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
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 82 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 82 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.