Recipe Review Caramelised Garlic Paste - For Food's Sake page 29

[hools003]

Another very quick and easy recipe but loaded with flavour. Doesn't make much though but as it only keeps for a month, that's probably a good thing. Haven't used it yet but I like the idea of spreading on crostini with the pea purée on top.

[judydawn]

I made this because it was so easy, had the ingredients and it will be great to have on hand for that extra flavour boost.
I daresay I will use this up within the month Tenina's says it will last in the fridge.

Tenina, when you say 'add a dollop' to different recipes, how big is a dollop - a teaspoon or a tablespoon perhaps? Can you overdo the amount you use to add flavours to recipes with all your flavour booster recipes???

For lunch, after I made the paste and potted it up, I heated up some leftover vegie gravy in the bowl to make sure I didn't waste any of the residue.  I then used the gravy in a hotpot from the small amount of meat and vegies leftover from a roast.

[gertbysea]

Now I know why I love you judy. Waste nothing. Add extra flavour. And everything  is value added.

A dollop is a dollop is a dollop. Dealers choice. Anything chilie is huge in my book. Anything sweet is a tiny teaspoon. Umami could be anything. You could possibly overdo anything garlic but I wouldn't think so. LOL!

Gert

[achookwoman]

Judy, looks and sounds good.  Love garlic.

[maddy]

Ooooo....this is garlic gold!.......Definitely will double or triple recipe next time.....this will be used lots.

[Tenina]

Now I know why I love you judy. Waste nothing. Add extra flavour. And everything  is value added.

A dollop is a dollop is a dollop. Dealers choice. Anything chilie is huge in my book. Anything sweet is a tiny teaspoon. Umami could be anything. You could possibly overdo anything garlic but I wouldn't think so. LOL!

Gert

What she said JD….hahaha
xx

[gertbysea]

Yup I would triple the Caramelised Garlic Paste recipe. It is fantastic and will be used a lot.

Well done.

Gretch

[judydawn]

I needed to roast a chicken today to be able to make Tenina's chicken stock powder with the carcass and skin. Not wanting to marinate the chicken for this purpose, all I did was loosen the skin on the breasts and legs and rub in 1 tblspn of this caramelised garlic paste over the meat.  It gave the roast chicken a lovely flavour - try it, especially if you don't eat chicken skin like us.

[cookie1]

Thanks Judy. We don't eat the skin either, although I love it.

[LeeJ]

Did I read correctly you don't remove the skins?

[judydawn]

If you are roasting a chicken, just put your fingers under the skin and loosen it slightly so that you can put some of the garlic paste beneath it Lee.  Pull the skin back over the chicken and secure it with toothpicks.

I just realised you may mean the skins from the whole garlic bulbs Lee.  No you do not remove them - the whole bulbs go into the TM bowl and you remove the flesh later when it has been softened by the cooking process.

[cookie1]

This paste is utterly amazing. I could eat it all by itself. A plate of crackers and this.........delcious. Better still some fresh bread - I am about to put a rye sourdough into the oven so will put the two together this afternoon.

[Halex]

Well your right it doesnt make very much!!!!! Then you look at the ingredients and say of course.

Followong Judys tip, i have left the TM bowl unwashed so i can make the gravy tonight using the scrapings at the bottom. I am also going to rub some over my beef. My beef is beingcooked on a layer of veggies (garlic too, but will leave the arlic out)  to add to the gravy, so i think it will be yum!!

Dont think it will last the month if I add it to everything.

How much are people adding, teaspoon or tablespoon??

H

[judydawn]

Each dish varies Hally.  I used 1 tblspn under the skin on the chicken I roasted, 1/2 tspn on each piece of toast for the pea crostini (my bread was bigger than a baguette sized slice) & I would probably use 1 tblspns on the base of a quiche. These would be minimum quantities, you could use more but it is concentrated and I do want the jar to last a little while

[Halex]

I didnt end up doing teninas brussel sprout recipe. I wanted to use this paste.

I steamed my brussels then put the wok on, tossed in 2 teaspoons of garlic paste with a little oil. They were nice but I think I should have used more as you could hardly taste the garlic. I was scared that they would be too garlicky, so next time maybe 4 teaspoons or more. We all love brussel sprouts so we still enjoyed them.

H