by Irfan Shah

Created on: October 09, 2009   Last Updated: October 14, 2009

Garlic Jelly Sauce

Garlic Jelly Sauce is one of my first and favourite creations.

It has a pleasing gelatinous texture and if you experiment with the ingredients you can achieve an interesting balance of flavours; a herb-flecked sweetness that is just enough to induce a sense of indulgence without being sickly or overpowering.

Not only has this recipe given me the opportunity for using the word 'gelatinous' in a published piece of work for the first time, it has also prompted the creation of a new one - glowbelly! What else describes the effect this recipe has on anyone who eats it?

The idea for the sauce came from a jar of garlic jelly purchased from a farmer's market. It sat on my shelf for a while, a small pot of orange exotica that I couldn't quite figure out how to use.

The taste of it on its own was too much - the sweetness of the jelly and the sharpness of the garlic grappled too violently and the jelly texture was an unsubstantial jam that made for a frustrating spread. However, it did feel like a promising base for something...

So this recipe is about thoughtful, tasteful additions to this base to give body to the sauce and control the flavours.

As ever, there is great leeway for changing what I've written below. I've kept it fast and loose for that reason, and hope it inspires some additions of your own!

Ingredients for the Singular and Uproarious Glow-Belly Garlic Jelly !

Serves two as a small accompaniment to flavour a main meal

1 tbsp Sunflower oil
1 Medium onion (consider red onions for their sweetness)
1 leek, chopped
1 tbsp garlic jelly (possibly more as long as it doesn't overpower the other ingredients)
1 handful of chopped marjoram, oregano, rocket

Warm the oil and then add the onions. Fry them on a low to medium heat until they're nicely caramelised .

Add the garlic jelly and mix in. Consider a tspn of water or a touch more oil if you are worried about the mixture drying

Add the chopped herbs and mix in.

After ten-fifteen minutes the sauce should be ready to serve!

The trick to the recipe is to achieve balance between the tastes, so as with anything you cook, remember to taste it to make sure it is coming together satisfactorily.

One thing: I would love to hear how your versions turn out and how far you dare to venture from the original recipe!

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