Wednesday, 24 August 2016

Tenderstem with Chilli, Roasted Garlic and Garlic Sauce.

First roast your garlic - cover whole cloves with the skin on in olive oil and place it in a ramekin. Cover with foil and place in an oven set at 180 degrees and roast for 15 - 20 mins depending on amount and size of the cloves  - be careful not to burn it. You can also do a whole bulb by covering oil and wrapping it in foil but this will take a lot longer but is less likely to burn.
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.

No comments:

Post a Comment