Microwave the cloves for twenty seconds.
Remove the cloves and stir in the vinegar.
Open out the garlic bulb and remove the cloves.
During the late Middle Ages, cloves were used in Europe to preserve, flavour, and garnish food.
Stud the onion with 3 of the cloves and add to the hot milk.
Pass the sauce through a fine sieve into a bowl to remove the cloves, then set aside and keep warm.
Remove from the oven and drizzle the duck breast with the honey and insert the cloves into the skin.
Remove the onion, bay leaf, cloves and peppercorns, and then stir in the breadcrumbs and curry powder.
Coconuts, cocoa, cloves, nutmeg, and coffee are grown as cash crops, especially in the coastal regions.
Cloves are strongly pungent owing to eugenol, which is extracted by distillation to yield oil of cloves.
Turn off the gas, let the garlic cool slightly, chop the cloves as finely as possible and crush using the back of a knife.
Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
Cloves were important in the earliest spice trade and are believed to be indigenous to the Moluccas, or Spice Islands, of Indonesia.
Apples and cloves are a perfect combination and cloves are also an essential ingredient of mulled wine or warm punches.
Preferably, it is made with cloudy, unfiltered sweet cider, the fresh juice of pressed apples, which I combine with cloves, allspice berries and cinnamon sticks.
Put the cardamom pods and cloves in a pestle and mortar and pound for about a minute, or until the pods are split and the cloves are roughly crushed.
It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife.
Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves.
This weeknight-friendly version of the French classic — chicken with 40 cloves of garlic — has half the amount of garlic, because a slow cooker doesn’t get quite hot enough to mellow out 40 whole cloves.
4 rabbit legs, large, jointed (ask your butcher to do this) Sprig of rosemary and thyme 550ml Burton upon Trent ale 1 bunch of carrots with their tops 4 medium turnips 8 button onions 8 garlic cloves 2 sticks of celery, peeled and diced 500ml chicken stock 3 white peppercorns, 2 cloves, ¼ tsp fennel seeds, tied in a muslin bag 100g small ceps or button mushrooms, cleaned and cut in half A handful of chopped parsley
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4 rabbit legs large jointed ask your butcher to do this Sprig of rosemary and thyme 550ml Burton upon Trent ale 1 bunch of carrots with their tops 4 medium turnips 8 button onions 8 garlic cloves 2 sticks of celery peeled and diced 500ml chicken stock 3 white peppercorns 2 cloves ¼ tsp fennel seeds tied in a muslin bag 100g small ceps or button mushrooms cleaned and cut in half A handful of chopped parsley