Important note if you don't like garlic and stumbled across this page because you were searching for other Isle of Wight produce, such Simon's salt from Ventnor or Andrew's dry-aged meat from Cheverton farm, then please look away now. Do not watch this video and under no circumstances should you prepare this meal. All dishes come together in an orchestra of garlic sweet music to some but a deafening din to those with alliophobia.
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In isolation, the dishes that Jo and Jo prepare in this cook-along demo will make your mouth water. When each dish is eaten together you experience the real spectrum of flavour profile that garlic delivers. Garlic can be the support band as well as the headline act and these recipes demonstrate that shift of subtlety to striking. What's lovely about the meal is that there are so many instruments playing but the music remains very clear. It really is an orchestra we hope you enjoy!
RECIPE 1 - Vampire Botherer Steaks (Serves 2)
Find your favourite Isle of Wight beef and spice it up with this flavoursome marinade classic. We've used rump steaks but this marinade will work on any cut and would work well on the BBQ.
2 x Isle of Wight Meat Co. 250g Rump Steaks
50 ml Garlic Farm Soy Sauce with Black Garlic
50 ml Worcester sauce
Juice of 1/2 lemon
100 ml Olive oil
3 cloves crushed garlic
1 tbsp Italian seasoning (any dried herbs such as oregano, marjoram, herbs de Provence)
½ tsp pepper
Pinch of salt (Isle of Wight Salt)
1 tbsp Vampire Botherer
Knob of butter
Fresh herbs to garnish (parsley/coriander)
1. In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and Vampire Botherer. Add steaks to a large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
2. Turn to a high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high.
3. Top with butter and garnish with fresh parsley if desired.
RECIPE 2 - Garlic Spinach (Serves 2)
A delicious bed for the juicy steaks and a healthy accompaniment to this little feast for two.
100g fresh spinach leaves (chard/kale/cavolonero/spring greens also good)
½ onion, sliced into half moons
2 garlic cloves, crushed
Juice of ½ lemon
Salt and pepper
1 tbsp fresh parsley, chopped
1. In a frying pan, melt the butter over a medium heat. Add the garlic until it starts to brown, then add the spinach. As it starts to wilt at the seasoning, lemon juice and finally the fresh parsley. Serve as a bed for the steaks.
Usually we deep fry chips, twice for a better result. Here we decided to use another method using a lot less oil and the potato's own steam for a mushy inside and a crispy outside...that's how you want your chips right?
2 or 3 big potatoes (Maris Piper, Desiree, King Edwards or Russet are the best for fries but whatever comes in your veg box will do if that's what you've got) chopped in cubes of about half an inch
Olive oil, enough to cover the bottom of your pan
2 garlic cloves, crushed with the back of a wooden spoon, peel on
1. Heat a pan, non-stick is better, add the olive oil and the garlic cloves, when they start bubbling, add the potatoes..
2. Stir them up at a medium high heat until they are golden, cover with a lid and lower the flame to medium low. Let them cook for a bit shaking the pan every now and then.
3. Whilst the potatoes are cooking make the Vampire Relish tomato sauce by simply mixing the Mayo and the relish together in a bowl.
4. Keep on checking them up, when they are cooked through put the heat back up, add some salt and give them a last stir.
Serve hot with Vampire Relish Tomato sauce on the side
RECIPE 4 - Gingery Slaw
For this slaw you can use whatever vegetables are available seasonally as long as they are crunchy, the seasoning will give it the distinctive Asian twist.
For the Slaw:
1/4 of a small white cabbage, shredded
1/4 of a small red cabbage, shredded
1 carrot, grated
1 small crunchy apple, julienned (such as Cox)
1/2 a small onion (or shallot or spring onion), thinly sliced
1/4 celeriac, grated
1/2 a bunch of fresh coriander leaves, roughly chopped
a few salted peanuts, roughly crushed, still chunky
For the dressing (for 300g of slaw, adjust according to how much you end up with)
1/6 of a cup of cold pressed rapeseed oil (or another vegetable oil of your liking, olive oil is too flavoursome too)
10 g of fresh ginger, grated
1 garlic clove, grated
1 heaped tbsp of creamy peanut butter
The juice of 1 lime
1 tbsp garlic farm
Soy Sauce with Black Garlic
The stalks of the coriander leaves you used in the slaw, roughly chopped
1. In a medium bowl, whisk all the dressing ingredients till smooth or use a hand blender.
2. In a big salad bowl, combine all the slaw ingredients together, then pour the dressing. Toss and serve!