Simple crowd-pleasers with a chance to show off: making your own black garlic butter is sure to impress. Match with Cloudy Bay Pinot Noir or Te Wahi Pinot Noir.
Serves 4/makes 10 small skewers
Black garlic butter:
100g butter
2 large cloves black garlic, chopped
1 clove garlic, crushed
Roast garlic pureé:
2 bulbs garlic
2 tbsp olive oil
3 tbsp cream
1 tbsp lemon juice
Crispy capers:
2 tbsp olive oil
3 tbsp capers
Beef:
500g handpicked beef ribeye, cut into bite-sized cubes
Olive oil
2 tbsp togarashi seasoning
To serve:
Kawakawa leaves (optional)
Microgreens
1) Combine all ingredients in a small bowl until well mixed. Roll into a log, wrap in waxed paper, twist ends then refrigerate until firm. Before serving, cut into thin rounds.
1) Preheat the oven to 180°C (350°F). Cut the garlic bulbs in half, place into a double sheet of foil, drizzle with olive oil. Wrap foil to enclose then roast for 30 to 40 minutes or until tender. Unwrap garlic and allow it to cool.
2) Squeeze the garlic flesh into a small bowl, add the cooking oil and mash with the back of a spoon to form a smooth paste. Season with salt and pepper and stir in the cream and lemon juice. Set aside.
1) To prepare crispy capers, drain and pat dry with a paper towel. Heat the olive oil in a small saucepan over medium high heat. Add the capers 1 to 2 tablespoons at a time—they’ll give off some liquid at first, so watch out for spattering oil. Fry, swirling pan gently for 2 to 3 minutes or until they are just golden brown and beginning to crisp. Remove with a slotted spoon and drain on paper towels.
1) Preheat a BBQ or ridged grill over medium high heat.
2) Thread 2 – 3 pieces of beef onto soaked bamboo skewers. Sprinkle skewers with togarashi seasoning.
3) Place the skewers on the grill and cook for 2 to 3 minutes on each side until charred and cooked to your liking.
1) Place a dollop of garlic puree onto a kawakawa leaf or a small side plate. Top with a beef skewer, a round of garlic butter and some crispy capers. Top with microgreens.