Garlic-Chi™

Ammo with Flavour!
Absolutely versatile. Adds subtle flavour to any dish.

Garlic-Chi Soup | Garlic-Chi Chicken & Capers | Garlic-Chi Pizza | Roasted Garlic-Chi | Tender Garlic Mash | Garlic-Chi Pesto | Garlic-Chi Hommus | Garlic-Chi Pasta with Chorizo & Mushrooms | Garlic-Chi Pasta | Garlic-Chi Gnocchi in Tomato Sauce | Garlic-Chi Chicken & Mushrooms | Garlic-Chi Avocado Dip | Stir Fry Vegetables with Garlic-Chi | Garlic-Chi & Roast Beef Cigars | Garlic-chi Cucumber Dip (Tzaziki)

Garlic-Chi Soup

Ward off seasonal cold and flu viruses with this perfect Winter warmer.

What you'll need:

• 1kg potatoes, peel and chopped
• 3 onions, chopped
• 80g garlic-chi, chopped
• Vegetable stock - enough to just cover the potatoes
• 100g butter
• 1 egg yolk
• Tabasco sauce to taste
• Cream approx 2Tlbs
• Cognac or brandy (optional) 1 Tlbs

Method:

1. Heat the butter in a heavy based pot. Add chopped onions and cook while stirring gently.
2. Add garlic-chi, then the chopped potatoes.
3. Add vegetable stock and let it cook until the potatoes are soft.
4. Let it cool and then blitz well in a food processor.
5. Before serving add egg yolk, tabasco sauce, salt and pepper to taste, a dash of cream and cognac. Stir thoroughly and heat up.

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Garlic-Chi Chicken & Capers

What you'll need:

• 2 whole skinned chicken breasts, halved
• 2 tbsp unsalted butter
• 4 tbsp dry white wine
• 4 chopped garlic-chi shoots
• 2 tbsp vegetable oil
• 2 tbsp lemon juice
• 1 tbsp drained capers

Method:

1. Between sheets of plastic wrap, slightly flatten chicken.
2. In a large heavy frying pan heat 1 tbsp of butter and the oil over medium high heat. Saute until cooked through.
3. Season with salt and pepper. Transfer chicken to a platter and keep warm.
4. Pour off fat from frying pan and add the remaining butter, the wine, lemon juice, garlic-chi and bring mixture to the boil.
5. Stir in capers. Add salt and pepper to taste. Spoon sauce over chicken.

(Serves 4)

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Garlic-Chi Pizza

What you'll need:

• 6-8 garlic-chi shoots
• 3-4 garlic cloves
• 1/2 medium onion
• 1/2 fresh red pepper
• 85-100g fresh spinach
• 10 fresh cherry tomatoes, sliced in half
• 1/2 cup mozzarella cheese
• 1/2 cup cheddar cheese
• 1 12" baked pizza crust
• 85-100g tomato paste
• 5" stick of sliced pepperoni

Method:

1. Slice peppers, onions, garlic and garlic-chi into small sections.
2. Saute with butter and set aside to cool.
3. Spread tomato paste on pizza crust and sprinkle on mozzarella cheese.
4. Make a bed of spinach over the mozzarella cheese. Cover spinach with sauteed vegetables.
5. Sprinkle on cheddar cheese. Add sliced pepperoni.
6. Cover with fresh tomatoes.
7. Sprinkle topo of pizza with parmesan cheese and bake at 180°C for 20-25 minutes.

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Roasted Garlic-Chi

What you'll need:

• 1 bunch garlic-chi
• Salt and pepper to taste

Method:

1. Take the garlic-chi and place in a lightly oiled roasting pan, top with salt and pepper.
2. Cover roasting pan and place in a hot oven for 30-45 minutes or until garlic-chi are beginning to turn brown.

Serve as a side or main dish.

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Tender Garlic-Chi Mash

What you'll need:

• 1kg potatoes, peeled and cubed
• 2 tbsp butter
• 2 tbsp olive oil
• 3/4 cup finely chopped garlic-chi
• 1/4 cup hot milk (more if desired)

Method:

1. Cook potatoes until very tender. Drain and return to pot.
2. Over medium high heat, melt butter with olive oil in a small frying pan. Add garlic-chi and saute about 5 minutes.
3. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

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Garlic-Chi Pesto

Forget Basil Pesto, this stuff shoots all over it!

What you'll need:

• 1/3 cup grated parmesan cheese
• juice of 1/2 of lemon
• 2 bunches of fresh basil
• 80g pine nuts
• approx 3/4 cup extra virgin olive oil
• 1 bunch or less Garlic-Chi, roughly chopped
• Salt to taste

Method:

1. Place the garlic-chi, basil and pine nuts in a food processor and pulse until smooth;
2. With the processor running, slowly drizzle the olive oil. Stir in the parmesan cheese. Add salt to taste.

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Garlic-Chi Hommus

This is a great condiment to any dish or simply serve with crackers - Alison Debono

What you'll need:

• 2 cans of chick peas (washed and drained)
• 1 cup tahini
• 2 tbsp olive oil
• Juice of 1 orange
• Juice of 1/2 lemon
• 1/2 cup fresh chopped Garlic-Chi, about 6 - 8 shoots

Method:

1. Place chick peas, tahini, juice of orange and lemon, Garlic-Chi in a processor and blitz.
2. Whilst blitzing, slowly drizzle olive oil until required consistency is achieved.
   Optional: Add your favourite curry to taste. Sprinkle with Paprika.

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Garlic-Chi Pasta with Chorizo & Mushrooms

Delicious dish serve with a citrus salad - Alison Debono

What you'll need:

• 1 quantitiy of Garlic-Chi pasta (see pasta recipe below)
• 25g butter
• 2 Chorizo, diced into 5cm chunks
• 100g button mushrooms, diced
• Juice and rind of 1 lemon
• 3tbsp chopped coriander or parsley
• Large pinch of sea salt
• Olive oil
• Pepper to taste

Method:

1. Bring a large pot of boiling salted water to a vigorous boil and add pasta, cook approx 15 mins or until soft, drain and reserve 1 cup of the pasta water.
2. Melt butter in a pan ,add chorizo and cook until just crunchy.
3. Add mushrooms, fry for a further 3 minutes, add pasta and toss through with reserved cup of water.
4. Remove from heat, add juice and rind of lemon and coriander, a good drizzle of olive oil, salt and pepper to taste, toss through and serve.
5. Serves approximately 4.

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Garlic-Chi Pasta

This is not difficult to make and doesn't take too long, if you prefer you can use bought pasta, but why not wow your family and friends with your own pasta.  You can also use spelt flour if you prefer a low Gluten flour - Alison Debono

What you'll need:

• 3 large free range eggs
• 300g Italian 00 Flour
• 4 - 6 Garlic-Chi Shoots

Method:

1. Blitz eggs and Garlic-Chi until a pale green colour.
2. Make a well in the centre of the flour and pour in eggs and Garlic-Chi mixture.
3. Work the dough until it comes together, let stand for 30 minutes.
4. Meanwhile, get out your pasta machine and adjust to setting one.
5. Cut dough into 4 portions and knead with flour, put through setting one until smooth.
6. Feed through 2nd setting once and repeat until you reach setting 6, dusting with flour every setting.
7. Feed through Fettucinne or Tagliatelle setting, you may let your pasta stand for a while or boil straight away in a large pot of boiling salted water.

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Garlic-Chi Gnocchi in Tomato Sauce

I just love making this dish it really is simple and the family love it! you can use left over mash or sweet potato mash is ok too - Alison Debono

What you'll need:

• 300g cooked potato, mashed and sieved well
• 1/2 cup Italian 00 Flour
• 1 egg
• 4 - 6 Garlic-Chi shoots
• 25g melted butter
• Salt and pepper to taste

Sauce:

• 1 can Tomato soup
• 700g Pasta sauce (any brand will do)
• 1tblsp Dried Oregano
• 1/2 cup water
• 4 Garlic-Chi shoots, diced

Method:

1. Combine egg and Garlic-Chi in a food processor or kitchen whiz and blitz until Garlic-Chi is blended well.
2. Pour into potato with butter, flour and salt and pepper.
3. Mould into 20cm balls, dust well with flour and flatten slightly with a fork.
4. Simmer in boiling salted water until the gnocchi float (approx 5 mins) drain and add to tomato sauce mixture.
5. Cook through sauce for approx 5 minutes.
6. Serve with a sprinkling of Mozzarella cheese.
   (hint: keep hands well dusted with flour when handling potato mixture)

Sauce:

1. Add all ingredients to a large pot and boil, then simmer for approx 10 minutes.

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Garlic-Chi Chicken & Mushrooms

This is a very quick and simple dish, you can use prawns or beef instead of chicken, serve with some basmati rice with a squeeze of lemon juice - Alison Debono

What you'll need:

• 1kg Chicken Breast
• 12 Garlic-Chi shoots
• 250g Button Mushrooms
• 1 Onion
• 1tbsp Extra Virgin Olive Oil
• 25g Unsalted Butter
• Juice of 1 lemon
• 1tsp lemon zest
• 1-2 tbsp soy sauce
• Sesame seeds and extra Garlic-Chi to garnish
• Salt and pepper to taste

Method:

1. In a very hot wok, add olive oil and chicken, on highest heat, saute until mostly cooked.
2. Add mushrooms and saute for a further 2 minutes.
3. Add onion, Garlic-Chi, lemon zest and butter along with soy sauce, cook for a further 2-3 minutes.
4. Serve with extra Garlic-Chi and sesame seeds, salt and pepper to taste.
5. Accompany with steamed vegetables and rice or toss pasta through in final stages.

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Garlic-Chi Avocado Dip

I find this dip lovely over Chicken - Alison Debono

What you'll need:

1. 4-6 shoots of Garlic Chi, finely diced
2. 1 ripe avocado mashed
3. Juice of 1/2 lemon
4. Cracked black pepper and sea salt to taste

Method:

• Combine all ingredients and mix well.
• Serve on mini toasts or crackers.

Alternatively, serve as a sauce over steak; as an alternative to butter on sandwiches or simply consume on its own.

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Stir fry Vegetables with Garlic-Chi

Had a busy day!  don't stress this meal is healthy and quick, you could even delegate the chopping to the family, throw in some rice noodles if you like - Alison Debono

what you'll need

1. 1 bunch garlic chi
2. 1 leek cleaned and finely chopped
3. 1 carrot diced
4. 3 zuchinni diced
5. 1/2 savoy cabbage chopped
6. 1 small tray mixed mushrooms
7. 1 bull horn red capsicum finely sliced
8. juice of 1 whole lemon
9. zest of 1 whole lemon
10. 25g butter
11. 2 tablespoons olive oil
12. 4 tablespoons soy sauce
13. good grinding cracked black pepper

Method

• Heat the olive oil in a large wok on highest heat
• stir fry all the veges except the chi and mushrooms for 2-3 mins
• add soy and put lid on, reducing heat slightly for approx 5 mins
• take lid off and add chi and mushrooms cook a further 1-2 mins
• add zest and lemon juice, butter and pepper
• stir fry a further 1 min, then serve.
• enjoy on its own or with a nice piece of meat, chicken or seafood.

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Garlic-Chi and Roast Beef cigars

This combination of flavours is outstanding, I recommend you try this on a sandwich it is delicious - Alison Debono

 What you'll need

1. 1/2 bunch Garlic-Chi shoot
2. 300g Roast beef (ask the deli to slice very finely)
3. 250g smooth Ricotta
4. juice of 1/2 lemon
5. good grinding of pepper
6. several slices chargrilled capsicum sliced finely
7. ciabatta bread stick or mini toast
8. 1 bunch of Dill

Method

• lay a Roast Beef slice on a clean chopping board
• mix Ricotta, lemon juice, 1/2 bunch of dill finely chopped and pepper
• spread a tablespoon of the ricotta mix onto a slice of roast beef
• ontop of Ricotta mix lay in the middle a slice of chargrilled capsicum so that it goes from one end to the other across.
• then place a shoot of the Garlic-Chi in the same way as the chargrilled capsicum.
• finely roll up carefully so that it resembles a cigar.
• slice into 1.5cm slices or larger if you prefer and place onto a slice of ciabatta or mini toast. serve with some dill to garnish each slice.

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Garlic-Chi Cucumber Dip (Tzaziki)

This delicious and versatile dip can accompany meat, fish poultry or vegetables. You can also use on antipasto platter - Alison Debono

What you'll need:

• 1 tub of greek style yoghurt
• 2 lebanese cucumbers peeled and diced finely
• 2 Garlic-Chi shoots finely diced
• 1 tablespoon lemon juice
• 3 tablespoons freshly chopped mint

Method:

1. soak up excess moisture on paper towel from cucumbers (let stand for 5 - 10 minutes)
2. mix all ingredients well
3. serve with mini toast or crackers

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