Recipes

Hummus

Ingredients:

200g/7oz canned chickpeas

2 tbsp lemon juice or more
2 smoked garlic cloves, crushed
1 tsp ground cumin
Salt
100ml/3½fl oz tahini (sesame seed paste) optional
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
4 rounds of pitta bread

 

Preparation method:



Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, smoked garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, smoked garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

Emberton Smoked Garlic Bites

 

Ingredients:

Emberton Smoked Garlic

Olive Oil

Salt

Pepper

Preparation method:

​Cut the tops to reveal the smoked garlic cloves then drizzle olive oil, add a sprinkle of salt & pepper and place them on a tray that can be transferred to your oven. Bake for at least 30 minutes until soft and brown – Delicious to pop straight into your mouth (when not too hot) for a tasty snack! 

 



Black Garlic Ricotta

Ingredients:

 

1 small onion

5 cloves black garlic

1 tbs olive oil

100g creame cheese

150g ricotta

paprika

flat leaf parsley

salt and pepper

 

 

Preparation method:

 

fry onion in the olive oil until translucent but not coloured. Add 3 cloves of the diced black garlic and fry for a further 2 minutes. Empty into food processor or if unavailable, mix by hand. Add chopped parsley, ricotta and creame cheese. Blend together and decant into serving bowl. Garnish with paprika, olive oil and remaining black garlic. Serve with toasted sour dough or pita bread.

Black Garlic Roasties

Ingredients:

 

500g of potatoes such as Maris Piper or Desiree.

5 cloves black garlic finely chopped

1 tsp salt

1 tsp pepper

1 tsp paprika

2 tbs olive oil

 

 

Preparation method:

 

Mix all ingredients together and roast in oven for 30 mins, turning after 15 mins. 

Finish with a pinch of flakey sea salt

Emberton Smoked Garlic Mash

Ingredients:

 

1000 grams of flowery potatoes

100 grams of butter

1 tbs of rapeseed oil

2 tbs each of chopped chives & parsley

1/4 tsp coarse sea salt

1/3 freshly ground pepper

 

 

Preparation method:

 

Cut garlic bulb in half to expose all cloves. Drizzle rapeseed oil and crumble sea salt over.Wrap in foil and bake for 40 mins 190c gas mark 5While garlic is in oven, peel potatoes, add to salted water and cook to mashing point. Drain in cullender. Drop butter in pan with 3 tbs of full fat milk.When butter and milk are simmering, push garlic out of skins, add potatoes and mash well.Season with salt and pepper and finally add chives and parsley saving a little to sprinkle on top.

Emberton Smoked Garlic Risotto

Ingredients:

 

Serves 4

5 black garlic cloves diced

1 ltr chicken or veg stock

2 tbs olive oil

55g butter

1 small onion finely chopped

225 italian risotto rice

55g grated parmesan

Salt and ground pepper

 

 

 

 

Preparation method:

 

Bring the stock to a boil

Meanwhile, heat the oil with half the butter in a frying pan or saute pan. Add the onion and cook until it is tender. Add the 3 diced black garlic cloves. Add the rice and stir around until it becomes a little translucent, but do not allow to brown. Add a ladleful of boiling stock to the rice. It will hiss and bubble violently, but will then bubble and simmer fairly quietly. Keep stiring - this is an important part of making good risotto. When the rice has absorbed almost all the stock, add another ladleful. When this, too has been absorbed, add another, and so on stirring continuously. The rice should never be really wet. Adding a ladleful at a time gives the rice chance to swell and cook slowly and the liquid becomes creamy with the starch released from the rice. 

The risotto in ready when the rice is tender but has a slight  firmness to the grain; this will take 25-30 mins. Stir in the parmesan and remaining butter and season. Sprinkle remaining diced black garlic over the risotto. 

Remove from heat and allow to settle for 2-3 mins before serving.