Smoked garlic and thyme bread sauce

I was excited to see freshly smoked garlic in the super market and with roast chicken for dinner there was only one thing for it!

I decided to make a smokey but sweet bread sauce using simple ingredients with a big impact of flavour.

We all generally have leftover bread, milk and maybe some woody herbs from the garden so making this sauce was a no brainer.

It’s fantastic with roast chicken but also this time of year, GAME!

Ingredients:

4 sliced of day old or stale white bread, crusts removed
300ml milk , I used semi skimmed
3 clove smoked garlic
2 sprigs of thyme
1 Clove
1/2 an onion, skin removed
Salt, pepper

Method:

1. Roast the garlic cloves in the oven at 200C for about ten minutes or until tender.

2. Meanwhile, put the milk, thyme, onion and clove in a pan and warm gently to infuse . Be careful not to scald the milk. I added the outer garlic paper also to give an extra smokey flavour.

3 , Once the milk has infused, strain it into a clean pan. Add the bread and stir to break up. Remove the roasted garlic cloves from the oven and squeeze into the bread sauce. Taste and season. A knob of butter can be added to enrich the sauce . Enjoy !

Top tips:

Place the thyme over the onion and stud with the clove to keep everything in one place.

Use any smoked garlic skins/paper to Infuse into the milk.

Sweet smoked paprika can be added for a richer flavour but works incredibly well with game.

A splash of double cream, creme fraiche or knob of butter can be stirred in at the end to give a luxurious finish

When roasted the garlic, pierce them first with a sharp knife. This will stop them from exploding and help them to roast quicker .

You can use any woody herbs such as rosemary, sage, oregano

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My take on the classic Slivovitz!

I’ve just finished bottling up my Slivovitz, it’s gonna hit the spot, that’s for sure : )

joechefbartlett

I was fortunate enough to be given a glut of foraged mirabelle plums from a fellow chef David Beazley, a local wild food expert !

It is quite traditional to make an eau de vie from the plums as they are known for their sweetness .

Having recently drank Slivovitz in Slovakia whilst visiting the capital I thought it would be great to create my own version.

I have used vodka in the recipe and married up the aniseed like flavour of star anise with the plums.

Recipe:
1kg plums
280g white sugar
1 star anise
2 strips of lemon peel, pith removed
600ml vodka approx, at least 40% proof

Method:

1. Pierce all of the plums with a sharp knife to the stone. Place in a clean jar.

2. Add the sugar, star anise and lemon peel. Pour the vodka over until the plums are covered.

3. Seal theā€¦

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Easy oaty granola bars

This recipe is more wholesome than healthy but a great way to use up any odds and ends of dried fruit and nuts.

I used some dried apple, sultana’s, dried cherries and flaked almonds

Recipe
Ingredients:

115g butter
4 tbsp clear honey or golden syrup
25g castor sugar
Pinch of sea salt
250g porridge oats
75g dried fruit of your choice
70g nuts, I used flaked almonds

1. Pre heat the oven to 190C. Grease a 20cm square baking tin and line with baking parchment.

2. Place the butter, sugar and honey in a saucepan and melt over a low heat. Add the remaining ingredients and mix well.

3. Spoon the mixture into the tin and firmly press into place. Bake in the oven for 20-30 minutes or until golden brown.

4. Once cooked, leave to cool in the tin before cutting. The bars will last for 5 days in an airtight container.

Top tips:

You can use any dried fruit or nuts that you like.

Alternative sweeteners can be used.

When the granola bars are cooked, press them whilst warm to give you a nice flat and smooth top. This makes them easier to cut. Use a rolling or a potato masher!

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