Take a look at this terrific hot sauce recipe made with peppers, sweet onions and black garlic powder - a lovely way to use our Garlicious Grown black garlic powder. Bought to you by Devin Rector of Fireflower Sauce and demonstrated on New-Day-Northwest here
​Don't forget to pick up your black garlic powder 

​

Yotam Ottolenghi is an Israeli-British chef, restaurant owner, and food writer. The co-owner of five delis and restaurants in London, and the author of bestselling cookbooks, including Ottolenghi (2008) which sold 100,000 copies -  Plenty (2010), Jerusalem (2012) and now " Plenty More ";  Ottolenghi developed a cult following due to inventive dishes, characterised by the foregrounding of vegetables, unorthodox flavour combinations, and the abundance of "noisy" Middle Eastern ingredients.

Ottolenghi said, "I want drama in the mouth." Ottolenghi's recipes rarely fit within traditional dietary or cultural categories. He explained that his mission is to "celebrate vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. "It does no favor to vegetarians, making vegetables second best."

Ottolenghi's bestselling cookbooks have proven influential, with The New York Times noting that they are "widely knocked-off for their plain-spoken instructions, puffy covers, and photographs [that Ottolenghi] oversees himself, eschewing a food stylist". In 2014, the London Evening Standard remarked that Ottolenghi had "radically rewritten the way Londoners cook and eat", and Bon Appétit wrote that he had "made the world love vegetables".

Ottolenghi is a lover of Black Garlic, and here at Garlicious Grown, we are avid fans of his work.  We are excited to share his Recipe Book " Plenty More " to  a lucky Garlicious Grown fan, and we would love your Recipes too ! Please send a photo of your favourite Black Garlic creation, even if that is your favourite smashed Avo, or barbecue dish to our Facebook page https://www.facebook.com/pg/GarliciousGrown/about/
TO WIN  "Plenty More" ! Drawn 31st August 2018. 

Rhys Jones PwC Perth Executive Chef has shared his wonderful recipe for black garlic puree with us (thanks Rhys). He shows it served with Pork Belly and Peas at a recent lunch. Rhys is one of our creative chef customers who make the most of beautiful produce. 

Black garlic puree 
125 gm black garlic flesh 
200 gm of fresh peeled pear slices 
100 gm of water
4 gm of agar agar 
4 gm of sea salt 
15 gm of squid ink 
10 gm of chardonnay vinegar 

Place all ingredients into a sous vide bag and seal then cook on 100c 1 hour.
Then puree in a high powered blender (I use a vita prep).
Set in a plastic container in the fridge for 2-3 hours.
Then blend again adding a little boiling water to adjust the consistency and check seasoning.

We always thought (hoped?) we were trendy but didn't realise we were so on trend with food predictions for 2018. Apparently the National Restaurant Association in the US recently surveyed 700 American Culinary Federation members and asked them to rate 161 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2018. They then listed the top 20 food trends expected to be hot in 2018.  What was the up-shot?

"Goth" food is food that is dyed with squid ink or activated charcoal. Coconut shells are incinerated to black dust to colour a range of foods from pasta to pizza to icecream, supposedly adding to detox attributes. Delaware online talks of this being "in response to all that color" following a year of rainbow coloured foods. Saw this fabulous cocktail suggestion based on black garlic and mirin true to the Goth theme (in 225 Magazine):
​

We tick the trend boxes by being a:

• Natural ingredient adorning 'clean' menus
• Veggie-centric/vegetable-forward cuisine  where fresh produce is star of the dish
• Locally sourced produce
• Simple, back to basics ingredient
• Farm/estate-branded item

Source: The National Restaurant Association

Happy New Year for 2018 - here's to a healthy happy year!

 Saw this great recipe from Mary (the Goodie Godmother see on our uses of black garlic board) and decided to whip it up for the football grand final weekend. A thumbs up with the boys, easy and healthy, vegan and gluten free. Get into it.

Ingredients

• 1 15 oz (439 g) can Chickpeas
• 3 cloves Garlicious Grown Black Garlic
• 2 tbsp Lemon juice, fresh
• 2 tbsp Tahini
• 1/2 tsp Salt

• 2 tbsp Olive oil
• 1/4 tsp Cumin, ground

​Method - Blend in a food processor. Serve and enjoy!
Thanks - see more at Mary's page

Garlicious® Grown Black Garlic and Rosemary Powder Shortbread (courtesy of Tim Browne Executive Chef Royal Agricultural Society NSW)

This fabulous canape was served at the President's Medal dinner this week and is kindly shared by Tim Browne. In the photo the shortbread is topped with JBS Riverina Angus sirloin and Jewel Onion jam - yum!

115g salted butter room temperature
85g grated parmesan cheese
160g plain flour
2g cracked black pepper
20ml water
20g black garlic and rosemary powder
Cream butter until creamy. Add the Garlicious® Grown black garlic and rosemary powder, parmesan, pepper, flour and water until it forms a dough. Roll in to logs and set in fridge. Slice into rings and bake in oven at 160C for 8-10 min or until golden.

​Thanks Tim!                            

Looking forward to being in 'The Stables' a new initiative of the RAS at the Royal Easter Show. The lovely stables building will be transformed into a foodie paradise, with pop up restaurants bars and medal winning products. We will be there Easter Sunday 16th April and Easter Monday 17th April - please come and say hello.

All show fortnight, our gold medal winning rosemary and black garlic powder will be served in the Charley Restaurant on a "gold medal bread board" designed by Tim Browne Executive chef Sydney Royal. You can see the terrific products here:
 

• Brasserie Bread Flinders Ranges Sprouted Wheat Sourdough (Champion 2017)
• Cobram Estate Ultra-premium Hojiblanca Extra Virgin Olive oil (Champion 2016)
• Garlicious® Grown Rosemary and Black Garlic powder infused butter (Gold 2016)

 

Recent MKR standout dish - looks like great flavour combos - try it out! Interesting that the recipe calls for simmering the black garlic first - to us this implies the particular black garlic chosen was overprocessed and dry, commonly seen with inferior cheaper supplies. No worries with Garlicious Grown, just stir straight into the polenta. See more here 
Ingredients

• 4 x 200g swordfish steaks
• 2 tbs olive oil

TEQUILA CAPER SAUCE

• 1 tbs olive oil
• 1 tbs butter
• 1 eschallot, finely chopped
• 4 tbs baby capers, rinsed
• 180ml white tequila
• 300ml crème fraiche
• finely grated zest of 1 lime

SALSA

• 4 medium vine ripened tomatoes, seeded, diced
• ½ small red onion, finely chopped
• ½ cup chopped coriander leaves
• 2 tbs chopped parsley leaves
• 2 tsp lime juice

BLACK GARLIC POLENTA

• 40g butter
• 4 cloves black garlic, thinly sliced
• 750ml vegetable stock
• 125ml thickened cream
• 170g instant polenta

Method:

1. To make sauce, heat oil and butter in a deep frying pan over medium heat. Cook eschallot and garlic until soft but not coloured. Stir in capers and tequila. Simmer until evaporate d by two thirds. Stir in crème fraiche and zest. Simmer until hot. Season well. Remove from heat and set aside.
2. To make salsa, combine all ingredients in a bowl. Season. Refrigerate until required.
3. To make polenta, melt butter in a saucepan over low heat. Cook garlic for 3 minutes to infuse flavor. Add stock and cream. Bring to a simmer.
4. Gradually whisk in polenta, then cook, stirring, for 5-8 minutes or until polenta is very soft. Season well.
5. Brush fish all over with oil and season.
6. Heat a chargrill or frying pan over high heat. Cook fish for 1-2 minutes on each side. Transfer to a warm plate to rest for 3 minutes.
7. Serve swordfish and polenta with salsa and sauce.

​100g chilled cooked prawns
2 cloves black garlic sliced
Handful shredded lettuce
½ avocado
1 Lime quartered
2 flat breads
 
Spread avocado on wrap
Dot with sliced black garlic
Share prawns and lettuce between wraps
Squeeze ¼ lime on each wrap
Wrap up and enjoy – serve with remaining quarter so each can add more lime if desired
Serves 2