Smoked Garlic Chicken
This recipe is one of the best uses for smoked garlic that we have found.
If the chicken is allowed to stand for ten minutes when taken from the oven,
the full oak-smoked bouquet comes through.
Ingredients
1 3½ lb Roasting Chicken
1 or 2 Smoked Garlic Bulbs
2oz Butter
Salt and black pepper
Preparation
Cut the whole bulbs of smoked garlic in half horizontally, through the cloves.
Insert the unpeeled halves of garlic into the chicken?s cavity.
Smear the chicken with butter, season with salt and pepper and roast for the normal time,
covering the chicken with a piece of foil for the first half of the cooking time.
The oak-smoke and mild garlic flavours permeate the chicken.
The ultimate delicacy is to take the half-bulbs from the chicken,
squeeze out the garlic puree and blend into the gravy.
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Smoked Garlic Mashed Potato
The humble mashed potato has been reborn in California in the last
few years by the simple addition of garlic.
This is our own Isle of Wight elevation of the mashed potato.
Serve with white meats and lamb.
Ingredients
2lb(900g) floury variety potatoes, drained and mashed with 2oz(50g) butter
1 Bulb Oak Smoked Garlic
4(110g)oz butter
1oz(25g) flour
½ pt (275ml) boiling milk
4tbs cream
4tbs chopped parsley
¼ tsp salt
Preparation
Peel the garlic, saving all the outer skins.
Add the skins only to the boiling milk and simmer for 10 minutes.
Meanwhile, toss the peeled cloves with half the butter in a heavy bottomed pan.
After 5 minutes stir in the flour. Strain the milk, discarding the garlic skins,
and add to the cloves, butter and flour and add the salt. Bring to the boil for 1 minute,
liquidise and cook for a further three minutes.
Add this liquor to the hot mash, and when this is incorporated,
beat in the cream, a little at a time. Mix in the parsley and serve.
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Oak-Smoked Garlic Honey
(Originated on the Isle of Wight but more ancient than we had supposed
following the discovery of the Garlic Rune, see our label)
A unique combination, the oak-smoke, garlic and honey all complementing each other.
Spread a dessertspoonful on Chicken before roasting, Pork, Lamb or Game then a further
basting fifteen minutes before it is taken out of the oven.
Baste Roast Parsnips, Potatoes and any roast vegetables with oak-smoked garlic honey.
Health Tip ? We gave a 75 year old Spanish Garlic Grower a pot of
Isle of Wight Oak-Smoked Garlic Honey.
He now insists on taking a teaspoon every morning with his tea and his sprightliness
bears witness to the power of garlic (and oak-smoke and honey).
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Smoked Garlic Milk
Ingredients
1 bulb Isle of Wight Oak-smoked garlic ? unpeeled¾pt milk ¼ tsp salt
Do not peel the garlic cloves
Preparation
Cut the garlic bulb in half across the cloves (horizontally). Put the milk in a pan, add the garlic and salt, simmer for 15 mins. Strain. Squeeze the garlic puree out from the cloves into the milk.
Discard the empty garlic skin. Use milk the same day.