Garlic Creme Fraiche Recipes

GARLIC MUSHROOM PASTA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
• Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
• Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
• Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

ROASTED GARLIC AND HERB CREME FRAICHE

Steps:

• Add all ingredients except kosher salt into the bowl of a blender. Blend at a high speed until sauce is completely pulverized to for a silky smooth puree.
• Strain herbed creme fraiche through a fine mesh sieve to remove any leftover larger chunks.
• Adjust the seasoning of the sauce to taste with kosher salt and, if desired, freshly ground white pepper.

GARLIC CREME FRAICHE

Steps:

• Mix heavy cream and buttermilk together in a bowl. Cover and set aside in a warm place until thick but still pourable, 12 to 16 hours. Stir and refrigerate up to a week.
• Slice garlic; sprinkle salt on top and pulverize with the blade of a knife. Stir garlic juice into cream mixture.
• Pour cream mixture into a food processor. Blending on low speed, add lemon juice slowly, stopping when sauce reaches a fluffy consistency.

CREAMY CRèME FRAICHE CHICKEN

Steps:

• Heat the oil in a shallow casserole or frying pan and brown the chicken breasts. This should take 2 minutes per side on a medium-high heat. Remove to plate.
• Add the chopped garlic and thyme to the pan (and if you have an open bottle of white wine, a little splash will help deglaze it). Cook on a medium heat for 2 minutes.
• Pour in the chicken stock and spoon in the crème fraiche and wholegrain mustard. Whisk until the sauce comes together.
• Add the Parmesan and stir until it has melted into the sauce.
• Place the chicken breasts back into the sauce with the baby spinach. Simmer on a low-medium heat for 10-15 minutes, until the chicken breasts are cooked through (it will depend on the size of your chicken breasts to how long this will take). To test the chicken, slice into the middle of one breasts and make sure there is no pink colour remaining.
• Season and serve with the freshly chopped parsley,

MASHED POTATOES WITH CREME FRAICHE

Steps:

• Cut the top off garlic head, leaving the cloves exposed, drizzle it with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of salt and pepper. Wrap garlic in foil and roast for 25 minutes at 450 F.Remove from the oven, unwrap the foil and let the garlic cool.
• Fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook for 15-20 minutes until potatoes are soft.
• Drain and return potatoes to the pot, then squeeze roasted garlic our of skins.Add Creme Fraîche, 4 tbsp butter and using an old-fashioned potato masher, mash the potatoes until desired consistency.
• Transfer the potatoes to a serving bowl, drizzle with 1 tablespoon of melted butter, sprinkle with chopped chives and serve immediately.

CHEESY CREME FRAICHE MUSHROOMS

Steps:

• warm a saucepan on a medium heat
• add the butter and wait until it foams but not browns
• add the chopped mushrooms and stir fry for 2 minutes
• add the chopped garlic to the pan and cook for a further 2 minutes
• add the St Agur and creme fraiche and stir in until the cheese melts
• add salt and pepper to taste