Ribbon Road Farm

Garlic Scape Pesto

½ pound of scapes
2 tablespoons of pine nuts, toasted
fresh basil and/or parsley as required to taste
extra virgin olive oil
2 tablespoons grated parmesan cheese
salt & grated pepper & lemon juice to taste


Toast pine nuts in heavy pan (without oil) until just golden brown
Remove top of scape and place in food processor
Chop coarsely (few seconds)
Add pine nuts and basil and/or parsley
Process while adding just enough olive oil to see it separate
from the other ingredients
Add cheese and pulse thoroughly to mix
Season to taste with salt, ground pepper, and the lemon juice

Elephant Garlic Stew

1 Elephant
Brown Gravy
Salt and pepper to taste
2 Rabbits
3800 Garlic Bulbs


Cut Elephant into bite-size pieces (this will take about 4 months).

Cook over kerosene at 525° until tender (about 5 months). Add salt and pepper and cover with brown gravy. This will serve 3,800 people.
 
If more are expected, add 2 rabbits. Do this if only absolutely
necessary, as most people do not like to find hare in their stew.
   

Mushroom and Black Garlic Risotto

This dish really produces a WOW effect with guests

Ingredients

6 cups of vegetable stock; ¼ lb butter; 4 tablespoons of olive oil; 1 onion – very finely chopped; 4 peeled cloves of Ribbon Road Farm Premium Black Garlic – finely sliced.; 1lb risotto rice (Arborio or Carnoli); 1 small glass of white wine; ½ lb fresh mushrooms – sliced; 1oz Parmesan cheese – freshly grated; 2oz mascarpone cheese; Freshly chopped parsley – optional; Truffle oil – optional; Salt and black pepper

Instructions

1. In a large pan heat the stock until it reaches simmering point.

2. Prepare the mushroom base. Melt 4tbs of butter in a frying pan with 2 tablespoons of olive oil. Add the

mushrooms and some salt and pepper. Heat slowly until the mushrooms are cooked.

3. Heat 4tbs butter and 2 tablespoons of olive oil in a large pan. Add the finely chopped onion and sweat

until soft and translucent. Now add the black garlic. Mix the black garlic into the onion mixture.

4. Now add the rice and stir until well coated. Pour in the glass of white wine. Allow it to reduce until

there is no liquid in the pan. Stir continuously.

5. Add a ladleful of vegetable stock, stirring continuously. As soon as the liquid is absorbed add another

ladleful of stock and continue this until the rice is cooked. Stir continuously.

6. The rice should be slightly ‘al dente’ but soft and loose. When you are happy with the consistency, stir

in the mushroom mixture and the pan juices.

7. Stir in the Parmesan cheese, 2tbs of butter and 1-2oz of mascarpone cheese

8. Season to taste with salt and black pepper

Serving suggestion – Stir in some freshly chopped parsley and drizzle with a little truffle oil.

Black Garlic Chicken Saté

The Black Garlic really adds a depth of flavor to this delicious Saté Sauce.

Serves 6

Ingredients

1.5 lb chicken breast – skin removed and cut into cubes

For the marinade

3 small shallots – peeled; 1 clove of peeled black garlic; Half a teaspoon of lemon grass; 1 tablespoon of ground coriander; 1 teaspoon of ground cumin; 1 teaspoon of turmeric; 2 teaspoons of brown sugar; 2 tablespoons of vegetable oil; 2 tablespoons of smooth peanut butter

For the sauce

3 tablespoons of dark soy sauce; 3 tablespoons of brown sugar; 6 cloves of Ribbon Road Farm Premium Black Garlic; 1 teaspoon of lemon juice; Half a teaspoon of lemongrass; 3 tablespoons of smooth peanut butter; 4 spring onions; 3/4 cup creamed coconut milk/cream (ready made); Salt

Instructions

1. For the marinade – Place all the ingredients (with the exception of the chicken) into a blender. Add the

marinade to the chicken, cover and refrigerate overnight in a non-metallic bowl.

2. To make the Black Garlic Saté Sauce:

Place all the ingredients into a blender. Blend together. Put the sauce into a saucepan and heat gently.

(If the sauce thickens too much just add a little more coconut milk). Adjust seasoning according to

taste.

3. To assemble:

Thread the cubes of chicken onto skewers. Cook them on the grill or barbecue them. Check the

chicken is cooked thoroughly. Serve with the warm Black Garlic Saté Sauce.

Black Garlic Stuffed Mushrooms

Serves 6 as a starter

Ingredients

6 large cup mushrooms; 1 large sweet red pepper – finely chopped; 1 onion – finely chopped; 6 cloves of Ribbon Road Farm Premium Black Garlic – finely sliced (one for each mushroom); 6tbs butter; 3oz  breadcrumbs; 4 tablespoons of freshly chopped parsley; 2 tablespoons of lemon juice; 1 egg, beaten; 2 oz Cheddar Cheese – grated; 1tbs freshly grated Parmesan Cheese; 6 tablespoons of chicken or vegetable stock; Salt and freshly ground; black pepper; Olive oil for drizzling

Instructions

1. Heat the oven to 350°F.

2. Wipe the mushrooms clean. Carefully take out the stalks but keep the mushroom cups whole. Place

the mushrooms in a large baking dish.

3. Chop the stalks, sweet red pepper and onion.

4. Heat the butter in a frying pan and gently fry the onion mixture.

5. Remove from the heat.

6. Stir in the breadcrumbs, parsley and lemon juice. Season to taste.

7. Stir in the beaten egg.

8. Spoon the mixture into the mushroom cups. Tuck one finely sliced peeled black garlic clove into each

mushroom cup.

9. Sprinkle over the grated Cheddar Cheese and Parmesan.

10. Pour the stock around them

11. Drizzle the tops with olive oil. Season again with a little salt and freshly ground black pepper.

12. Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.

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