One of my favourite ingredients is garlic. Last year I attended the Koonya Garlic Festival for the first time, we had a Thermomix stall for the whole day & lots of our team came along. I created 2 recipes for the festival which I demonstrated to passers by Toum & Steamed Garlic & Pesto Scrolls. Anyway through this event I met Janice Sutton who invited me to share some of my recipes in her garlic cookbook; Garlic Feast. The advanced copies arrived just in time for this year’s Koonya Garlic Festival Feb 27th.
This year I had my INSPIRE apron on & went up on stage with my Thermomix and my friends Sam Berechree (you may remember him from MKR a few series ago) and Charlie. We demonstrated a couple of my recipes from the Garlic Feast cook book. Arwen’s Heavenly Hummus which has a few variations, a pizza with black garlic, goats cheese & prosciutto. Sam made one of his dishes from the book Rosemary & Pear Soufflé with Garlic Ice Cream & Maple Bacon. YUM!
The other 2 recipes I have in the cookbook are my garlic & feta sweet potato wedges & my garlic lamb pie. I did some recipe testing last year & created garlic ice cream just for something different, Sam had already submitted his roasted garlic vanilla & fresh thyme ice cream that was much nicer. The crowds lined up to try the garlic ice cream & everyone loved it!.
We had already been booked in for 2 days for a 1 hr cooking demo each day at the Taste Theatre, then just a couple of days before hand we were asked to do another demo on The Taste of Tasmania opening day – Mon 28th Dec.
So to keep it easy & simple we decided on my soda water scones, rhubarb & raspberry jam, whipped cream, homemade butter & lemon butter. Well it went down a treat, what a perfect way to use local produce that is in season!
500g mix of other green vegetables in season - zucchini, beans, peas, broccoli or cauliflower.
Salt & pepper to taste
3 tbs fresh coriander chopped to garnish
2 tbs fresh mint leaves chopped to garnish
Heat milk for 20 mins/90 degrees/speed 2.
Add the vinegar & stir for 1 min/speed 2.
Place a nut milk bag into the simmering basket into a clean sink or container and pour in the contents of the TM bowl to drain the curds from the whey.
Rinse the ball off whey in the nut milk bag under some fresh water.
Place this ball still in the bag & simmering basket into a container into the fridge with a weight on top to allow all the excess liquid to drain out. making sure the drained liquid will not be in contact with the whey. It is best to do this over night or for a few hours.
You can then cut your paneer into pieces ready to use in the curry recipe.
Place all the dry spices & plain flour into the bowl & dry roast 3 mins/Varoma/speed 1.
Allow to cool for about 5mins & then mill for 1 min/speed 9.
Add garlic, onion (& any optional fresh spices) chop for 3 secs/speed 7.
Add oil & saute' 3 mins/Varoma/speed 1.
Add tomatoes, dates, sweet potato, salt & pepper (& cauliflower if using) cook for 3 mins/100 degrees/reverse/soft speed.
Add remaining veggies & cook for 15 mins/100 degrees/soft speed.
Gently fold in the paneer & garnish with fresh coriander & mint.
Serve with steamed rice, freshly made rotis & apricot chutney.