Recipes: Rouille – a fiery garlic sauce – and Albanian Cucumber Dip »

From Garlic by Penny Woodward

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Garlic by Penny Woodward

Garlic by Penny Woodward

Southern Glen Garlic variety
Garlic - cut in half
Plaited garlic
Flinders Island Purple garlic plant


Penny Woodward loves growing and using garlic. In her comprehensive and easy to use guide Garlic: an organic guide to growing and using garlic she encourages us all to find a space for our own patch of bulby wonder for the home kitchen.

Along with history, growing guidelines, grower profiles and other uses for garlic, Penny also offers a variety of recipes including these two. Rouille is a fiery garlic sauce traditionally served with fish soup in Mediterranean countries but also tasty with pasta whilst the dip is delicious as an appetizer on crusty bread.




  • 3 cloves of garlic (peeled)
  • 1 red chilli pepper, fresh or dried
  • 1 red capsicum
  • 100g white bread
  • 8 tbsp olive oil
  • 1 tsp tomato paste


  1. Halve and seed the red chilli. If it is dried, soak it a few minutes in warm water first.
  2. Skin, core and seed the red capsicum.
  3. Finely chop both the chilli pepper and the capsicum and pound or process them together with the garlic in a mortar or food processor.
  4. Soak the bread in cold water, squeeze gently and add this to the mixture.
  5. Blend in a little longer.
  6. Slowly add the olive oil, blending until it is a smooth, thick paste.
  7. Finally stir in the tomato paste.
  8. Serve cold.


Albanian Cucumber Dip


  • 2 cloves garlic (peeled)
  • 1/2 cup walnuts
  • 2 medium cucumbers
  • pinch salt
  • 1 tsp vinegar
  • 1/2 cup water
  • 1/2 cup olive oil


  1. Grind the garlic and the walnuts to a fine paste using a pestle and mortar or food processor.
  2. Peel the cucumbers and chop finely.
  3. Mix with the salt, vinegar, water and olive oil.
  4. Slowly add the garlic and nut paste and mix thoroughly.
  5. Serve as an appetizer with crusty bread.


These recipes reproduced with the kind permission of the author.

Garlic: an organic guide to knowing, growing and using garlic, from Australian Whites and Tasmanian Purples to Korean Reds and Shandongs by Penny Woodward is published by Hyland House (Melbourne, 2014, sc, 224pp, RRP A$29.95). Available for sale via, other online booksellers and local bookshops.

Read our review of Garlic by Penny Woodward here »

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May 27th, 2015
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