Recipes

Caprese Salad Wreath with Caramelized Black Garlic Paste

Ingredients

• Basil, fresh
• Baby tomatoes - we used baby Roma’s
• Baby bocconcini
• Noosa Black Garlic - Caramelized Black Garlic Paste
• Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil

Method

1. On a large serving plate, place a small bowl in the centre (this will create your wreath shape)
2. Place the basil leaves evenly around the plate in a circle, making sure it is nice & full
3. Evenly place the tomatoes over the basil, then the bocconcini
4. Drizzle Caramelized Black Garlic Paste over the salad, followed by the Black Garlic Extra Virgin Olive Oil
5. Serve & enjoy the fresh flavours!

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Beetroot & Black Garlic Cured Salmon with Crème Fraiche, &
Pear & Cucumber Salad

Ingredients

• 250g beetroot - cooked & peeled
• 3 cloves Noosa Black Garlic - Black Garlic Cloves
• 175g coarse sea salt
• 1/2 cup (110g) caster sugar
• 3 tsp caraway seeds, crushed
• 3 tsp white pepper
• 1/4 cup fresh dill
• 1/2 side of salmon - deboned
• 200 g crème fraiche
• 100 g Goat’s cheese

Salad

• 2 pears (we used Nashi’s), cut into batons
• 2 French shallots, sliced into thin rings
• 2 baby cucumbers, thinly sliced
• 2 tablespoons Noosa Black Garlic - Black Garlic White Balsamic Vinegar
• 1 tablespoon Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil
• 1/4 cup fresh dill

Method

1. Place the beetroot, Noosa Black Garlic - Black Garlic Cloves, salt, sugar, dill, caraway seeds & white  pepper in a blender or food processor & blend until smooth.
2. Spread half the beetroot curing mixture over the base of a dish or container large enough to hold salmon. Place the salmon over the curing mix, then cover with rest of the mixture until evenly covered. Cover with plastic wrap, & lid, then place into the refrigerator to cure for 2 days.
3. After 2 days, remove the salmon & rinse well to remove all of the curing mixture. Pat dry with paper towel & place onto a serving dish. Sprinkle a little of the fresh dill & sliced shallots over the top to decorate.
4. In a bowl, combine the crème fraiche & Goat’s cheese, mash with a fork until well combined. Set aside until serving.
5. In a salad bowl combine all the salad ingredients & toss gently.
6. Serve immediately with a chilled glass of rose!

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Black Garlic & Goat’s Cheese Puff Pastry Christmas Trees

Ingredients

• Noosa Black Garlic - Caramelized Black Garlic Paste - 1 dessertspoon
• Puff Pastry - 2-6 sheets (depending how many trees you wish to make)
• Goat’s Cheese (I used a Dutch harder cheese - making it easier to grate)
• Milk
• Skewers & a star cookie cutter

Method

1. Preheat oven to 180 C. Place 1 sheet of defrosted puff pastry on baking paper.
2. Using a basting brush, apply an even layer of Caramelized Black Garlic Paste over the pastry. Grate an even layer of Goat’s Cheese over the top. Then place a second sheet of puff pastry on top.
3. Use a knife to cut even ribbons of puff pastry about 1.5 cm wide. Using the skewer fold the pastry onto the skewer, starting wider at the base & gradually getting smaller as you move up the skewer to the tip. Cut a pastry star & place onto the end of the skewer. Repeat until you have used all the pastry. 
4. Place the Christmas Trees onto baking paper on a baking tray, brush each with a little milk & bake for approximately 20 minutes or until golden brown.
5. Serve whilst hot, great to accompany your festive fun!

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Grilled Asparagus with Prosciutto, Toasted Pine Nuts, Parmesan & Black Garlic Extra Virgin Olive Oil

Ingredients

• 2 bunches of  asparagus spears, trimmed
• 12 slices prosciutto
• 1/2 cup shaved Parmesan or other sharp cheese
• 1/4 cup pine nuts, toasted
• 2-4 tablespoons Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil

Method

1. Heat the BBQ or grill.
2. Wrap each spear in a slice of asparagus, applying in a spiral. Drizzle with a little of the Black Garlic Extra Virgin Olive Oil. Place the asparagus onto the hot BBQ and sear evenly (so you get some beautiful grill marks). Then remove from the BBQ.
3. Place the asparagus into a serving dish, sprinkle the Parmesan & toasted pine nuts over the top.
4. Drizzle with the remaining Black Garlic Extra Virgin Olive Oil.
5. Serve immediately. Can be seasoned with salt & pepper - however I find the prosciutto lends a beautiful saltiness to the dish.

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Oysters with Black Garlic Kilpatrick

Ingredients

• Oysters, freshly shucked - 1 to 2 dozen
• Noosa Black Garlic - Caramelized Black Garlic Paste - 1 dessertspoon
• Tomato relish - 1/3 cup
• Worcestershire Sauce - 2 tablespoons
• French Shallot or red onion - 1/4 cup finely chopped
• Pancetta - 1/4 cup finely chopped
• Smoked Paprika - 1/2 teaspoon
• White Pepper - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Rock Salt - for presentation

Method

1. In a bowl, mix together the Caramelized Black Garlic Paste, tomato relish, worcestershire sauce, shallot, pancetta, smoked paprika, white pepper & salt.
2. Preheat the oven to 180 C or you use a grill or BBQ. Place the oysters onto an oyster tray (you can use a baking tray if you don’t have an oyster tray). Spoon a dessertspoon of the Kilpatrick mix over each one. Place into the oven / BBQ / grill for 5-10 minutes until the top is just browned. Remove from the oven & set aside.
3. Cover your serving plate or platter with the rock salt. Carefully place the oysters evenly around the plate & serve immediately. This is perfect accompanied by a Black Garlic Bloody Mary!

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Kingfish Ceviche with Black Garlic White Balsamic Vinegar, Shallots & Persian Feta

Ingredients

• Kingfish - sashimi grade, sliced into thin even pieces
• Noosa Black Garlic - Black Garlic White Balsamic Vinegar
• 1-2 French Shallots, thinly sliced
• Persian feta, crumbled
• Lemon Balm micro herbs

Method

1. Place the Kingfish onto a dish, arrange in a beautiful pattern. Drizzle the Black Garlic White Balsamic Vinegar over the kingfish, so it is covered with vinegar. Cover with glad wrap (or use an airtight container) & place into the fridge for at least 1 hour.
2. Once the fish has changed to an opaque colour, you can now remove the wrap. Top with the shallots, Persian feta and Lemon Balm. Serve immediately!

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Potato Galette with Duck Fat & Black Garlic

Ingredients

• 1 kg small potatoes, peeled & sliced with a mandolin
• 1 small leek, finely sliced
• 100 g pancetta, chopped
• 1/4 cup duck fat
• 1 dessertspoons Noosa Black Garlic - Caramelized Black Garlic Paste
• 1/3 cup Goat’s cheese, crumbled or grated
• 2 teaspoons Noosa Black Garlic - Black Garlic Salt

Method

1. Heat the oven to 180 C. In a frypan, use a little duck fat & gently fry the leek until soft. In a bowl, place the duck fat & the Caramelized Black Garlic Paste.
2. To assemble the galette, use a round baking dish, then use a basting brush to coat the bottom of the dish with the duck fat / Caramelized Black Garlic Paste combination. Then in a circular pattern place the sliced potato forming an even layer. Baste with the duck fat / black garlic again. Then sprinkle leek, pancetta & Goat’s cheese evenly over the potato. Sprinkle a small amount of Black Garlic Salt over the layer. Repeat with another layer of potato, basting with duck fat / black garlic, followed by leek, pancetta, cheese & Black Garlic Salt. Repeat again. Finish with a final layer of potato, baste with duck fat / black garlic, & finish with a sprinkle of Black Garlic Salt.
3. Place into the oven for 40 - 45 minutes until the top layer is golden.
4. Serve to accompany your favourite roast meats, duck or vegetables.

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Roast Duck with Blood Orange & Black Garlic Sauce

Ingredients

• 1 or 2 whole ducks - innards removed
• Salt
• Pepper
• 1 cup water
• 2 medium Carrots, coarsely chopped
• 2 medium Tomatoes, coarsely chopped
• 2 Celery sticks, coarsely chopped
• 1 small Leek, coarsely chopped
• 1 small Onion, coarsely chopped
• 2-3 Noosa Black Garlic - Black Garlic Cloves
• 2 bay leaves
• 10 fresh sprigs of Thyme
• 2 tablespoons Tomato Paste
• 1 litre of Chicken Stock
• 1 cup dry White Wine (we used an SA Riesling)
• 5 Blood Oranges
• 1/3 cup Sugar
• 1/3 cup Noosa Black Garlic - Black Garlic White Balsamic Vinegar
• 2 tablespoons Cranberry paste
• 2 tablespoons Grand Marnier
• 2 tablespoons Unsalted Butter

Method: Prep & Roast the Duck

1. Place the duck into a container, cover with cold water & add 1/3 cup of salt. Cover & refrigerate for 6-12 hours.
2. Preheat the oven to 230 C.
3. Remove the duck, rinse under cold water & pat the skin dry with paper towel.
4. Season the duck with salt & pepper.
5. Place a rack in a large roasting pan. Add water to the pan & place duck - breast side up, on the rack. Place into the oven & roast for 20 minutes.
6. Turn the oven down to 170 C, roast for 30 minutes. Flip the duck, breast side down & roast for 30 minutes. Finally, return the duck breast side up, cover the wings & legs with foil & roast for 40 minutes more.

Method: Prep the Blood Orange & Black Garlic Sauce

1. In a large saucepan, heat the butter & add the carrots, tomatoes, celery, leek, Black Garlic Cloves, onion, bay leaves, & thyme; cook, stirring, until softened. Add in the tomato paste, then stir in the stock & wine. Bring to a boil, stirring, then reduce the heat to low & simmer for 1 hour. Strain into a bowl, pressing on the solids.
2. Zest the skin of 2 blood oranges, then squeeze the juice & set aside. Slice the remaining blood oranges into rounds.
3. In a medium saucepan, boil the sugar & Black Garlic White Balsamic Vinegar over moderately high heat until the syrup is a pale caramel colour. Add the blood orange juice to the pan, then the cranberry paste. Add the strained sauce & simmer to reduce slightly. Season with salt & pepper. Add Grand Marnier & remove from the heat. Add in the butter & stir.

4. Remove the duck from the oven & place onto a large plate. Garnish around the duck with sprigs of fresh thyme, blood orange slices & zest. Drizzle the blood orange sauce around the plate & serve.

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Baked Brie with Caramelized Black Garlic Paste

Only 2 (or 3) ingredients needed for cheesy black garlic heaven!

• Brie
• Noosa Black Garlic - Caramelized Black Garlic Paste
• Prosciutto or bacon (not shown in pics) 

Method

1. Cut Brie through the centre (making 2 full circles).
2. Place 1 teaspoon of Caramelized Black Garlic Paste into the centre of the Brie.  Replace the top of the Brie.
3. Wrap in strips of prosciutto or bacon (optional).
4. Place into baking dish & pop into the oven at 180 C for 10 minutes.
5. Serve with your favourite crackers or crusty bread. Drink several glasses of rose!

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 Caprese Salad with Caramelized Black Garlic Paste

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Celebrity Chef Matt Golinski’s Sticky Oxtail with Cumquats, Black Garlic & Chilli

Matt uses our Black Garlic Cloves in this recipe featured in inNoosa Magazine. Find it on page 34: 

https://issuu.com/innoosamagazine/docs/in32/34

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Charred Porcini Scotch Fillet with Bitter Greens & Black Garlic Bagna Cauda Sauce

Find the recipe here: 

https://www.delicious.com.au/recipes/charred-porcini-scotch-fillet-bitter-greens-black-garlic-bagna-cauda-sauce-recipe/6wjcy8qb 

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Vietnamese Vermicelli Salad with Black Garlic Prawns

Thanks for your patience - writing this up has clearly taken me longer than planned! Good things come to those who wait 😊 & this is an easy, light, fresh & delicious meal starring the Black Garlic Prawns!!!

Ingredients

• 2 @noosablackgarlic Black Garlic Cloves, mashed with a fork
• 250 g mung bean vermicelli (you can use rice vermicelli if preferred)
• 250 g large peeled king prawns uncooked (we used local Mooloolaba prawns)
• 1/3 cup rice vinegar
• 1-2 tablespoons of palm or coconut sugar (use xylitol if you want to keep it low carb)
• 3 limes - juiced/squeezed
• 3 tablespoons fish sauce (we love David Thompson’s Megachef brand)
• 1 teaspoon sesame oil
• 2 Lebanese cucumber, sliced
• 1 cup of Vietnamese mint
• 1 cup of Thai basil
• 1 cup coriander (we love it - but if you are a hater just leave it out!!!)
• 1 cup of cashews, toasted & crushed
• 2 long red chillies, deseeded & sliced on the angle (this is optional - I don’t do chilli)

Method

1. Place the mung bean vermicelli in a bowl & cover with boiling water. Let sit for 5 minutes, then strain. Place into a large salad bowl.
2. To make the dressing, in a small saucepan place the rice vinegar & palm/coconut sugar. Simmer until the sugar has dissolved completely. Allow to cool a little, then add in the fish sauce, lime juice, sesame oil & chilli. Taste the sauce to ensure it has the correct balance of sweet, sour, salty & spicy.
3. On top of the vermicelli, evenly distribute the Lebanese cucumber, Vietnamese Mint, Thai basil & coriander.
4. Heat a small amount of olive or rice bran oil in a saucepan over medium heat. Toss the prawns & @noosablackgarlic Black Garlic Cloves in the pan & cook until the prawns are cooked.
5. Top off the salad with the Black Garlic Prawns (make sure to get all the Black Garlic - it’s too delicious to waste).
6. Sprinkle over the toasted cashews & the dressing. Serve & enjoy. 

#noosablackgarlic #blackgarlic #blackgarlicprawns #organicblackgarlic #australianblackgarlic #noosablackgarlicrecipes #recipes #noosa #prawns #mooloolabaprawns #eatlocalnoosa #buylocalnoosa #noosalife

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Grilled Moreton Bay Bugs with Noosa Black Garlic Butter

How can just 3 ingredients come together to create the most heavenly, delectable dish? Well seafood lovers this is it!

Ingredients

• Moreton Bay Bugs
• Butter 250 g
• @noosablackgarlic Black Garlic Cloves

Method

1. Split the bugs down the centre with a knife & clean well.
2. Heat the BBQ or grill.
3. Mash a couple of @noosablackgarlic Black Garlic Cloves into the butter until well combined & set aside.
4. Brush the bugs with a little olive oil & place flesh down on the grill, cook for a minute or 2, until you have some nice grill lines form. Turn the bugs over.
5. Spread the black garlic over the bug meat & close the BBQ to cook for a couple of minutes.
6. We took it to the next level & used the torch to finish the bugs. Serve with some lemon & lime segments, coriander & a lovely fresh salad.

Sometimes simple is simply the best!

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Raclette in Brik Pastry with Rosemary & Black Garlic

What’s not to love when you meld together the rich creaminess of raclette with the delicate crunch of pastry, enhanced by aromatic rosemary & the unique umami decadence of Black Garlic!

You will need 2-3 of our @noosablackgarlic Black Garlic Cloves for this recipe!

Find the recipe courtesy of @deliciousaus https://www.delicious.com.au/recipes/raclette-brik-pastry-rosemary-black-garlic/oyEHVyT3

 

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Ottolenghi’s Brussels Sprouts with Burnt Butter & Black Garlic

One of the amazing chef @ottolenghi ‘s favourite ingredients is Black Garlic. We thought we would share one of his fabulous recipe’s featured in his ‘Simple’ cookbook that brings the delicious umami flavour of Black Garlic to the fore.

You can follow the link to the recipe here: https://ottolenghi.co.uk/recipes/brussels-sprouts-with-burnt-butter-and-black-garlic

Using our @noosablackgarlic Black Garlic Cloves, you will only need 2-3 cloves, as ours are beautiful large cloves!

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Black Garlic & White Miso Patagonian Toothfish

With Good Friday coming up this week there is no better time to try out this easy recipe inspired by the Nobu cult menu item - their amazing Blackened Cod!

We picked up some amazing sustainable Glacier 51 Patagonian Toothfish from our local @shoretoshoreseafoodscoolum (you can always use another fatty white fish).

Ingredients

• 2 fillets of Patagonian Toothfish (or other fatty white fish)
• 2 teaspoons @noosablackgarlic Caramelized Black Garlic Paste
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup white miso
• 2 dessert spoons white sugar
• Coriander leaves

Method

1. In a bowl mix together the @noosablackgarlic Caramelized Black Garlic Paste, sake, mirin, miso & sugar. Stir until well combined & the sugar has dissolved.
2. Place the fish into a non-reactive airtight container & pour over the marinade. Cover & place into the refrigerator for 24-48 hours.
3. Take the fish out of the fridge & allow to return to room temperature. Preheat the oven to 180C. Heat an oven-proof pan or griddle over a medium-high heat until hot & quickly sear each side of the fish, then place the pan into the oven for 5 minutes.
4. Remove the fish from the oven. Serve with blanched sugar snap peas & fried enoki mushrooms, top with the fresh coriander. Enjoy!!!

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Black Garlic Butter

Life is complicated, cooking doesn’t have to be!

My number 1 way to use our @noosablackgarlic Black Garlic Cloves is to make Black Garlic Butter. Best thing is it super simple to make, with only 3 ingredients & elevates so many dishes with ease.

Ingredients:

• 2 or 3 Black Garlic Cloves (I know I used heaps, but you only need a couple)
• 250 - 500 g Butter (use the best quality you can find)
• pinch of Sea Salt

Method:

1. In a bowl, mash black garlic cloves with a fork.
2. Add butter, mash together well, so the black garlic is even mixed throughout.
3. Add salt to taste.
4. Spoon on top of glad wrap & roll into a small log.
5. Refrigerate.
6. Slice off rounds of Black Garlic Butter to top off your steak, chicken, veggies, fish or prawns.

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 Chocolate Mousse with Strawberries & Black Garlic

Think Noosa Black Garlic 🧄 is only for savoury dishes? Think again! @PeterKuruvita makes a beautiful Chocolate Mousse with Strawberries 🍓 & Black Garlic 🧄!

Recipe is via @sbsfood

https://www.sbs.com.au/food/recipes/chocolate-mousse-black-garlic

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 Steak Sandwich with Black Garlic Aioli

Find the recipe at Delicious: 

https://www.delicious.com.au/recipes/steak-sandwich-black-garlic-aioli/LM1IKnyY

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Squashed Tomato & Black Garlic Labneh Pasta Salad

Find the recipe here: 

https://www.delicious.com.au/recipes/squashed-tomato-black-garlic-labneh-pasta-salad/a81rc6jp 

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 Olive Oil Flatbreads with 3-Garlic Butter

Find the recipe here:

https://ottolenghi.co.uk/recipes/olive-oil-flatbreads-with-three-garlic-butter