Garlic Tasmania in Launceston, Tasmania | Food consultant

Garlic Tasmania

Locality: Launceston, Tasmania

Address: Beaconsfield 7270 Launceston, TAS, Australia

Website: http://www.garlictasmania.com

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25.01.2022 NO need for any more proof folks, buy locally grown, no chemicals, no fumigation on import, no nothing except great soil loaded full of great organic material producing strong proper taste. Imported SUCKS !!!

24.01.2022 Oh Boy these scallops look very good huh folks, great flovors going on here that compliment the lightness of the scallops. YUMMM :) Tagliatelle Nero di Seppia with Roasted Red Pepper Pesto & Scallops 8 large red bell peppers... 3 cloves of garlic 1/2 cup roasted pine nuts 1/2 cup extra virgin olive oil 1/4 cup sundried tomatoes (packed in olive oil) 2 pinches Piment d'espelette or smoked paprika (optional) sea salt to taste 1 pound scallops butter for sautéing scallops 3 eggs 2 cups all purpose flour 2 tablespoons squid ink Place the red peppers whole in a baking dish and roast them in a 500 degree oven for 30-40 minutes, turning once after 15-20 minutes. The peppers are done when the skin is charred and wrinkled. The bottom of the dish can be sprayed with cooking spray to avoid sticking. When the peppers are done, remove from oven and place aluminum foil over the dish to trap the steam (this makes peeling them easy) and let cool for 30-45 minutes. Peel the skin and discard along with the tops and seeds. In a food processor, combine the garlic, pine nuts, olive oil, Pimente d'Espelette or paprika (again, this is optional) and sea salt and pulse until it's well combined. Lastly, add the peeled peppers and the sundried tomatoes and gently pulse a few times so that the peppers and tomatoes retain a bit of their chunky texture. For the pasta: in a food processor, combine the 3 eggs, flour and squid ink and pulse until mixed completely (it should form into a ball) and you have a rich, black color. Spread some flour on a clean surface and knead the dough for about 15 minutes, adding a bit of the flour as you go, if the dough is too wet. Tugging at the dough, it should have a good stretch to it. Let the dough rest for at least 30 minutes in the fridge, then divide it in half and roll the two portions one at a time through the pasta machine until it is a thin sheet, and then select whichever attachment you want the pasta to be in the shape of (I chose tagliatelle) To cook the pasta: Boil and salt the water and when the water is almost to a boil, begin your scallops. For the scallops: heat some butter and olive oil in a sauté pan and place the clean, dry scallops in the pan, salt and pepper them to your liking and sauté them for about 3 minutes a side. There will be a wonderful sweet scallop flavor in the sauté pan after they are cooked, save this and gently heat the pesto in it. Cook the fresh pasta for about 2 and a half minutes and drain. Add the pasta to the pesto in the sauté pan and toss. Place the scallops on top and enjoy! http://food52.com//6542-tagliatelle-nero-di-seppia-with-ro

20.01.2022 Homemade ground meat grilled sausages packed full of garlic, tastes devine indeed, can not stop returning to the BBQ for more YUMM :) Makes 12 - 16 One third each pork, lamb and beef for a total of 3-31/2 lbs meat or only half beef and half pork... 1 teaspoon baking soda 1 tablespoon coarse salt 1 tablespoon freshly ground black pepper 1/2 tablespoon dried ground coriander 1 teaspoon cumin 1 teaspoon dried thyme 6-8 garlic cloves 1/4 cup sparkling water Double grind the meat and garlic, include a few fattier pieces in the mixture, it keeps the meat rolls moist and tender. Mix well all the ingredients together. Dissolve baking soda in the sparkling water and beat into the mixture. Keep a bowl of water handy to wet your hands; form into about 4-inches sausage shapes. Transfer the sausages to fridge to set for a couple of hours or ideally overnight - this is an important step that helps the meat in coming out juicy and tender. Grill on a hot grill, turn once (about 4 minutes on each side). Serve inside an oval shaped bread rolls(scoop out some soft part of the roll) with mustard that doesn’t have a lot of vinegar (brown mustard) topped with pickled and drained (or grilled) red onions mixed with strips of roasted bell peppers and herbs. Add a cold beer on a lazy summer evening and you are in heaven. You can also first brown the Mititei in a medium-hot skillet and finish cooking in a preheated to 375 degrees oven for about 15 more minutes or deep-fry them. It doesn’t really matter that much what method you use, anyway Mititei are tender, juicy and delicious. http://food52.com//12296-mititei-spicy-garlicky-grilled-sa

20.01.2022 Ok Ladies and Gentleman, We are back, have had a very busy time with planting, then becoming a bit unwell laid me up for a time. However all is good now, feeling great and ready to get back to it while this years harvest grows ( pics to come ) Missed You all :) Serves 2 2 bone-in center cut pork chops, each about 1 inch think... 1/4 teaspoon ground cumin 2 teaspoon garlic powder 1/4 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon sweet or hot paprika 1/2 teaspoon dried oregano 1/4 cup dry white wine 1 tablespoon extra virgin olive oil 1 red onion, sliced thin Mix all dry spices together, and rub on to pork chops on both sides. Rub in well using your hands. Let the pork chops sit for 10 minutes at room temperature. In a large saute pan, heat oil for a minute on medium heat. Add sliced onion and saute until translucent, about 5 minutes. Add wine, and cook one more minute. Move onions over to the side of the pan, and place pork chops in the pan, cooking 5 minutes, then turning, and cooking 5 minutes on the second side. Remove from heat, then cover the pan, as is, tightly with foil, and let sit for 5 minutes. Plate the pork chops, topping them with the onions, and serve. http://food52.com/recipes/819-paprika-pork-chop

17.01.2022 Lamb cooked all day with great vegies develops deep silky flavors combined with meat that just flakes when touched brings smiles all around the dinner table :) YUMMM Serves 6 1 leg of lamb, 3-4 lbs, deboned and tied (save the bones!)...Continue reading

16.01.2022 Salmon done with garlics great cousin garlic chives, beautiful looking and tastes fantastic ;) BIG YUMM Serves 4 Salmon... 1/4 cup mirin 1/4 cup sake 3 tablespoons soy or tamari 1 pound salmon, skinned, cut into 4 portions Egg Noodles 1/2 cup garlic chives, thinly sliced, divided 1/4 cup cilantro, chopped 1/4 cup peanut oil 1 teaspoon sesame oil 10 shiitakes, stemmed 12 snow peas 8 eggs 1 1/2 tablespoon mirin 1 1/2 tablespoon soy or tamari 1 pinch salt Heat oven to 350. Place salmon in a baking dish. Mix all liquid ingredients, pour over salmon, and marinate salmon at least an hour or two. Put the peanut and sesame oils in a medium, nonstick pan and heat 1/2 the chives over the lowest heat for about 15 minutes. Toss the mushrooms with 1 T of the chive oil and roast for 10 minutes. Let cool then slice thinly. Turn oven to broil. Beat the eggs, mirin, soy and scant pinch of salt until completely blended. Stir in the rest of the garlic chives and the cilantro. Pour the rest of the chive oil into a bowl and set aside. Heat the pan over medium heat, stir the egg mixture gently and pour just enough into the pan, tilting it as you would for a crepe, until it just covers the bottom of the pan. Cook until set, flip briefly, then stack on a plate. Repeat with rest of egg mixture brushing the pan with more chive oil as needed. Fold the stack in half and cut into noodles. Drain any remaining oil from the chive mixture reserving for another use and set the chives aside. Add the snow peas to the same pan and cook until just starting to blister, tossing a few times. Cut on the bias, toss with the shiitakes and noodles and mound onto four plates. Cover a rimmed cookie sheet with foil and put salmon on a rack on top. Heat the remaining marinade in the pan on high with the reserved, cooked chives until it starts to thicken. Cook salmon in the upper third of the oven, basting with sauce twice more until crispy and glazed (about 8-10 minutes). Place on top of noodles, garnish with extra chives and enjoy. http://food52.com//17237-sake-glazed-salmon-with-garlic-ch

15.01.2022 I have been away for a long stint in hospital after major surgery, all is well and corrected now. So in celebration of coming home we thought why not post a few pics of some of our many garlic bulbs growing :) The following are just three rows of our big fat bulbs doing their thing. Looking like a great years harvest coming :)

15.01.2022 Fantastic tasting, strong flavors, tender and juicy make this butterflied chicken nothing short of exceptional. We would cook with a garlic infused olive oil, and probably roast a few bulbs along-side of the chicken as well. YUMMMY :) This one is for Amazing Tasmania Hope it helps the hungers guys :) Porcini Rubbed Butterflied Roasted Chicken Chicken and Porcini Powder... 1 small chicken, about 2.5-3 lbs, preferably organic .75 ounces dried porcini mushrooms 1 tablespoon black peppercorns 1/2 tablespoon fennel seed 1 tablespoon kosher salt 1 tablespoon butter 1 tablespoon olive oil Using kitchen shears, cut out the backbone of the chicken. Turn the chicken over and using your palm press down on the chicken so the breasts flatten. Throw the backbone in a freezer bag and save for the next time you make stock. Place the chicken on a rack set over a cookie sheet. I use a cookie cooling rack with the legs folded down. Pat it with a paper towel. Place the porcini, peppercorns, and fennel seeds in a spice mill. I use a coffee grinder that I use exclusively for spices. Once ground to a powder, pour into a small dish and mix in the salt. Thoroughly coat the chicken with the porcini powder. Run a little under the skin but most of it should on the skin. Place the cookie sheet in the fridge uncovered overnight. This removes the moisture from the skin resulting in a super crispy end result. Preheat the oven to 425 degrees and remove the chicken from the fridge. Heat the oil and butter in an oven safe skillet over medium high heat. When the butter and oil are super hot, add the chicken skin side down. Cook for four minutes, pressing down on the chicken with a large spatula. As it cooks, spoon some of the butter and oil over the top of the chicken. Flip the chicken over and cook for approximately 20-25 more minutes, until almost done. Flip on the broiler and broil for the last 3-4 minutes. Watch it carefully - you don't want to burn it and ruin all your hard work. Remove the chicken from the pan and set aside to rest. Try to resist picking at the skin. Then say "screw it, I'm the cook" and steal a piece like I obviously did in the above picture. If you are feeling fancy, make the pan sauce and serve on the side. Otherwise, dig in! Mushroom Shallot Sherry Vinegar Pan Sauce 1/2 cup sliced shallots 1 handful of mushrooms, your choice, sliced 1 tablespoon flour, preferably wondra 1.25 cups chicken stock 1/4 cup sherry vinegar Place the skillet you cooked the chicken in over medium high heat and add the shallots and mushrooms. Cook for 4-5 minutes until the shallots and mushrooms are golden. Add the flour and stir for 1-2 minutes. Add the chicken stock and vinegar and cook down for 4-5 minutes. Taste and adjust seasonings, if necessary. Serve the sauce on the side. http://food52.com//3384-porcini-rubbed-butterflied-roasted

13.01.2022 Gotta LOVE The Garden :)

08.01.2022 This looks visually very nice indeed, plus a nice twist to the coulis adding saffron. Just love swordfish too. YUMMM :) Serves 4 4 swordfish steaks, about 5-6 oz. each... Kosher or sea salt grapeseed oil 1.5 pounds fresh tomatoes, preferably heirloom 2 tablespoons chopped shallot 2 cloves garlic, peeled and smashed 2 tablespoons extra-virgin olive oil a big pinch of saffron 1 teaspoon Sherry vinegar finely chopped fresh flat-leaf parsley, for garnish Trim the swordfish steaks to remove any bloodlines. Pat them dry and refrigerate, uncovered, for about an hour before cooking. Cut an x in the bottom end of each tomato. Briefly blanch the tomatoes in boiling, salted water and shock them in an ice bath. When cool enough to handle, core, peel, and seed them, then cut them into chunks. Place the tomatoes in a blender, add the shallot and garlic, and puree until smooth. Heat the olive oil in a small, shallow pan over medium-low heat. Add the saffron, crumbling it with your fingers, and toast in the oil until fragrant. Remove from heat and carefully pour it into the tomato puree. Whiz the mixture in the blender again to incorporate, then pour the mixture out into the pan. Warm over medium heat until slightly reduced. Season the swordfish steaks with salt on both sides. Add a thin film of grapeseed oil to the bottom of a skillet and warm over medium-high heat until shimmering. Add the swordfish steaks two at a time and sauté until browned and just cooked through, about 3-5 minutes per side, depending on thickness. Stir the sherry vinegar into the coulis, season with salt to taste, and divide the sauce among four plates. Place the seared swordfish steaks on top, and finish with a sprinkle of chopped fresh parsley. http://food52.com//5680-seared-swordfish-with-tomato-saffr

05.01.2022 Flaming HOT New York Steaks. We would certainly use a heavy garlic infused olive oil in the pan. YUMMMY :) Steak Au Poivre Du Diable 2 boneless strip steaks (such as NY steaks)... 1 tablespoon coarse, freshly-ground black peppercorns 1/2 tablespoon ground coffee 1/2 tablespoon unsweetened cocoa 1 tablespoon ground chile pasilla molido (may substitute ground New Mexico chile) 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon brown sugar 2 tablespoons unsalted butter, separated into 1 tablespoon portions 2 tablespoons olive oil 1/4 cup cognac 1/2 cup heavy cream 2 jalapeo or large serrano chiles Sea salt Salt steaks generously a few hours in advance. Make dry rub: Combine ground black peppercorns, coffee, cocoa, ground chile, cayenne, cumin, cinnamon, cloves, and brown sugar, and stir until incorporated. Set aside. At preparation time, char jalapenos over stovetop flame (hold with metal tongs) until skin is bubbly and blackened, and set aside. Pat steaks dry. Work dry rub into both sides of each steak. Heat olive oil and 1 tablespoon butter together in large saucepan. Once oil and butter are hot, add steaks. Flip only once in order to get a nice, dark sear on each side. (2-4 minutes per side depending on thickness of steaks and desired done-ness.) Remove steaks from pan and set aside. Pour off remaining butter and oil. Keeping pan off heat, pour in the cognac. Dip pan, away from you, so that the cognac settles to where it is just touching the burner, as you return it to the heat. You should be rewarded with a nice flame emanating from the edge of the pan that touches the burner. Level pan and shake vigorously and carefully over the heat until the flames subside. Stir in cream and bring to a boil. Stir often until sauce thickens and reduces. Stir in last tablespoon of butter until incorporated and the sauce looks glossy, and remove from heat. Slice steaks on a bias and plate each of them; drizzle with a generous helping of pan sauce and top each with a charred chile. Sprinkle with a good finishing salt, and serve. http://food52.com/recipes/10618-steak-au-poivre-du-diable

03.01.2022 You have got to love simplicity, just a flank steak stuffed full of powerful flavors and cooked to perfection, Beautiful YUMM :) Flank Steak Stuffed with Blue Cheese and Spinach with Creamy Horseradish Sauce 2... pounds flank steak, cut against the grain in 6 stips salt and pepper to taste montreal steak seasoning 2 teaspoons olive oil, divided 1 cup blue cheese, crumbled 2 shallots, minced 2 cloves garlic, minced 1 tablespoon panko bread crumbs 1/2 cup spinach leaves 6 slices bacon, optional Preheat your oven to 350 degrees. Now, take your strips of flank steak, pound them until about 1/2 an inch thick, basically just enough so you can roll it, and season both sides with salt, pepper and montreal steak seasoning, set aside. Now, in a small skillet, heat olive oil over medium heat until shimmering. Add your shallots or onions and cook until softened. Next, add your garlic and cook for about 30 seconds before adding your panko bread crumbs to the mix. Finally, add blue cheese and cook until warm, about 2 minutes. Pour mixture into a bowl. Now take your seasoned strips of flank steak and spread the blue cheese mixture down the middle. Place several spinach of leaves on top of the cheese. Before you roll that pretty little piece of meat up, make sure you've cut a couple of pieces of kitchen twine, and have them ready. Next, roll the meat up tightly and secure the roll with your twine. If you'd like, and the husband did, before you tie the roll up, wrap it in a piece of bacon, it's yummy. Get out a large oven-safe skillet, and put the other teaspoon of olive oil in it. Heat over medium-high heat until shimmering. Next, take your rolls and sear them in the skillet on each side to get that lovely color. Once they're seared on all sides, take the entire skillet and put it in the oven. Bake at 350 for 15 minutes or until a meat thermometer registers 145 or so. Now, take the skillet out of the oven, tent foil over the top and allow to rest for 10-15 minutes. At this point, you should have medium-rare meat. If it's not there yet, feel free to pop it back in the oven for a couple of minutes to warm it up and finish it off. Serve with Horseradish Cream Sauce. Horseradish Cream Sauce 1 cup sour cream 1/4 cup prepared horseradish 1 shallot, minced 1 teaspoon lemon juice salt and pepper to taste 3 teaspoons dijon mustard 3/4 cups heavy cream Mix all ingredients together in a bowl until well-combined. Thin with more heavy cream if you'd like. http://food52.com//10803-flank-steak-stuffed-with-blue-che