The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Black Pepper, Green Garlic, Lamb, Olive Oil, Parsley, Salt, Spring Onions, Tomato Passata, White Wine
Description:
An Easter classic from the heart of Muntenia, where tender lamb meets a whole lot of green garlic.
A Zesty, Garlicky Snack Attack: Vietnam’s Famous Chicken Feet Salad (Chân Gà Sả Tắc)
Ingredients:
Instructions:
1. Prepare the Aromatics
Thinly slice 8 of the lemongrass stalks, setting 2 aside. Peel and slice the garlic and ginger. Slice the chilis. Cut the kumquats in half and remove the seeds to prevent bitterness.
2. Clean and Cook the Chicken Feet
Trim the nails from the chicken feet. Rub them thoroughly with salt and a splash of white wine to clean and deodorize, then rinse well with cold water. Place the chicken feet in a large pot with enough water to cover. Add the 2 reserved lemongrass stalks (bruised), a few slices of ginger, and a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until just cooked through.
3. The Ice Bath
Immediately transfer the cooked chicken feet into a large bowl of ice water. This step is crucial as it stops the cooking process and ensures the skin becomes firm and crunchy. Let them chill for at least 15-20 minutes. Drain thoroughly.
4. Make the Pickling Liquid
In a saucepan, combine 3 cups of water, the sugar, fish sauce, and vinegar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Turn off the heat and let the liquid cool down completely.
5. Combine and Marinate
In a large jar or bowl, layer the cooled chicken feet with the sliced lemongrass, garlic, ginger, kaffir lime leaves, kumquats, and chilis. Pour the completely cooled pickling liquid over everything, ensuring the chicken feet are fully submerged.
6. Patience is a Virtue
Seal the container and let it marinate in the refrigerator. The salad will be delicious after about 6 hours, but for the best flavor, let it sit for 1-2 days before enjoying. The longer it sits, the more the flavors will meld. Serve chilled.
A street food star that's crunchy, spicy, sweet, sour, and packed with garlic.
Grilled Garlic & Chile “Shaken” Fish (Pescado Zarandeado)
Ingredients:
Instructions:
1. Prepare the Chiles
Place the dried guajillo chiles in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are soft and pliable.
2. Make the Marinade
Drain the rehydrated guajillo chiles and place them in a blender. Add the chipotle chile, garlic cloves, onion, mayonnaise, mustard, soy sauce, lime juice, and oregano. Blend until you have a smooth, well-integrated sauce. Season with salt and pepper to taste.
3. Marinate the Fish
Lay the butterflied fish open, skin-side down, on a large tray. Pat the flesh dry with a paper towel and season it generously with salt and pepper. Pour the garlic-chile marinade over the fish, using a spatula or brush to ensure it's completely covered.
4. Grill the Fish
Prepare your grill for medium-high heat. If using a traditional "zaranda" (a hinged fish grilling basket), oil it well and clamp the marinated fish inside. If not, you can place the fish directly on the well-oiled grill grates, skin-side down first.
5. Cook and "Shake"
Grill the fish for about 6-8 minutes on the first side. Carefully flip it and brush the skin with the melted butter. Continue to cook for another 6-8 minutes, or until the fish is opaque and flakes easily with a fork. The name "zarandeado" comes from the shaking of the grilling basket, so feel free to gently move it around to ensure even cooking.
6. Serve
Carefully transfer the grilled fish to a large platter. Serve immediately with warm corn tortillas, fresh salsa, avocado, sliced onions, and lime wedges on the side, allowing everyone to make their own delicious garlic-fish tacos.
Discover a treasure from Mexico's Pacific coast with Pescado Zarandeado, a dish that gets its name from the "shaking" motion used to grill it. This recipe features a whole fish, traditionally red snapper or sea bass, bathed in a vibrant, garlic-infused marinade of chiles, spices, and a hint of citrus before being grilled over open flames. It's a rustic, flavorful main course perfect for an outdoor gathering and a must-try for any garlic and seafood aficionado.
From the Slovak Pantry: Aromatic Pickled Garlic with White Wine & Herbs
Ingredients:
Instructions:
1. Prepare the Brine
In a saucepan, combine the water, white wine, and vinegar. Add the sugar and a pinch of salt, then bring the mixture to a boil to dissolve the solids.
2. Pack the Jars
While the brine is heating, fill clean, sterilized canning jars about one-third of the way with the peeled garlic cloves.
3. Layer the Aromatics
To each jar, add one bay leaf, a few allspice berries, and a few black peppercorns. Also, add a sprig of fresh rosemary and thyme for aroma.
4. Fill and Seal
Continue filling the jars with the remaining garlic cloves. Pour a teaspoon of oil into each jar, then pour the hot brine over the garlic to cover it completely. Seal the jars tightly.
5. Sterilize
Place the sealed jars in a large pot of water and sterilize by boiling for approximately 20 minutes.
6. Mature
Allow the jars to cool and then store them in a cool, dark place. For the best flavor, let the garlic mature for at least a week before enjoying.
Discover a jewel from the Slovak pantry: garlicky goodness preserved in a delicate white wine and vinegar brine. Infused with classic European herbs and spices, these tangy, aromatic cloves are the perfect zesty addition to any dish or charcuterie board.
From the Tandoor’s Glow: Creamy Garlic Chicken Kebab (Murgh Lasooni Tikka)
Ingredients:
Instructions:
1. Prepare the Marinade
In a blender or food processor, combine the hung curd, fresh garlic cloves, cashew paste, and green chili paste. Blend until you have a smooth, thick paste.
2. Marinate the Chicken
In a large bowl, transfer the blended paste. Add the ginger and garlic pastes, fresh cream, lemon juice, gram flour, and all the powdered spices (garam masala, cumin, coriander, black pepper, and red chili powder). Whisk everything together, then add the salt and mustard oil, mixing well to combine.
3. Coat the Chicken
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or overnight for the best, most garlic-infused flavor.
4. Skewer the Chicken
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
5. Grill the Tikka
Preheat your oven grill, barbecue, or a grill pan to medium-high heat. Place the skewers on the grill. Cook for about 8-10 minutes, turning occasionally. Baste the chicken with melted butter or ghee during the last few minutes of cooking to keep it moist and add a rich flavor. The chicken is done when it's lightly charred and cooked through.
6. Serve
Once cooked, remove the tikkas from the skewers. Sprinkle with chaat masala and fresh coriander. Serve hot with lemon wedges on the side and a cooling mint chutney for dipping.
A guaranteed crowd-pleaser from the heart of India, this grilled starter is perfect for anyone who believes you can never have too much garlic. Tender chicken is bathed in a rich, creamy, garlic-infused marinade and grilled to smoky perfection.
A Taste of the Mines: Slovakia’s Hearty Gemer Dumplings (Gemerské Guľky)
Ingredients:
Instructions:
1. Prepare the Potatoes
Boil the first batch of potatoes (700g) in their skins in salted water until tender. Once cooled, peel and press them through a potato ricer or grate them finely. For the second batch, peel the raw potatoes (1kg) and grate them on the finest side of your grater. Place the grated raw potatoes in a cloth and squeeze out as much liquid as possible. Important: Reserve the squeezed-out potato water (starch and all) for later.
2. Make the Filling
In a pan, melt half of the lard or oil and sauté the finely chopped onions until golden. Add the ground smoked meat and cook for another 5-7 minutes. Set aside to cool slightly.
3. Form the Dough
In a large bowl, combine the cooked, riced potatoes and the squeezed raw potatoes. Add the cooked meat and onion mixture, the minced garlic, egg, marjoram, salt, and pepper. Gradually add the flour to form a firm but pliable dough. The amount of flour may vary depending on the starchiness of your potatoes.
4. Shape the Dumplings
With floured hands, take a portion of the dough and form it into large balls, roughly the size of your palm. Roll each dumpling in a light coating of all-purpose flour.
5. Cook the Dumplings
Bring a large pot of salted water to a boil. Pour in the reserved potato water/starch from step 1; this helps prevent the dumplings from falling apart. Carefully place the dumplings into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary. Once the dumplings float to the surface, continue to cook them for another 7-10 minutes.
6. Prepare the Topping & Serve
While the dumplings are cooking, melt the remaining lard in a pan and fry the diced bacon until crispy. If desired, you can also fry sliced onions in the same pan. Serve the hot dumplings immediately, topped with the crispy bacon, fried onions, and a generous dollop of sour cream. They are also traditionally served with heated sauerkraut on the side.
Originating from the mountainous Gemer region of Slovakia, these hearty dumplings were once the go-to meal for hardworking miners. Far from a simple ball of dough, this traditional dish packs a flavorful punch with a unique potato-based mixture, robust smoked meat, and a generous amount of garlic. It's a rustic, satisfying meal that tells a story of Slovak resilience and culinary ingenuity, guaranteed to warm you up and keep you going.
From Slovakia’s Forests: Hearty Garlic & Mushroom Patties (Hubové Fašírky)
Ingredients:
Instructions:
1. Prepare The Base By Placing The Stale Bread Rolls
First, prepare the base by placing the stale bread rolls in a bowl and pouring the milk over them to soak.
2. Heat A Little Lard Or Oil And Sauté
In a large pan, heat a little lard or oil and sauté the finely chopped onion until soft and golden.
3. Add The Chopped Mushrooms
Add the chopped mushrooms, salt, and pepper, and cook until the mushrooms are soft and all the liquid has evaporated.
4. Cool Down
Set the mushroom and onion mixture aside to cool down.
5. Combine It With The Soaked Bread
Once cooled, combine it with the soaked bread (after squeezing out any excess milk), the minced garlic, eggs, marjoram, and ground caraway.
6. Mix Everything Thoroughly
Mix everything thoroughly until you have a cohesive mixture.
7. Season Again With Salt And Pepper
Season again with salt and pepper if needed.
8. Shape The Mixture Into Medium-Sized Patties With Your Hands
Shape the mixture into medium-sized patties with your hands.
9. Coat Each Patty Evenly In Breadcrumbs
Coat each patty evenly in breadcrumbs.
10. Heat A Generous Amount Of Lard Or Oil
Finally, heat a generous amount of lard or oil in a large skillet over medium-high heat and fry the patties on both sides until they are golden brown and crispy.
11. Serve Immediately With Mashed Potatoes And A Side
Serve immediately with mashed potatoes and a side of pickles for an authentic Slovak experience.
Discover a beloved classic from the Slovak kitchen that turns humble mushrooms into a hearty main course. These garlic and mushroom patties, known as *Hubové Fašírky*, are crispy on the outside, tender on the inside, and packed with savory, earthy flavor. It's a fantastic and satisfying vegetarian dish that truly showcases garlic's ability to elevate simple ingredients.
