Every year I go over to the Isle of Wight, about August time, to pop over to the Garlic Festival. This year I popped by and was very fortunate to see the lovely Rachel Khoo, the chef behind 'The Little Paris Kitchen' and got her autograph (!) and picture taken (!!). I was so shy, so there was no time to fangirl over her.
Apart from seeing Rachel Khoo, I go to the festival for food and cider. I also get some beautiful liquorice from the St Valentine Liquorice Company every year, without fail. This year I got the mixed big of liquorice (I ate them all before I could take a picture). Watermelon is my absolute favourite liquorice.
But I did grab a couple of bits from the Garlic Farm Shop Tent.
Firstly, I bought the Garlic Farm Cook Book which I intend to use frequently as I adore anything with garlic in it. It features a variety of recipes that are seasonally sectioned as well as lots of information on garlic.
As seen on the above picture, I got lots of saucy bits. The Toasted Garlic Mayonnaise has been completely consumed. It was just perfect with everything that required dipping and especially great in sandwiches.
The Soy Sauce with Black Garlic is sweeter on the palette then regular soy sauce. Ideal for cooking Asian dishes and I personally use it for Thai Red Curry, stir frys and as a light salad dressing.
The Chilli and Garlic dressing is my new favourite. The dressing has a decent chilli heat with a hit of garlic. Its super versatile, I use it as a dressing for pasta, salad and even on cooked white fish. Also, I really like the bottled packaging too.
The Oak-Smoked Garlic Butter is excellent used in frying and for making garlic bread. The BBQ sauce is a little different then normal BBQ sauce, it tastes better and more rustic.
I'm sure that I'll be posting recipes featuring these products very soon.
Happy Baking!
(This was not a sponsored post.)
This meal is very easy to make and its suitable for freezing. Just ensure that you get the meal out from the freezer, in the morning and leave in the fridge to defrost for the day. You can serve with cooked new potatoes or fries, if you want to be really naughty.
Recipe: Serves 1 hungry student (Student Cookbook by Sam Stern)
- 1 fillet of salmon weighing 225g
- 2 cloves of garlic, diced
- 6 black olives
- 4 cherry tomatoes
- (Optional: 2 tablespoons white wine)
- Pinch a of salt and pepper
- 1 Tablespoon lemon juice
- Olive oil
- 50g Spinach
- 50g Green beans
Equipment:
- Foil
- Oven
- Tablespoon
- Chopping board
- Knife
- Baking Sheet
1. Chop the garlic and cherry tomatoes.
2. Cut one piece of foil per fish meal. It needs to be large enough to take all the food items plus a little extra.
3. Lay the foil out on a baking tray.
4.Scrunch the edges up slightly and place the fish in the middle.Season.
5.Cover with the garlic, lemon juice and oil.
6.Arrange the potatoes, spinach, green beans, olives and tomatoes around the fish.
7. Drizzle over a little wine if using or more lemon juice and olive oil.
8.Pull the foil up and over the meal. Pinch the edges firmly to close.
9. Put in fridge for later or bake in the oven at 200c/ 400f/Gas Mark 6 10-15 minutes.
