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 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
4 garlic bulbs
300ml whole milk
Vinegar (sherry or balsamic or the best you’ve got)
- Break up the garlic bulbs, making sure to keep the skin on the cloves.
- 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).
- Remove from the pan, keeping aside five tablespoons of milk, and allow to cool.
- 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).
- Add a good pinch of salt, a few grinds of pepper and pound until smooth.
- Add the reserved milk, a dash of vinegar, and serve.