A robust flavour that enhances the dish, as well as a really soft and mild flavour that subtly fills out a recipe.

by Alison Charbonneau

Garlic, with its plump blubs, spicy flavour and unmistakable aroma, has a very strong following. Many love the bold flavour, one like no other, in a variety of beloved dishes. I however have been a bit wary of using such a strong spice outside of classics as Caesar salad and garlic bread.

That was until I spoke to my mother who informed me that she uses garlic in just about everything – stews, soups, sauces, gravies – everything. Now I know why my cooking never quite matched hers, I was missing garlic; the magic ingredient.

I went on to learn that garlic is much more than its pungent reputation. It can be a robust flavour that enhances the dish, as well as a really soft and mild flavour that subtly fills out a recipe.

With barbeque season fully in swing I wanted to know how I could elevate my meat game with the addition of garlic. I asked Sue Palethorpe of the Southampton Meat Market for her advice.

“Whole cloves, slices, chopped or minced. Each method of using garlic will add a different type of flavour to your meat. The length of cooking time will change the flavour you end up with as well. Add garlic to a sauce early and it will have a mellower creamier flavour. If you add the garlic late in the cooking time it will be stronger and edgier.” She went on to explain that if you wanted a simple hint of garlic rub a freshly peeled slice of garlic on the meat just before grilling. And if you are looking for a more intense flavour encrust your meat or use a marinade for an infused flavour. Sue gave us a few recipes to try (see below).

Garlic scapes are another way to get that soft hint of garlic. Scapes are the mild tasting flower stalks of the garlic plant that are almost as versatile as the bulbs. A few years ago a friend of mine was super excited to find out that Hi-Berry Farm had these scapes available. She subsequently turned me onto a great garlic scape pesto my family loves added to pasta or mixed with mayonnaise on sandwiches for a really smooth mellow flavour. (Pesto recipe below)

I have to say that I am now a convert and love everything garlic. I hope that when you try a few of these recipes you will be too! Hi-Berry Farm has lots of garlic available for you to enjoy!

Garlic & Pepper Crust for Steak or Roast

Ingredients

• 2 Tbsp. coarse sea salt
• 2 ½ Tbsp. coarse black pepper
• 5 cloves of garlic
• ½ cup extra virgin olive oil

Instructions

Combine salt, pepper, garlic and olive oil in a food processor, blend for 30 seconds until the garlic is chopped. Rub mixture on both sides of steak or all around your roast. Grill until desired doneness.

Red Meat Marinade

(Great on lamb, veal, beef and elk)

Makes enough for 4 servings

Ingredients

• ½ cup extra virgin olive oil
• ½ cup lemon juice
• 6 cloves of garlic finely chopped
• 8 sprigs of fresh thyme chopped
• 4 sprigs of fresh rosemary chopped
• Salt and Pepper to taste

Instructions

Combine ingredients in a shallow dish. Coat both sides of chops or steaks. Cover and refrigerate for 1 hour. Remove from fridge ½ hour before grilling.

Garlicky Lime & Ginger Marinade

(Great on chicken, fish, pork and duck)

Makes 4 Servings

Ingredients

• 4 cloves of garlic minced
• 2 limes, zest and juice
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. honey
• 1 Tbsp. soya sauce
• 1 Tbsp. minced ginger
• 1 Tbsp. fresh chopped mint
• Pepper to taste

Instructions

Combine ingredients in a shallow dish. Coat meat, cover and marinate for 1 hour.

Garlic Scape Pesto

Makes approximately 1 cup of pesto

Ingredients

• Large handful of garlic scapes rough chopped (approximately 1 cup)
• 3 handfuls of fresh basil (approximately 1-2 cups)
• ¼ + ⅛ cup parmesan reggiano cheese, grated
• ¼ + ⅛ cup pine nuts
• ¼ cup olive oil
• Salt & Pepper to taste

Instructions

Mix all ingredients in food processor. Adjust recipe to suit your taste.

Produced by howwedolocal.com

Photography by Jill Schildroth Photography

Recipes provided by Sue Palethorpe

Pesto recipe provided by Deanna Buckland