Flavoured/marinated garlic cloves

SidewinderINC · 15-08-2008, 20:51

Right, whenever I'm out at nandos and somebody buys the little olive bowls they do I always munch on the garlic cloves that come in them, they're really juicy and delicious!

I assume they're just put into bottles of oil/herbs/other stuff and left to soften and absorb the flavours.

Does anybody know if this is right, if so does anyone know any good recipes for what to put them with?

and if I'm totally wrong, can somebody put me right

Cheers

Burble · 15-08-2008, 22:36

I've not had the garlic from Nandos, but if you roast a bulb of garlic with a bit of olive oil it goes really soft and sweet. Lovely.

Glaucus · 16-08-2008, 09:43

I would just experiment. Get a jar of olives in oil. Take some out and add a few chillis and garlic segments. Then leave for a couple of months. Top back up with extra virgin olive oil. To ensure everything covered.

Jonny69 · 18-08-2008, 16:30

^^^ Acid, they go really manky. Haven't quite got a hand on this preserving lark yet but you can't just chuck stuff in oil.

Wryel · 18-08-2008, 18:44

Quote:

Originally Posted by Jonny69

^^^ Acid, they go really manky. Haven't quite got a hand on this preserving lark yet but you can't just chuck stuff in oil.

Tis true. I've made chilli oil before and you have to dry them out beforehand so there is no moisture to aid manky growth.

I do love those garlic cloves in oil though, you don't smell so much after either!

Glaucus · 19-08-2008, 05:18

Quote:

Originally Posted by Jonny69

^^^ Acid, they go really manky. Haven't quite got a hand on this preserving lark yet but you can't just chuck stuff in oil.

Not as simple as pickling then

..

15-08-2008, 20:51	#1
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	Flavoured/marinated garlic cloves Right, whenever I'm out at nandos and somebody buys the little olive bowls they do I always munch on the garlic cloves that come in them, they're really juicy and delicious! I assume they're just put into bottles of oil/herbs/other stuff and left to soften and absorb the flavours. Does anybody know if this is right, if so does anyone know any good recipes for what to put them with? and if I'm totally wrong, can somebody put me right Cheers __________________ No Sig.

16-08-2008, 09:43	#3
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	I would just experiment. Get a jar of olives in oil. Take some out and add a few chillis and garlic segments. Then leave for a couple of months. Top back up with extra virgin olive oil. To ensure everything covered. __________________

18-08-2008, 16:30	#4
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	^^^ Acid, they go really manky. Haven't quite got a hand on this preserving lark yet but you can't just chuck stuff in oil. __________________

15-08-2008, 22:36	#2
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	I've not had the garlic from Nandos, but if you roast a bulb of garlic with a bit of olive oil it goes really soft and sweet. Lovely.