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Campion and Curtis Recipes recipes
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Chopping garlic
Squash the unpeeled garlic using the flat side of a large knife to loosen the skin and help release the flavour and oils. Peel the garlic and then roughly chop. All of the pieces need to be about the same size to ensure consistency while cooking.
Glossary
Charcuterie
A collective term in French cuisine meaning "cooked meat" such as rillettes, terrines, pate, confit, and saucisson.
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