The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Broth, Butter, Cream, Flour, Garlic, Onion, Pepper, Salt
Description:
Discover a staple of the Slovak kitchen with this creamy garlic sauce, known locally as *Cesnaková Omáčka*. Unlike raw or vinegar-based garlic sauces, this version is cooked to create a rich, smooth, and deeply comforting flavor. It’s the perfect, potent garlic-infused accompaniment to elevate simple dishes like roasted pork, boiled beef, or fluffy bread dumplings into a true feast.
Island Crunch: Mauritius’s Famous Garlic Chili Fritters (Gâteau Piment)
Ingredients:
Fried, Garlic, Gluten-Free, Mauritian, Snack, Spicy, Starter, Street Food, Vegan
Instructions:
1. Soak the Peas
Place the yellow split peas in a large bowl and cover them with plenty of cold water. Allow them to soak for at least 8 hours, or preferably overnight.
2. Drain and Grind
Drain the soaked peas thoroughly in a sieve. Place them in a food processor along with the chopped garlic and dried red chilies. Pulse the mixture until it forms a coarse, thick paste. It's important not to over-blend; the texture should be slightly grainy, not perfectly smooth.
3. Combine the Ingredients
Transfer the ground pea mixture to a large mixing bowl. Add the finely chopped onion, spring onions, fresh coriander, cumin seeds, and salt to taste. Mix everything together until well combined.
4. Form the Fritters
Heat about 2-3 inches of vegetable oil in a deep saucepan or wok over medium-high heat. While the oil is heating, take a small amount of the mixture and roll it into a bite-sized ball, about 1-1.5 inches in diameter. You can also flatten them slightly into small patties.
5. Fry to Perfection
Carefully place several balls into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning them occasionally, until they are deep golden brown and crispy on all sides.
6. Drain and Serve
Using a slotted spoon, remove the cooked Gâteau Piment from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot. They are delicious on their own or stuffed inside a fresh baguette with butter, the Mauritian way.
Discover the heart of Mauritian street food with Gâteau Piment! These addictive little fritters are bursting with the flavors of yellow split peas, fiery chili, and a generous kick of garlic. Perfect as a snack or starter, they bring a taste of the island's vibrant markets right to your kitchen.
A Taste of the Yucatán: Grilled Pork with a Garlicky Sour Orange Kick (Poc Chuc)
Ingredients:
Instructions:
1. Marinate the Pork
In a large bowl or zip-top bag, combine the sour orange juice, minced garlic, salt, pepper, and optional oregano. Add the thinly sliced pork, ensuring each piece is fully coated. Seal or cover and refrigerate for at least 2 hours, or up to 4 for a more intense flavor.
2. Prepare the Grill
Preheat a charcoal or gas grill to high heat. The traditional smoky flavor comes from grilling over charcoal. Once hot, clean the grates and brush them with a little vegetable oil.
3. Grill the Pork and Onions
Remove the pork from the marinade, allowing any excess to drip off. Place the pork slices and the quartered red onion on the hot grill. Grill the pork for 1-3 minutes per side, until nicely charred and cooked through. Grill the onion quarters, turning occasionally, until they are charred on all sides, about 3-4 minutes per side.
4. Rest and Assemble
Transfer the grilled pork to a cutting board and let it rest for a few minutes before slicing it into bite-sized pieces. Roughly chop the grilled onion.
5. Serve
Arrange the pork on a platter and top with the charred onion, fresh cilantro, sliced radishes, and avocado. Serve immediately with warm corn tortillas on the side.
A smoky, citrusy, garlicky grilled pork dish straight from the Yucatán peninsula.
A Homestyle Classic: Mauritius’s Creamy Garlic Butter Bean Curry (Cari Gros Pois)
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat the vegetable oil in a medium saucepan or pressure cooker over medium heat. Add the fenugreek and fennel seeds and let them sauté for about 20 seconds until fragrant. [10], Build the Base: Add the sliced onion and fry until translucent, which should take about 2 minutes. Stir in the garlic and ginger paste, fresh thyme, and green chilies (if using). Cook for another minute until the raw smell disappears. [10], Spice it Up: Add the cumin and coriander powder, stirring for about 20 seconds to toast the spices. [10], Combine Ingredients: Add the cubed potatoes and mix well to coat them in the spice mixture. Follow with the drained butter beans and give everything a good toss. [10], Simmer: Stir in the chopped tomatoes and season with salt. Add enough water to just cover the mixture. [10], Cook: Bring the curry to a boil, then reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the potatoes are tender. If using a pressure cooker, cook for 3 whistles and allow the pressure to release naturally. [10], Thicken and Serve: For a thicker sauce, use the back of a spoon to gently crush a few of the cooked potatoes against the side of the pan and stir them back into the curry. [10] Garnish generously with fresh coriander and serve hot with basmati rice or crusty bread.
Discover the ultimate comfort food with this authentic Mauritian butter bean curry. Known locally as 'Cari Gros Pois', this one-pot wonder features creamy butter beans and soft potatoes simmered in a fragrant, garlic-infused tomato and spice sauce. It's a naturally vegan and gluten-free dish that brings the warm, soulful flavors of the island right to your kitchen.
A Hearty Taste of Tradition: Slovakia’s Creamy Garlic & Lentil Pottage (Šošovicový Prívarok)
Ingredients:
Instructions:
1. Sauté the Base
In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the finely chopped onion and sauté until translucent and soft.
2. Cook the Lentils
Add the rinsed lentils, diced potatoes, bay leaves, and enough water to cover everything by about 2 inches. Bring to a boil, then reduce the heat, cover, and simmer for 30-40 minutes, or until the lentils and potatoes are tender.
3. Make the Creamy Roux (Zápražka)
While the lentils are cooking, prepare the thickening agent. In a small saucepan, heat a tablespoon of lard or butter. Stir in the flour and cook for a minute until it smells toasty. Add the sweet paprika and cook for another 30 seconds, then whisk in the cream or milk until you have a smooth, thick sauce.
4. Combine and Thicken
Once the lentils are soft, remove the bay leaves. Pour the creamy roux into the pot with the lentils, stirring constantly to prevent lumps.
5. Finishing Touches
Add the minced garlic and continue to simmer for another 5-10 minutes, allowing the pottage to thicken and the garlic flavor to meld. Season generously with salt and pepper, and add a splash of vinegar to brighten the flavors.
6. Serve
Ladle the hot pottage into bowls. It is traditionally served with a fried egg on top, slices of boiled sausage, or simply with a side of fresh, crusty bread for dipping.
A comforting, garlicky hug in a bowl, straight from the heart of Slovakia.
From the Heart of Mexico: Sizzling Garlic & Chile Cactus Paddles (Nopales al Ajillo)
Ingredients:
Cactus, Garlic, Gluten-Free, Mexican, One-Pan, Quick, Rustic, Side Dish, Spicy, Starter, Vegan, Vegetarian
Instructions:
1. Prepare the Nopales
If you are using fresh cactus paddles, dice them into small, bite-sized squares. Place them in a pot, cover with water, and add a chunk of onion, a clove of garlic, and a generous pinch of salt. Bring to a boil and cook for about 10-15 minutes, or until the nopales are tender and have changed color to a darker green. Once cooked, drain them well and discard the onion and garlic used for boiling.
2. Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil. Add the thinly sliced garlic and the chopped chiles de árbol. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
3. Combine and Sizzle
Add the sliced onion to the skillet and cook for another 3-4 minutes until it becomes soft and translucent.
4. Bring it all Together
Add the cooked and drained nopales to the skillet with the garlic and chile mixture. Season with salt and stir everything together to ensure the nopales are well-coated in the garlicky oil. Cook for another 5-7 minutes, allowing the flavors to meld together.
5. Serve
Just before serving, stir in the fresh chopped cilantro. These sizzling garlic and chile nopales are perfect as a side dish for grilled meats, as a filling for tacos and quesadillas, or simply enjoyed on their own with warm corn tortillas.
A true taste of Mexico, where tender cactus meets the fiery kiss of chile and a whole lot of garlic.
Hyderabad’s Smoky Secret: Garlicky Fried Eggplant (Lahsuni Baingan)
Ingredients:
Eggplant, Garlic, Gluten-Free, Hyderabadi, Indian, Main Course, Side Dish, Spicy, Stir-Fry, Vegan, Vegetarian
Instructions:
1. Prepare the Vegetables
Wash the eggplant, trim the stem, and chop it into 1-inch cubes. To prevent browning, keep the pieces in a bowl of warm water with a pinch of salt. Peel the garlic cloves and grind them into a coarse paste with the green chilies.
2. Fry the Eggplant
Heat the ¼ cup of oil in a large pan or kadai over medium-high heat. Squeeze any excess water from the eggplant cubes and carefully add them to the hot oil. Fry for about 5-7 minutes, until they are golden brown and crisp. Drain the eggplant on a paper towel and set aside, leaving the remaining oil in the pan.
3. Cook the Masala
In the same pan, add the cumin and mustard seeds. Once the mustard seeds begin to splutter, add the roughly ground fenugreek seeds, followed by the sliced onions and ginger strips. Sauté until the onions soften and start to caramelize. Add the turmeric powder, then stir in the garlic and green chili paste, and cook for about 5 minutes until fragrant.
4. Combine the Curry
Add the chopped tomato to the pan, along with the red chili powder. Mix well and let it simmer until the mixture thickens and the oil starts to separate from the masala.
5. Finish and Serve
Gently add the fried eggplant pieces back into the pan and toss to coat them thoroughly with the masala. Cover the pan and cook on low heat for 5 minutes to allow the flavors to meld. Uncover, add the coriander powder and salt, and mix well. Cook for a final couple of minutes on high heat. Garnish with fresh cilantro and serve hot with roti or rice.
Discover a treasure from Hyderabad with Lahsuni Baingan, a sensational stir-fry where tender eggplant is enveloped in a bold and spicy garlic masala. This dish is a garlic lover's dream and a perfect vegetarian centerpiece.
