VENI­SON WITH BLACK GAR­LIC PASTE & PEPER­ONATA

SERVES 2 / PREPA­RA­TION 10 MIN­UTES / COOK­ING TIME 30 MIN­UTES

Cuisine - - THE MAKER -

4 cloves black gar­lic 1 ta­ble­spoon lemon juice 4 ta­ble­spoons olive oil 400g veni­son roast (I used Sil­ver

Fern Farms) 3 cap­sicums (red, yel­low or or­ange),

de­seeded, sliced 1 red onion, sliced 2 cloves gar­lic, thinly sliced ½ cup basil leaves, roughly torn 2 ta­ble­spoons red wine vine­gar 4 medium toma­toes, peeled,

de­seeded, chopped Pre­heat the oven to 200°C. Mash the black gar­lic with some sea salt to a fine paste and mix with the lemon juice and 2 ta­ble­spoons of the olive oil.

Sear the veni­son on each side in a hot pan, smear the black gar­lic paste over the top half of the meat and put into the oven for 8 min­utes. Re­move from the oven, turn over, smear with the re­main­ing paste, re­turn to the oven and cook for another 8 min­utes. Re­move from the oven and rest in a warm spot for at least 10 min­utes be­fore slic­ing.

Mean­while, heat a fry­ing pan over medium heat and add the re­main­ing oil, cap­sicums and red onion. Sea­son with salt and fry slowly for 10-15 min­utes or un­til very soft. Add the gar­lic and half the basil and cook for another minute, then add the vine­gar and toma­toes. Cook for a fur­ther 10 min­utes, stir­ring oc­ca­sion­ally, then add the re­main­ing basil and serve. (DF) (GF) Black gar­lic aioli In a food pro­ces­sor, blend to­gether 6 cloves black gar­lic with some salt and 2 egg yolks. Slowly add 250ml ex­tra vir­gin olive oil, drop by drop, un­til the eggs and oil start to emul­sify, be­com­ing thick and creamy. Add some lemon juice to taste and loosen with a lit­tle wa­ter if nec­es­sary. If you pre­fer a less in­tense aioli, use some sun­flower oil in place of the olive oil. De­li­cious in a potato salad, with grilled veg­eta­bles or as a side for sim­ple grilled fish.

Beet­root & black gar­lic salad with

wal­nuts Roast or boil beet­root and dress with a sim­ple vinai­grette while still warm, adding sliv­ers of thinly sliced black gar­lic, toasted wal­nuts and some bit­ter leaves.

CRED­ITS Fruit plat­ter from Thea Ceram­ics; terrine plat­ter and nec­tarine bowls from Richard Nay­lor Ceram­ics; terrine speck­led plate and black bowls from Miss Tash Ceram­ics; black gar­lic dish by Teresa Watson from Ce­ramic Col­lege; small lab­neh bowl from Miss Changy. For full de­tails, see Cred­its In­dex.

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