Frank's Recipes! Basic Garlic Puree

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Basic Garlic Puree

2 heads "wet" garlic (or twice the amount dried garlic)

Use "wet" garlic. Separate the cloves from 2-3 large fresh heads of wet garlic (allow at least twice the quantity of dried garlic). Put them in a pan, cover with water, bring to the boil and blanch for 4-5 minutes. Drain, peel off the skins and repeat the blanching process three times, using fresh water each time.

By now the cloves will be as soft as butter but cook a little longer if necessary. Drain very thoroughly and puree in a blender until perfectly smooth. Season with salt to taste. You can keep the puree stored under oil in the fridge for a couple of weeks. Transfer the puree to a small glass jar, pressing it down well to ensure there are no air holes and cover with a thin film of olive oil. Use as required, first tipping off the oil. The puree is now ready and can be used in all sorts of ways:

* blend sparingly with olive oil,

* spread on rounds of dry baked bread, grill until the surface is lightly browned and serve with soup or cruditis,

* use it to flavour soup or vegetable purees,

* thinned down with creamy milk or cream it makes an ambrosial sauce for poached chicken, lamb cutlets, soft poached eggs or vegetables.