Our hot smoked garlic is very popular especially during the winter months. We use our home grown garlic where possible, or lovely big Spanish bulbs when we have finished our own stock.
The garlic is preserved using an intense heat smoking process, (over oak wood shavings) unlike the smoked garlic that you usually find, where a cooler process is employed.
This gives the garlic a very intense smoky pungent flavour, which pervades each clove. It so effective when added in small amounts to your food, generally using one to two cloves in a dish.
It is especially loved by vegetarians, as it gives the flavour of bacon without the meat !
Use it to make a smoked garlic mayonnaise, in soups and stews, or in a chicken or fish stir fry.
The hot smoked garlic can also be put into the cavity of a chicken when roasting, or in a tray of roasted vegetables where it becomes deliciously caramelised.
I recommend storing it in the fridge in an airtight container where it will keep indefinitely (although people tell me it doesn’t last that long !)
If you have any questions or would like to make an order please do not hesitate get in touch!