Starters & Light meals Archives

Brinjal recipes

Warm brinjal dip

40 minutes

Risotto recipes

Gorgonzola and watercress risotto with toasted pine nuts

Approximately 30 minutes

Olive oil poached garlic with pomegranate and goat’s milk pecorino

Difficulty Easy

Ingredients

garlic, unpeeled
olive oil
goat’s-milk pecorino
crusty bread, warm
pomegranate seeds, sprinkle

Method

In a small saucepan, cover unpeeled elephant garlic with olive oil until just covered. Simmer over a low heat until the garlic is soft. Cool.
Serve a smear of soft garlic paste with shaved goat’s-milk pecorino on warm crusty bread and sprinkle with pomegranate seeds.
Cook’s tips: The remaining garlic can be stored in the olive oil in a sealed, sterilised container. The infused garlic olive oil can be used for cooking or in salad dressings.

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Olive oil poached garlic with pomegranate and goat’s milk pecorino

Olive oil poached garlic with pomegranate and goat’s milk pecorino

Ingredients

Method