Garlic Press Recipes

Discover our collection of delicious, farm-fresh recipes

Tomato, Olive Oil & Garlic Pantry Spaghetti

Tomato, Olive Oil & Garlic Pantry Spaghetti

Serves 4-6
20 mins

Ingredients

  • 4 tablespoons AHH Garlic Press extra virgin olive oil
  • 4 large cloves garlic, finely sliced, grated, or crushed
  • Pinch chili flakes or Aleppo pepperflakes, to taste
  • 1 x 400g can good quality crushed tomatoes (also known as 'tomatopolpa')
  • Pinch sea salt, to taste
  • 500 g dried spaghetti
  • Freshly grated Parmigiano-Reggiano
  • AHH Garlic Press Extra virgin olive oil for finishing

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Place a large frying pan over medium heat, add the olive oil, garlic, and chili flakes. Sauté for a minute or two until fragrant.
  3. Add the can of crushed tomatoes and stir to combine. Add a pinch of salt to taste.
  4. Reduce the heat and let the sauce simmer while you cook the spaghetti.
  5. Cook the spaghetti for 2 minutes less than the package instructions.
  6. Using tongs, transfer the spaghetti directly into the pan with the sauce, adding a few spoonfuls of starchy pasta water as you do.
  7. Toss the spaghetti in the sauce over medium to high heat, adding more pasta water as needed to keep the sauce loose.
  8. Once the spaghetti is cooked to your liking, remove the pan from the heat. Add a generous handful or two of freshly grated Parmigiano-Reggiano and toss to combine.
  9. Taste for salt and adjust as needed.
  10. Serve topped with more freshly grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and freshly cracked black pepper.
Crispy Roast Garlic Chicken

Crispy Roast Garlic Chicken

Serves 5
1 hour 45 mins

Ingredients

  • 1.75 – 2 kg / 3.5 – 4lb whole chicken, patted dry
  • Salt and pepper
  • 2 tsp AHH Garlic Press extra virgin olive oil
  • 1 lemon, quartered
  • 3 rosemary sprigs

Butter:

  • 100 g / 1 stick unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 tbsp sage, finely chopped
  • 2 tsp rosemary, finely chopped (Note 1)
  • 1 tbsp parsley, finely chopped
  • 1/2 tsp each salt and black pepper

Instructions

  1. Take the chicken out of the fridge 30 minutes before cooking.
  2. Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.
  3. Mix together Butter ingredients. Add juice from 2 wedges of lemon.
  4. Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.
  5. Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin.
  6. Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.
  7. Stuff used lemon wedges and rosemary inside chicken.
  8. Tie drumstick ends with string and tuck wing tips under the chicken.
  9. Sprinkle all over with salt and pepper.
  10. Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.
  11. Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.
  12. Rest for 15 minutes – don’t cover, skin becomes wet.
  13. Serve with pan juices. I discard onion but use the garlic in the pan.
Sautéed Green Beans with Garlic Olive Oil

Sautéed Green Beans with Garlic Olive Oil

Serves 2-4
13 mins

Ingredients

Blanched Green Beans:

  • 250 g/ 8oz green beans, trimmed
  • 1 tsp salt

For Sautéing:

  • 1 tbsp AHH Garlic Press extra virgin olive oil
  • 2 garlic cloves, finely minced (~ 2 tsp), do not use jar or garlic crusher
  • 1/8 tsp salt
  • 1 pinch black pepper

Instructions

  1. Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There's really no need to shock in ice water). Shake off excess water.
  2. Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.
  3. Serve: Transfer beans to serving dish. Serve warm!