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Best way to peel Garlic
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Arrabbiata Sauce (Angry Sauce) (makes about 600ml)
Traditionally served with pasta, but excellent as a sauce witth Lamb, Chicken or Seafood
The hotter the chilli used the "more angry" the sauce
2 Tbs Olive Oil
2 Cloves Garlic, chopped
1 Red Chilli (serrano is best) deseeded and chopped
1 Tbs Lemon Rind, Grated
450-500 gm Tomatoes, peeled and chopped
150 ml Tomato Juice
pinch caster sugar
1 Tbs Balsamic Vinegar
1 Tbs Fresh Marjoram, chopped
Heat oil in heavypan, add garlic and Chilli and cook for about 1 minute.
Add lemon rind, stir, then add tomato and juice and sugar. Stir
Bring to boil and simmer for 12-15 minutes
Add Vinegar and Marjoram and simmer for a further 5 minutes.
Serve Hot
Baked Pasta with Egg Plant, Basil and Ricotta (Serves 4)
400g large tubed pasta eg Ziti, Rigatoni, Penne
185 ml Olive Oil
1 Egg Plant/Aubergine sliced into 5mm slices
1 Chopped Onion
2 Chopped Garlic Cloves
3 Chopped Tomatoes
1 Handful Torn Fresh Basil
125ml mRed Wine
250ml Water
45 g Pecorini/Parmesan Cheese Grated
Preheat oven to 220 Celsius
Cook the pasta, drain and keep warm
Heat the oil and add aubergins slices in batches until golden on each side
Pour off all oil except about a tablespoon
Add onion and Garlic and cook without colour, add tomatoes, red wine, basil, and water. Season to Taste, bring to boil and simmer for about 10 minutes till sauce thickens. Stir in the eggplant, then the pasta and combine well.
Put the mixture into baking dish, spoon the ricotta on top and sprinkle with the pecorion/parmesan.
Bake in the pre heated oven for about 20 minutes or until golden brown.
Fresh Mussels with Garlic (Serves 4)
Olive Oil
4 Cloves Garlic - crushed
125ml Dry White Wine
1kg Mussels cleaned and de-bearded
Chopped Parsley
Knob Butter
Salt & Pepper
Heat Wok/Heavy based Saucepan add swirl oil, garlic until fragrant.Add white wine and allow to come to boil.
Add Mussels and cover for 3-4 minutes
Shake pan and remove cooked mussels (will have shell open) place in warmed bowl(s)
Remove pan from heat and discard any mussels that have not opened, add parsley, S&P and chopped parsley and whisk
Pour juices over mussels and serve
Chicken with Herbs and Roasted Garlic (serves 4-6)
3 Heads Garlic
1.8 - 2kg Chicken
5 Sprigs fresh Roesmary
Handful fresh Sage
250ml Olive Oil
50g Butter
Salt and Pepper
Set oven to 180 C . Remove 2-4 cloves of Garlic from the heads, peel and rub the chicken with them and place in the cavity, along with 3 sage leaves and a small sprig of Rosemary.
Drizzle chicken with some of the Olive Oil and season with Salt & Pepper place the leaves of 3 of the spigs of Rosemary on the skin of the chicken. Place in oven and bake for 1 1/4 hours or until cooked.
Remove the outer layer of the skin of the garlic heads and rub with Olive Oil, place with the chicken for the last 30 minutes of cooking turning occassionally.
Remove Garlic heads from the baking tray and increase heat to 220 C to crispen the Chicken skin for 5-10 minutes.
Keep Garlic Heads warm.
Put butter in a small saucepan and melt, add remaining Sage leaves and Rosemary Sprig.
Remove chicken from oven either leave whole and carve at the table or portion. Pour herbed butter over the chicken and serve with the roasted garlic heads, press the heads with knife to press out the softened garlic flesh.
Garlic and Sage Racks of Lamb (serves 4)
3 Large Red Onions
12 Fresh Sage Leaves
80ml olive Oil
2 TBS Coarsley Chopped Sage
4 Cloves Coarsley chopped Garlic
4 approx 600g Lamb Racks
Set oven to 200-220 C
French trim the Lamb Racks
Skin the Onions, halve and cut into thin wedges, place in baking tray with the sage leaves and half the Olive Oil, mix
Combine chopped garlic, chopped Sage and oil in a bowl and press onto Lamb Racks. Place in baking tray
Roast for approx 25 minutes, or until cooked to desired level. Rest lamb racks for 10 minutes.
This sauce is great as an accompaniement for seafood or boiled vegetables
2 Fresh Red Capscicums
250g Ripe Tomatoes
3 Large cloves Garlic - unpeeled
50g Blanched Almonds or Hazlenuts - unpeeled
90 ml Red Wne Vinegar
300ml Olive Oil
Salt & Pepper
Pre heat oven to 220-240 Celsius
Put Peppers, tomatoes, garlic, nuts in the oven and remove each group as ready.
- Tomatoes and Garlic when soft, nuts when light brown, peppers when soft ( usually about 30 mins).
Peel Tomatoes, Peppers, and Galic.
In a food processor process the nuts, tomatoes, garlic to a paste. Add the peppers and blend.
Gradually add the vingar and oil until combined. Season to taste with the salt and pepper.