Black Garlic Tapenade
2 cloves of peeled black garlic
1 x 185g tin of sliced black olives
1 small tin of anchovies (drained)
1 teaspoon of capers
Juice of a small lemon
3 tablespoons of olive oil
black pepper
fresh basil leaves
Method
Place the ingredients (with the exception of the olive oil) into a blender.
Blend in the olive oil to the consistency of your choice. Season with black pepper (no salt if using anchovies). Scatter with fresh basil leaves.
Spread onto slices of warm ciabatta bread.
Can also be served as a dip with crudités.
Onion and Black Garlic Soup with Cider
50g butter
900g onions, finely sliced
1 tablespoon of sugar
3 sprigs of fresh thyme
200 ml cider
3 cloves of black garlic – finely sliced
1 tablespoon of Worcestershire sauce
1 litre of chicken or vegetable stock
salt and black pepper
Method
Melt the butter in a large pan. Add the finely sliced onions, sugar and the leaves from 3 sprigs of fresh thyme.
Cook uncovered over a low heat, stirring every so often. This can take up to 40 minutes, until the onions are soft and caramel in colour.
Add the finely sliced black garlic and stir in, season with salt and black pepper.
Pour the cider into the pan and simmer until reduced by half.
Stir in the stock and the Worcestershire sauce.
Cook for a further 20 minutes until the onions are soft and tender.
Season to taste.
Ladle into soup bowls and scatter a few croutons and a handful of Gruyere cheese over the top. Serves 4
Black Garlic and Tomato Sauce
This versatile recipe provides and ideal base for a variety of pasta dishes and pizza bases. Or it can be served with chicken or fish.
3 tablespoons of olive oil
1 carrot very finely diced
1 onion very finely chopped
1 stick of celery very finely chopped
1 400g can of chopped tomatoes
3 cloves of peeled black garlic
1 tablespoon of tomato puree
1 – 2 teaspoons of caster sugar (to taste)
1 teaspoon of dried oregano
Salt and black pepper
Method
Pour the olive oil into a large pan. Heat until hot. Add the carrot, onion and celery and sweat until soft but not coloured.
Crush the black garlic cloves and add to the vegetables.
Pour in the chopped tomatoes.
Add the tomato puree and oregano. Season with salt and black pepper.
Simmer for 45 minutes to an hour on a very low heat. If the sauce is too thick add a little hot vegetable stock.
Check for seasoning and then add sugar to taste.
Black Garlic with Scallops
3 tablespoons butter, divided
16 extra-large dry-packed scallops, patted very dry (about 1 ½ pounds)
salt and freshly ground black pepper
3 cloves black garlic, thinly sliced (or use regular garlic)
1-2 teaspoons finely minced jalepeno pepper
¼ cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley
Method
Heat a large frying pan with just 2 tablespoons of the butter over high heat.
Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides.
Transfer to a platter.
To the same hot pan on high heat, add the remaining 1 tablespoon of butter.
Add the garlic slices and the jalepeno pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan.
Let simmer for 1 minute, season with salt and pepper and add the fresh parsley.
Pour over scallops.
Serves 4
Black Garlic, Crunchy Vegetable and Sesame Noodle Salad
This salad makes a good light lunch for two people.
For the salad
3 peeled black garlic cloves – finely sliced into little slivers
100g egg noodles
1 medium carrot – cut into small batons
Half a cucumber – cut into small batons
2 spring onions – finely sliced on the diagonal
50g baby corn – cut lengthways and in half again
50g snow peas
2 tablespoons of fresh coriander – chopped
1 tablespoon of toasted sesame seeds
For the dressing
1 tablespoon of mild oil
2 tablespoons of toasted sesame oil
4 teaspoons of dark soy sauce
2 teaspoons of freshly grated ginger
Salt and freshly ground black pepper
A few slivers of mild fresh red chilli (optional)
Method
Cook the egg noodles and rinse under cold water. Drain thoroughly
Plunge the mange tout and the baby corn into a pan of boiling water. Boil for 1 –2 minutes. Drain and rinse under cold water. Put all the salad ingredients (with the exception of the sesame seeds) into a large salad bowl.
Distribute the little slivers of black garlic evenly through the salad.
Whisk together all the dressing ingredients. Pour the dressing on to the salad and toss gently to ensure that the dressing is coating all the vegetables. Season to taste.
Sprinkle with the toasted sesame seeds just before serving
Black Garlic Linguine
This dish is quick, easy and very tasty!
250g portions of linguine
8 cloves of peeled black garlic – sliced
50ml of extra virgin garlic oil
A handful of chopped fresh herbs – chives, parsley and basil
Freshly grated Parmesan cheese.
Salt and freshly ground black pepper
A few slivers of fresh mild red chilli (optional)
Method
Cook the linguine according to the instructions on the packet. Once cooked drain thoroughly. Set aside. Heat the garlic oil in the same pan. Add the black garlic, herbs and chilli (if using). Stir. Quickly stir in the linguine. Season with salt and freshly ground black pepper. Sprinkle with Parmesan cheese.
Garnish with a few whole fresh basil leaves.
Serves two
Black Garlic Stuffed Mushrooms
Serves 6 as a starter
6 large cup mushrooms
1 large sweet red pepper – finely chopped
1 onion – finely chopped
6 cloves of peeled black garlic – finely sliced (one for each mushroom)
75g butter
75g breadcrumbs
4 tablespoons of freshly chopped parsley
2 tablespoons of lemon juice
1 egg, beaten
45g cheddar cheese – grated
15g freshly grated parmesan cheese
6 tablespoons of chicken or vegetable stock
Salt and freshly ground black pepper
Olive oil for drizzling
Method
Heat the oven to 180°C/350°F/Gas Mark 4.
Wipe the mushrooms clean. Carefully take out the stalks but keep the mushroom cups whole. Place the mushrooms in a large baking dish.
Chop the stalks, sweet red pepper and onion.
Heat the butter in a frying pan and gently fry the onion mixture.
Remove from the heat. Stir in the breadcrumbs, parsley and lemon juice. Season to taste. Stir in the beaten egg.
Spoon the mixture into the mushroom cups. Tuck one finely sliced peeled black garlic clove into each mushroom cup.
Sprinkle over the grated cheddar and parmesan.
Pour the stock around them and drizzle the tops with olive oil. Season again with a little salt and freshly ground black pepper.
Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.
Mushroom and Black Garlic Risotto
1 – 1.3 litres of vegetable stock
125g butter
4 tablespoons of olive oil
1 onion – very finely chopped
4 peeled cloves of black garlic – finely sliced.
400g risotto rice (Arborio or Carnoli)
1 small glass of white wine
225g fresh mushrooms – sliced
25g Parmesan cheese – freshly grated
50g mascarpone cheese
freshly chopped parsley – optional
truffle oil – optional
salt and black pepper
Method
In a large pan heat the stock until it reaches simmering point.
Prepare the mushroom base. Melt 50g of butter in a frying pan with 2 tablespoons of olive oil. Add the mushrooms and some salt and pepper. Heat slowly until the mushrooms are cooked.
Heat 50 g butter and 2 tablespoons of olive oil in a large pan. Add the finely chopped onion and sweat until soft and translucent. Now add the black garlic. Mix the black garlic into the onion mixture.
Now add the rice and stir until well coated. Pour in the glass of white wine. Allow it to reduce until there is no liquid in the pan. Stir continuously.
Add a ladleful of vegetable stock, stirring continuously. As soon as the liquid is absorbed add another ladleful of stock and continue this until the rice is cooked. Stir continuously.
The rice should be slightly ‘al dente’ but soft and loose. When you are happy with the consistency, stir in the mushroom mixture and the pan juices.
Stir in the parmesan cheese, 25g of butter and 30 – 50g of mascarpone cheese
Season to taste with salt and black pepper
Serving suggestion – Stir in some freshly chopped parsley and drizzle with a little truffle oil.
Pork Fillet with a Black Garlic Creamy Apple Sauce and Black Garlic Potatoes
Serves 4 people
2 pork tenderloin fillets
25g butter and 1 tablespoon of olive oil for frying
150 ml chicken stock
150 ml sweet cider
50 ml double cream
25g butter
25g plain flour
1 clove of peeled black garlic – finely chopped
2 dessertspoons of applesauce
pinch of dried sage
salt and freshly ground black pepper
Method
Melt the butter in a pan. Add the flour and stir to make a roux.
Gradually add the chicken stock and the cider – a little at a time. Stir continuously until thickened. Stir in the applesauce and the dried sage.
Cut the pork tenderloin into rounds, about a 2cm thick.
Melt the butter and the oil together in a large frying pan.
Fry the tenderloin rounds on each side until cooked. This should take about 3 minutes each side. Season with salt and freshly ground black pepper.
Take the frying pan off the heat.
Meanwhile add the double cream to the gravy. Warm through and season to taste with salt and black pepper.
Serve a few tenderloins on each plate. Drizzle on the apple gravy.
Serve with Black Garlic potatoes and some fresh green vegetables
Black Garlic Potatoes
500g new potatoes
1 teaspoon of salt
1 teaspoon of freshly ground black pepper
1 teaspoon of paprika
2 tablespoons olive oil
2 – 3 cloves of peeled black garlic – very finely chopped
Mix all the ingredients together ensuring that the potatoes are evenly coated with the oil, seasonings and black garlic.
Roast in the oven 180°C for 30 minutes or until tender.
Poached Nectarines in Black Garlic and Amaretto syrup
Serves 4
4 ripe nectarines – washed
2 cloves of peeled black garlic very finely chopped
100 ml dry sherry
100 ml almond liqueur e.g. Amaretto
half a teaspoon of vanilla extract (to taste)
Method
Halve the nectarines and remove the stones.
Put the rest of the ingredients in a pan. Heat until simmering
Add the nectarine halves. Poach for 8 minutes or until tender.
Remove the nectarines and place in a glass serving bowl
Reduce the juices in the pan until a syrupy consistency is reached.
Pour the juices over the nectarines.
Chill until ready to serve.
Serve with some vanilla ice cream or a spoon full of mascarpone.
Sprinkle with crushed Amaretti biscuits.
Baked bananas with Black Garlic
Serves 1
1 banana – skin on
1 Flake chocolate bar
1 peeled clove of black garlic – very finely chopped
2 teaspoons of runny honey
1 teaspoon of brown sugar
2 tablespoons of brandy or dark rum
Vanilla ice cream for serving
kitchen foil
Method
Pre-heat the oven to 180C, 350°F, Gas Mark 4
Mix together the Flake bar, finely chopped black garlic, honey and sugar.
Place the banana on a piece of foil.
Make a slit along the top of the banana through the skin and half way through the flesh. Stuff the mixture inside the slit.
Pour over the brandy or rum.
Make a parcel with the foil and place in a baking dish.
Bake for 20 minutes.
Remove banana from the foil. Serve hot with vanilla ice cream