INGREDIENTS

4 Free range whole eggs

300g pyengana cheddar

Murray River sea salt

2 Tbls ground mountain pepper

200g peeled garlic

500ml grapeseed oil

50g muscavado sugar

20ml sherry vinegar

2 sheets Careme puff pastry

METHOD:

Confit Garlic

Preheat a fan forced oven to 150 degrees Celsius.

Place garlic cloves & grapeseed oil into medium ovenproof pot, cover and put in oven for approx 1hr or until soft.

Once cooked through, remove garlic from the oil (reserve the oil for future use – its fabulous for frying) and place cloves in another small pot on the stove. Turn the heat to very low and continue stirring with a spatula until the garlic colours slightly and begins to mash. Add brown sugar and sherry vinegar, and continue cooking until it thickens.

Remove from the pot and blend in a blender until smooth. Place the mixture into a piping bag for later use.

The palmiers

Lay pastry on the bench, brush with egg and using a rasp – grate the cheddar over the top. Next, sprinkle with ground native pepper, then gently roll 1 ½ of the pastry into the middle. Then turn it around and do the same to the other side; it should resemble a capital B. Wrap in cling film and place in the freezer until firm.

Once firm, use a sharp or serrated knife to slice into 1.5-2cm slices. Place the cut side down on a lined baking tray, brush each palmier with egg yolk, and sprinkle with flaked sea salt. Bake for 15-20mins or until golden and crisp.

Allow to cool and if serving straight away - pipe confit garlic onto each palmier.

These will keep for a couple of days in an airtight container without the confit garlic.  You can add this later.