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Posts Tagged ‘garlic’

This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika

Method

1. Preheat oven to 180 degree Celsius.

2. Mix butter and garlic together.

3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.

4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).

5. Repeat steps 3 and 4 with other 3 breasts.

6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).

All photos taken by me unless otherwise stated.

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This is fabulous salmon recipe that comes together so well from the marinade to the glaze. I love the taste of the ginger, garlic and cilantro (coriander) in the marinade. I made the same amount of marinade and glaze for 4 salmon fillets as mine were quite large. I served ours over egg noodles and fresh vegetables for a really lovely meal. If you would like read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Salmon fillets

Marinade for salmon

1 Tablespoon fresh ginger, chopped
2 Tablespoons roasted garlic, pureed
1 Teaspoon cracked black pepper
2 Teaspoons sesame oil
2 Tablespoons rice vinegar
1 Tablespoon cilantro, chopped

Honey Hoisin BBBQ glaze

1/2 Cup honey
1/2 Cup hoisin sauce
2 Green onions, finely chopped
2 Tablespoons rice vinegar
1 Teaspoon sesame oil
Salt

Method

1. Rub the marinade all over salmon and marinate for 2 hours.

2. Preheat grill to medium high.

3. Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.

4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.

5. Continue to cook for another 4 to 5 minutes for medium doneness.

6. Turn fillets over and baste meat side liberally with the glaze before removing from grill.

You may cook this in the oven if you so desire.

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This is fabo pork tenderloin recipe, the end result is truly delicious. I used sun-dried tomatoes in place of fresh as we are not the biggest tomato fans in my family and they worked really well. I served ours with a side of vegetables, drizzled a little of the sauce over the pork and served the rest on the side. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3lbs Pork tenderloins
8 Ounces fresh button mushrooms, sliced
1 Cup tomato, peeled and roughly chopped
1 Medium yellow onion, diced
2 Tablespoons flour
2 Tablespoons butter
1 Tablespoon vegetable oil
2 Teaspoons lemon pepper
6 Minced garlic cloves
2 Cups chicken stock
2-4 Tablespoons cream

Note: I added the cream at the end and then thickened with cornflour as we prefer our sauce a little thicker so take your pick.

Method

1. Preheat oven to 350 degrees.

2. Melt the butter and oil in a large, oven safe pan with a lid.

3. Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.

4. Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.

5. Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.

6. Cover the pan and return to the oven for 45 – 60 minutes until the pork is done.

7. Remove the pork from the pan, and add the cream to lightly thicken the sauce.

8. Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.

All photos taken by me unless otherwise stated.

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This is super side dish, it is no fuss, so if you are preparing something more in depth for the main, this makes for a great tasting side dish with little effort. I love mushrooms and I am always looking for new ways to prepare them and I so glad I tried this one it has gone straight up there as one of my favourites. If you would like to see more photos of this recipe or to read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons sunflower oil
1 Ounce butter
5 Spring onions, thinly sliced
3 Garlic cloves, crushed
1lb Button mushroom
1 1/2 Ounces fresh white breadcrumbs
1 Tablespoon chopped fresh parsley
2 Tablespoons lemon juice
Salt & freshly ground black pepper

Method

1. Heat the oil and butter in a balti pan/wok/cast iron frying pan.

2. Add the spring onions and garlic, and stir-fry over a medium heat for 1 – 2 minutes.

3. Add the whole button mushrooms, (Mine were huge so I quartered them) and fry over a high heat for 4 – 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.

4. Stir in the breadcrumbs, parsley, lemon juice and seasoning. (I also added liquid garlic seasoning as well)

5. Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.

All photos taken by me unless otherwise stated.

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This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil

Method

1. Preheat oven to 425 degrees F.

2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.

3. Season with salt, pepper and paprika.

4. Bake 22-24 minutes or until just barely pink in the center.

5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.

6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.

7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.

All photos taken by me unless otherwise stated.

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I made this the other night and it was delicious. I could not get cream of mushroom and garlic soup, so added some crushed garlic cloves to the soup and also sprinkled some garlic powder on the outside of the breasts along with the paprika. I served our over thick noodle pasta and fresh asparagus and it went so well. The sauce was very good and complimented the chicken, the paprika flavour was lovely with a real subtle spice you could pick up. If you would like to read more reviews or view more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients

1 Large onion, peeled and quartered
8 Ounces fresh mushrooms, sliced
2lbs Boneless skinless chicken thighs, rinsed and patted dry (I used breasts)
salt and pepper
1 1/3 Tablespoons Hungarian paprika, divided
1(103/4 ounce) Can condensed condensed cream of mushroom & garlic soup
1/2 Cup sour cream

Method

1. In a 5 quart slow cooker, combine onions and mushrooms.

2. Season chicken thighs with salt, pepper and one tsp paprika.

3. Place in slow cooker on top of the vegetables.

4. In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.

5. Cover and cook on LOW setting for 3 1/2 – 4 1/2 hours.

6. Remove chicken from slow cooker and keep warm.

7. Strain and de-fat cooking liquid.

8. Stir sour cream into liquid and serve hot over chicken.

All photos taken by me unless otherwise stated.

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This is a wonderful steak recipe I loved the garlic infused oil and the horseradish sauce was so good. I love horseradish and you can’t beat pairing it with steak. I had 2 steak fillets instead of sirloin and they were utterly delicious and we loved the sauce. I had left overs which I saved and we used the next day on ham sandwiches and the rest in the evening paired with an entrecôte and it was so good. If you would like to see more photos or read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (4 ounce) Sirloin steaks (I used fillet, just use your favourite cut)
1/4 Cup olive oil
3 Garlic cloves
1 Cup light sour cream
6 Tablespoons prepared horseradish, drained
1/4 Cup finely chopped fresh chives
3/4 Teaspoon kosher salt, divided
1/2 Teaspoon fresh ground black pepper, divided

Method

1. Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.

2. Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.

3. Prepare grill.

4. Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.

5. Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper.

6. Place steaks on the grill, and cook over high heat for 4–5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5–6 minutes or until internal temperature reaches at least 145° (medium-rare).

7. Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

I served mine with chips and corn on the cob.

All photos taken by me unless otherwise stated.

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