Golden, sautéed garlic does so much for a dish that raw garlic simply cannot compete with (I actually really hate eating raw garlic!). But I am sometimes guilty of wanting a meal to be so quick-fix that even the time it takes to peel and cook seems too long! My solution – get organised on the weekend and sauté 20 garlic cloves in olive oil at a time, and then freeze in ice cube trays. Pop out a cube whenever garlic is needed – toss through pasta, add to salad dressings, spread on toast or homemade pizza bases, melt into steamed corn and other steamed vegetables, stir through mashed potato or add to any ragu, soup or sauce.
One of my favourite super quick-fix meals that requires no cooking whatsoever – leftover cold roast vegetables tossed with baby salad greens, crumbled feta cheese and a cube of sautéed garlic in oil (you might need to defrost your frozen cube first!). Drizzle the lot with a balsamic reduction and you will not be disappointed.
Ingredients
20 garlic cloves, peeled
200g extra-virgin olive oil
Method
- Place garlic in TM bowl, chop for 4 seconds, speed 6. Scrape down sides.
- Add oil, sauté for 10 minutes, 100°C, speed 1, or until garlic is cooked to your liking. Divide amongst ice cube trays and freeze until ready to use.
Once frozen, you can pop out the garlic cubes and store in a zip-lock bag in the freezer until needed.
