Garlic is an essential culinary ingredient all year round, but in the summer months it comes into its own for spicing up cooling salads or adding bite to a marinade or salsa for barbecued and grilled foods. Here are three of our favourite summer garlic recipes for transforming mealtimes.
Garlic, Ginger and Lime Marinade
This quick and easy marinade is perfect for tenderising seafood, such as prawns, crayfish or langoustine, prior to barbecuing, but it can also be used to add flavour to chicken or vegetable kebabs. Simply mix all the marinade ingredients in a bowl together and add either prawns or chicken, stirring well to ensure the seafood or meat is well covered. Cover and leave to tenderise in the fridge for 1-3 hours, before barbecuing or grilling.
- 45 ml freshly squeezed lime juice (approximately 1.5 limes)
- 45 ml rapeseed oil
- 1 tablespoon fresh ginger root, grated or finely chopped
- 1 tablespoon brown sugar
- 1 teaspoon lime zest (approximately 1/2 a lime)
- 1 teaspoon toasted sesame oil
- 1 Isle of Wight garlic clove, finely chopped
Black Garlic Salsa
This sweet but spiky salsa is a perfect accompaniment to seafood, such as sautéed mackerel fillets, but can be served with just about anything - from lamb chops, roast aubergines, and couscous, to cheese on toast! Grill or barbecue the peppers for 15-30 minutes, until their skin is blistered and turning black; place them in a bowl and cover. After five minutes, the peppers should be cool enough to handle: carefully pierce the flesh to release any cooking juices (you can add this to your salsa) then remove the peppers' skins; seed them and dice into a bowl. Add the remaining ingredients and season salsa to taste.
- 1 red bell pepper
- 1 yellow bell pepper
- 6 black garlic cloves, halved
- 2 cloves of Isle of Wight garlic, crushed
- 1 chilli, of your preferred heat - seeded and finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- salt and black pepper
Basil and Garlic Vinaigrette
This delicious vinaigrette harnesses the flavours of a traditional basil pesto to make a summery salad dressing that's particularly good drizzled over sliced
tomatoes. Whizz the first four ingredients in a food processor until they form a smooth paste, then pour in the oil with the motor still running until well combined. Season and transfer to a jar, shaking briefly before use.
- 30g fresh basil: discard stalks and roughly chop the leaves
- 50ml white wine vinegar
- 2 cloves Isle of Wight garlic, crushed
- 15g parmesan cheese, grated
- 125ml extra virgin olive oil
- 1/4 teaspoon fine salt
- black pepper to taste
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