Smoked Garlic - Christchurch

The "Smoke 'n' Spice" Company makes very tasty - smoked garlic salt.

I bought some of the salt at the Nelson Market today - and the kind proprietor also gave me some whole smoked garlic as well (to get me hooked!). Apparently you just cut the top off the garlic bunch and add to a roast (such as lamb) - 20 minutes before the roast has finished cooking. I am doing this tonight - with a roast chicken - can't wait. He also suggested stuffing the chicken with some some.

The garlic (the garlic is export quality from Marlborough) is smoked over manuka, bay leaves and rosemary.

Marlborough Solar Salt is smoked by hand, and then tumble roasted with garlic, shallots, coriander and the mighty chilli - making the delicious final product.

Mostly I gently (don't use too much) - sprinkle the salt - to make unreal garlic steaks.

A recipe is below from their website:

Contact Details The Original Smoke & Spice Company 79 Somerfield St Christchurch 8002 New Zealand Phone Marcus Peters: 021 396 000">             021 396 000

http://www.smokeandspice.co.nz/

Chicken fettucine with smoked garlic & oven roasted vegetables

READY IN; 50 MINUTES

SERVES: 4-      

4 Tbsp olive oil 1 head smoked garlic 1 tsp Original Smoke & Spice Seasoning 2 red peppers 4 small zucchini 1 red onion 8 boneless, skinless chicken thighs 500g fresh fettucine 1 fresh red chilli, finely chopped 'A cup chopped flat leaf parsley Parmesan cheese shavings

             

(1) In a bowl, mix olive oil, chopped smoked garlic and seasoning. Chop peppers into quarters, removing seeds and stalk. Slice zucchini in half and quarter onion. Mix chicken and prepared vegetables with olive oil mixture and place in a roasting dish. Bake in a hot oven for 25 minutes, until the chicken is golden.

 

(2) Remove from oven and roughly chop chicken into large pieces. Cook pasta in boiling salted water, drain and mix chicken and roast vegetables through it. Garnish with finely chopped chilli, chopped parsley and large shavings of Parmesan.