Wednesday, 24 August 2016
Tenderstem with Chilli, Roasted Garlic and Garlic Sauce.
When cooked the garlic will be sweet and you will be able to squeeze it out of the skin like a paste - keep warm.
Blanch the tenderstem in unsalted water for about two minutes (it must still be firm and only part cooked). Reserve the cooking water to make the sauce.
Squeeze half the garlic cloves into a saucepan with enough cooking water from the tenderstem to loosen it into a sauce and warm through.
Heat some oil in a frying pan and add the tenderteam. Season with salt & pepper add some finely chopped red chilli and saute until cooked through.
Serve with the garlic sauce and the peeled whole roasted cloves.