Have a bulb of garlic at home that’s just cluttering your kichen? Here are some ideas on how to use them while cooking!
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1. Roasted Garlic Aioli (2 portions)
4whole Garlic Bulbs
2sprigs Fresh Thyme
1tsp Coarse Ground Black Pepper
- Preheat oven to 180C. Toss garlic bulbs with olive oil and add fresh thyme and coarse ground black pepper. Roast in oven for 20minutes. Allow garlic to cool down.
- Peel the garlic bulbs to extract the soften pulp. Mash all the pulp together into a paste. Season with some salt.
- Mix mayonnaise with garlic mash. Use it as a spread on bread or dipping sauce for fried foods.
2. Cabernet Braised Short Rib (Adapted from SideChef) (6 portions)
5 clove Garlic
2 Tbsp Cooking Oil
1/4 cup Red Wine
3 lb Beef Short Ribs
1 Tbsp Tomato Paste
14 oz Canned Diced Tomatoes
2 cup Beef Broth
1 cup Cabernet Sauvignon or any red wine (or 1 cup of beef stock)
3 sprig Fresh Rosemary
2 Bay Leaf
to taste Salt and Pepper
- Preheat the oven to 180C. Chop the onion, dice the carrot and roughly chop the garlic.Season the beef dhort ribs with salt and pepper.
- Heat oil in a large braising pot over medium-high heat.When the pan is hot and the oil is shimmering, place the ribs bone-side down in the pan. Allow them to sear without moving them for about 5 minutes.
- Turn the ribs over and sear for another 5 minutes, or until this side is caramelized and brown.. Transfer the short ribs to a dish.
- Deglaze the pan with red wine. Scrape the browned bits up and into the sauce with the wine. Add extra wine if needed.
- Reduce the heat to medium low. Stir the onions into the pan with a pinch of salt and let them sweat for 3 to 4 minutes, stirring occasionally.Add the carrots and garlic into the pan and saute for another 5 minutes.
- Stir in the tomato paste and cook for 1 minute, then add the canned diced tomatoes and beef broth.Next add cabernet sauvignon, bay leaf and fresh rosemary. Bring to a boil.
- Braise short ribs tightly cover with a lid or foil and transfer to the oven for 3 to 4 hours, or until the meat is fall-off-the-bone tender. Serve with mash potatoes.