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Garlicky goodness

I love garlic.  It’s one of my favourite ingredients and that’s why when we saw that there was a Garlic Farm on the Isle of Wight, we just had to go there.  We had food in the restaurant – a garlicky antipasti selection and a glass of rosé for me and a garlic-laced omelette for Niall, before we browsed the on-site shop.  The shop is a real showcase of all things garlic.   As well as selling bulbs for planting, they have garlic flavoured beer and popcorn in addition to the usual garlic mayo, butter and oils.

I got some homegrown garlic from Joan for the last two years and I was so surprised at how much flavour can be got from one teeny clove.  Since then, I refuse to buy any garlic which is grown far away as it seems pointless.  The bulbs are so dry and flavourless.  Recently, I’ve been stockpiling Spanish garlic sold by the Roughty Fruit King in the English Market in Cork.  That is, until my own is grown.

Once it is, I’ll be ready with recipes in which garlic is the main star.  One of my favourite breakfasts is creamy scrambled egg with a garlic clove squeezed in at the very end.  A favourite summer dinner of mine is a mountain of garlic & chilli prawns with fresh crusty bread and a glass of white wine.  I also love hummus (only Ottolenghi’s recipe will do!) and a beetrooty, walnutty, garlicky salad by Hugh Fearnley-Whittingstall.

Mini recipe: Creamy Scrambled Egg with garlic
The trick to making creamy scrambled eggs is to cook them sloooooowly over a low heat.
1. Melt a knob of butter in a heavy frying pan over a medium/low heat
2. Once the butter has melted, crack in your eggs (I use two per person)
3. Stir the eggs to break up the yolks and continue stirring whle they cook slowly.
4. When the eggs are cooked, but still wet looking, take them off the direct heat and squeeze in a clove or two of fresh garlic (to your taste) – the garlic will cook with the residual heat from the eggs.

 

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