FRESH

The Weekend Post - Cairns Eye - - Front Page - Recipe: Lucy Nunes // Pho­tog­ra­phy: John Paul Urizar // Source: taste.com.au

The good news is Aus­tralian gar­lic is start­ing to get a sub­stan­tial fol­low­ing across the coun­try, after years of eat­ing that nasty chem­i­cal-laden Chi­nese stuff. The Mex­i­can prod­uct is a lot bet­ter tast­ing, with fewer chem­i­cals. But it still trav­els half­way around the world. The Aussie gar­lic has far more flavour than ei­ther, is way fresher, isn’t doused with chem­i­cals and sup­ports Aus­tralian agri­cul­ture. But, sav­ing the best for last, we have tremen­dous gar­lic grown right here in FNQ. The re­ally great news is most of this prod­uct is from heir­loom seed, gen­er­ally brought by the farm­ing fam­ily from ‘the old coun­try’ – Europe. Most of the lo­cal prod­uct is or­ganic, or close to it. It is worth the ex­tra cost for flavour and knowl­edge of its ori­gin. Check lo­cal mar­kets and ask specif­i­cally where it comes from. Try some­thing new with it. Mince in green salad, add a clove to your veg­etable juice and make salsa. Re­search the health ben­e­fits. It should be a daily item. 2 tea­spoons peanut oil 3 gar­lic cloves, finely chopped 4cm piece fresh ginger, peeled, finely grated 1 long red chilli, de­seeded, cut into thin strips 2 bunches English spinach, washed, trimmed

Heat oil in a wok over high heat. Swirl to coat. Stir-fry gar­lic, ginger and chilli for 30 sec­onds or un­til fra­grant. Add spinach. Stir­fry for 1 minute or un­til just wilted. Sea­son with salt and pep­per. Serve.

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