The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Garlic, Parsley, Rice, Soy Sauce
Description:
A staple of Japanese teppanyaki restaurants, this Garlic Fried Rice (ガーリックライス) is a masterclass in flavor from just a few ingredients. Often served alongside sizzling steaks or grilled seafood, it's so good it can easily be the star of its own meal. This recipe elevates day-old rice into a buttery, garlic-infused dish with crispy garlic chips for texture and a hint of savory soy sauce.
A Taste of the Veld: Namibian Garlic Potjiekos
Ingredients:
Instructions:
1. Brown The Meat In Batches On All Sides
Begin by heating the vegetable oil in a traditional cast-iron pot, known as a “potjie,” over an open fire or stovetop. Brown the meat in batches on all sides, then remove and set it aside.
2. Add The Minced Garlic
In the same pot, sauté the sliced onions until they become golden and soft. Add the minced garlic and cook for another minute until fragrant.
3. Return The Browned Meat To The Pot
Pour the beef broth over the meat and season with paprika, curry powder, salt, and pepper.
4. Cover The Pot With Its Lid
Cover the pot with its lid and allow the potjiekos to simmer gently for approximately 1 to 1.5 hours. It’s crucial to avoid stirring; instead, gently rotate the pot occasionally to ensure even cooking.
5. Stir
Once the meat is about 90% tender, layer the carrots and potatoes on top of the meat. Do not stir.
6. Brown Sugar Into The Milk
In a separate bowl, dissolve the brown sugar into the milk and add the thyme and a bit more curry powder. To prevent curdling, temper the milk mixture by slowly adding a few spoonfuls of the hot broth from the stew into it.
7. Pour The Tempered Milk Mixture Into The Pot
Gently pour the tempered milk mixture into the pot. Allow it to cook on very low heat for another 10 minutes.
8. Remove The Pot From The Heat
Once the vegetables are tender and the meat is fully cooked, remove the pot from the heat. Garnish with fresh parsley and serve hot, directly from the pot.
Gather around the fire for a true taste of Namibian hospitality. This slow-cooked garlic potjiekos, a hearty one-pot wonder from the Garlic Shop, layers tender meat and vegetables, letting the flavours meld into a rich, aromatic stew.
Tosa-Style Seared Bonito with a Garlic Punch
Ingredients:
Instructions:
1. Prepare the Aromatics
Thinly slice the garlic and onion, and chop the scallions and optional shiso leaves. Grate the ginger. To reduce the sharp bite of the onion, you can soak the slices in cold water for 10 minutes and then pat them dry.
2. Make the Ponzu Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, citrus juice, and dashi stock. Set aside.
3. Sear the Bonito
Pat the bonito fillet dry and sprinkle all sides generously with salt. Heat a frying pan or grill over very high heat. Place the bonito skin-side down and sear for 30-45 seconds, until the skin is crispy and the outside is lightly cooked. Quickly sear all other sides for about 15-20 seconds each. The goal is a seared exterior with a raw, ruby-red center.
4. Ice Bath
Immediately plunge the seared bonito into the bowl of ice water for about 10-15 seconds to stop the cooking process. Remove it and pat it completely dry with paper towels.
5. Assemble the Dish
Slice the bonito into thick, 1/2-inch pieces and arrange them on a platter. Scatter the sliced onions over the fish, followed by a generous layer of the sliced garlic, grated ginger, scallions, and shiso.
6. Serve
Drizzle the ponzu sauce liberally over everything. For an even richer flavor, you can let it marinate in the refrigerator for 20-30 minutes before serving. Enjoy immediately.
An authentic taste of Japan, this spectacular seared bonito from Kochi is a garlic lover's dream. A smoky exterior, rare center, and a heap of fresh garlic make this an unforgettable dish.
A Roman Classic: Garlic and Herb Braised Artichokes
Ingredients:
Instructions:
1. Prepare the Artichokes
Fill a large bowl with cold water and the juice of half a lemon. This will prevent the artichokes from browning. Snap off the tough, dark outer leaves of each artichoke until you reach the paler, more tender inner leaves. Using a sharp knife, cut off the top inch of the artichoke cone. Pare the tough outer layer from the stem, but leave the stem attached.
2. Remove the Choke
Carefully spread the leaves apart and, using a spoon, scoop out the fuzzy inner choke. As each artichoke is cleaned, immediately place it in the lemon water.
3. Make the Stuffing
In a small bowl, combine the minced garlic, chopped parsley, and mint. Mix in ¼ cup of the olive oil and season with salt and pepper.
4. Stuff the Artichokes
Remove the artichokes from the water and pat them dry. Gently spread the leaves and press the garlic and herb mixture deep into the center and between the leaves of each artichoke.
5. Braise to Perfection
Arrange the stuffed artichokes snugly in a deep pot, stem-side up. Pour the white wine, water, and the remaining ¼ cup of olive oil into the pot. Bring the liquid to a simmer over medium heat, then reduce the heat to low, cover the pot, and let the artichokes braise for 30-40 minutes. They are done when the base is tender enough to be easily pierced with a fork.
6. Serve
For a richer sauce, you can remove the lid for the last 10 minutes of cooking to allow some of the liquid to evaporate. Serve the artichokes warm, drizzled with their own cooking juices.
An authentic taste of the Eternal City, perfect for garlic lovers. This traditional starter from Rome features tender artichokes braised to perfection with a fragrant, garlic-infused blend of fresh herbs.
From Dublin Pubs to Your Table: Guinness & Garlic Mussels
Ingredients:
Instructions:
1. Prepare the Mussels
Before you begin, scrub the mussels under cold running water to remove any debris. Pull off the fibrous "beard" from each mussel. Give them a final rinse. Discard any mussels that are cracked or remain open after being tapped firmly.
2. Sauté the Aromatics
Place a large stockpot or Dutch oven over medium heat. When the pot is hot, add the butter, minced shallot, and minced garlic.
3. Combine and Steam
Add the cleaned mussels to the pot along with the minced thyme, Guinness stout, and half-and-half.
4. Cook
Stir the contents once or twice, then cover the pot. Cook for 6 to 8 minutes, or until the mussels have opened. Be sure to discard any mussels that do not open during the cooking process.
5. Serve
To serve, divide the mussels among four shallow bowls. Ladle the delicious Guinness and garlic broth over them. Sprinkle generously with fresh parsley and serve immediately with lemon wedges and plenty of crusty bread to soak up every last drop of the sauce.
A true taste of Ireland from the garlic-lovers at Garlic Shop! This recipe brings together fresh, succulent mussels and a rich, savory broth made from Guinness stout and a generous helping of garlic. It's a quick, impressive dish, perfect for a starter or a light, flavorful meal.
A Ligurian Legend: Rustic Stockfish & Garlic Mash (Brandacujun)
Ingredients:
Instructions:
1. Prepare the Fish and Potatoes
Place the soaked stockfish and peeled, chunked potatoes into a large pot. Cover them with cold water and bring to a boil. Cook for about 30-40 minutes over medium-high heat, until the potatoes are tender and the fish begins to flake. Skim any foam that forms on the surface.
2. Clean the Fish
Once cooked, drain the potatoes and stockfish. When the fish is cool enough to handle, carefully remove the skin and all the bones. Break the fish flesh into pieces with your hands. Mash the cooked potatoes roughly with a fork.
3. The ‘Brandare’
In the same pot, combine the flaked stockfish, mashed potatoes, minced garlic, chopped parsley, lemon juice, and a generous amount of olive oil. Season with salt and pepper.
4. Shake the Pot
Now for the fun part, from which the dish gets its name. Put the lid on the pot securely. Grip the handles firmly (using pot holders!) and shake the pot vigorously up and down and in a circular motion. This traditional “brandare” method emulsifies the oil and breaks down the ingredients into a rustic, creamy mash. Do this for a couple of minutes until everything is well combined but still has some texture.
5. Serve
Serve the Brandacujun warm, spread on toasted bread or croutons. Garnish with a drizzle of extra virgin olive oil, a few Taggiasca olives, and some toasted pine nuts if desired.
Discover Brandacujun, a rustic and flavorful dish straight from the heart of Liguria, Italy. This classic "surf and turf" mash combines humble potatoes with savory stockfish, all brought to life by the magic of garlic and rich olive oil. It's a uniquely satisfying starter that tells a story of sailors and seaside villages in every bite.
From Georgia to Japan: The Ultimate Creamy Garlic Chicken (Shkmeruli)
Ingredients:
Instructions:
1. Prepare the Chicken and Sweet Potato
Pat the chicken pieces dry with a paper towel and season generously with salt and pepper. Place the sweet potato chunks in a bowl of water to prevent browning while you prepare the other ingredients.
2. Sear the Chicken
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set it aside.
3. Sauté the Aromatics
Reduce the heat to medium. In the same skillet, melt the butter. If using, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Create the Creamy Sauce
Pour the milk and heavy cream into the skillet, stirring to combine with the garlic. Scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes to thicken slightly.
5. Combine and Simmer
Drain the sweet potatoes and add them to the sauce. Return the seared chicken to the skillet. Reduce the heat to low, cover, and let everything simmer for 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
6. Add Cheese and Serve
Uncover the skillet and sprinkle the shredded cheese over the top. You can either cover the pan again for a minute to melt the cheese or place the skillet under a broiler for a minute or two until the cheese is bubbly and slightly browned.
7. Garnish and Enjoy
Garnish with fresh parsley and serve immediately. This dish is fantastic with crusty bread or rice to soak up every last drop of the glorious garlic sauce.
Straight from the mountains of Georgia and into the heart of Japanese comfort food, Shkmeruli is a dream come true for garlic lovers. This adopted dish features tender chicken simmered in a ridiculously creamy garlic sauce, often with the addition of sweet potatoes and cheese for a uniquely Japanese take. It's a simple, soul-warming main course that shows how a love for garlic can unite culinary worlds.
