Smoked Garlic with Penne Pasta, Broccoli and Snow Peas 500g Penne pasta 500g broccoli 250g snow peas 1 1/2 cups olive oil 6 smoked garlic cloves minced 1 teaspoon salt Trim and discard the bottom 2 inches of broccoli. Blanch remaining branches in boiling salted water for 5 minutes. Drain, rinse with cold water, and drain again. Roughly chop into small chunks. Break the tips off the snow peas and pull down to remove any threads. Heat oil in large skillet over medium heat. Add broccoli, snow peas and smoked garlic and cook over medium-low heat for 10 to 15 minutes. Toss with hot pasta and serve immediately with a scattering of Parmesan cheese. Text 2009 Randall Berger Ail Fumé Smoked Garlic Mob: 0418 598 239 Recipe 1 of 8
A garland of ail fumé Simple French Farmhouse Smoked Garlic Soup (Le soupe du ail fumé) 2 Chicken stock cubes or equivalent chicken stock ½ kg potatoes, scrubbed 350g carrots 1 large head smoked garlic, peeled Butter or cream to taste Salt and pepper to taste Dice carrots, potatoes and garlic and put into 2 litres of boiling water with stock cubes. When the soup is cooked, blend or use a Bamix. Salt and pepper to taste, cream or butter for texture. Text 2009 Randall Berger Ail Fumé Smoked Garlic Mob: 0418 598 239 Recipe 2 of 8
The garlic section of a French market. Smoked Garlic Mashed Potatoes 2 kg baking potatoes, peeled & quartered 8 big cloves smoked garlic, peeled and crushed 4 tablespoons butter 1 cup full cream milk Coarse salt and freshly ground pepper to taste. Cover potatoes with water, cook until tender, drain and mash. In small saucepan, combine smoked garlic, butter and milk. Cook over low heat, stir into a smooth paste. Mash together potatoes and smoked garlic mixture. Season generously with salt and pepper. Serves 6-8. Text 2009 Randall Berger Ail Fumé Smoked Garlic Mob: 0418 598 239 Recipe 3 of 8
Smoked Garlic Aioli 2 egg yolks 2 smoked garlic cloves, finely crushed 250ml extra virgin olive oil Juice of 1 lemon, no pulp Salt and fine white pepper to taste Place the garlic and egg yolks in a food processor and blend until creamy. A blender wand in a glass jug is also good. SLOWLY drizzle the oil into the yolks with the processor on a low speed until the mix is thick and smooth. Add a squeeze of lemon and season with salt and pepper. For a twist, use a lime instead of a lemon. You can also add a few threads of lemon or lime zest for colour and flavour. Or you can just be really lazy and blend the crushed smoked garlic with an excellent whole egg mayonnaise, like Best Foods or Paul Newman s. Text 2009 Randall Berger Ail Fumé Smoked Garlic Mob: 0418 598 239 Recipe 4 of 8
Skordalia (Greek potato and garlic dip) 650g Coliban potatoes, peeled 4 smoked garlic cloves, crushed 2/3 cup olive oil 2 tablespoons white wine vinegar 1/2 teaspoon lemon juice 1 egg yolk extra-virgin olive oil and cracked black pepper, to serve Cut potatoes into cubes. Place in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain. Transfer potato to a bowl. Add garlic. Using an electric mixer, beat on medium speed for 10 minutes or until smooth. Meanwhile, use a fork to beat oil, vinegar, 1/4 teaspoon salt, lemon juice and egg yolk in a jug. With the mixer on, gradually add this mixture to potato and beat until well combined. Transfer to an airtight container. Press plastic wrap onto surface of dip. Cover and refrigerate overnight. To serve, drizzle with oil and season with cracked black pepper. Serve as part of dips platter or with fish and chips. Text 2009 Randall Berger Ail Fumé Smoked Garlic Mob: 0418 598 239 Recipe 5 of 8
Smoked Garlic & Bacon Soup with Parmesan Cheese 2 heads smoked garlic cloves, peeled and crushed 2 slices smokey bacon, diced 1 cup onion, diced 1 cup carrot, diced 6 cups diced, baking potato 4 cups chicken broth 1 bay leaf 1 cup of milk 1/4 cup chopped fresh parsley 1/4 cup of grated Parmesan cheese Cook bacon in large saucepan over medium-high heat until crisp. Add onion and carrots and sauté 5 minutes. Add potato, broth, salt, pepper and bay leaf; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, remove bay leaf. Combine smoked garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley and grated Parmesan cheese. Text 2009 Randall Berger Ail Fumé Smoked Garlic Mob: 0418 598 239 Recipe 6 of 8
Smoked Garlic Salad Dressing 2 full heads smoked garlic, removed from skins 200 ml cup olive oil 100ml Good quality (3 leaf or better) Balsamic vinegar 1/2 teaspoon salt Combine all ingredients in a blender and blend until smooth. Use immediately or store in a tightly sealed container or swingneck bottle in the refrigerator. Just give a shake to recombine. Delicious over mixed lettuces, bean mix or vegetables. Text 2009 Randall Berger Ail Fumé Smoked Garlic Mob: 0418 598 239 Recipe 7 of 8
Smoked Garlic Mussels 2 kilos of mussels (1/2 kilo per person) 100g butter (NOT margarine) 1 bunch of fresh parsley, chopped 1 large head of smoked garlic, peeled and chopped. 250ml dry white wine. Scrub mussels thoroughly with a stiff brush, scraping off barnacles and any seaweed. Pull off their beards. Rinse mussels and discard any that remain open. Chop garlic or put through garlic press, place in side cup. Rinse and chop parsley and put in side bowl. In a very large stock pot, place a the butter and heat on medhigh. Add mussels, garlic and parsley. Place lid on top of pot and leave slightly open. After two minutes, add the wine and cover. Shake the pot occasionally or toss the mussels to make sure they all get a soaking. Ladle mussels into a big serving bowl. Quickly sift some corn or rice flour into the remaining liquid and thicken slightly, then pour over the mussels. Serve immediately with warm French bread and a nice tossed salad. Text 2009 Randall Berger Ail Fumé Smoked Garlic Mob: 0418 598 239 Recipe 8 of 8