The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Fenugreek, Garlic, Ginger, Green Chili, Lamb, Lemon Juice, Oil, Onion, Spices, Tomato, Yogurt
Description:
Discover a gem of Indian cuisine with this aromatic lamb curry. The unique, nutty flavor of fenugreek (methi) leaves is beautifully balanced with a generous amount of garlic, tender lamb, and a creamy, spicy yogurt-based sauce. A true comfort food, this dish is perfect for garlic lovers seeking an authentic taste of India.
Simple Pan-Fried Trout with Garlic Butter (Pstruh na cesnakovom masle)
Ingredients:
Instructions:
1. Prepare the Fish
Rinse the trout under cold running water and pat them dry inside and out with a paper towel. Squeeze fresh lemon juice inside the cavity of each fish.
2. Make the Garlic-Herb Mix
In a small bowl, mix the pressed garlic with salt. Add the finely chopped parsley, basil, and oregano, and mix well.
3. Stuff the Trout
Fill the cavity of each trout with a portion of the garlic-herb mixture.
4. Pan-Fry the Trout
Lightly dust the stuffed trout with all-purpose flour. In a large non-stick skillet, melt a generous amount of butter over medium heat. Carefully place the trout in the hot pan and fry briefly on both sides until lightly golden.
5. Bake to Finish
Preheat your oven to 400°F (200°C). Transfer the pan-fried trout to a buttered baking dish. In the small bowl with the remaining garlic-herb mixture, add about 40-50g of softened butter and mix to create a paste. Spread this garlic-butter paste over the top of the fish. Bake for about 20 minutes, or until the fish is cooked through and golden on top. For a crispier skin, you can switch to the broiler for the last few minutes, watching carefully to prevent burning.
6. Serve
Serve the delicious garlic trout immediately with boiled potatoes and a fresh vegetable salad. Garnish with a sprinkle of fresh chives and a wedge of lemon.
For a taste of the Slovakian countryside, try this simple yet elegant pan-fried trout. The star of the show, beyond the fresh fish, is a generous amount of garlic infused into rich butter, creating a fragrant sauce that perfectly complements the delicate flavor of the trout.
From Old Castile: A Hearty Spanish Garlic & Ham Soup (Sopa Castellana)
Ingredients:
Instructions:
1. Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and cook for 2-3 minutes until fragrant and lightly golden, being careful not to let it burn. Add the serrano ham cubes and continue to cook for a couple of minutes until they release their flavor.
2. Toast the Bread and Spices
Add the bread slices or cubes to the pot, tossing to coat them in the flavorful oil. Fry until the bread is golden and lightly toasted. Remove the pot from the heat and stir in the smoked paprika, mixing quickly to prevent it from burning.
3. Simmer the Soup
Immediately return the pot to the heat and pour in the broth. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 10-15 minutes, allowing the bread to soften and the flavors to meld. Season with salt if needed, keeping in mind the saltiness of the ham and broth.
4. Add the Eggs
There are two traditional ways to add the eggs. You can crack the eggs directly into the simmering soup, cover the pot, and let them poach for a few minutes until the whites are set but the yolks remain runny. Alternatively, you can lightly beat the eggs in a bowl and slowly drizzle them into the simmering soup while stirring, creating fine egg ribbons, similar to an egg drop soup.
5. Serve
Ladle the hot soup into traditional clay bowls or regular soup bowls. If you poached the eggs whole, carefully place one in each bowl. Serve immediately and enjoy this comforting taste of Spain.
Discover a rustic treasure from the heart of Spain with this Sopa Castellana. This classic garlic soup, brimming with smoky paprika, savory jamón, and crusty bread, is the ultimate comfort food. It's a simple, soulful dish that proves garlic is the star of Spanish peasant cooking.
Andean Roll-Up: A Delicious Garlic & Spinach Stuffed Chicken
Ingredients:
Instructions:
1. Season Both Sides Generously With Salt And Pepper
First, prepare the chicken breasts by butterflying them and pounding them to an even thickness. Season both sides generously with salt and pepper.
2. Combine The Chopped Spinach
In a bowl, combine the chopped spinach, crumbled fresh cheese, minced garlic, chopped red bell pepper, and chopped white onion. Mix well until all the ingredients are fully incorporated.
3. Roll The Chicken Breast Up Tightly To Enclose
Lay a seasoned chicken breast flat and spread a quarter of the spinach and garlic mixture over one side. Carefully roll the chicken breast up tightly to enclose the filling. You can secure the roll with kitchen twine or toothpicks to ensure it holds its shape during cooking.
4. Preheat Your Oven To 350
Preheat your oven to 350°F (180°C). In a small bowl, mix the olive oil and paprika. Brush this mixture over the entire surface of each chicken roll. Place the rolls in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. Let the rolls rest for a few minutes before slicing and serving.
Discover a delightful Peruvian-style dish where tender chicken is rolled with a savory filling of minced garlic and fresh spinach. It's a flavorful, elegant main course that brings the taste of the Andes to your table, with a wonderful garlic kick.
From Naples with Love: Garlicky Stuffed Peppers (Peperoni ‘mbuttunati)
Ingredients:
Instructions:
1. Prepare the Peppers
First, roast the peppers over an open flame or under a broiler until the skin is blackened and blistered. Place them in a bowl and cover with plastic wrap for about 15 minutes; this will make them easier to peel. Once cooled, peel the peppers, then carefully cut them in half lengthwise, removing the seeds and white membranes.
2. Make the Filling
In a large bowl, combine the crumbled stale bread, pitted black olives, rinsed capers, chopped anchovies, minced garlic, grated Parmesan, and fresh parsley. Drizzle generously with olive oil and mix everything together until you have a moist, cohesive filling. Season with a little salt and pepper, keeping in mind the saltiness of the anchovies and capers.
3. Stuff the Peppers
Arrange the pepper halves in a lightly oiled baking dish. Generously fill each pepper half with the breadcrumb mixture, pressing it down gently.
4. Bake to Perfection
Drizzle the stuffed peppers with a little more olive oil and sprinkle the tops with extra Parmesan cheese and a dusting of breadcrumbs. Bake in a preheated oven at 350°F (180°C) for about 20-30 minutes, or until the peppers are tender and the topping is golden brown and crisp.
5. Serve
Let the peppers rest for a few minutes before serving. They are delicious served warm or at room temperature.
Get ready to fall in love with this rustic Italian classic from Naples, where garlic is the heart and soul of the dish. We're talking sweet bell peppers stuffed with a flavor-packed mix of breadcrumbs, anchovies, olives, and capers, then baked to golden perfection. It’s a celebration of simple, powerful flavors and a true testament to garlic's magic.
From the Slovak Kitchen: A Rich & Creamy Garlic Sauce (Cesnaková Omáčka)
Ingredients:
Instructions:
1. Sauté the Aromatics
In a saucepan over medium heat, melt the butter or lard. Add the finely chopped onion and half of the garlic (peeled and thinly sliced). Sauté gently until they turn a light golden color.
2. Make the Roux
Stir the flour into the pan to combine with the butter and aromatics, creating a roux. Cook for about one minute until it's lightly toasted.
3. Build the Sauce
Gradually pour in the warm broth while whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to low. Let the sauce simmer very gently for about 30 minutes, stirring occasionally, until it has thickened.
4. Add the Finishing Touches
Towards the end of the cooking time, press or crush the remaining raw garlic cloves with a pinch of salt. Stir the garlic paste into the sauce. Pour in the cream or milk, mix well, and allow it to heat through for another minute without bringing it to a hard boil.
5. Serve
Remove the sauce from the heat. For extra richness, stir in the optional tablespoon of butter until it melts. Serve warm over boiled beef, roasted pork, or bread dumplings.
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.
