Black Garlic Caper Spread
The range of condiments from Ishka Farms has been developed with the primary aim of introducing the flavours of Capers in an easy to use format for customers. Over the years, we have garnered a lot of support for our agricultural enterprise, and the most frequently asked question has been on how our Capers could best be enjoyed. We have shared recipes and tips; however, the first lockdown caused by the pandemic was the perfect opportunity for us to collaborate with Chef Divesh Aswani and work on a collection of caper based condiments for fuss-free everyday use. His familiarity with Capers during his culinary training and experience in Australia, coupled with his respect for the produce from our farm, made for a perfect springboard for this collection of condiments. To start with, we have versatile, ready to use sauces, a finishing salt as well as a dry spiced caper rub that’s perfect for marination. Our focus has been to develop delicious, shelf-stable condiments without adding preservatives that also do not require refrigeration until opened. We have made these condiments a part of our home pantry in the course of the past year and used them in a variety of foods. We will share recipes that we have enjoyed the most with these versatile pantry must-haves that have transformed our farm’s produce into familiar yet special ready-to-use condiments.
Black Garlic Vinaigrette
Ingredients & Quantity
- 2 tbs Black Garlic Caper Spread
- 2 tsp Apple Cider Vinegar
- 2 tsp Light Soy Sauce
- 1 tsp Grated Ginger
- Ishkafarms ground Black Peppercorns & Sea Salt – to taste
Roasted Vegetables
Ingredients & Quantity
- Selection of vegetables of your choice – Carrots / Brussel Sprouts / Potatoes
- Ishka farms Black Garlic Caper Spread
For the marinade
- 1tsp honey
- Juice of 1 lemon
- 1 tbsp olive oil
- 1heaped tsp Ishka Caper Pepper Sprinkle
- ½ tsp Chilli flakes
- Sea Salt – to taste
Black Garlic Glaze with Tempeh
Ingredients & Quantity
- 3 cloves garlic – chopped
- 1 inch ginger – cut into thick slices
- ¼ cup honey
- ¼ cup soy sauce
- 3 Tbsp rice vinegar
- 2 Tbsp black garlic sauce
- 1 Tbsp sesame oil
- ½ tsp red pepper flakes
- 2-3 tsp water
Brioche Egg Sandwich
Ingredients & Quantity
- Eggs 4 (Cook in boiling salted water for 7-8 minutes, plunge into ice water to stop further cooking, peel and chop)
- Mayo 150 Gms
- Chopped Chives 1 tbsp.
- 4 thick cut slices of brioche/ or preferred bread loaf
- Pickled Cucumbers – to garnish
Brie on Toast
Ingredients & Quantity
- 150g wheel of Brie, sliced
- 1 inch thick slice of your preferred toast
- Butter for toasting
- 1 tbsp Ishka Caperberry Mustard
- 50g Caramelized onion
- 1 tbsp Ishka Black Garlic Caper Spread
- 1/2 cup Arugla leaves to garnish
Tempura Prawns
Ingredients & Quantity
20 pcs fresh prawns, cleaned and deveined
- 1 cup tempura flour pre-mix (store-bought)
- 2 cups soda
- 2 tsp Caper Pepper Sprinkle
- 1 tsp Ishka Kerala Hot Sauce (optional)
FOR THE BLACK GARLIC AIOLI
- 1 cup mayonnaise
- 2 tbsp Ishka Black Garlic Caper Spread
Black Garlic Aioli
Ingredients & Quantity
- 2 tbsp Black Garlic Caper Spread
- 4 tbsp Mayonnaise
Fried Lotus Stems
Ingredients & Quantity
- 500g fresh Lotus Stems, scrubbed and washed thoroughly
- 2 tsp Ishka Caper Pepper Sprinkle
FOR THE BLACK GARLIC AIOLI
- 2 tbsp Black Garlic Caper Spread
- 4 tbsp Mayonnaise
