EXPERT ADVICE
HOW TO USE GARLIC
Honey rescue If your honey has gone cloudy and hard, revive it by standing the jar in hot water until it goes clear again. Or microwave for a few seconds on low – but take of the lid first. POACHED TO PERFECTION Perfect potatoes For great results, cook the variety of potato best suited to the dish: Roast potatoes, chips and baked potatoes Use King Edward and Maris Piper potatoes as once cooked, they’ll be crispy on the outside and fluffy on the inside. Mashed potatoes You need potatoes that are smooth and creamy – Desiree, Estima, King Edward and Maris Piper are best. Potato salad Use waxy potatoes, such as Charlotte or new potatoes.
Did you know? Basil and mint are best added at the end of cooking because they lose flavour when heated.
For poached eggs, you need the freshest eggs possible. Pour 3cm boiling water into a frying pan, add 1tsp vinegar and a pinch of salt and heat until gently simmering. Break one egg at a time into a cup. With a wooden spoon, swirl the water to make a ‘whirlpool’ and slide the egg into it. Cook for about 3-4 minutes or until the white is set and the yolk is still soft. When they’re cooked, carefully lift out on a fish slice and serve.
Overripe bananas make fantastic ice cream. Freeze the bananas in their skin. Then, once frozen, peel, cut into chunks and whizz for a few seconds in a processor with a spoonful of honey, jam or maple syrup. Eat straight away. AUGUST 2013 | ASDA.COM/MAGAZINE | 25
WORDS: GLYNIS MCGUINNESS, GREGOR MCMASTER. PHOTOGRAPHS: ALAMY, GETTY IMAGES, MAJA SMEND. *£22 BETWEEN 17 AUGUST AND 7 SEPTEMBER
The key to getting the right flavour from garlic is all in the preparation. Crushing with a garlic press gives a strong flavour that’s great for Italian dishes. Slicing provides a more subtle taste, perfect for Asian recipes. While bruising will give a mild flavour – bash with a rolling pin (skin on), roast whole cloves or add to casseroles, then remove before serving.