Cooking with Spring Garlic
“Yes it looks more like a spring onion, but it is actually spring garlic. Spring garlic is the garlic planted and harvested before the bulb has formed. It has a more mild flavour, which means it can be eaten raw in salads, but also makes for the most delicious garlic bread. The whole plant can...”
Yes it looks more like a spring onion, but it is actually spring garlic. Spring garlic is the garlic planted and harvested before the bulb has formed. It has a more mild flavour, which means it can be eaten raw in salads, but also makes for the most delicious garlic bread.
The whole plant can be used, from the small white bulb to the green parts at the end.
The garlic bread I made with it was irresistible…. and the pasta was too! I’m going to be making this recipe again very soon. I suggest you try spring garlic and give your garlic bread a much needed kick with chilli
Parmesan Spring Garlic Bread
- 80g butter, softened
- 1 spring garlic, finely chopped
- 1 red chilli, seeds removed and finely chopped
- 2 tablespoons finely grated parmesan cheese
- 1 large Turkish bread
- Preheat oven grill to 180°C.
- Combine butter, spring garlic and chilli in small saucepan over medium heat and cook for 3 minutes to melt the butter and lightly cook the spring garlic. Do not burn garlic.
- Brush or drizzle over top of Turkish bread. Sprinkle with parmesan cheese. Grill for 5 minutes or until cheese melts and bread is golden brown. Enjoy hot.
Tomato & Chorizo Pasta with Spring Garlic
- 1 punnet cherry tomatoes, sliced in half
- 2 chorizo sausages, sliced and halved
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 spring garlic, finely chopped
- 2 cups tomato passata
- 250ml water
- 400g penne pasta
- baby rocket, to serve
- parmesan cheese, to serve
- Preheat oven to 180°C. Line a baking tray with baking paper. Lay tomatoes on trat and drizzle with a little olive oil. Cook for 20-25 minutes or until collapsed and lightly caramelised.
- Meanwhile, heat a non-stick frying pan over medium heat. Add half the chorizo and cook, turning occasionally, for 3-4 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with the remaining chorizo. Discard oil from chorizo.
- In a clean saucepan, heat olive oil over medium heat. Add onion and spring garlic. Spread out in pan, so onion and garlic makes contact with hot pan base. Cover with lid and allow onion and spring garlic to cook for 10 minutes, stirring occasionally. The heat must be medium to low enough to sizzle, but not so hot that the onion browns. The onion and spring garlic will have a wonderful sweet, mellow flavour. There must be enough oil to assist the onion to ‘stew’ slightly.
- Add passata and water. Simmer of 20 minutes.
- Cook pasta in a large saucepan of boiling water according to packet instruction or until al dente. Drain pasta, add chorizo, roasted cherry tomatoes and tomato sauce. Toss pasta in saucepan to cot.
- Serve topped with rocket and shaved parmesan cheese.
Iron Chef Shellie received spring garlic samples courtesy of Australian Garlic Pty. Ltd.