1

Crunchy Garlic Chicken Kyiv Balls

The perfect party starter.

2

Surf and Turf with Garlic Cream Sauce

Surf and turf or reef and beef. It is as good as you get at the local pub.

3

Creamy Garlic Prawns

I used to make this in restaurants and it was always a big hit. So I made this on Boxing Day last year and a kilo disappeared in less than 5 minutes! It's a quick and easy garlic prawn recipe that will leave people asking for more and raving about them for months to come.

4

Red Wine and Garlic Slow-Cooked Lamb Shanks

If you’ve tried a lot of slow-cooked lamb shank recipes over the years, or even if you haven’t, these shanks are hard to pass up. Meltingly tender lamb bathed in a rich red wine and garlic gravy should be all the encouragement you need to get stuck right in. How to make red wine and garlic slow-cooked lamb shanks: key tips Choose a heavy-based, flameproof (if needed) casserole dish for this boozy slow cook, so that your ingredients cook evenly on the stovetop and the base of your lamb mixture doesn’t burn. Season and coat your lamb shanks in a little plain flour, then shake off the excess. Brown the shanks in your chosen dish until they are lovely and golden and starting to caramelise. Remove the shanks from the pan and then cook the onion and garlic until softened. By now you should have a gorgeous ‘crust’ on the base of your dish. That’s okay, because when you add the wine it will sizzle and deglaze the dish – in other words, it will lift all that yumminess from the base so that it can be incorporated into the gravy. Add all the rest of the ingredients to the dish and let it cook low and slow until the lamb is almost falling off the bones. Key ingredients in this red wine and garlic slow-cooked lamb shanks recipe Lamb shanks lend themselves very well to slow cooking. Their connective tissue breaks down during the longer cooking time, resulting in super tender meat. The marbling of fat throughout adds flavour but you can always trim off some excess fat, if you want to, before coating the shanks in flour. Go for a full-bodied red wine for this recipe. Consider wines such as shiraz, cabernet sauvignon or merlot. Onion really is the only vegetable that has been added to this slow cook, and it provides a wonderful savoury flavour, however feel free to add some chopped carrot and celery to bulk up the veg. Italian cooking sauce (or passata) adds a gorgeous sweetness and richness to the gravy. If you like, you can use a sauce with added herbs for extra flavour. If you like the sound of this recipe, you might also like this all day lamb. These lamb shanks with tomatoes also look mighty tasty. This recipe was originally submitted by alikae, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

5

Potato, bacon, onion and garlic bake

While normally served as a side, our delicious potato bake with bacon, onion and garlic is hearty enough for a main meal. Just add a garden salad.

6

One-Pan Garlic Butter Chicken with Mushrooms

At under $5 a serve, this budget one-pan chicken dinner means less washing up!

7

Garlic Seafood Marinara Stir-Fry

Flooded with five-star ratings, this tasty stir-fry is a terrific recipe to have up your sleeve. Using a marina mix takes all the hassle out of prepping seafood, and the silky sauce delivers flavour in spades! How to make a garlic seafood marinara stir-fry: key tips Stir-frying the garlic in oil at the beginning of the cooking process changes its flavour profile, allowing it to mellow out a bit and become less pungent. When you add the marinara mix, only cook it until the seafood changes colour and is firmer to the touch – you don’t want to overcook any of the pieces as they’ll become tougher and lose their juiciness. Remove the mix from the pan and set it aside while you cook the vegies. Again, you don’t want to overcook the vegies, but keep them with a bit of crunch. Make sure that your pan is turned up high so that liquid doesn’t collect in the pan and your vegies start to stew. When returning the seafood to the pan and adding the sauce, only stir the mixture over the heat for a minute or so until everything is just warmed through. Then serve it immediately over some rice. Key ingredients in this garlic seafood marinara stir-fry recipe A marinara mix can be easily picked up at the supermarket or your local seafood store. It often consists of prawns, mussels, fish, squid and some flavourings such as parsley and lemon, garlic and onion. The vegies in this stir-fry bring flavour, colour and crunch! Carrot, celery, broccoli and green shallots are ideal stir-fry veg, but you could also add a small brown onion cut into thin wedges, if desired. This dish is served over rice, but can just as easily be served with pasta noodles. Love this garlicky marinara? Our fettuccine seafood marinara is also an excellent choice, and this seafood tagine is a great entertainer. This recipe was originally submitted by Success, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

8

Garlic Roasted Pumpkin Salad

Sweet pumpkin and cream cheese roasted in garlic with bacon, nuts and juicy greens. You'll never have leftovers with this luscious winter salad!

9

Garlic Scallops

A moreish, seafood delight.

10

Creamy Garlic Sauce

A smooth, velvety, creamy garlic sauce. A must try for garlic lovers. This sauce goes extremely well with lamb or duck, but is so nice, you will want to put it on everything!

11

Slow roast Greek lamb

This melt-in-your mouth lamb is a real crowd pleaser.

12

Garlic Prawns

So quick. So easy. So tasty. If you’re after a simple dish that smacks with flavour, then let this be the one. Serve the prawns over rice or with a green salad for a light meal that delivers on every level. How to make garlic prawns: key tips Garlic adds wonderful flavour to prawns and makes the perfect marinade. After coating your prawns in the garlic mixture, you can leave them to marinate for 10-20 minutes. When marinating prawns, it’s best to avoid marinating them for long periods of time, as this can affect the texture of the prawns. Cook the marinated prawns, turning, over medium-high heat until they just change colour all over. This will mean they are cooked through but still juicy. Cooking prawns for too long can cause them to dry out and lose a lot of their gorgeous flavour. Key ingredients in this garlic prawns recipe As they’re being cooked and not simply heated through, you will want to purchase green prawns. You can use super fresh prawns or frozen thawed prawns, it’s up to you. Choose garlic that is lovely and fresh. Older garlic that is soft or sprouting can produce a more pungent or bitter flavour, which is not ideal in this dish where garlic is a star. Go for a dry white wine, such as pinot gris/grigio or chardonnay. The wine will mellow the garlic and add flavour and moisture to the dish. Need a little advice? Take a look at our notes on how to cook prawns, then give some more of our best prawn recipes a whirl. This recipe was originally submitted by missypoos, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.