Winter Garlic Recipes

Garlic can help fight off those winter ailments so try these garlic fuelled recipes are just the ticket for a cold winter night’s dinner….

 

Sizzling Garlic Beef                                                Serves 4

500g lean rump steak, sliced thinly across the grain

1 tblsp salt reduced soy sauce

3 tsp cornflour

1 tsp sesame oil

1 tsp black pepper

1 tblsp peanut oil

1 brown onion, halved and cut into wedges

1 red & 1 yellow capsicum, cut into strips

4 garlic cloves, crushed

1/3 cup chopped garlic chives

1 bunch broccolini, cut into 3cm sections

160mL salt reduced beef stock

2 tblsp kecap manis

 

  1. Combine beef, soy sauce, cornflour, sesame oil and pepper in a bowl.
  2. Heat half the sesame oil in a wok until hot.  Add the beef and stir-fry for 1-2 minutes until brown.  Transfer to a bowl.
  3. Heat the remaining sesame oil and stir-fry the onion for 1 minute. Add the garlic and capsicum and stir-fry for another minute.  Add half the chives and broccolini for another minute.  Add the stock and allow to cook for 3 minutes or until broccolini until bright green and tender.
  4. Return the beef, add the kecap manis and remaining chives.  Heat for 1 minute or until sauce thickens.  Serve as is or with steamed rice.

 

Herb, garlic & chicken broth                                                Serves 4

6 whole garlic cloves

1 L salt reduced chicken stock

150mL dry white wine

2 bay leaves

4 sprigs fresh thyme

2 sprigs rosemary

1 bunch flat leaf parsley

1 BBQ chicken, skin and stuffing removed, meat shredded

1 carrot, thinly sliced

1 red capsicum, thinly sliced

1 handful sugar snap peas, topped & tailed

 

  1. Press garlic cloves to bruise.  Place garlic, stock, wine & 1 cup water into a saucepan.  Add the herbs and 8 parsley stalks, season to taste.  Bring to the boil.  Reduce heat to a simmer, cover and cook for 15 mins.  Strain and return to saucepan.
  2. Add the vegetables to the hot broth and cook for 2 mins until tender crisp.  Add the shredded chicken and remaining parsley, chopped.
  3. Serve and enjoy chicken soup for the soul!

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