Inspired from Yotam Ottolenghi's PLENTY , caramelized garlic is a great ingredient to add to your flans , pair with cheese or serve as a side with grills .
30 Whole Cloves Peeled Garlic.
1 Tablespoon Olive Oil.
1 Tablespoon Balsamic Vinegar.
150 Ml Water.
1/2 to 2.3 Tablespoon Castor Sugar.
1 Whole Dried Red Chili - My addition , I think it enhanced the flavors with a suggestion of a kick.
Heat olive oil and saute garlic on high heat for two minutes , then add balsamic vinegar and 150 Ml water.Simmer till there is half the water left.
Now add thyme , sugar and salt and continue to simmer till most of the liquid evaporates and garlic is coated with a dark syrup.
Once you taste this I am sure you will love the flavor and what it does when added to a dish or eat on its own .And here is what I did - Took hung curd , whipped it up with a dash of salt and a hint of black pepper ...and added garlic chives along with some caramelized garlic .
Administrator & Hawaldar at Sikandalous Cuisine https://www.facebook.com/groups/325180622895/