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Vampire-slayer!
It's up there with wooden stakes in the anti-vampire arsenal - but funnily enough, science has something to say about this as well. Garlic has been found to ward off vampire-like parasites in fish!
If you need to keep fanged folk at bay, we suggest this quick-to-make Vampire slayer ramen, (44 cloves) and 40 clove chicken. You do the vampire-slaying math...
The vampire slayer ramen express Source: Mandy Lee
Tasty health helper
Various compounds in garlic are thought to reduce the risk for cardiovascular diseases; it may also have anti-cancer properties. While science is still working on exactly what garlic can do, and how, the history of garlic in medicine stretches back thousands of years. It's been embraced from ancient Egypt to traditional Chinese and Indian medicine - and was probably fed to athletes at the ancient Olympic games to increase stamina.
It's often said to help ward off the common cold, too; there's limited evidence so far, although a review published in 2015 of various experimental results found that garlic appears to enhance the functioning of the immune system. Why not double-up your health boost by putting a garlicky dollop on a healthy seafood stew: get the recipe for this seafood brodetto with garlic aïoli here.
Source: Benito Martin
The aioli magic
Whether you're dipping crispy fries, pairing it with grilled seafood, or spreading it thick on a crusty sandwich, aioli has the power to turn the humblest snack into something crave-worthy. Just like these grilled prawns by chef Matt Golinski—served with tomato-olive salsa and roasted garlic aioli.
Source: Jiwon Kim
Rick Stein likes garlic too
"This is my take on a dish I had in Cádiz at a restaurant called La Merea (the Tide), which specialises in seafood and rice. It is one for garlic lovers, particularly as I – untypically for Spain – like to serve it with aioli as well," says Stein of his Green rice with garlic, parsley, clams & prawns (Arroz verde).
Source: BBC Books / James Murphy
The case for Lebanese garlic sauce
Toum - Lebanese garlic sauce - is basically a way to show off how good garlic can be when it's the star player. It's the condiment that puts garlic up in lights. This recipe shows you two versions, one using olive oil and one using vegetable oil; whip it up and then serve with this Lebanese chargrilled garlic chicken (farrouj meshwi) - an overnight marinade in a mixture including garlic, sumac, cinnamon and cumin produces a flavour-packed succulent bird.
Source: Brett Stevens
Hummus with a little oomph
Love garlic but dread peeling cloves? Here's a clever hack: roast whole bulbs until they're golden and soft, then simply squeeze the sweet, mellow garlic straight from the skins. It’s an easy way to add rich, caramelised flavour to this classic Middle Eastern dip.
Source: Jiwon Kim
The 'it' couple
Watch out Hollywood, 'garlato' (or maybe 'potarlic') is the 'it' couple that's here to win hearts.
Matthew Evans pairs superb fresh local garlic and super-duper spuds in this comforting bowl of garlic soup. "To showcase the flavour garlic, I'm going to fry up half the garlic and then the other half of the garlic I'll add to the end," Matthew says and this two-step approach really enhances this soupy number.
Source: Alan Benson
Of course, garlic mayonnaise thinks it's a star too
And it's right, especially when paired with crispy-crumbed seafood, like Luke Nguyen's salt and pepper scampi with garlic mayonnaise.
Source: Alan Benson
It adds something to even a simple dish
Traditionally a peasant dish, sopa de ajo (garlic soup) originated in the Castilla-Leon region of Spain to help combat the cold winter. This soup is an excellent example of how a few simple ingredients can make the most satisfying meal.
Source: Alan Benson
No garlic chat is complete without garlic bread
Nothing beats homemade garlic bread, especially this best garlic bread by Adam Liaw. The trick he says, is to use olive oil in the garlic butter, which helps it make perfectly spreadable. Fancier version? Try this garlic-oil topped focaccia.
