Oak Smoked garlic recipes

Roasting Garlic

There are many ways to roast a whole bulb of garlic.  Using a special garlic roaster is good but not necessary.  Besmoke recommends slicing the top off a bulb, drizzling with a little olive oil and a pinch of salt, wrapping in foil and placing on an oven tray.  Roast as required.

Roast Garlic Bruschetta/Bread

Gently roast a bulb of garlic in a medium hot oven for one hour and twenty minutes, leave to cool slightly. Meanwhile, slice French stick which ever way you like it, or a ciabatta, and toast to crispy. Whilst still hot, spread on butter or drizzle with olive oil. Next, separate some warm cloves of the roasted smoked garlic and squeeze the sweet unctuous gloop onto the toast.

Smoked Garlic Chicken

Place a bulb of smoked garlic within the cavity of a chicken, roast the chicken to release the aromatic qualities of the smoked garlic which will permeate the meat to produce delicious chicken.  The Garlic may be served with the meal as a vegetable in its own right or blended into the gravy.

Smoked Garlic Béchamel

Place milk and whole bulb of smoked garlic in a saucepan and bring to simmer point.  Continue to simmer very gently with lid on for one hour, strain and retain the milk.  Now use the milk to produce a deliciously flavoured béchamel. Back to top

Grilled Smoked Garlic

Place separated unpeeled cloves of smoked garlic in a roasting tray with olive oil and place under a medium low grill. Cook very slowly for approx forty five minutes.  Ideal served with lamb or used to flavour jus, sauces or gravy.

Oak Smoked Garlic Soup

Saute onion and white leek for ten minutes.  Add 1 bulb smoked garlic, peeled and chopped and sauté for one minute.  Add 2 large spoons of flour and stir for ten minutes.  Add good chicken stock and some white wine and simmer for twenty minutes. Puree or blend. Add enough cream to thicken and continue simmering for ten minutes.  Season and add lemon juice to taste. Back to top

Oak Smoked Garlic and Saffron Mash

Gently roast a whole bulb of smoked garlic wrapped in foil for about forty minutes. Meanwhile, cook floury potatoes in boiling water with added saffron. Drain and mash with butter, some peeled baked smoked garlic and season to taste.

Oak Smoked Garlic Tart

Peel four bulbs of smoked garlic and four bulbs of unsmoked garlic and place in a blender with a good amount of olive oil, blitz to a cream adding more oil if required. Pour mixture into a jug and place in fridge overnight.  Next day remove the oil content of the mixture and discard (or save) leaving only the ‘cream’. Make some dough and line a quiche/tart dish, pour in the creamy mixture, season, and place in a preheated oven at 200c for 15 – 20 minutes. Back to top

Oak Smoked Peppercorn recipes

Smoked Pepper Steak

Crack, crunch and grind some peppercorns in a pestle and mortar.  Take a piece of your favourite steak, brush with a little oil and then push the peppercorns into the meat with a pinch of sea salt.  Griddle to your liking and allow to rest for five minutes before serving.  This can also be applied to butterfly chicken breast.

Scrambled Eggs

Crack 2 – 3 eggs per person into a pan with a little butter and salt, heat and stir continuously until cooked to you liking, before serving, add a little cream and grind smoked peppercorns into the eggs and stir through. Back to top

Smoked Pepper as a Condiment

Simply put whole peppercorns into your peppermill and grind liberally over such foods as eggs (fried, poached, scrambled or boiled), beans on toast, cheese on toast, chips, meats, fish, soups, stews, salsas, marinades and salads.

Hot Barbeque Sauce

Sauté very finely chopped onion and celery in a heavy based pan for five minutes. Add some crushed smoked garlic, cayenne pepper and a good grinding of smoked pepper and stir in for one minute.  Squirt in a load of ketchup, a little less beer, a little less cider vinegar and then a little less Worcestershire sauce.  Simmer for thirty minutes stirring occasionally and then keep in refrigerator for up to a week. Back to top

Soup

We have had many recommendations to use the smoked pepper in soups to add a distinctive depth of flavour.  Our favourite has to be minestrone but we wouldn’t dare risk a recipe here in case the minestrone police are watching!

Green Beans

Steam some green French beans briefly to ensure a crunch, meanwhile gently heat some olive oil in a wok/pan and add some very thinly sliced smoked garlic.  Fry until just turning brown and then add the steamed beans and toss to coat. Liberally grind over the Oak Smoked Black Peppercorn and serve. Back to top

Smoked Sea Salt recipes

Pork Crackling

Take a roasting joint of pork such as thick end of belly and ask the butcher to score the skin.  Place in a roasting tin.  In a cup mix some smoked sea salt with a little water to make a paste which should be thoroughly rubbed into the joint’s skin.  You may also like to rub in some fresh thyme leaves. Roast in the oven and enjoy your triumphant crackling.

If you’re serious about your crackling then you may like to follow this link to Heston Blumenthal’s recipe for pork crackling which is a true beauty. http://women.timesonline.co.uk/article/0,,18030-2228514,00.html Back to top

Quails Eggs

Hard boil some quails eggs and serve with a small dish of ground smoked sea salt for dipping.

Use Smoked Sea Salt as a Condiment

Simply grind over your favourite dishes to add that extra dimension. Great on shellfish and meats, use in sauces, salsas, soups and marinades. Back to top