An introduction to Wok-smoking

A wok is great for smoking duck, cheeses and vegetables indoors using woodchips, tea leaves, rice, herbs or spices.

- SOPHIA YOUNG

Wok-smoked garlic

PREP & COOK TIME I 2 HOURS MAKES 4 HEADS OF GARLIC

Slow cooking garlic tempers the strength and unleashes a sweetness not found in raw garlic. Smoking adds an interesting mild smoke taste that turns this everyday ingredient into something quite special. Once smoked, simply break off a clove and squeeze out the garlic paste to use it. If you like, you can easily double the recipe.

EQUIPMENT

2/3 cup apple wood smoking chips

4 whole heads garlic

2 tablespoons olive oil

2 teaspoons sea salt flakes

2/3 cup (160ml) extra virgin olive oil, extra

1 Preheat oven to 150°C/130°C fan.

2 Line an ovenproof wok with a double layer of aluminium foil; top with wood chips. Turn the range hood or smoke extractor fan of the stove on and open any windows to eliminate as much of the smoke smell as possible. Place wok over high heat; cover with a lid, cook for 5 minutes or until wood starts to smoke.

3 Drizzle garlic with olive oil and sprinkle with the salt. Place a wire rack or trivet in the wok, elevated over the wood. Place garlic on the rack; cover wok with a lid.

4 Transfer to the oven; cook for 1 hour or until garlic skins are very black and the garlic is tender.

5 If not using immediately, place the whole garlic bulb in a 3-cup jar; add enough extra oil to cover garlic. Store refrigerated for up to 3 weeks.

from the Test Kitchen