Phoenix Garlic Limited - recipes and tips

recipes and tips

Look below and you will find unique recipes for shallots and garlic that food writer Jan Bilton has developed for us. Jan also has a new book in bookstores called 'Marlborough on the Menu' which features a choice selection of easy appealing recipes and food and wine matches that capture the true taste of Marlborough. Contact us if you don't see it in stores - it's a fantastic read, and we can say from experience that the recipes are mouth watering and top shelf!

We will have new recipes and tips for you on this site in the New Year, so come back and visit us for ideas on how to add a little bit of zing to your taste offerings with NZ grown Garlic and Shallots!

Broccoli Salad with Garlic Dressing Garlic Dressing: 3 cloves garlic 1/2 teaspoon salt 1 cup buttermilk 2 tablespoons each: lemon juice, chopped chives, olive oil freshly ground black pepper to taste Salad: 1 large head broccoli 2 carrots 2 cups mesclun 2 large cloves NZ Garlic, crushed 4 anchovy fillets, optional Using the flat of the blade of a heavy knife, crush the garlic and salt to a paste. Whisk into the buttermilk together with the lemon juice, chives, oil and black pepper. Whisk, until smooth. Stand for at least an hour to allow the flavours to develop. This can be prepared a day ahead and refrigerated. Cut the broccoli into florets. Blanch quickly in boiling water, until crisp tender. Do not overcook. Drain well and pat dry. Chill. Julienne the carrots and place in a large bowl. Toss together with the mesclun and broccoli florets. Place on a serving platter. Top with the drained and chopped anchovies if using. Drizzle with the garlic dressing. Serves 4-6 as an accompaniment.

Asparagus & Rocket Salad with Shallot Vinaigrette Shallot Vinaigrette: 1 large NZ Shallot, finely diced 1/4 cup red wine vinegar 1 1/2 teaspoons Dijon-style mustard 1/3 cup extra virgin olive oil Salad: 350g asparagus 4 cups rocket 1/4 cup shredded parmesan cheese Combine the shallot, vinegar and mustard in bowl. Gradually whisk in the oil. This can be prepared a day ahead to allow the flavours to develop. Trim the ends of the asparagus and peel any thick ends with a potato peeler. Quickly blanch the asparagus in a frying pan of boiling water, cooking until crisp tender. Drain and refresh in icy water. Pat dry. Place the asparagus on a serving plate and drizzle with a little of the dressing. Top with the rocket and parmesan. Drizzle with a little more dressing. Serve immediately. Serves 4-6 as a starter or accompaniment.

Garlic Scones 2 cups self-raising flour 1/4 teaspoon salt 2 large cloves NZ Garlic, crushed 3 tablespoons finely chopped parsley 50g chilled butter, chopped 1 cup grated tasty Cheddar cheese 3/4-1 cup milk Preheat the oven to 200°C. Line a baking tray with baking paper. Sift the flour and salt into a bowl. Stir in the garlic and parsley, until evenly dispersed. Rub in the butter, then add the cheese. Add enough milk to make a soft dough. Turn onto a lightly floured board and knead lightly. Pat out into a 3cm thick round. Cut into 8 wedges. Place on the baking tray leaving a small gap between each wedge. Brush the tops with a little milk. Bake for about 15 minutes, until golden and cooked. Makes 8.

Shallot, Courgette & Cheese Muffins 2 large NZ Shallots, finely diced (1 cup) 2 large courgettes, shredded 1 cup grated tasty Cheddar cheese 1 1/2 cups self-raising flour salt and pepper to taste 1/2 cup salad oil 3 eggs Preheat the oven to 190°C. Place a baking tray on the bottom rung to catch any drips. Combine the shallots, courgettes and cheese in a bowl and mix well. Sift in the flour, salt and pepper. Whisk the oil and eggs lightly then stir into the shallot mixture. Lightly grease or spray a 9-hole muffin pan with oil. Spoon in the muffin mixture. Bake for 20-25 minutes. Great served warm with salads, soups or coffee. Makes 9.

Smashed Potatoes with Garlic & Olive Oil 500g washed potatoes, cut into wedges 6 tablespoons olive oil 4 cloves NZ Garlic, sliced 2 teaspoons each: chopped thyme, parsley salt and pepper to taste Steam the potato wedges until very tender. Heat 5 tablespoons of the oil in a large frying pan over low heat. Add the garlic and sauté until golden but not burnt. Add the potatoes, thyme, parsley and seasonings. Mash roughly using a fork. Serve topped with the remaining olive oil. Serves 4.

Roasted Brussels & Shallots 250g Brussels sprouts, trimmed and halved 100g rindless bacon, finely chopped 2 large NZ Shallots, sliced 2 tablespoons olive oil freshly ground salt and black pepper to taste 1/4 cup water Preheat the oven to 220°C. Toss together the Brussels sprouts, bacon, shallots, oil, salt and pepper in a baking pan. Roast in the top section of the oven — stirring once halfway through cooking — until the sprouts are brown on the edges and tender, about 10-15 minutes. Stir in the water, scaping up any brown pieces. Serve warm. Serves 4.

Scallops in Wine & Herbs 2 tablespoons olive oil 2 small NZ Shallots, finely diced 3/4 cup each: fish stock, Sauvignon Blanc 1 bunch fresh herbs salt and pepper to taste 24 scallops 2 tablespoons finely chopped parsley Heat the oil in a non-stick pan and sauté the shallots, until softened. Add the stock, wine and herbs. Boil, until reduced by half. Season. Remove the bunch of herbs. Add the scallops to the sauce and poach for a few minutes, until just warm, turning several times during cooking. Add the chopped parsley. Excellent served over cooked noodles or with crusty bread and a crisp salad on the side. Serves 2 as a light meal.

Garlic Mussels 12 mussels in the half-shell 1 slice toast-thickness white bread 2 cloves NZ Garlic, finely chopped 2 tablespoons finely chopped flat-leaf parsley 3 tablespoons olive oil salt and pepper to taste Place the mussels on a baking tray. Remove the crust from the bread. Mix in a food processor until coarse breadcrumbs result. Combine with the garlic, parsley, olive oil and seasonings. Sprinkle the topping evenly over the mussels. Cook under a medium-high grill until the crumbs are golden. Serve as an appetizer.

SKORDALIA Garlic and potato dip. 1 large potato, peeled 4 thin slices wholemeal bread, crusts removed 3 large cloves NZ garlic 1/2 teaspoon salt 1/2 cup blanched almonds, coarsely chopped 3 tablespoons each: white wine vinegar, lemon juice, extra virgin olive oil 1/2 teaspoon sugar freshly ground black pepper and chopped parsley to taste Boil the potato, until cooked. Drain. Fill a bowl with cold water then drop in the bread, one slice at a time. Remove, squeeze out gently and place in a clean bowl. Crush the garlic and salt with the blade of a strong knife Place in a food processor with the almonds and potato. Pulse the machine until the mixture is just smooth — do not overprocess. Combine the vinegar, lemon juice, oil, sugar and salt. With the motor running, add the bread alternately with the vinegar mixture. Scrape down the sides occasionally. Season and add the parsley. Store in a covered container in the refrigerator. Great served as a dip with crisp vegetables or with roasted or grilled chicken or fish. Makes about 2 cups. Recipe developed by Jan Bilton www.janbilton.co.nz

GLAZED SHALLOTS 6-8 NZ shallots, peeled 50g butter or table spread 1 tablespoon sugar salt and pepper, to taste 1-2 cups sauvignon blanc Peel the shallots. Melt the butter or table spread in a medium-sized, heavy saucepan. Add the shallots and sprinkle with sugar. Season. Cover the shallots with the wine and cook over a medium-high heat until the liquid has almost evaporated, stirring occasionally with a wooden spoon. Excellent served with grills and roasts. Serves 4. Recipe developed by Jan Bilton www.janbilton.co.nz

GARLIC & PARSLEY SOUP 14 cloves NZ garlic 2 tablespoons each: olive oil, flour 4 cups good chicken stock freshly ground black pepper to taste 1/4 cup finely chopped parsley 2 egg yolks, lightly beaten 1/4 cup cream whipped cream to garnish, optional Crush the garlic with the blade of a strong cook’s knife or in a garlic crusher. Heat the oil in a heavy saucepan on medium heat. Add the garlic and sauté on low heat until light gold in colour, stirring constantly to prevent burning. Stir in the flour then slowly add the stock. Season and simmer for 30 minutes. Strain the liquid and return to the saucepan. Add the parsley and continue cooking for 10 minutes. Just before serving remove from the heat and slowly stir in the egg yolks and cream. Ladle the soup into six small serving bowls. Top with whipped cream, if using. Serves 6 as a starter to dinner. Recipe developed by Jan Bilton www.janbilton.co.nz

BAKED FETA WITH SHALLOTS & ROSEMARY 200g feta cheese 3-4 tablespoons extra virgin olive oil 1 large NZ shallot, diced 1-2 teaspoons rosemary leaves 1 tablespoon chopped chives freshly ground black pepper to taste Preheat the oven to 200°C. Place the feta in a shallow baking dish. Sprinkle with the olive oil, shallot, rosemary, chives and black pepper. Bake for about 10 minutes, until the cheese starts to melt. Serve with crusty bread as a nibble or with bread and salad as a light lunch. Serves 2-4. Recipe developed by Jan Bilton www.janbilton.co.nz