The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bread, Butter, Chicken, Garlic, Pepper, Sage, Salt
Description:
Discover a treasured Italian grandmother's secret for the most aromatic roast chicken. This dish features a whole chicken, its cavity stuffed with garlic and bread to capture every drop of flavour, roasted to crispy-skinned, buttery perfection. It's a simple, heart-warming garlic feast that will change how you cook roast chicken forever.
A Sardinian Classic: Skate in Zesty Garlic ‘Agliata’ Sauce
Ingredients:
Instructions:
1. Prepare the Fish
Start by patting the skate wings dry. Season the flour with a little salt and dredge each piece of fish, shaking off any excess.
2. Fry the Fish
Heat a generous amount of olive oil in a large frying pan over medium-high heat. Once hot, carefully place the floured skate pieces in the pan. Fry until golden brown and cooked through, then remove and set them on a plate lined with paper towels to drain. Arrange the fried fish in a shallow serving dish.
3. Start the Agliata Sauce
In a separate saucepan, heat the 4 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped garlic and chili (if using) and sauté gently until the garlic is fragrant and lightly golden.
4. Build the Sauce
Add the chopped sun-dried tomatoes to the pan and cook for another minute. Pour in the tomato passata, stir well, and let the sauce simmer for about 10 minutes, stirring occasionally.
5. Finish the Sauce
Pour the white wine vinegar into the sauce. Continue to cook until the sauce has thickened to a nice, dense consistency. Season with salt to your liking.
6. Combine and Rest
Let the agliata sauce cool down slightly. Once it's warm, pour it evenly over the fried skate pieces. Sprinkle with fresh, chopped parsley. For the best flavour, allow the dish to rest for at least a few hours, or even overnight in the refrigerator, to let the flavours meld together.
7. Serve
The dish can be served slightly warm or at room temperature.
Discover a taste of coastal Sardinia with this incredible garlic-lover's main course. "Razza in Agliata" is a traditional dish where tender, fried skate wing is smothered in a vibrant 'agliata' sauce. This zesty, pungent condiment, with ancient Roman roots, combines the punch of garlic with sun-dried tomatoes and vinegar, creating a flavour that's as bold as it is unforgettable. It’s a true celebration of simple ingredients and the power of garlic.
Samurai’s Sear: Garlic-Slammed Katsuo no Tataki
Ingredients:
Instructions:
1. Prepare the Aromatics
Thinly slice the garlic, onion, and scallions. Grate the ginger. If using, julienne the shiso leaves. Set all these aside.
2. Prepare the fish
Pat the bonito fillet dry with a paper towel. Sprinkle all sides generously with salt.
3. , Sear the Bonito
The traditional method uses a kitchen blowtorch to sear the outside of the fish until browned and crispy, which brings out a wonderful aroma. Alternatively, heat a non-stick pan over high heat. Sear the bonito for about 10-20 seconds per side, just until the surface turns white. The goal is to cook only the very outer layer, leaving the inside raw.
4. , Chill the Fish
Immediately plunge the seared bonito into the prepared ice bath. This stops the cooking process and firms up the flesh. Let it chill for a minute or two, then remove and pat completely dry with a paper towel.
5. , Make the Sauce
In a small bowl, combine the soy sauce, rice vinegar, and citrus juice. Whisk until well combined.
6. , Assemble the Dish
Slice the chilled bonito into 1/2-inch thick pieces. Arrange the slices on a platter, slightly overlapping. Generously scatter the sliced onions, scallions, ginger, and most importantly, the paper-thin garlic slices over the fish. Drizzle with the ponzu sauce right before serving.
A classic dish from Japan that's a knockout for any garlic fanatic. Fresh bonito tuna is quickly seared, leaving the inside tender and raw, then lavishly garnished with pungent garlic slices and a zesty ponzu sauce. A true taste of the sea with a powerful garlic punch.
Dice with Delicious: A Taste of Tokyo’s Izakaya-Style Saikoro Garlic Steak
Ingredients:
Instructions:
1. Prepare the Toppings
Begin by preparing your garnishes. Thinly slice the garlic cloves. Peel and grate the daikon radish, gently squeezing to remove excess liquid. Finely chop the green onion.
2. Fry the Garlic Chips
In a large frying pan over medium heat, add the neutral oil. Once the oil is warm, add the sliced garlic and fry until golden brown and crisp. Be careful not to burn them. Remove the garlic chips with a slotted spoon and set them on a paper towel to drain, leaving the fragrant garlic-infused oil in the pan.
3. Sear the Steak
Trim the steak and cut it into 1 to 1.5-inch cubes (like dice, or "saikoro"). Pat the cubes dry and season them generously with salt and pepper. Turn the heat under the frying pan to high. Once the garlic oil is smoking slightly, carefully place the beef cubes in the pan in a single layer. Sear for about 1 minute per side, until browned and a crust forms.
4. Deglaze and Finish
Pour the sake into the pan to deglaze, shaking the pan to distribute it evenly. For a medium-rare finish, immediately transfer the steak to a serving plate. If you prefer it more cooked, continue to cook for another minute.
5. Serve
To serve, top the hot steak cubes with the crispy fried garlic chips, a mound of the grated daikon, and a sprinkle of chopped green onions. If desired, add a few Korean chili threads for a touch of color. Just before eating, pour the ponzu sauce over the grated daikon.
Straight from the lively gastropubs of Japan, this is Saikoro Steak! Imagine tender, bite-sized cubes of beef, seared to perfection in garlic-infused oil and crowned with crispy garlic chips. It’s a restaurant-quality garlic dish that’s unbelievably easy to make.
Budapest’s Famous Street Food: The Ultimate Garlic Lángos
Ingredients:
Instructions:
1. Combine The Flour
In a large bowl, or the bowl of a stand mixer, combine the flour, salt, and sugar. Add the instant yeast and mix again.
2. Pour In The Lukewarm Milk
If using a stand mixer, use the dough hook attachment to knead on low speed for about 5 minutes until a smooth, slightly sticky dough forms. If mixing by hand, combine the ingredients with a spoon and then knead on a floured surface for 5-7 minutes.
3. Cover The Bowl With A Clean Kitchen Towel
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
4. Mix The Crushed Garlic
While the dough is rising, prepare the garlic sauce. In a small bowl, mix the crushed garlic, olive oil, and a pinch of salt.
5. Stir In A Little Water
For a thinner consistency, you can stir in a little water. Set aside to let the flavors infuse.
6. Turn It Out Onto A Lightly Floured Surface
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 4 equal pieces.
7. Roll Each Piece Into A Ball
Roll each piece into a ball, then use your hands or a rolling pin to stretch and flatten each ball into a disc about 7 inches (17-18 cm) in diameter. The edges can be slightly thicker than the center.
8. Heat About 1-2 Inches Of Frying Oil To 350-365
In a large, deep skillet or pot, heat about 1-2 inches of frying oil to 350-365°F (180-185°C.)
9. Brown
Carefully place one lángos at a time into the hot oil. Fry for about 1-2 minutes per side, until crispy and golden brown.
10. Remove The Cooked Lángos With Tongs And Place It
Remove the cooked lángos with tongs and place it on a wire rack or paper towels to drain excess oil.
11. Generously Brush It With The Prepared Garlic Sauce
While the lángos is still hot, generously brush it with the prepared garlic sauce.
12. Add The Classic Toppings Of Sour Cream And Grated
Serve immediately as is, or add the classic toppings of sour cream and grated cheese for the full Hungarian street food experience.
From the bustling markets of Budapest to your kitchen, this is the ultimate garlic delight from the Garlic Shop! This authentic Hungarian Lángos recipe creates a perfectly crispy, chewy fried bread, lavishly brushed with garlic sauce. It’s a simple, comforting, and utterly addictive taste of Hungary.
Italian Bites: Savory Garlic & Parmesan Biscuits
Ingredients:
Instructions:
1. Prepare the Dough
In a large mixing bowl, combine the flour, salt, and pepper. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.
2. Add Flavor
Stir in the grated Parmesan cheese, minced garlic, and optional fresh herbs.
3. Bind the Dough
Add the beaten egg and mix until a dough starts to form. If the dough feels too dry, add cold water, one tablespoon at a time, until it comes together. Be careful not to overwork the dough.
4. Chill
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will make it easier to roll out.
5. Preheat and Roll
Preheat your oven to 350°F (180°C). Lightly flour a work surface and roll out the chilled dough to about 1/4-inch (1/2 cm) thickness.
6. Cut and Bake
Cut out the biscuits using a round cookie cutter or simply cut them into squares with a knife. Place them on a baking sheet lined with parchment paper.
7. Bake
Bake for 12-15 minutes, or until the edges are golden brown and the biscuits are firm to the touch.
8. Cool and Serve
Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them as a snack, with a dip, or alongside a bowl of soup.
A crumbly, cheesy, garlicky biscuit straight from Italy.
Tuscan Kiss-Proof Garlic Pasta (Pici all’Aglione)
Ingredients:
Instructions:
1. Make the Pici Dough
In a large bowl, combine the flour and salt. Create a well in the center and pour in the warm water and olive oil. Mix with a fork, then use your hands to bring it all together. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic. Cover the dough and let it rest for at least 30 minutes.
2. Form the Pici
Roll out the dough into a thick sheet. Cut the dough into thin strips. Hand-roll each strip on a wooden board to create thick, long spaghetti-like noodles, known as pici. Dust them with a little flour to prevent sticking.
3. Start the ‘Aglione’ Sauce
Peel the Aglione cloves and chop them finely. In a large pan, heat the olive oil over low heat. Add the chopped garlic and cook gently, ensuring it doesn’t brown. The goal is to let it soften and almost dissolve.
4. Build the Flavor
Increase the heat, pour in the white wine, and let the alcohol evaporate completely.
5. Simmer the Sauce
Add the tomato passata and the chili pepper. Season with salt, lower the heat, and let the sauce simmer gently for about 15-20 minutes until it has thickened and the flavors have melded.
6. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fresh pici for about 4-5 minutes, or until they float to the surface and are ‘al dente’.
7. Combine and Serve
Drain the pici, reserving a little pasta water. Transfer the pasta directly into the pan with the Aglione sauce. Toss everything together over high heat for a minute to combine perfectly. Serve immediately, garnished with fresh basil or parsley if desired.
From the sun-drenched hills of Tuscany comes a simple, yet iconic pasta dish. Our garlic shop star is "Aglione," a giant, mild garlic that creates a rich, sweet sauce you won't forget!
