Phil Vickery's three gorgeous garlic dishes
After Phil Vickery shocked Phillip and Holly by putting SIX cloves of garlic into his meatballs, he's back and on a mission to prove how tasty it can be!
Today Phil presents a mix of three gorgeous garlic dishes - wild garlic salsa verde with pork chop, roasted elephant garlic on baguette and black garlic mixed with yoghurt, as well as his tips on the dos and don’ts for cooking with cloves.
Roasted elephant garlic on baguette
Serves: 4 - 6
Ingredients
2 large Elephant garlic heads
4 tbsp olive oil
6 medium cut slices sourdough bread
Salt and freshly milled black pepper
Butter, to serve
Method
Preheat the oven to 220°C, Gas 7. Slice the bottom off the garlic, about 2 cm to reveal the open cloves.
Heat an ovenproof frying pan with 4 tbsp olive oil. Once hot season the cut bottom of the garlic with salt and pepper, then place cut side down into the hot oil.
Place the pan into the pre heated oven and cook for 35-40 minutes
Meanwhile toast the sourdough slices and keep warm
Check the garlic is cooked, it should be very soft and mushy and really well coloured
To serve, squeeze the garlic out onto the toast and spread evenly
Dot with a little unsalted butter and more salt and pepper, then serve
Wild garlic salsa verde
Serves: 4 - 6
Ingredients
5 heaped tbsp chopped parsley
8 tbsp chopped fresh wild garlic
2 cloves garlic, peeled and chopped
2 tbsp drained capers
4 salted anchovy fillets
100mls extra virgin olive oil, roughly
Pinch hot chilli powder
Method
Place all the ingredients into a food processor and blitz until you have a chunky puree.
Serve with pork or roasted cauliflower (see recipe below). Alternatively lamb chops, or grilled fish such as whole lemon sole work perfectly.
Juicy pork chops
Serves: 4
Ingredients
For the brine
30g sugar
15g salt
300mls water
Total weight 315g
4 x 2cm thick pork chops, rind nicked in 1cm intervals
2 tbsp olive oil
Method
Place the sugar, salt and water into a stainless steel saucepan
Bring to the boil and dissolve slowly, then cool
Make the total weight back up 315g with cold water
Press the pork cutlets out with a back of the knife
Place the cutlets into a glass, ceramic or stainless steel bowl
Pour over the cold brine and mix well, then leave to marinate for 20 minutes
Drain the pork well, then, pat dry with kitchen towel. Pan fry for 3-4 minutes gently on each side, should still be pink in the centre.
Cover the pan with a little foil and leave the chops off the heat to rest for 10 minutes
Roasted cauliflower
Serves: 2
Ingredients
4 tbsp olive oil
1 medium head cauliflower, torn into small florets
Salt and pepper
Method
Preheat the oven to 220C gas 7. Heat the oil in an ovenproof frying pan
Add the cauliflower, season well and sauté for a minute or 2 then place the pan in the oven and cook for 15 minutes
Stir the cauliflower well and return to the oven for a further 10-15 minutes, or until well coloured - I actually like mine slightly darker in colour, for more flavour
Roasted garlic
Serves: 2
Ingredients
20 cloves garlic, skin on but the root just shaved off with a sharp knife
2 tbsp olive oil
2 tbsp unsalted butter
Salt and pepper
Method
Preheat the oven to 220C / gas 7. Place the garlic into a pan and cover with cold water and a pinch of salt. Bring to the boil them immediately strain.
Repeat twice more, then drain the cloves well in kitchen towel
Heat the oil and add the cloves and sauté for a few seconds then pop in the oven for 10 minutes
Remove the roasted garlic and add the butter and finish on the hob until golden