PERTH PEPPER AND PESTLE 
ROASTED GARLIC RECIPES

This page contains recipes for:
Savoury Apple & Garlic Parchment Packets
Garlic French Toast with Italian Sausage Poached in Red Pepper Glaze
Savoury Creamcheese for Roasted Garlic Red Pepper Jelly
Festive Christmas Clementines
                                                                                ...enjoy the scroll!!

Savoury Apple & Garlic Parchment Packets

Preheat oven at 400ºF. Cut 2 sheets of parchment paper about 12” x 15”. Toss first three ingredients in medium bowl. Divide between the 2 parchment sheets.

Sprinkle 3 T Roasted Garlic red pepper jelly, 1 T water and cranberries on each sheet. Fold together several times to seal. Fold sides in at an angle. Repeat for second packet. Cook directly on center rack of oven for 20 minutes. Serve warm or at room temperature and top with vanilla ice cream or yogurt or crème fraiche or just a drizzle of heavy cream. Enjoy !!

.... these can also be BBQ’d with your dinner on the NO HEAT side of the grill !!

Garlic French Toast with Italian Sausage
Poached in Red Pepper Glaze

1 unsliced loaf Egg bread cut into large pieces (11/2")	1 cup heavy cream or whole milk
12 eggs	1-2 jars Roasted Garlic Red Pepper Jelly
2 cloves garlic, roasted and mashed	1/2 lbs Garlic Italian Sausage, crumbled & Cooked

Soak egg bread pieces in egg/milk mixture until completely soaked through.  Add more egg/milk mixture if necessary.  Sauté soaked bread in butter until golden brown (it is not necessary to cook this through, only brown it).  Add the Roasted Garlic Red Pepper Jelly and half the sausage.  Bring to boil and simmer gently for about ten minutes until slightly thick-this poaching will cook the French toast to the center.  Place onto serving platter and top with remaining crumbled sausage and fresh chopped chives. 

Other Variation for the Brunch Style French Toast:  These variations use different flavours of Red Pepper Jellies that add a very unique taste to your brunch!!

Spicy Bombay Red Pepper Jelly:

• with fresh basil pesto added to the egg mixture and topped with seasoned ground lamb and pine nuts
• with fresh cilantro aded to the egg mixture and topped with grated sharp cheddar ie. Cheshire or McLaren's
• with coconut, roasted pecans, mango

Smokey El Paso Red Pepper Jelly:

• with plenty of Spanish paprika added to the egg mixture and topped with crumbled Portuguese Chorizo and just a little grated Monterry Cheese
• with fresh cilantro pesto added to the egg mixture and topped with lots of grated Monterry Cheese / green onions

Thai Basil Red Pepper Jelly:

• use a can of coconut milk instead of the cream/milk with eggs and add grated fresh lime and green onions...and top with crushed peanuts

Hunan Black Bean Dipping Sauce:

• with a little sesame oil added to the pan when sautéing the toast and then topped with toasted sesame seeds and fresh chopped basil, cilantro or green onions.

Savoury Creamcheese for ROASTED GARLIC Red Pepper Jelly 

1/2 McLaren's Cold Pack Cheddar	1/4 tsp cayenne pepper
250 gm Philidelphia Cream Cheese	3 drops liquid smoke
1/2 tsp highest quality paprika	1 cup chopped ham

 At room temperature, lightly blend the Philidelphia Creamcheese and the McLaren cheddar cheese until smooth.  Thoroughly blend in the paprika, cayenne and the liquid smoke until smooth.  Add the chopped ham and chill til ready to serve. 

Festive Christmas Clementines
...gorgeous, easy, versatile !!

500ml jar Habitant Pickled Beets	1 Clementine Orange sliced thinly
1/2 cup Roasted Garlic RPJ

Drain the juice from the beets, discard.  Place strained beets into a bowl and add your choice of red pepper jelly flavours (you can substitute the Roasted Garlic with Original OR Moroccan Tangerine) and the clementine slices.

Mix gently, then transfer to a decorative serving dish.  These can also be placed overlapping each other on a platter then sprinkled with orange zest and accented with an orange twist for a more decorative presentation...even sprinkled with edible gold.... gorgeous !!