The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Baking Powder, Chicken, Chili, Egg, Flour, Garlic, Garlic Powder, Lime, Oil, Rice Flour, Salt, Sugar, Vegetables, Water, White Pepper
Description:
A wildly popular street food dish straight from Indonesia, perfect for lovers of crispy chicken and explosive, authentic garlic flavor. At the heart of this dish is the "sambal bawang," a raw, potent garlic and chili relish that gets smashed right into the chicken, promising a spicy, garlicky kick in every single bite.
Fiery Jamaican Garlic Butter Shrimp
Ingredients:
Instructions:
1. Prepare the Shrimp
Rinse the shrimp and pat them dry. Season lightly with salt and pepper.
2. Infuse the Butter
In a large skillet over medium-low heat, melt the butter with the olive oil. Add the minced garlic, diced scallions, and diced Scotch bonnet pepper. Cook gently for 2-3 minutes, allowing the flavours to infuse the butter without the garlic burning. The kitchen should become very fragrant.
3. Add Aromatics
Add the fresh thyme sprigs to the skillet and stir for another minute.
4. Cook the Shrimp
Increase the heat to medium-high, add the shrimp to the skillet in a single layer, and cook for about 2-3 minutes per side, or until they turn pink and are cooked through.
5. Finish and Serve
Turn off the heat. Squeeze the fresh lime juice over the shrimp and stir to combine. Garnish with chopped fresh parsley and serve immediately with rice, pasta, or crusty bread to soak up the delicious garlic butter sauce.
A taste of the Jamaican seaside from your very own Garlic Shop kitchen! This dish delivers plump, juicy shrimp swimming in a rich, spicy garlic butter sauce. Infused with thyme and fiery Scotch bonnet, it's a quick, unforgettable flavour explosion for true garlic lovers.
Taleggio & Roasted Garlic Crostini — Aglio al Forno Delight
Ingredients:
Instructions:
1. Roast the Garlic
Preheat the oven to 200°C (400°F). Slice the top off each head of garlic to expose the cloves, drizzle with olive oil, sprinkle with salt, wrap each head loosely in foil and roast for 30–35 minutes until the cloves are very soft and caramelized.
2. Prepare the Crostini
While the garlic roasts, arrange the sliced ciabatta on a baking sheet, brush both sides lightly with olive oil, sprinkle the chopped rosemary and a little black pepper, then toast in the oven for 8–10 minutes until golden and crisp.
3. Assemble and Bake
When the garlic is cool enough to handle, squeeze the softened cloves from their skins and spread a small spoonful onto each crostino; top with thin slices of taleggio and a drizzle of honey if using, then return to the oven for 4–6 minutes just until the cheese melts and becomes gooey.
4. Finish and Serve
Remove from the oven, scatter chopped parsley over the crostini, add a final turn of black pepper, let cool slightly and serve warm as a rustic starter — ideal for sharing at any garlic shop gathering.
A warm rustic starter from Italy: slow-roasted garlic pairs with creamy Taleggio, crisp rosemary crostini and a drizzle of olive oil — a garlic shop favorite for sharing and simple indulgence.
Aglio e Olio: The Quintessential Garlic Pasta
Ingredients:
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
2. Prepare the Garlic Oil
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is golden and fragrant, about 5-7 minutes. Be careful not to burn the garlic; burnt garlic will taste bitter.
3. Combine
Using tongs, transfer the cooked spaghetti directly into the skillet with the garlic oil. Add about 1/2 cup of the reserved pasta water. Toss vigorously, allowing the pasta to absorb the flavors and the sauce to emulsify. If the pasta seems too dry, add a little more pasta water, a tablespoon at a time.
4. Finish and Serve
Stir in the fresh parsley, and season with salt and black pepper to taste. Toss again to combine everything well. Serve immediately, optionally garnished with freshly grated Parmesan cheese.
Dive into the soul of Italian comfort with Aglio e Olio, a deceptively simple pasta that truly lets garlic shine. It's a quick, flavorful classic that highlights the magic of golden garlic infused in olive oil, perfect for any garlic aficionado.
Garlic-Saffron Dates with Pistachio Samneh Drizzle
Ingredients:
Instructions:
1. Prepare the Garlic-Saffron Paste
Toast saffron threads lightly in a dry pan for 20 seconds, cover with 2 tbsp warm water and let bloom for 5 minutes, then mash or blend with the grated garlic, melted samneh, and a pinch of salt until a smooth, fragrant paste forms.
2. Warm and Spice the Dates
Heat olive oil in a skillet over medium heat, add the halved dates cut-side down and sprinkle with cardamom and lemon zest; cook 2–3 minutes until glossy and slightly softened, turning once.
3. Glaze with Garlic-Saffron
Spoon the garlic-saffron paste into the pan with the dates and gently toss to coat for 1 minute—the oil will carry the aroma without overwhelming the dates; remove from heat before the paste browns.
4. Toast the Pistachios
In a small dry skillet toast the pistachios over medium heat for 2–3 minutes until aromatic and slightly darkened, then chop roughly.
5. Assemble
Arrange the warm, glazed dates on a serving platter, drizzle with a little fresh lemon juice and honey if using, scatter the toasted pistachios and parsley leaves over the top.
6. Serve
Offer warm or at room temperature as a starter or meze; provide small forks or toothpicks and crusty flatbread to scoop up the garlicky, saffron-scented bite.
An elegant Qatari starter marrying garlic, saffron, and caramelized dates with crunchy pistachios and samneh drizzle—perfect for festive meze; a garlic shop favorite that lets garlic shine in a sweet-savory spotlight.
Black Corn Gold: Garlic-Huitlacoche Pistachio Quesadillas
Ingredients:
Instructions:
1. Prepare the Huitlacoche Filling
If using fresh huitlacoche, remove any husk bits and chop it roughly; if canned, drain and chop
2. Sauté the Aromatics
Warm the olive oil in a skillet over medium heat, add the sliced garlic and chopped ancho chile and cook until the garlic is fragrant and just turning golden
3. Add Huitlacoche and Pistachios
Stir in the chopped huitlacoche and roasted pistachios, season with salt and pepper, and cook 6–8 minutes until the mixture is fragrant and slightly reduced; finish with chopped cilantro
4. Assemble the Quesadillas
Heat a griddle or large skillet over medium-high heat, warm tortillas briefly, sprinkle shredded cheese on half of each tortilla, spoon a generous layer of the huitlacoche-pistachio filling over the cheese and fold the tortillas
5. Cook the Quesadillas
Lightly brush the skillet with lard or oil and cook the folded quesadillas 2–3 minutes per side until golden brown and the cheese is melted, pressing down gently
6. Rest and Slice
Transfer cooked quesadillas to a board, let rest 1–2 minutes, then cut into wedges
7. Serve
Plate warm quesadilla wedges, squeeze lime over them, sprinkle extra crumbled pistachios and optional epazote or cilantro, and enjoy the garlicky, earthy street-food bite that showcases garlic shop flavor.
An earthy, indulgent vegetarian quesadilla from Mexico that pairs garlicky roasted huitlacoche with crunchy pistachios, melted cheese and charred masa — perfect for garlic shop lovers seeking rustic, street-food comfort flavor
Charred Garlic & Galangal Grilled Eggplant with Spicy Tamarind Larb
Ingredients:
Instructions:
1. Prepare the Vegetables
Preheat a grill or heavy skillet to high heat and brush the eggplant and king oyster mushrooms with vegetable oil and a light sprinkle of salt, place the vegetables cut-side down on the hot grill or skillet and char until deeply blistered and smoky, 6–8 minutes per side for eggplant and 3–4 minutes per side for mushrooms, transfer to a cutting board and roughly chop once cool enough to handle.
2. Make the Garlic-Galangal-Tamarind Paste
While the vegetables grill, pulse the peeled garlic, galangal, tamarind paste, palm sugar, fish sauce, bird's eye chilies, and lime juice in a small food processor or pound with a mortar and pestle until a coarse, aromatic paste forms, taste and balance sweet, sour and salty notes to your liking.
3. Marinate and Toss
In a large bowl combine the chopped charred eggplant and mushrooms with the garlic-galangal-tamarind paste, add the thinly sliced shallots, lemongrass (if using), and gently toss so the paste coats the vegetables evenly, let sit 5–10 minutes to absorb flavors.
4. Finish the Larb
Fold in the toasted rice powder, thai basil, cilantro and most of the chopped roasted peanuts, adjust seasoning with extra lime or fish sauce as needed, the toasted rice adds crunch and the herbs bring freshness.
5. Serve
Transfer to a serving platter and scatter the remaining peanuts and extra basil leaves on top, serve warm or at room temperature with lime wedges and steamed jasmine rice or crisp lettuce leaves for wrapping.
A smoky, garlic-forward Thai salad pairing charred eggplant and king oyster mushrooms with a tangy tamarind-galangal dressing and toasted-rice crunch; bold, fragrant and perfect for Garlic Shop fans who adore punchy Southeast Asian flavours.
