Posts Tagged garlic
Squid ink pasta and potato garlic foam
Last week’s prawn soup was actually accompanied by a squid ink pasta (all colour, no taste). We made a potato garlic foam/sauce for the pasta, topped it with a few slices of karasumi (dried mullet roe), lemon juice and olive oil. The potato garlic foam contained a bit of cooked garlic and very lightly cooked garlic to give it a kick.
Ajo blanco
Posted by tzuyen in Uncategorized on January 29, 2009
3 days above 40 degrees Celcius in Melbourne? I really feel for the people living in areas where it is frequently above 40 in summer and that air conditioning are rare additions. There is no better time than a chilled soup. I first read about it in Gourmet Traveller last year and then completely forgot about until a couple of weeks ago when I visitied Anada on Gertrude st for dinner.
Ajo blanco (white garlic) soup is a blend of:
Blanched almonds – 2 fist fulls) 2 cloves of garlic, peeled water (200 ml) white bread (1/2 slice) or some oats (a table spoon) to give it a thicker consistency olive oil (20 ml) salt sherry vinegar or lemon juiceA hand blender will be enough to break down. If the garlic taste is too strong, heat up the garlic in the olive oil in a microwave/stove gently. the garlic should sizzle but not change colour. The soup is by far the best served chilled. Either substitute some ice for water, or just chill well in advance.