January 07, 2021

For Garlic Lovers

Our Wild Garlic Infused Olive Oil is infused with the natural oils from fresh garlic. This wonderful oil is so versatile and adds a rich flavour and aroma to any dish. Perfect when cooking Mediterranean dishes, roasts, vegetables, pasta, focaccias or drizzled over barbecued meats. Here are some easy ways to add a bit of garlic flavour to your life. - Ros xx

Ingredients

RG Homemade Garlic Aioli

  • 250 ml Wild Garlic Infused Olive Oil
  • 1 tsp Apple Cider Vinegar
  • 2 tsp Milawa Mustards’ Seeded Mustard
  • 1 Lemon, juice
  • 1/2 tsp Salt Flakes
  • 1 Egg, whole at room temperature

Garlic Prawns

  • 100 ml Wild Garlic Infused Olive Oil
  • 1 long Red Chilli, thinly sliced
  • 500 gm Prawns, uncooked & peeled
  • 1/4 cup Parsley, chopped
  • Pinch Salt Flakes
  • 1 Lime
  • Crusty bread

Tuna Salad

  • 1/2 cup cooked Quinoa
  • 1 Tin Tuna in brine
  • 1 tsp. RG Homemade Garlic Aioli (see above)
  • 2 cups Spinach
  • 5 Cherry Tomatoes, halved
  • 1/4 Avocado, chopped
  • 1/2 cup Roasted Sweet Potato
  • 30g Marinated Goat Cheese
  • Lashings of Wild Garlic Infused Olive Oil
  • 1 fresh Lemon or Lime
  • A handful of fresh Basil Leaves
  •  Tbsp. Bush Tucker Dukkah


 


Directions

RG Homemade Garlic Aioli

  1. In a Thermomix or a high-speed food processor place the Vinegar, Seeded Mustard, Lemon juice, Salt Flakes and Egg. Very slowly start drizzling our RG Wild Garlic Oil over the egg mix whilst the blender is on high speed. The mixture will start to thicken like mayonnaise around the sides of the bowl, so keep the motor running and continue to drizzle in the oil. 
  2. Continue to blend for 30 seconds to ensure everything is well combined. 
  3. The aioli will firm up once you put it in the fridge and should be consumed within 1-2 weeks.


Garlic Prawns

  1. Heat RG Wild Garlic Oil in a large frypan, add Chili and fry off for approximately 1-2 minutes.
  2. Add the Prawns and fry for 2-3 minutes until prawns start to turn pink. Add the Parsley and toss to coat. Remove from heat season with Salt Flakes and transfer to a serving plate.
  3. Squeeze fresh Lime over the top and serve with hot Crusty Bread to scoop up all the deliciousness that is leftover.



Tuna Salad

  1. Mix the Tuna, Aioli, and cooked Quinoa together in a bowl.
  2. Toss with the Spinach, Tomato, Avocado, and cooked Sweet Potato.
  3. Crumble the Goat Cheese over the salad, drizzle with lashings of RG Wild Garlic Oil & Lemon/Lime juice and top with the fresh Basil and Bush Tucker Dukkah.