GARLIC CRUSH MENU RECIPES

Steps:

• Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
• To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
• Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
• Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Steps:

• To make fermented garlic honey, you will need a clean 1-quart heatproof glass jar. Use one with a wide mouth to have easier access to the garlic cloves. 
• The garlic cloves can be prepped in the manner you prefer. You can choose to peel it fully or keep the thin papery layer on. Also, you can either use the whole garlic clove, or crush it lightly, or mince it. 
• Place the garlic in the jar. Pour the honey on the garlic. You can stir it to make sure all the garlic cloves are coated with honey. Close the lid of the jar and let it sit for 3 days. 
• Remove the lid of the jar and let the gases out. You may see tiny bubbles at this stage. Let it sit for a week. You should open the lid every other day and stir it a bit. 
• Fermented garlic honey is ready to use. You can store it at room temperature for a month.