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On Garlic Recipe

Everyone has heard about garlic's healthful properties and the great flavour it brings to all foods. Here are a few tips and tricks to get the best out of the stinking rose!

  • Preparation
  • Cooking time
  • Rest time
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  • Garlic bulb(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Olive oil : 500 ml
  • ETAPE 1

    Garlic's pungent aroma comes from allicin, a chemical that the plant produces when it is under stress. Allicin is the chemical compound that gives garlic its super food status: apparently, it can fight off bacteria, virus, high blood pressure, and cancer.

  • ETAPE 2

    For the longest time, it was believed that garlic needed to be consumed raw in order to obtain the full benefits of its super-powers. However, it turns out that a little patience really does pay off: allicin is produced when open cuts on the cloves are exposed to air, so chop the cloves as finely as you can manage. Use a pinch of salt to grind the cloves, if necessary. And leave the smashed garlic to sit, exposed to air, for at least ten minutes before cooking with it.

  • ETAPE 3

    Once the garlic has rested, it can be kept in an airtight jar, covered with olive oil. Chopped garlic will keep for a few weeks in the refrigerator.

Chef's tip

«The garlic flavoured oil can be used wherever you need subtle flavour.»

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