Update: Please read the following in the context of this
We all know the Island’s reputation for it’s quality Garlic farming, but the recent discovery of a community of wild frogs, believed to be the first of its kind is about to capture the world’s attention for a very different reason.
Local chef, Charlie Bartlett has discovered that when cooked, these frogs exhibit a subtle natural taste of Garlic, after apparently feeding on an almost exclusive diet of the leaves of the plants from the Island’s famous Garlic Farm, located close to the marshy area where they have been living in the wild.
The discovery was made by accident one day when one of the wild frogs jumped through the kitchen window straight onto the griddle.
When tasted the meat exhibited a smooth garlic flavour, yet better still, the smell of garlic on the breath was gone within around five minutes.
This aspect of the discovery is believed to be down to the frog’s ability to change and camouflage itself, which has somehow evolved to alter the aftertaste of the garlic molecules in the frog’s flesh.
It seems that because the garlic has been ingested over a long period during the lifetime of these frogs, it gives a smoother distribution of the flavour of garlic throughout the meat, and removes one of the preparation and cooking processes meaning a far more consistent taste experience.
The legs can simply be lightly oiled and then placed straight on a griddle or barbecue.
Upon hearing the news, Island food critics Matt and Cat told VentnorBlog, “We can’t wait to try out this tasty morsel!”
If this process can be translated into more traditional British dishes, would it be foolish to suggest that we may soon see the arrival of Mint flavoured Lamb, Beef with a hint of Horseradish, Pork reared infused with Apple or even Orange flavoured Duck? We await further developments with baited breath.
For further details of menus, check out the Garlic Farm Web site.
Image: Azrainman
