Our Recipes
Try some of our family’s favourite recipes.
Chicken
Penne Pasta
1 Tbsp. olive oil
1 Tbsp. Unearthed Garlic Paste
2 chicken fillets, skinless & diced about 2cm
6 rashers bacon, diced
5 mushrooms, sliced (optional)
6 spring onions, chopped finely
⅓ cup grated parmesan cheese
500 ml cream (thickened/cooking)
Ground black pepper
1 Pkt penne pasta (500g)
Salt
Cook pasta in a large pot of lightly salted boiling water. Drain.
Heat a large frying pan, add oil and garlic paste, add chicken and cook until browned.
Remove chicken from the pan, add bacon and mushrooms and saute a couple of minutes.
Add chicken back to the pan and add spring onions.
Pour over cream and stir. Bring sauce to the boil, reduce heat, sprinkle over parmesan and pepper.
DO NOT STIR.
Simmer until sauce reduces and thickens about 10-15 mins.
Stir sauce and add to drained pasta.
Serve immediately with extra freshly grated parmesan cheese and garlic bread.
Roasted
Vegetable Medley
2 zucchini, sliced 2cm thick
2 red onions, peeled, sliced 2cm wedges
2 red capsicums, deseeded, cut into 2cm chunks
3 lebanese eggplants or 1 large eggplant, cut into 2cm chunks
250g cherry or baby roma tomatoes
1 Tbsp. olive oil
1 Tbsp. Unearthed Garlic Paste
Preheat the oven to 180 degrees celsius.
Cut and prepare all ingredients. Make sure you cut eggplant last as it may discolour.
Place the vegetables in a large baking tray. Drizzle them with the olive oil. Spoon garlic paste onto the vegetables and toss them so they are all coated in the paste.
Place the tray in the oven and bake for approximately 45 minutes or until soft and caramelised.
Serve with couscous and your favorite meat, fish or tofu.
Garlic Lime &
Chilli Skewers
12 wooden skewers
24 raw prawns, peeled and deveined
24 raw scallops
100 ml olive oil
Zest from 2 lime
Juice from 2 limes
2 ½ tsps Unearthed Garlic Paste
1 tsp fresh oregano or dried if you don’t have fresh
¼ tsp dried chilli flakes
1tsp sea salt
¼ tsp ground black pepper
Soak the skewers in water for 30 mins.
In a bowl combine the oil, zest, juice, garlic paste, chilli, oregano, salt and pepper.
Mix together. Place the prawns and scallops in the oil mixture and lightly stir.
Cover and marinade in the refrigerator for 15 mins.
Thread the prawns and scallops alternatively on the skewers. Reserve the marinade.
Cook on the BBQ for about 3 mins each side, brushing with the marinade.
Skewers will be cooked when the prawns are beautifully pink in colour.
Serve with a lovely crisp green salad and crusty bread.
Garlic
Prawns
1 kg raw prawns, peeled, deveined with tails intact
50g butter
1 ½ Tbsp Unearthed Garlic Paste
2 Tbsp olive oil
2 Tbsp fresh flat leaf parsley, finely chopped
A pinch of pepper
1 lemon, quartered, for serving
Heat a large fry pan on high. Add half the butter, oil and garlic paste to the pan. When butter has melted and is hot add half the prawns and cook for 2-3 mins then turn with tongs. Cook a further 2-3 mins adding ½ the parsley. Repeat the process with the remaining prawns. Don’t overcook prawns or they will become tough.
Serve immediately sprinkled with a pinch of pepper, fresh lemon quarters and crusty bread to soak up the yummy garlic sauce.
*This can also be served over linguine or spaghetti with a touch more olive oil and fresh parmesan cheese.
Lemon & Garlic
Chicken Wings
1 ½ kgs chicken wings / wingettes & drumettes
1 Tbsp sea salt
1 ½ Tbsp Unearthed Garlic Paste
200 ml lemon juice
Preheat the oven to 190 degrees celsius.
Wash wings in cold water. Pat dry with paper towel.
In a bowl rub the salt on the chicken wings. Place chicken in a baking tray and place in the oven.
Cook for about 30 mins or until browned. Remove from the oven and pour off any liquid that you can. Don’t worry if you can’t get it all.
Mix lemon juice and garlic paste in a jug or bowl and pour over the chicken wings and return to the oven. Cook for a further 30 mins until the chicken has absorbed the lemon and garlic mixture.
Serve as an appetizer with the garlic prawns or the garlic lime and chilli skewers.
Creamy
Dijon Chicken
1 kg skinless chicken thighs
2 tsps seasoning salt
½ tsp ground pepper
1 Tbsp olive oil
4 rashers bacon, diced
1 Tbsp butter
1 onion, diced
1 Tbsp Unearthed Garlic Paste
1 Tbsp fresh flat leaf parsley, finely chopped
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary finely chopped
⅓ cup white wine (you can substitute for chicken stock)
1 ½ cups cream (thickened/cooking)
2 Tbsp dijon mustard
2 cups spinach leaves
¼ cup grated parmesan cheese
½ tsp stock powder/salt
½ tsp ground black pepper
Season chicken with seasoning salt and pepper.
Heat olive oil in a large fry pan on medium to high heat. Cook chicken until golden and crispy about 8-10 mins on each side. Remove from the pan and set aside.
In the same pan fry bacon until crispy. Remove and set aside. Drain some of the bacon fat from the pan leaving about 1 Tbsp.
Melt the butter in the same pan and fry onion until transparent. Add garlic paste, parsley, thyme and rosemary stir about 1 min until fragrant.
Add the wine [stock] to deglaze the pan, scrapping any bits from the base of the pan.
Simmer for about 4-5 mins until liquid has reduced by half.
Pour in cream and dijon mustard, stir and bring to a gentle simmer.
Reduce heat and cook for a further minute until sauce thickens.
Add the parmesan cheese and let it melt in the sauce.
Season with stock powder/salt and pepper.
Add the spinach to the sauce and let it wilt. Stir in bacon. Return chicken to the pan and spoon the sauce over the chicken.
Serve with roasted garlic potatoes and steamed seasonal vegetables.
Garlic
Bread
Bread of your choice (pana de casa, french stick, baguette)
80g softened butter
1 tsp. Unearthed Garlic Paste
Preheat the oven to 180 degrees celsius.
Slice your bread into 2cm slices taking care not to cut all the way through.
Mix garlic paste and butter together until combined.
Spread butter mixture on both sides of the bread slices.
Lay bread on a piece of foil and fold it up tight. Place on a baking tray.
Place the tray in the oven for 10-15 mins until the butter has melted.
Open the foil and let the bread crisp up for a further 5 mins.
Serve and Enjoy.
Ranch
Dressing
1 cup good mayonnaise
½ cup sour cream
1 tsp fresh chives, finely chopped
1 tsp dill, finely chopped
½ tsp flat leaf parsley, finely chopped
½ tsp Unearthed Garlic Paste
¼ tsp onion powder
A pinch of salt and pepper
Mix all ingredients together in a bowl until well combined.
Making sure that there are no lumps.
Cover and refrigerate for at least 30 mins before serving.
Simple
Burger Sauce
1 cup good mayonnaise
½ cup tomato ketchup (you can substitute for tomato sauce)
¼ cup American yellow mustard
½ tsp Unearthed Garlic Paste
¼ tsp onion powder
¼ tsp white vinegar
¼ tsp smoked paprika
¼ tsp hot sauce (more if like a kick of heat)
A pinch of white pepper
Mix all ingredients in a bowl and stir until well combined and no sign of lumps.
Cover and chill for at least 30 mins before serving.
Serve on any burger. It’s also great served with chunky chips.
Other Ideas
Unearthed garlic paste can be used to replace garlic in just about any recipes that calls for garlic
- As an alternative to tomato paste on pizza bases
- Add it to a good mayonnaise for a quick aioli
- Add it to natural yoghurt for a garlic dip
- Toss through potatoes before roasting
- Brush on fish, chicken, pork or tofu before grilling
- Use the leftovers in the jar to make a salad dressing by adding apple cider vinegar, olive oil, honey and a touch of cayenne pepper and shake it to get the last of the garlic paste from the jar. Great on apple slaw or any crisp green salad.
Smear garlic paste on a roast chicken and sprinkle with thyme, sea salt, freshly ground pepper and a squeeze of lemon juice then throw the lemon skins back into the cavity of the chicken. Cook for 1 hr on 180 degrees.
Smear garlic paste over steak, season with salt and pepper. Cook on a hot pan to your liking. Alternatively you can do this then remove the steak from the pan, pour in some cream, bring it to the boil and add some Worcestershire sauce. Then pour sauce over steak.
“The Chicken Penne Pasta using Unearthed Garlic Paste is delicious, the kids just love it.”
Melanie, Bellbrae.