Roast Chicken with 40 Cloves of Garlic

Almost everything I cook (which is savoury) starts with the same two ingredients: onion and garlic. Garlic is everywhere. Its pungent smell and flavour make it a popular seasoning for food as comparatively little is needed to impact the overall flavour. What I find a shame, however, is how rare it is for garlic to get the opportunity to act as the main flavour of a dish. When I was an undergraduate, my housemate introduced me to a dish called garlic pasta. Now, I have always added a small amount of garlic to my pasta dishes but the idea of frying a large quantity of garlic in oil and using that as the pasta sauce (along with some cherry tomatoes/onion) was a bit foreign to me. This is an ultimate comfort food – right up there with tomato soup. That dish, along with Yotam Ottolenghi’s caramelised garlic tart and the recipe I am giving today, brings the total of garlic-centric dishes I know up to three so if you have any ideas, I would love to hear them!

Garlic is an allium – that is to say that it is in the same genus (family) as the onion, the leek, shallots and chives. It is used more as a flavouring than the base for a dish unlike the other members of its family (excluding chives as they are a herb). Smoked bulbs of garlic are an often used ingredient and black garlic has been increasing in popularity for a long time. Black garlic is created by heating normal bulbs to between 60 and 77°C for two to three months. This temperature allows our old friend the Malliard reacton to occur throughout the entirety of the bulb, not just on the surface. For those of you have not come across the Malliard reaction before, this is what causes food to brown when you cook it. It is a non-enzymatic reaction between reducing sugars and amino acids on the surface of the food. The conditions in which black garlic is created allow for this reaction to be more than surface deep.

As well as its culinary uses garlic has been used as a medicine for millennia (Sanskrit records date its use back 5000 years. In ancient Egypt, garlic was used as a form of currency; in Auryvedic medicine garlic is used as an aphrodisiac; in the bible, the Jews wandering in the desert complained to Moses about the foods they missed since leaving Egypt, one of which included garlic; and of course, one cannot talk about the appearances of garlic throughout history and folklore without mentioning one of the most famous of them all: the vampire. Garlic was believed to ward off demons, werewolves and vampires – a wreath of garlic flowers or even bulbs around the neck along with the rubbing of cut cloves of garlic around windows, doors and chimneys was meant to protect the inhabitants of the house form harm.

If there are medical benefits to eating copious quantities of garlic, then this recipe is the one for you. Much as I try to give a vegetarian alternative to my recipes, I am not sure how if I could do anything to make this less meaty so unfortunately, I’ll have to give that a miss this week. If you are a fan of chicken, I hope you like the recipe and if you aren’t, why not try it with a different roast meat? Enjoy, and I’ll see you next week with a dish that’s a little bit more vegetarian friendly.

Roast Chicken with 40 cloves of garlic

Prep time: 20 minutes

Cook time: 45 minutes per kilogram + 20 minutes

Ingredients

1 large chicken

2 heads of garlic

100ml olive oil

1 tsp salt

2 large onions

125ml white wine/vermouth

3 bay leaves (optional)

½ lemon (optional)

Separate and peel the cloves from one head of garlic.

Blend the garlic cloves with the olive oil and salt until smooth.

Optional: joint the chicken – removing the bottom, scaly parts of the legs from the base of the drumsticks and remove the wings. We use these for making stock at home but you can leave them on if you wish.

Cut out the oil glands at the base of the Parson’s nose and discard them.

Place the chicken into a roasting dish.

If possible – this will often require an extra pair of hands as one pair isn’t quite enough – try and pour half of the garlic oil underneath the skin. This will help the flavour infuse into the meat of the chicken.

Rub the rest of the garlic oil all over the outside of the chicken pouring any excess inside the body cavity.

Stuff half a lemon into the body cavity.

Cut the onions into eigths and spread the piece out around the chicken.

Pour over the wine/vermouth and add the bay leaves.

Separate the cloves of garlic from the second bulb but do not peel them! Just sprinkle them liberally around the chicken. The garlic will go soft and sweeten up in the oven.

Cover and leave until you wish to put the chicken in the oven.

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To cook the chicken, preheat the oven to gas mark 6 (200°C).

Cook the chicken for 20 minutes plus 45 minutes per kilogram (eg, a 1.5kg chicken would cook for just a touch under an hour and a half).

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For ultra-crispy skin, uncover the chicken for the last ten minutes of baking but be careful not to burn it.

This roast chicken is absolutely delicious and like any roast meat, goes perfectly well with super crispy roast potatoes – I like to cook mine for at least 75 minutes to get them so hard you need a small industrial jackhammer to cut them.

If you want to try roasting a chicken but don’t want to do something that prevents you from human interaction after eating the way this quantity of garlic will, leave out the garlic and oil and just replace the wine with cooking sherry for a more basic but still delicious roast dinner.

If you like chicken, you should most definitely check out Jo Bellerina’s sticky mango chicken, it is stunning!

Have a good one and I will be back next week with a recipe for a swiss roll with a twist…

H

Spiced Turkey Burgers

I first came up with this recipe a couple of years ago at uni when I was introduced to the wonderful world of dumplings by one of my housemates at university. The dumplings that she makes use pork as their base meat and because I don’t eat pork, I ended up using turkey and beef instead. The recipe is adapted from the recipe for turkey dumpling filling which I use. I will get onto dumplings in a later blog post because they are just amazing! I definitely benefited from living with such an accomplished cook at university. One of my favourite dished that I was taught was for sticky salmon and you can check out the recipe for that on her blog Yan and the Yums. I would recommend it as the recipe is super simple and will wow your friends and family!

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Turkey Dumplings. Plain on the top and curried on the bottom

Back to the turkey burgers, I tend to get several meals out of each recipe. If I eat them with a bun, I will eat one burger per serving but if not using a bun, I would recommend serving two burgers per person. Obviously, the larger you make the burgers, the fewer you will get out of the recipe! I love spices in food and as you will notice as this blog goes on, many of the recipes have a base of spring onions, ginger and almost always garlic.

On a separate note, I have just moved into my house for the fourth year of university so don’t be alarmed if my photos suddenly have a different background! We have and Aga this year and I am used to cooking on a gas hob and a fan oven. I will continue giving all my cooking times and such as if I was using a standard oven and hob like at home as the Aga cooks faster than I am used to!

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Our house Aga! It’s so hot in the kitchen but in winter it’s just divine.

 

 

 

Spiced turkey burgers

Makes 6-8 Burgers      Price per Portion – around 75p per burger

Preparation: 15 minutes – Cooking time: 20-30 minutes

 

Burgers

500g turkey mince

1 Bunch Spring Onions

2 inch piece of ginger

3 or 4 cloves of garlic

1 chilli

2 eggs

 

Optional

2 tbsp. Soy sauce

Salt

Pepper

Breadcrumbs

 

Finely chop the spring onions and put into a bowl.

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Finely chop the garlic, ginger and chilli and add to the spring onions. I like the taste of the garlic and ginger to be quite strong but if you prefer them to be more subtle, just use a little less! The same applies for the chilli as I like my food quite spicy.

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I like to use red chilli where possible just because the colour stands out more but as you can see, we only had green ones left!

Add the eggs and if you are using them, the salt, pepper and soy sauce.

Mix together until the egg loses its gelatinous quality and is a little foamy

Add in the turkey mince a bit at a time and mix until everything is just combined. Do not over mix or the mince will turn to mush!

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If you wish to add a handful of breadcrumbs, they will help absorb any excess moisture from the meat.

 

Heat a frying pan with a little oil in it (maybe half a centimetre or so)

Take a large dollop of mixture and using moistened hands, shape it into a burger patty and place it in the pan. I tend to be able to get two or three in the pan at a time.

Make sure the burgers don’t stick but other than that try not to touch them for about five minutes until the meat and egg starts to cook which will give the burgers structure.

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Flip the burgers and cook for five minutes on the other side. If they brown too quickly, turn down the heat. Make sure the burgers are fully cooked before eating.

 

I serve the burgers with a sweet and spicy sesame sauce made with two tablespoons of tahini, a healthy teaspoon of Sriracha (chilli sauce) and two teaspoons of runny honey. Obviously you can play with proportions to how you are feeling at the time. There’s nothing like trial and error to work out what you like!

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Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at Harryshomebakery! I love seeing what you guys create at home.

See here for the last recipe from my Cooking from Basics series – deliciously perfect homemade pizza or here if you fancy trying you hand at making a death by chocolate tart with 4 types of chocolate and a salted caramel layer!

Have a good one and I’ll see you next Monday with a recipe for an orange and chocolate layer cake with a shiny ganache coating and fragrant orange scented booze soaked layers!

H