On the shop at the moment we have green garlic from Pearman’s Farmshop. Green garlic is just a young garlic bulb containing cloves which haven’t yet fully matured. It is milder in flavour and can be used in recipes to replace spring onions, leeks or chives, chopped finely and sprinkled over salads, fried slowly in butter or split in half, drizzled with oil and roasted. An Internet search will bring up lots of different recipes or try the recipe below adapted from Mary Berry’s Complete Cook Book (p. 319) for Caribbean Rice & Peas.
2 tbsp rapeseed oil
3 green garlic bulbs sliced
3 smoked bacon rashers, rinds removed, diced
2 garlic cloves, crushed
250g long grain rice
1 x 200g can chopped tomatoes
3 tbsp chopped parsley
2 bay leaves
1 small green chilli, cored, seeded & thinly sliced
0.5 tsp turmeric
0.5 tsp cumin seeds
0.5 tsp dried thyme
1 x 400g can red kidney beans
375ml chicken stock
1 lime, cut into wedges, to serve
Heat the oil in a pan, add the green garlic and bacon and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes.
Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 2 tbsp of the parsley, the bay leaves, chilli, turmeric, cumin and thyme and cook for two minutes.
Add the beans and stock and bring to a boil. Cover and cook over a low heat for 15 minutes until the rice is tender and the liquid has been absorbed.
Sprinkle with the remaining parsley and serve at once with the lime wedges.