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!
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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:
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
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 4 slices Brie
25g walnuts roughly chopped 1 sliced apple (dip in lemon if not serving quickly) 2 cloves black garlic sliced 4 crispbreads Share brie walnuts and apple slices between 4 crispbreads. Scatter chopped black garlic over and enjoy! Serves 2 This is a luscious healthy lunch - in our photo it has been made with home made organic sourdough from our friend Rose - what a winner!
1 sliced tomato 50g Bocconcini halved 2 cloves black garlic sliced 2 slices sourdough Vienna (or similar bread) sliced 1 tab extra virgin olive oil Basil leaves to dress Lightly toast bread and brush with olive oil Layer sliced tomato and top with scattered Bocconcini Top with black garlic slices and basil leaves Serves 2 Just in time for all our New Year resolutions, a great review of 5 easy ways to add high antioxidant black garlic to your new and improved diet:
Look out for our summer series on yummy black garlic sandwich ideas! (photo is smoked salmon avocado and BG....) This is a fabulous recipe from our good friend Juleen who know a thing or two about great tasting food. We have no photo though, so first person to send a photo or video of the finished dish can have free postage on their next order.
Juleen’s Crab Black Garlic and Truffle Pasta
Put salted water on to boil for pasta; start pasta cooking and begin prep for sauce as follows: (THIS RECIPE TAKES 10 MINUTES START TO FINISH, SO HAVE YOUR WINE CHILLED AND PLATES READY) 1-2 shallots chopped finely 1 -2 cloves garlic chopped Cook in 1 tab butter and 1 tab EVO till soft 1-2 chillies (1 prefer habaneros but less heat to taste) 1-2 anchovies (chopped fine) Cook till fragrant 1 cup crab meat (canned may be substituted) 1 cup chopped parsley 2-3 cloves black garlic 1 tablespoon truffle infused oil Stir through sauce to heat Add cooked pasta and serve with freshly grated parmesan to taste. This dish needs no salt but does need a big wine – the flavours are pure umami so an aged chilled Riesling would suit. Fabulous herb blinis as a canape suggestion. Blinis dressed with smoked salmon lime zest cheese and black garlic for that final flourish! Great idea Susan
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