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Goldsmiths' Official Student Magazine

Poached Garlic Sauce: Your New Best Friend

January 12, 2014
Writer_Adam Morby Tasty, versatile, cheap and healthy – our food and drink sub-edtior explains why this garlic sauce is your new best friend. Garlic is your friend. In preparation for this piece I started doing a little research into the health benefits of eating garlic, but I gave up when I realised that I only…

Writer_Adam Morby

Tasty, versatile, cheap and healthy – our food and drink sub-edtior explains why this garlic sauce is your new best friend.

garlic sauce

Garlic is your friend. In preparation for this piece I started doing a little research into the health benefits of eating garlic, but I gave up when I realised that I only had 400 words. They are endless. It’s great for your skin and especially your blood. It’s great when you’ve got a cold or an infection or even when your tummy’s feeling a bit dodgy. It’s even good for certain things that I won’t ever know a thing about, except in sympathy.

Of course there’s that other thing, the stink, but it’s better than fags or old sweat or bad breath – and anyway, if you know how to cook with it then none of that really applies, as with this recipe, where you can consume twenty cloves in a single sitting without even a hint of odourly consequence.

This is a fabulous recipe that you really must try. It’s sweet and moreish and astounding in the depth of its flavour from such a small amount of seemingly unadventurous ingredients.

It originates from Spain and its versatility never ceases to amaze me. You can use it on grilled pork chops, grilled lamb chops, as a sauce for steak or as a side with a piece of roast chicken. Best of all pour it generously on some nicely roasted vegetables to be eaten in a pitta or a wrap. If you have any left, keep it in the fridge (five days max) and use it to enrich a bolognaise, a chilli or a curry, or stir it into some mashed potato. During the summer months I take this to every barbeque that I go to, and it never fails me.

POACHED GARLIC SAUCE

Serves 2-6

Ingredients

4 garlic bulbs

300ml whole milk

Vinegar (sherry or balsamic or the best you’ve got)

Salt

Pepper

  1. Break up the garlic bulbs, making sure to keep the skin on the cloves.
  2. Place the cloves in a pan with the milk and bring them to a very low boil for 25 minutes, or until you can feel that the flesh inside the cloves is very soft (watch your fingers).
  3. Remove from the pan, keeping aside five tablespoons of milk, and allow to cool.
  4. When cool, squeeze the flesh out into a pestle and mortar, making sure that the woody stems are kept out (you can use a bowl if you don’t have a pestle and mortar and squish it with a fork instead).
  5. Add a good pinch of salt, a few grinds of pepper and pound until smooth.
  6. Add the reserved milk, a dash of vinegar, and serve.