Garlic
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I think of garlic (strictly, a member of the onion family) as an essential seasoning. I am often teased about my constant use of garlic, but remain unrepentant: you can, if you truly dislike it, always leave it out, but time and again I have heard from other cooks that garlic has often been added to dishes served to garlic-haters and they’ve been none the wiser!
If like me you happen to love it, did you know it’s very easy to grow? All you do is separate the cloves (individual sections) from the bulb, and plant them 2 inches (5 cm) deep and about 2 inches (5 cm) apart in early spring. Then in August you can harvest your own crop, which will be firm, juicy and tasting so much better than imported garlic bought from a shop.
One way to crush garlic – a question I’m asked all the time – is to place the clove on a board, set the flat side of a small knife on top and press with your thumb until you have squashed it to a pulp. You could invest in a proper garlic crusher, though these are tiresome things to clean. Probably the best way is with a pestle and mortar: add a little salt as this helps to reduce the garlic to a smooth paste.
And one tip for peeling garlic – place the unpeeled clove on a flat surface and simply press it with your thumb. This breaks the skin all over, and it peels away very easily.
Serves 4Marinated Mushrooms with Garlic and Smoked Pimentón Mayonnaise
Veggies will love this recipe – marinating mushrooms adds masses of flavour. Serve them with a sweet-spice pimenton mayonnaise for dipping.
Serves 2Chicken Paprika
With soured cream and paprika, this popular dish – one of your favourites on the site – owes more than a little to a Hungarian goulash. A real winner for those who love wintry, one-pot dishes packed with flavour!
Serves 4Ten-minute Goulash
How can it be, you might ask? Well, if you cut out the meat browning process you can make this in just 10 minutes – and won’t even notice the difference! A hearty, spicy one-pot meal for a cold day…
Serves 4Spanish Pork Stew with Potatoes and Chorizo
Pork, potatoes, olives, tomatoes and chorizo combine to brilliant effect in this quick-to-prepare one-pot treat!
Serves 2 (or double for 4; treble for 6)Spiced Chicken Madras
Grinding spices takes time, which is why Delia was delighted to find a ready-mixed curry powder that tastes really authentic. And, unlike many curries, this one contains half-fat crème fraiche so it's relatively low in fat too!
