Garlic is a type of plant that people eat for food. Garlic is related to onions, shallots, and leeks. It has a very strong flavor and smell, so people don't use too much of it. Most of the time, people use it as a flavoring so that it helps make a food taste better. Superstitious people believe that it can be used to keep vampires away. It used as herbal medicine in the treatment of cold and flu, has a side effects of heart burn, flatulence and sweating.
Here are three delicious recipies which use garlic -
Mushroom Stuffed Chicken Breasts With Garlic Butter
4 packages skin on chicken breasts
125 g butter, softened (4oz)
1 g pac grey chanterelle mushrooms, brushed and sliced if large
2 cloves garlic, finely chopped
2 Tbs fresh parsley, finely chopped
salt and freshly ground black pepper
1. Take the chicken breasts and make an incision in the centre of each, cutting to a depth of 5mm ( 1/4 inch). Avoid cutting right through, you want to make a cavity for stuffing.
2. Melt 25g (1oz) of the butter in a frying pan and over a moderate heat saute the mushrooms for 1-2 minutes until just soft . Put to one side.
3. Combine the remaining butter with the finely chopped garlic and half the parsley. Place on a piece of greaseproof paper and roll up to form a cylinder shape. Place in the freezer for 5 minutes to go firm.
4. Preheat the oven to 200 C, 400 F, Gas Mark 6.
5. Take the chicken breast and stuff the cavity with some of the mushrooms and slices of butter. Sprinkle with the remaining parsley and season with salt and ground black pepper.
6. Wrap each chicken breast in a piece of foil to form a parcel. Place on a baking tray and cook for 25 minutes. Meanwhile preheat the grill to a moderate heat.
7. Remove chicken from the oven and unwrap each parcel to expose the chicken, place under the grill for 5 minutes to crisp up the skin. Serve immediately.
Author Note: A lovely balance of wild mushroom with chicken and herbs.This dish is ideal served with roasted sweet potatoes and wilted spinach.
Garlic & Thyme Grilled Trout
4 whole trout, gutted
4 cloves garlic, sliced
50 g butter
2 Tbs freshly chopped thyme
50 g flaked almonds
freshly ground black pepper
1. Make small slits in the trout, press in the sliced garlic & place on a grill pan.
2. Mix together the butter, thyme & seasoning. Dot half of this mixture over the trout, then place under a preheated moderate grill for 12-15 minutes, turning occasionally & dotting with the remaining butter mixture during cooking.
3. Sprinkle the almonds over the trout & return to the grill for 1-2 minutes, until browned.
4. Serve immediately with new potatoes, mange tout & baby corn.
Comments: Whole trout cooked with the flavours of garlic & thyme.
Tomatoes Stuffed With Olives, Garlic And Parsley
4 large ripe tomatoes
salt and pepper
2 slices wholemeal bread
1 clove garlic,halved, up to 2
2 oz fresh parsley,chopped
8 black olives,pitted and finely chopped
1. Cut the tomatoes in half, score the cut surface with a sharp knife, press in some salt and when it has dissolved, turn the tomatoes upside down on a plate and leave them for 1-2 hours.
2. Cut the crusts off the bread and rub on both sides with the garlic. Sprinkle with olive oil and leave to soften. Mix the parsley with the olives and bread, season well.
3. Squeeze the juice and pulp from the tomatoes and press in the bread and parsley mixture.
4. Put the tomatoes into a gratin dish, sprinkle with more olive oil and cook under the grill, slowly at first then closer to the heat to brown the surface. Serve at once, with shavings of parmesan cheese on top if desired.
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James Lanka is the website owner of The UK Recipe Archive, where you can download his extensive collection of UK television recipes.
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