The Garlic Farm Beef Biltong with Garlic & Chilli

If you’ve never tried biltong or jerky then I suggest you amend that right away, it’s usually a very healthy food to eat – full of protein and carb free (it is just sliced meat after all).  Some biltongs and jerkies are full of sugar however, and not surprisingly these are always far too sweet tasting and higher in calories.  The Garlic Farm on the Isle of Wight produce and sell a wide range of garlic based products, (I recently reviewed the The Garlic Farm Red Thai Curry paste) and I was eager to see if their product could stand-up against biltong from specialist biltong manufactures.

The Garlic Farm Beef Biltong with Garlic & Chilli has quite a soft texture, and is easy to pull apart with your fingers thanks to a course meat grain.  I found that when chewing the biltong it was surprisingly juicy and wasn’t dry like some other biltongs I’ve had in the past.  There is a good variety of thick and thin biltong slices in the pack which means you get to try some slightly drier thin slices, and juicer thick slices.  This is perfectly made biltong in my opinion.

The garlic really comes through well from the biltong, it’s a fresh garlic taste rather than a dried powder taste which works really well with the sweet flavour of the beef.   The garlic taste lingers in your mouth between bites, and for quite a long time after eating the whole pack – great for keeping vampires back, but bad for speed-dating.

The chilli shines after eating a few pieces of biltong, again a pleasant fresh chilli taste rather than dried, however it’s not a particularly hot product so this biltong won’t blow your head off.    This is well seasoned biltong, the salt and black pepper are just right, and there is a great balance between sweet and savoury.

Overall The Garlic Farm Beef Biltong with Garlic & Chilli is a very satisfying snack in terms of flavour and eating experience; the texture is wonderful, the beef flavour is present, and the seasonings are well balanced and very tasty.    A great snack especially because it’s only 85.5 calories a pack!

The Garlic Farm Thai Red Curry Paste Review & Recipe

The Garlic Farm have been growing garlic on the Isle of Wight for over 50 years and currently are the UK’s largest specialist garlic grower.   The Garlic Farm on the Isle of Wight not only sell wonderful garlic, but they also have a broad range of snacks, sauces, chutneys, and cooking ingredients.  

Here we have a jar of  Thai Red Curry Paste which I will review, and then follow up with my own basic recipe for Thai Red Chicken Curry.

Tasted by itself before cooking, The Garlic Farm Thai Red Curry Paste certainly packs a fresh, vibrant punch which hints you could be in for a real treat once cooked.  You can immediately taste the fresh red chilli and Lemongrass, loads of body from garlic and spices, and then you are left with a salty and tangy coconut finish.

Once the paste was cooked, and my Thai Red Chicken curry was made, the smells in the kitchen were utterly divine.  The pungent lemongrass fills the air, but the coconut and lime also shine through.

The heat of The Garlic Farm Thai Red Curry Paste is medium,  I didn’t find it particularly hot but I could really taste the fresh red chilli in the paste.  Personally I don’t ever think cooking pastes should be too hot since you have more control of the heat if so, and you can comfortably cook for others without worrying about blowing their heads off.  Plus, you can always add more chilli to either the dish before or after cooking.

The final curry sauce was a thing of beauty – you could taste every ingredient that went into the paste individually and everything flavour was well balanced.  High notes of citrus and lemon grass, middle notes of garlic, ginger and coconut, and low notes of deep red chilli and red peppers.  It’s an amazing paste that my other half described as ‘lush’ and thought the heat was just right, and demanded I make this curry again in a few weeks.

The Garlic Farm Thai Red Curry Paste is so far the best Thai curry paste I’ve ever cooked with, and I can fully recommend this if you want to make a incredibly tasty Thai curry!

 

Recipe for Thai Red Chicken Curry using The Garlic Farm Thai Red Curry Paste

Ingredients:

  • 2 tablespoons of The Garlic Farm Thai Red Curry Paste
  • 2 chicken breasts, cut into 2-inch slices or cubes
  • A tin of coconut milk or coconut cream
  • A splash of Fish sauce
  • 1 onion, chopped finely
  • 2 chopped peppers or any other vegetables you fancy
  • Fresh coriander, stalks included.
  • Tablespoon of oil

Method:

  1. Fry the onion in the oil until slightly browned.  Add the peppers and fry until softened.
  2. Chop the stalks of the fresh coriander, and add to the pot. Fry for 1 minute.
  3. Add a splash of fish sauce and stir until the fishy smell has gone (30 seconds or so).
  4. Add your chicken pieces and fry until they’ve all got some colour.  Add you paste and continue to stir.
  5. Add you coconut milk or cream – I used just over half a tin but this is up to how much sauce you want, and how much chicken and vegetables you have in your pan.
  6. Simmer without a lid for 5-10 minutes until the sauce has thickened a little and the chicken is thoroughly cooked.
  7. Serve with fresh coriander, lime edges, and plain rice.  I made a quick cucumber, spring-onion, lime, & coriander salad to go with (pictured).