October 2005

Green Garlic Itsbah Green Garlic is grown by Kerry McCabe at her home in Orange and on land at Lewis Ponds. Green garlic, available only in Spring at the Farmers' market, is young garlic before it begins to form cloves. It resembles a baby leek with a long green top and white bulb, sometimes tinged with pink. The flavour of a baby plant is much softer than that of mature garlic and is best used like shallots. The garlic is grown organically and Kerry, with some help, does all the maintenance (weeding etc) herself. Garlic contains sulphur, magnesium, copper, iron, calcium, vitamins and is a natural anti-biotic. Kerry grows a fine French variety, which is odourless.

This recipe for green garlic rocket was supplied Josie Chapman from the Old Convent.

Green Garlic Pancakes with Chinese Barbeque Pork (or duck)

1 cup plain flour
¼ teas. salt
2 teas. oil
1 & 1/2 teas. sesame oil
2 stalks green garlic, finely sliced

Barbeque pork fillet, finely sliced
Spicy plum or hoisin sauce
Julienned stalk of green garlic or shallot
Batons of Lebanese cucumbers
Sprigs of coriander

For pancakes: sift flour and salt into a bowl. Make a well and add oil and 100ml boiling water. Mix until soft dough. Knead for 5 minutes (or until dough is smooth). Roll into sausage shape and cut into 20 pieces. Brush each piece with sesame oil, sprinkle with sliced garlic and roll or flatten into thin rounds.

Pour 1 cm oil into pan and when hot add pancakes (1 or 2 at a time), cook 1-2 minutes each side.

To serve: spread sauce onto pancake, top with shredded pork cucumber, coriander, roll up and serve.

Alternatively, serve with shredded Chinese duck and beetroot confit.

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