Ingredient: garlic Recipes
Chilli con Carne
Chilli con carne with real depth from a long simmer, cocoa and cumin. Serves 6 in about 2 hours, and an honest answer on whether beans belong in it.
Chicken Soup
Real chicken soup built on a broth from a whole chicken, clear and full flavoured. Serves 6 in about 2 hours, and why you must not let it boil hard.
Tomato Soup
Tomato soup with real depth, from tinned tomatoes in winter or roasted fresh in summer. Serves 4 in about 50 minutes, and how to fix the acidity.
Braised Beef Cheeks
Beef cheeks braised for three hours until they collapse under a fork, in a red wine sauce. Serves 4, and the trimming step that most recipes leave out.
Beef Stroganoff
Beef stroganoff in 30 minutes with tender steak and a sour cream sauce that does not split. Serves 4, and the cut of beef that makes the difference.
Cottage Pie
Cottage pie with a filling thick enough to hold the mash up and a crisp forked top. Serves 6 in about 1 hour 20, plus the shepherds pie difference.
Slow Cooker Lamb Shanks
Lamb shanks slow cooked in red wine and rosemary until the meat falls off the bone, with a sauce reduced properly. Serves 4, 8 hours in the cooker.
Creamed Paua
Creamed paua is one of those dishes that never made it into cookbooks because it never needed to. If you dive, someone showed you. If you don’t, someone brought you a bag and told you what to do with it.
Fried Rice
Fried rice is a fifteen-minute dish that exists to use up leftovers, and there is exactly one non-negotiable rule. Get it right and you have separate, slightly chewy, well-coated grains.
Nachos
Nachos fail in a very specific way: the top layer is perfect, the bottom is a pale soggy raft of chips with nothing on them, and the middle is somewhere between. That’s a construction problem, not a recipe problem. Serves 4 as a main, 6 as a shared plate. Thirty minutes.