- 30g (1/2 cup) black tea leaves
- 100g (1/2 cup) jasmine rice
- 100g (1/2 cup, firmly packed) brown sugar
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 strips of lemon rind
- 4 small bulbs garlic
- Extra virgin olive oil, to drizzle
- Step 1Line a large wok with 4 layers of foil, allowing it to hang 10cm over the edges. Combine tea, rice and brown sugar in the wok. Add bay leaves, rosemary and rind.
- Step 2Slice 1cm off the top of each garlic bulb to expose the cloves. Drizzle with a little olive oil. Heat the wok over medium-high heat for 5 minutes or until the tea mixture begins to smoke. Place a bamboo steamer over the tea mixture and add the garlic bulbs. Cover the wok with a lid, pulling up the sides of the foil to seal in the smoke. Reduce the heat to medium. Smoke the garlic bulbs for 1 hour or until the cloves are soft and brown in colour.
- Step 3Remove the garlic from the steamer basket and allow to cool. Use as desired. (The garlic can be kept in sterilised airtight jars in the fridge for up to a month.)
All nutrition values are per serve
Serves 4 as a side.
- Author: Miranda Payne
- Image credit: Jeremy Simons
- Publication: Taste Magazine