Chef JR Tiger was the Truck Stop Star on an American food show "Chopped". Seems his winning dish wowed the judges with Black Garlic Gruyere sliders - sounds very different to any truck stop cafe I know. Looking forward to seeing more black garlic on menus around the country. Read all about it here.
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Great friend and customer Julie made this glorious egg free mayo with all these lovely ingredients
Imagine the flavour on chargrilled veges! Thanks Julie One of our lovely customers told us about her yummy pasta linguini dish while shopping at the Braidwood Farmers Market. Gai promised a photo and has come though like a trooper.
Key ingredients are: Pasta linguini Black garlic Speck Tomato Yogurt Spring onions Basil Olive oil Feta cheese Delicious! created by the very talented Gay Woodhouse. Thanks Gai appreciate your support! An easy and delicious way to enjoy Black Garlic and Black garlic and Lemon myrtle Powder - Smoked Salmon, Avocado, Black Garlic and a sprinkle of Black garlic and Lemon Mrytle powder in the sandwich press. Yum!
Our terrific friend Andrew put us in touch with Kirsten cheesemaker at the Old Gerringong School house. She has been working on some wonderful ideas and today sent us our first sample with these notes:
"Just a quick update on the garlic experiments. I think I mentioned that I had coated a batch of our small, fresh farmhouse cheese discs with the powdered black garlic and a little salt, while another batch was coated with a paste made from whole black garlic, salt and olive oil. In terms of ease of application and the 'neatness’ of the finished product, the powdered garlic was preferable. But I think I might have been a little bit heavy handed, because after maturing for a couple of weeks the garlic flavour was very prominent. I enjoyed the flavour, my husband preferred a balance between the flavour of the garlic and the flavour of the cheese. Last Monday I tried again using the powdered smoked garlic with a little salt. I was more sparing in the application and I think the result will be better." Now having tasted the discs of fresh farmhouse cheese coated in smoked powder we think Kirsten is right! See these photos of the samples. Look forward to more experimentation. None available commercially yet but watch this space. Just read a terrific restaurant review for Paper Daisy on the far north coast at Cabarita Beach - too far for a quick lunch for us but some great ideas using black garlic. The Australian Review highlights two dishes amongst some yummy sounding food: "Beneath pieces of beautiful grilled juvenile squid tossed with a few wild leaves you’ll find a sweet/savoury paste of green onion and black garlic."
If that's not enough to get you cooking try this one: "A big wedge of cauliflower, grilled with sweet/savoury black-as-squid-ink fermented garlic paste, sitting in a puddle of sour-ish milk kefir, seems right for a small piece of crisp-shelled lamb belly." Looks like a great feed if you are up that way.........
The black garlic is caramelised and ready to sell and worth the wait!
Our lovely customer Vida shared her gourmet skills using a fantastic recipe and beautiful black garlic: " The easy way to make the Ottolenghi Caramelised Garlic Tart… using your black garlic it’s easy peasy and garlicious… http://britishfood.about.com/od/adrecipes/r/caramelisedgarlictart.htm All the best to you for a great season. Vida x " You too can whip this up - order your black garlic here and we'll send it out to you Cheers Jenny and Cathy at Garlicious™ Grown Wonderful opportunity today to churn a new ice cream with my new neighbour Henny. Using her friend's recipe for black pepper cinnamon and nutmeg ice cream, we added black garlic paste for that special zing. Fresh duck eggs formed the base (fresh from our gorgeous Muscovy ducks) with sugar and cream. Sweet sherry gave a flavour not unlike Christmas pudding - fruity liquor spice and cream Henny lives in the same valley and had already demonstrated her great ice cream expertise, making blood orange and grand marnier ice cream for a birthday lunch (just gorgeous!). Her expertise was paid in eggs (duck and chook) and we churned our new ice cream together. The finished product was wonderfully creamy with spice notes and a soft garlic finish - great flavour combination. Next time we might adapt a Neil Perry recipe for Roast Coconut Ice Cream and bring it to life with our favourite black garlic. Come up with your own flavours and please let us know - we would love to hear from you
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