Tag: garlic cloves

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Rory O’Connell’s Summer spinach with garlic, chilli and lemon with thanks to Rachel Allen

 rachel summer spinach 5616

Serves 4-6.

You will need:

1kg (2lb 3oz) spinach leaves, stalks removed

2 tablespoons olive oil

2 large cloves of garlic, peeled and very thinly sliced

1 dried chilli, crushed into small pieces, or a pinch of chilli flakes

Salt and freshly ground black pepper

Juice and zest of 1 lemon

Directions

Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.

Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.

Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.

Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.

Garlic Recipes:

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 
  •  
  •  
  •  

    1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

     

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.
     

 

 

Catherine Fulvio’s Easy Tomato Sauce –

Posted on

Organic Salad with Roasted Vegetables, Salad Leaves and Cheese

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.

 

Posted on

Organic Salad with Roasted Vegetables, Salad Leaves and Cheese @BordBia

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.

 

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 
  •  
  •  
  •  

    1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

     

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.
     

 

 

Catherine Fulvio’s Easy Tomato Sauce –

Posted on

Organic Salad with Roasted Vegetables, Salad Leaves and Cheese @BordBia

Organic-salad-with-roasted-vegetables

This makes a perfect lunch with some crusty bread.

 Serves 4

Preparation time: 30 mins

Ingredients

  • 1-2 aubergines
  • 8 unpeeled garlic cloves
  • 3 tablesp.olive oil
  • 2 red peppers, halved and deseeded
  • 2 tablesp. balsamic vinegar
  • 4 scallions, finely sliced
  • 8-10 black olives
  • Salt and black pepper
  • Salad leaves, generous handful per person
  • 200g cheese

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.

Serving Suggestions

Serve with crusty bread.

 

Posted on

Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa

Field_Mushroom_Soup_with_Crunchy_Garlic_Croutons

Serves: 4

This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Ingredients:

  • 1½ lb field or open cup button mushrooms, chopped
  • juice of ½ lemon
  • 4 tbsp (2oz) Kerrygold Salted Butter
  • 1 onion, chopped
  • 1 large garlic clove, crushed
  • 2 tbsp plain flour
  • 3 cups (1½ pints) vegetable stock (from a stock cube is fine)
  • pinch of freshly grated nutmeg
  • ½ cup (4fl oz) cream
  • 2 tsp chopped fresh chives
  • For the garlic croutons:
  • 4 tbsp (2oz) Kerrygold butter
  • 2 thick slices sourdough bread, crusts removed and diced
  • 1 large garlic clove, crushed
  • salt and freshly ground black pepper

Directions:

Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.

Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.

Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.

To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.

http://kerrygoldusa.com/recipes/field-mushroom-soup-with-crunchy-garlic-croutons

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 
  •  
  •  
  •  

    1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

     

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.
     

 

 

Catherine Fulvio’s Easy Tomato Sauce –

Posted on

Rory O’Connell’s Summer spinach with garlic, chilli and lemon

 rachel summer spinach 5616

Serves 4-6.

You will need:

1kg (2lb 3oz) spinach leaves, stalks removed

2 tablespoons olive oil

2 large cloves of garlic, peeled and very thinly sliced

1 dried chilli, crushed into small pieces, or a pinch of chilli flakes

Salt and freshly ground black pepper

Juice and zest of 1 lemon

Directions

Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.

Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.

Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.

Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.

Garlic Recipes:

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 

  • 1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.

 

Catherine Fulvio’s Easy Tomato Sauce –