Garlic glut, ideas please!

[ymu]

if you manage to work out what this wonderful woman does to her garlic

No idea. It was eaten like that by the Egyptians though - apparently pyramid building was held up by a strike for more garlic - so maybe some research into ancient methods of handling garlic?

The only trick I know to make it less smelly after is to make sure you remove all green shooty bits, inside and out, but it sounds like she does something more than that - maybe some kind of pickling?

 

[aqua]

the garlic she has is in oil, does steeping it in oil take the sharp taste away?

I'd love to know, she's had serious amounts of money off me to keep me addicted to them

 

[ymu]

the garlic she has is in oil, does steeping it in oil take the sharp taste away?

I'd love to know, she's had serious amounts of money off me to keep me addicted to them

Get NH to send you some garlic to experiment with.

If there's definitely oil involved, start with the sweetest variety you can and experiment. Maybe some sort of blanching before storing in oil?

 

[Wookey]

We got some from a stall on Bury market, and they were in a reddish oil, but tasted so sweet and succulent, you could eat them like boiled sweets! They were rather pricey though for a small pot, but the man who sells them does so alongside olives and the like, and he is Greek. These could be clues!

 

[northernhord]

We got some from a stall on Bury market, and they were in a reddish oil, but tasted so sweet and succulent, you could eat them like boiled sweets! They were rather pricey though for a small pot, but the man who sells them does so alongside olives and the like, and he is Greek. These could be clues!

Bury Market

 

[rutabowa]

my favourite thing in New York was garlic pizza, it was covered in whole cloves roasted till they were sweet, there must have been about 15 on a slice.

 

[axon]

Keep it nice and simple, raw garlic and marmite sandwiches. Mmmm, the taste equivalent of being smacked in the face with a frying pan. Very tasty though.

 

[votisit]

Why not make garlic butter that you can freeze. Its so simple and if you roll it into a big sausage shape it should fit in the freezer door. (Use foil, not clingfilm)

Not too thick or you will have trouble cutting chunks off.

I have a 1 foot sausage in the freezer at the moment, its really useful when you need that authentic garlic taste but don't have any fresh.

 

[northernhord]

^ Nice one, will try some of that too

 

[Calva dosser]

Stick it up a sustainable cods' bum.

Olde English recepe.

Haven't got the cooking times though.

Think I might sauté the little bugger first.

The garlic that is, not the cod. It might get too dry.

 

[gentlegreen]

Be careful with garlicking fish. I once wasted a nice bit of monkfish by following a recipe which must surely have got a decimal point in the wrong place ....