VENISON WITH BLACK GARLIC PASTE & PEPERONATA
SERVES 2 / PREPARATION 10 MINUTES / COOKING TIME 30 MINUTES
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.