will splutter so put the lid on quickly. Reduce the heat and simmer, covered, for 15 – 20 minutes until the chicken is tender. Season with salt. Stir in the olives and serve with mash and salad.

From Chicken – the best ever recipe collection
Serves 6

2 leeks
1 small fennel bulb, roughly chopped
4 garlic cloves, peeled
2 x 14oz cans of butter beans, drained
2 large handfuls fresh parsley, chopped
1¼ cups dry white wine
1¼ cups vegetable stock
3 lb chicken
parsley sprigs to garnish
cooked green vegetables to serve

Pre-heat oven to 350 degrees.
Slit the leeks, wash out any grit, then slice thickly.
Cut the fennel into quarters, remove the core and chop the flesh roughly.
Mix the leeks, fennel, whole garlic cloves, butter beans and parsley in a bowl.
Spread out the mixture on the bottom of a heavy-based flameproof casserole that is large enough to hold the chicken. Pour in the white wine and vegetable stock.
Place the chicken on top.
Bring to the boil, cover the casserole and transfer it to the oven.

Bake it for 1-1/2 hours, until the chicken is cooked and falls off the bone.
Garnish with parsley and serve with lightly cooked green vegetables.

Chicken with garlic

Posted: May 16, 2010 by nietize in Chicken, Italian
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From the Silver Spoon
Serves 4


25g butter
2 tbsp olive oil
1 chicken cut into pieces
1 garlic bulb, separated into unpeeled cloves
5 tbsp dry white wine
salt and pepper

Heat the butter and oil in a saucepan, add the chicken and cook, stirring and turning frequently for about 15 minutes until golden brown all over. Add the garlic cloves and cook until the papery skins have turned golden brown, then season well with salt and pepper.

Pour in the wine and cook until it has evaporated, then cover the pan and simmer over a low heat for 30 minutes until tender and cooked through. Remove the lid, increase the heat and cook until the sauce has thickened slightly. Remove the garlic and place the chicken on a warm serving dish.

Rainbow trout with garlic and herbs

Posted: October 25, 2009 by nietize in Trout
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Taken from the BBC website


For the fennel oil
1 tsp fennel seeds
3 bird’s-eye chillies
250ml/9fl oz extra virgin oil
For the fish
2 large rainbow trout, gutted and cleaned
1 head of garlic, cloves roughly chopped
3 banana shallots, sliced lenthways
2 sprigs of rosemary
salt and freshly ground black pepper


1. To prepare the fennel oil, lightly toss the fennel seeds in a dry frying pan over a high heat until they release a lightly toasted aroma – don’t let them burn or even colour. Pour into a small tightly sealed bottle with the olive the oil and the chillies.

2. Get your barbecue going a good half an hour before you want to use it. You want the flames to have died down and a strong generalised heat to be emanating from the coals.

3. Wash the fish inside and out. Place the garlic and shallots inside the cavity of the fish with the rosemary and plenty of salt and freshly ground black pepper. Drizzle the fennel oil inside the fish and secure the edges with a small skewer. Smear some of the oil on the outside of the trout, season generously and place on the grill. Cook each side until the flesh is only just cooked through. The skin should be crispy and golden brown.

I don’t have a BBQ and so the solution to this is the grill. Same timing and at the highest setting (at least for my grill) I love the salty crispy skin of the fish which goes along so well with the zingy olive oil dressing. It’s also quite a revelation for me that rosemary goes well with trout. The fish was easily consumed with yesterday’s braised red cabbage as a side dish.


Taken from Waitrose recipes

15g pack fresh tarragon, chopped
3 tbsp extra virgin olive oil
½ bulb of garlic cloves
6 Waitrose Fresh Organic British Free Range Chicken Legs
2 tbsp dry white wine
6 bay leaves
15g pack fresh rosemary
15g pack fresh thyme
300ml chicken stock
In a pestle and mortar, pound the tarragon with ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon oil and 3 cloves garlic into a paste.

Make a little pocket under the skin at the top of each chicken thigh and stuff 1 teaspoon of the tarragon mixture into it. Spread the rest over the legs.

Place the chicken pieces in a plastic food bag with the wine and remaining garlic, thickly sliced, and expel as much air from the bag as possible. Marinate in the fridge for about an hour. Then remove the chicken and pat dry on kitchen paper. Strain the marinade and reserve the garlic, but discard the wine. Preheat the oven to 180°C, gas mark 4.

In a large flameproof casserole, heat the remaining olive oil over a medium-high heat and fry the chicken legs skin-side down in 2 batches until the skin is golden brown. Remove and set aside.

Allow the pan to cool down, then place the herbs and reserved garlic in the casserole. Add the chicken pieces, skin-side up, then pour in the stock.

Cover with greaseproof paper. Place in the oven, then immediately turn the temperature down to 140°C, gas mark 1. Cook for 1 hour 30 minutes, or until the chicken is cooked through and there is no pink meat. Serve the casserole, minus the herb sprigs, with the mixed bean and rocket salad.


Taken from

Serves 4

4 tablespoons (1/2 stick) butter, at room temperature
1 clove garlic, finely chopped
1 teaspoon fresh thyme
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
Kosher salt and black pepper
2 pounds cherry tomatoes
Heat grill to medium-high. In a small bowl, combine the butter, garlic, and thyme; set aside.
Season the pork with ½ teaspoon each salt and pepper and grill until cooked through, 6 to 7 minutes per side.
Meanwhile, divide the tomatoes among 2 pieces of heavy-duty foil and season with ½ teaspoon salt and ¼ teaspoon pepper. Close to form 2 pouches. Grill the pouches alongside the pork, gently shaking occasionally, for 8 minutes.
Top the pork chops and tomatoes with the garlic butter just before serving.

I’ve always thought that tomatoes and butter don’t go well together. I was wrong.