Garlic

pity it stinks to high heaven isnt it!
i love garlic mushrooms :D
8 oz (225 gm) Mushrooms This will look like a lot but they reduce considerably during cooking.
Use small button mushrooms if you can get them, otherwise flat mushrooms cut into bite sized pieces.
Chestnut mushrooms have a lovely flavour however ordinary white mushrooms will do just as well.
1/2 oz (15 gm) Butter
2 Cloves Garlic, crushed As always, adjust garlic according to taste
Dash hot pepper sauce If you really can’t take this you can leave it out. However it does bring out the flavour wonderfully so do give it a try.
Salt & pepper

OK Ugo here are some recipes for you using garlic – you could also try these food sites http://www.deliaonline.co.uk http://www.bbc.co.uk/food and http://www.ukfood.tv

STARTER – MUSHROOM RAREBIT
SERVES 3

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients
6 flat mushrooms, stalks removed
knob of butter
25g/1oz plain flour
100ml/3½fl oz milk
200g/7oz Lancashire cheese, grated
dash of Tabasco sauce
½ tsp Dijon mustard
dash of Worcestershire sauce
pinch of cayenne pepper

Method
1. Preheat the grill to the highest setting.
2. Melt a knob of butter in a saucepan over a medium heat, add the flour and then pour in the milk.
3. Add two-thirds of the grated cheese, the Tabasco sauce, the mustard and Worcestershire sauce and stir through.
4. Remove the pan from heat.
5. Place the mushrooms, stem-side up, on an oiled baking tray.
6. Spoon over the milk and cheese mixture, then top each mushroom with the remaining grated cheese.
7. Place the baking tray under the grill for 2-4 minutes until the cheese is golden brown.
8. Sprinkle the mushrooms with cayenne pepper and serve immediately.

MAIN COURSE – BAKED CHICKEN WITH 40 CLOVES OF GARLIC
4 servings

2 teaspoons olive oil
1 pound boneless skinless chicken breast
40 cloves garlic
1 1/2 cups white wine
3 sprigs thyme
1 sprig rosemary
2 tablespoons cognac
chopped fresh parsley
French bread
Preheat oven to 350 degrees. Heat oil over medium heat in oven-proof pan. Add chicken and season with salt and pepper. Saute for 5 minutes. Remove chicken from pot. Add garlic, reserving 1 clove and saute, stirring for 3 minutes, until beginning to brown. Return chicken pieces to pot. Add wine, thyme, rosemary and cover. Place casserole in oven and bake 45 minutes. After 45 minutes check. Remove from oven. Heat cognac in small saucepan and light with a match. Pour over chicken and shake casserole until flames die down. Taste and adjust seasoning. Sprinkle with parsley. Toast french bread slices until lightly brown. Rub with remaining garlic clove. To serve, place garlic croutons on a plate and top with a piece or two of chicken, sauce and several garlic cloves to squeeze onto croutons.