Garlic Preserves

Courtesy of The Great Garlic Cookbook - by Sophie Hale


Garlic Puree or (crushed garlic alternative)

Takes away the acrid flavours that crushed garlic can have. Delicious spread on toast under eggs.

4 heads of garlic (50 cloves)
2T olive oil
salt and pepper

Simmer the unpeeled garlic cloves in lightly salted water for about 20 to 25 minutes, until soft. Drain and cool.
Peel or squeeze the garlic cloves out, cutting off the tough root end and any discoloured patches
Mash to a smooth paste with a fork (I did it in the blender)
Pack into a glass jar and cover securely

This puree will keep in the fridge for 4-5 days and can be frozen in cubes, using an ice-cube tray reserved for this purpose.


Garlic Pepper Essence

10 garlic cloves
5 small chilli peppers
Cooking Sherry

Peel and halve the garlic and prick the peppers all over
Mix them together and pack into a wine bottle.
Cover with the sherry and fill the bottle leaving room for th ecork.
Cork the bottle securely and leave, undisturbed, for a couple of weeks
the sherry can be topped up from time to time.

A few drops really perk up soups and stews, but because it is very intense, it should be used with caution.


Garlic Vinegar

8-10 Cloves garlic
coarse salt
2.5c / 550ml white wine or tarragon vinegar

Crush the garlic finely with the salt and put into a large, heat-proof jar.
Bring the vinegar to th boil and pour over the garlic
Allow to cool and then cover. Leave to infuse for 2 to 3 weeks.
Strain and bottle for use.

Variations - red wine garlic vinegar, for use in strongly flavoured marinades like those for stewing beef, pot roasts and game is made by saving red wine bottle ends and letting them 'turn. Use 10 cloves of garlic to 2.5 c of liquid, and warm the vinegar until hand hot before pouring over the crushed garlic.


Garlic Honey

30 cloves of garlic
2 cups clear honey

Put the garlic cloves in a large, screw-top jar an dpour the honey over them. There should be about 2.5 cm in between the honey and the top of the jar.
Cover the jar tightly and leave in a warm place for at least a week, turning upside down occasionally.
The juices released by the garlic will begin to turn the honey syrupy, and the goodness - not to mention the flavour of the garlic will pass to the honey.

This is great in salad dressings and marinades. Also a traditional remedy for coughs, cold sores and acne. Or try it over ice cream?!@#