I love garlic. Cannot get enough of the stuff. But not everyone is of that mindset and, in Spain, that can be tricky. So often when dining out garlic can be added to a meal before it leaves the kitchen and without any prior warning via the menu. If you don’t like garlic it is crucial you tell the waiting staff that you do not want your food to arrive covered in it. But for those of you who appreciate the addition of garlic to food, here’s a recipe that is guaranteed to leave you with garlic breath.
It’s easy to forget that garlic is part of the onion family. It varies in strength and taste across the world. Spanish garlic is mild and sweet. It is at its best early in the year. Don’t forget that garlic has a high sugar content. A garlic press is not seen often in Spanish kitchens. Why? Because they extract the subtle and delicate flavours from a garlic bulb. You can peel, or leave unpeeled, garlic gloves before you throw them into a stew.
In my part of of the world Andalucian based cooks hold the entire bulb over a naked flame until the paper like covering burns and blackens. This ensures that the cloves inside are gently roasted.
It’s a garlic sauce that often turns up unannounced on a plate of meat served at restaurants. Garlic can enhance or destroy a meal. Too often chefs use way too much garlic, even for a fan such as I. Yes, garlic is good for you and seen as a cure for colds and hangovers. But you really can have too much of a good thing.
With temperatures reaching 42 celsius in Granada this week, it’s time to savour Ajo Blanco. A white soup or, as they call it in my home city, gazpacho blanco. As with so much else, the Moors brought this cooling dish to Granada. Here’s a recipe for it but, be warned, garlic rules the day in ajo blanco. So make sure the person whose personal space you will be sharing therafter is also a garlic groupie.
Ingredients
A slice of bread with crusts removed. Day old bread is ideal.
100 grams of blanched almonds
2 garlic gloves, peeled
1 tablespoon of olive oil
1 tablespoon white wine vinegar
Salt and sugar
Put the bread, almonds, garlic, oil, vinegar and half a litre of cold water into a blender and process thoroughly. Add a further half litre or so of water to give a consistency like that of thin milk. Season with salt and sugar to suit your taste. Transfer to a jug and chill at once. Serve by pouring into small bowls or glasses. In Granada this dish is always served with some small white grapes that have been peeled and deseeded.
Be sure to place a hand over your mouth when yawning after consuming this delightful, chilled and garlic laden gazpacho.
