GARLIC PODS RECIPES

Steps:

• Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
• Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
• Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
• Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
• Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
• Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
• For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
• Uncover the dough and brush the dough balls with 2/3 of the garlic butter. Bake for 20 minutes until golden and puffed.
• Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.

Steps:

• *If frozen, place edamame in a microwave-safe bowl and heat edamame for 2-3 minutes, or until defrosted.
• In a small bowl, combine orange zest, cayenne, sesame seeds and black pepper.  Set aside.
• In a small sauce pot, bring soy sauce, chicken broth and honey to a slow boil over medium heat.
• Continue to gently boil until sauce is reduced by half, about 5 to 6 minutes.
• Meanwhile, heat a large non-stick skillet or wok over medium-high heat.
• Add the oil, garlic and ginger and sauté for 30 to 60 seconds.
• Add edamame and orange peel/spice mixture and toss to evenly coat.
• Add sauce to the edamame, toss and cook for an additional 2-3 minutes, or until sauce is slightly thickened and edamame is heated through.