Sep 6, 2009

As the continentals do

Garlic, of course, has an important role in Continental but not in British cookery – it really isn’t worth growing unless you are a fan. Any well-drained spot will do. Buy a head of garlic from the greengrocer or supermarket and split it up into individual cloves. Plant them 2in (5cm) deep and 6in (15cm) apart in March. Apart from watering in dry weather there is nothing else to do until the foliage turns yellow in July or August. Lift the bulbs and allow to dry under cover, then store in a cool, frost-free place.

If you are a beginner with garlic, you must use it very sparingly or you will be put off forever. Rub a wooden salad bowl with a clove before adding the ingredients. Rub the skin of poultry before roasting and then you can try dropping a whole unskinned clove into a casserole or stew, removing it before serving. If by then you have lost a little of your garlic fear, you can try using crushed (not chopped) garlic in meat etc. as the Continentals do. (from here)

I must be a Continental then.


Marie said...

I thought this must from some archaic tome.

This (the writer) is a person who cannot cook and who doesn't like to eat.