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Tip: Lazy garlic

March 16, 2015




I LOVE garlic. The more garlic the better as far as I'm concerned. It's packs a huge punch flavour wise and is one of the most important tools in the arsenal of anyone trying to cut some of the more indulgent things out of their everyday diet.

Blandness is the enemy of healthy eating, if it doesn't taste good, it won't matter that it's jam packed full of good stuff- it will not be enticing. Whack in some garlic, aromatic herbs or a bit of spice, and something a bit uninspiring and less than appetising becomes so much easier (sod it, desirable!) to add to your menu.

Faff is also a pretty big hurdle when it comes to healthier choices, and garlic is up there with faff. The fiddly paper skin that end up jabbing under your nails, hands forever smell like vampire repellent and chunks of garlic pinging every which way across the kitchen when you try and mince it to a really fine mush.

Every week or so I spend a bit of extra time peeling a bunch of garlic bulbs, i'll do two or three in one go. Tumble the peeled cloves into a sealable jar and cover with some decent olive oil, then smush them to a fine paste with a hand blender.

Sorted. I now have my garlic for sautéing vegetables, starting off soups and sauces, rubbing over meats or fish, or whatever I fancy, ready to go for the next few weeks.

Your lazy garlic will last in the fridge for at least long as the peeled cloves would, beyond as long as the oil completely covers the garlic.

Half a teaspoon is about equivalent to a clove and will be a little stronger in flavour as it's so finely minced.


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