Homemade Garlic Ghee Food

HOMEMADE GARLIC GHEE

Steps:

• In a medium saucepan over medium/low heat, melt the butter. Add the garlic and stir.
• Increase the heat to medium/high and allow the butter to come to a boil. Boil for approximately 1 minute.
• Reduce the heat to low and simmer lightly for 4-5 minutes. You'll notice the milk fats have settled on the bottom of the pan and the clarified butter is on top.
• Use the strainer and cheesecloth to strain the ghee into a glass jar and discard the milkfat.
• Allow the ghee to cool and place the lid on the jar.
• Store in a cool, dark place for up to 3 months. Use as you would regular butter and also to saute and pan-fry foods.

GHEE

Steps:

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

CHICKEN IN LEMON-GHEE WITH GARLIC AND CASHEWS

Steps:

• Thoroughly mix all the Marinade ingredients with the chicken in a large mixing bowl.
• Cover and set aside in the refrigerator for at least three hours.
• Preheat oven to 350º F GARLIC In a small baking tray, mix the garlic with salt, ground cayenne pepper and black pepper and approximately 1 teaspoon of canola oil.
• Place garlic tray in oven.
• Mix the garlic after 4 or 5 minutes and place back in oven for an additional 4 minutes.
• Since all ovens vary in temperature, keep checking through oven window to make sure the garlic isn't burning.
• CASHEWS In a small baking tray, place cashews in a single pile.
• Place tray in oven.
• Mix the cashews after 4 or 5 minutes and place back in oven for an additional 4 or 5 minutes.
• Keep checking through the oven window to make sure the cashews aren't burning.
• Mix the roasted garlic and cashews and set aside.
• Heat the 2 tablespoons ghee in a heavy, small pot.
• Add 2 tablespoons of fresh lemon juice and immediately reduce heat to low.
• Grill the marinated chicken.
• Once the chicken is cooked through, but while it is still on the grill, glaze both sides of the chicken with the ghee-lemon dressing.
• Serve the garlic-cashew mixture over freshly grilled marinated chicken breasts.

GHEE

Steps:

• Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
• Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.