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Gourmet on the Go!

Gourmet on the Go!
When not slaving away with only Twitter and mad dog for company, I occasionally have a 'life.' This usually entails cooking for friends, trying far too many wines, and the occasional entire day out. I will post my ramblings, recipes and recommendations here on the 'Gourmet on the Go' blog. Hope you find something of interest!


July 19, 2011

Roast Chicken with 3 Bulbs of Garlic Recipe

Filed under: Food & Drink Recipes — Tags: , , , , , , , — gourmet-on-the-go @ 3:21 pm

This is one of those classic recipes that evokes the ‘Ooh’ effect amongst family and guests – delicious moist chicken, sweet roasted garlic, and the dry zesty tang of a good glass of wine. The wonderful flavours and aromas of this dish give the impression of a host that has slaved away; yet, it takes minutes to put together with a minimal amount of fuss. Please don’t be put off by the amount of garlic used, as it really makes the dish a delight, and is not at all harsh or overpowering. Try it – you will love it!


Roast Chicken with 3 Bulbs of Garlic Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Moist roasted chicken with sweet plump garlic, and a beautiful garlicy wine jus/gravy/sauce - so easy and SO good.
  • 1 Free Range Chicken, approx 1.5 kilos/ 3 lbs
  • 3 plump whole heads/bulbs of garlic
  • 1 glass/275ml dry white wine (Riesling or Chenin Blanc is ideal)
  • 4 sprigs of thyme
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt & pepper
  1. Preheat your oven to 375F/190C/Gas Mark 5
  2. Break up your heads of garlic and separate the big cloves from the tiny ones (no need to peel, just remove the white papery outer skin.)
  3. Heat a large frying pan over a moderate heat. Add the butter and olive oil.
  4. When the butter starts to bubble, add your whole chicken to the pan, turning on all sides every minute of so until the chicken is golden and bronzed. (This will add extra flavour to the chicken, as well improve the texture and appearance of the skin.)
  5. Transfer your chicken to a large baking dish, place the small garlic cloves in the main cavity, surround with the larger cloves of garlic, tip in your wine, throw in the thyme and season well with salt and pepper.
  6. Cover the dish with a snug lid or tin foil and bake in the centre of the oven for 1 hour 20 minutes.
  7. Transfer the chicken to a serving dish and allow to rest for 10 minutes before carving and serving with the beautiful garlic and juices.
I like to serve this with mashed potato and green beans, squeezing out the garlic and mixing with buttery mash. It’s also great just with bread to mop up those wonderful juices. Wine Match – Chilled Riesling or Chenin Blanc.

December 24, 2010

Garlic Jam

Filed under: Food & Drink Recipes — Tags: , , , — gourmet-on-the-go @ 1:09 pm


This is a garlic lover’s delight.  The hardcore pungent flavour of garlic, sweetened by roasting, with the addition of just a little sugar and onion is delicious.  Serve with cold cuts, in sandwiches or with a roast – fabulous with roast pork and crackling.

4 heads of garlic
1 medium onion
2 tbsp olive oil
1 level teaspoon caster sugar
Large pinch of salt

Preheat your oven to Gas Mark 4 (350F 170C).  Using a sharp knife cut off the top 2cm of the garlic to expose the tops of the cloves.  Cut the onion in half (no need to peel).

Drizzle 1 tbsp of olive oil in a baking dish and place the garlic and onion cut side down in the dish so they fit quite snugly.  Cover the dish with a lid or tightly fitting foil and bake in the oven for 50 minutes, or until the garlic is soft to the touch.

Once the garlic is cooked, remove from the oven and allow to rest and cool for 20 minutes.

Peel the onions and chop finely.  Place in a mixing bowl.  Squeeze out all of the pulp from the garlic cloves into the bowl, discarding the skin.  Add 1 tbsp of olive oil and the teaspoon of caster sugar to the mix and mash with a fork until thoroughly incorporated.  Add a good pinch of sea salt, or to taste.

This will keep well in the fridge for a couple of weeks.

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