Can you imagine being allergic to garlic?
I met a guy a few years ago now who had such an adverse reaction to the stuff, that he would be instantly sick. After consuming his fair share of Red Rooster garlic bread, when growing up, he is now off the stuff for life. I can't help but think that it has more to do with how the garlic is stored and treated to preserve its shelf life, than the actual clove itself.
Garlic is used in cuisines the world over, and with its popularity continuing to grow (12,000,000 tonnes is produced each year worldwide), today's consumer is better informed about its quality than ever before - and so we should be - we are, after all, putting it into our bodies.
Until about 20 years ago, Australia’s agricultural industry included garlic drops, but when China began importing garlic into the Australian market, our growers couldn’t compete with their price and the rest is history. Suddenly we the consumer were forced to eat a product that we didn’t know a great deal about, in terms of growth, harvest, production, treatment and storage.
It is widely known that imported garlic has to be fumigated with methyl bromide (by AQIS) and is often bleached. In China, chemicals banned in Australia are still being used to grow garlic and given that Australia imports 95% of our garlic from China, this is worrying information. As is the fact that Chinese garlic is gamma irradiated to prevent sprouting and is also sprayed with Maleic Hydrazide to extend shelf life.
Until about 20 years ago, Australia’s agricultural industry included garlic drops, but when China began importing garlic into the Australian market, our growers couldn’t compete with their price and the rest is history. Suddenly we the consumer were forced to eat a product that we didn’t know a great deal about, in terms of growth, harvest, production, treatment and storage.
It is widely known that imported garlic has to be fumigated with methyl bromide (by AQIS) and is often bleached. In China, chemicals banned in Australia are still being used to grow garlic and given that Australia imports 95% of our garlic from China, this is worrying information. As is the fact that Chinese garlic is gamma irradiated to prevent sprouting and is also sprayed with Maleic Hydrazide to extend shelf life.
Surely all of this can’t be good for us?!
The great news is that the Australian garlic market is back!!! With virus free garlic varieties from France now being cultivated, we have a real opportunity of ensuring that consumers (ie you and me!!!) have the opportunity to choose where our garlic comes from.
Damian Pike at Prahran Markets has a wonderful supply of Australian garlic – raw and real to look at, I can just imagine how good it tastes!
The great news is that the Australian garlic market is back!!! With virus free garlic varieties from France now being cultivated, we have a real opportunity of ensuring that consumers (ie you and me!!!) have the opportunity to choose where our garlic comes from.
Damian Pike at Prahran Markets has a wonderful supply of Australian garlic – raw and real to look at, I can just imagine how good it tastes!
At a recent trip to Tasmania, I also saw plentiful supplies of Aussie garlic available at the Salamanca Markets.
Australia currently imports in the region of 10,000 tonnes of garlic per year with the majority of this coming from China but with an increasing amount is now from Spain, Argentina, Mexico and the USA. Unfortunately, much of this product does not conform to the production standards and procedures set for Australian growers.
Whole Roast Cloves of Garlic
This is the easy part.
Preheat an oven to 160 degrees C.
Lay a piece of alfoil out on a bench and put a whole knob of garlic into the centre.
Gently force open the top of the knob with either a knife or your fingers.
Pour a liberal amount of olive oil into the head and bring the alfoil up around it so capture the oil and create almost a confit cocoon!
Cook in the preheated oven for around 25 minutes and set aside once done.
Green pea soup with roast garlic creme fraiche
Ingredients
8 garlic cloves
180g (2/3 cup) creme fraiche, (King Island brand)
2 tbs olive oil
2 tbs butter
1 large brown onion, halved, chopped
500g fresh peas, shelled (or defrosted, frozen peas) – this also works with split peas
375ml (1 1/2 cups) chicken stock
Freshly ground black pepper
180g (2/3 cup) creme fraiche, (King Island brand)
2 tbs olive oil
2 tbs butter
1 large brown onion, halved, chopped
500g fresh peas, shelled (or defrosted, frozen peas) – this also works with split peas
375ml (1 1/2 cups) chicken stock
Freshly ground black pepper
Method
1. Place roasted garlic cloves in a small bowl and lightly mash. Add creme fraiche and stir until combined. Cover with plastic wrap and place in the fridge until required.
3. Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add fresh or defrosted peas and chicken stock. Increase heat to high and bring to the boil. Boil for 5 minutes or until the peas are bright green and tender. Remove from the heat and set aside for 5 minutes to cool slightly.
4. Pour the soup into the bowl of a food processor and process until smooth. Taste and season with pepper.
5. Ladle the soup into serving bowls. Top with a dollop of the roast garlic creme fraiche and sprinkle with pepper.
1. Place roasted garlic cloves in a small bowl and lightly mash. Add creme fraiche and stir until combined. Cover with plastic wrap and place in the fridge until required.
3. Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add fresh or defrosted peas and chicken stock. Increase heat to high and bring to the boil. Boil for 5 minutes or until the peas are bright green and tender. Remove from the heat and set aside for 5 minutes to cool slightly.
4. Pour the soup into the bowl of a food processor and process until smooth. Taste and season with pepper.
5. Ladle the soup into serving bowls. Top with a dollop of the roast garlic creme fraiche and sprinkle with pepper.
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