Friday, 26 October 2007
French Smoked Garlic
Whenever I go away, the first thing I do is check out the local supermarkets and deli's. I love the smells, colourful arrangements and trying to find things you can't buy at home. Food, followed by kitchen accessories are way ahead of clothes, jewelery and odd nick-knacks, and I bet many food bloggers are right with me on this. Of course I fit in sightseeing and other holiday 'must-do's' - we all have to compromise sometime!
Going onto the train and inside the train
It takes us less than an hour to get to the Channel Tunnel, and as long as there are no hold-ups, you can be cruising round the aisles of the French supermarkets in no time. What's more, it's so civilized going over via the tunnel - it takes half the time of the ferry and there are no worries about the weather, no fight to go up the cold, wet stairs and trudge around looking for a clean seat. No mixing with drunken stag parties at 10.30 in the morning! The only thing that can put a damper on things is a strike by the French side - which can happen all too often!
For those that haven't had the 'tunnel experience' I would highly recommend it. Once you have driven onto the train, you just sit in your car and let the train take the strain for 40 minutes. You don't even know you are moving, it's an odd feeling!
This smoked garlic is one of the things I brought back from a day trip to France recently. It smells really strong and was banished to the utility room because everyone was complaining. Once it's been cooked in a recipe, you can't really detect a 'smoked' flavour there. One simple way to try and preserve the smokiness is to roast the garlic. Just wrap it in some foil with a little olive oil and some herbs and roast in a medium oven for about 40 minutes - the time it takes to get to France on the train! It is wonderful spread onto toasted bread and tomatoes, or added to butter to make smokey garlic butter.