10 Comments to "Black Garlic Recipe Competition"

1. Alex Hoffler

   September 5, 2011

   

   I’ve been experimenting a lot with black garlic recently. On all sorts of things – to boost flavour in soup stock bases, to top on salads for added interest, or slivered under melted cheese on toast. It gives a real umami factor, a ‘Je ne sais quoi’ in the dish…

   The ultimate winner so far has been a hearty deep golden French onion soup with melted gruyere and black garlic on crusty sourdough.

   Recipe:
   Serves 4-5

   700g onions
   45g butter
   2 tbsp flour
   2 litres beef stock
   1 glass of white wine
   5 cloves of black garlic
   Sourdough bread, thickly sliced
   A chunk of Gruyère

   Peel and thinly slice onions, then soften over a low heat with butter. When you can crush the onion between your fingers, add a pinch of sugar and turn up the heat to medium until deep golden and caramelised. Add the flour and cook for a further 2 minutes before adding the boiling stock and a glass of white wine. Simmer for 40 minutes. Add clove of black garlic and allow to melt into the soup, giving added body and depth. Season with salt and pepper.

   Thickly slice sourdough and grill one side, turn over and layer bread with slivers of black garlic and slices of Gruyère. Continue to grill until the cheese is melted and oozy.

   Ladle hot wholesome soup into bowls and dip in toast. Pure comfort food, with a black garlic twist.

   Reply

2. Suzy Bowler

   September 13, 2011

   

   Tagliatelle with Black Garlic & Blue Cheese – serves 1

   A slice of great bread, coarsely crumbled
   1 tbsp of black garlic oil
   4 nests of tagliatelle
   75g Saint Agur cheese (or any other leftover blue cheese)
   another tbsp of black garlic oil
   a clove or two of black garlic coarsely chopped

   ~ Drizzle the first tbsp of oil over the breadcrumbs and toss together. Either dry fry till crisp and golden or bake for a few minutes in a hot oven to achieve the same end.
   ~ Chop or crumble the cheese and mix together with the chopped garlic and the second tbsp of oil.
   ~ Cook the tagliatelle according to instructions on the packet.
   ~ Set aside about 60 ml of the cooking water then drain the pasta.
   ~ Stir together the pasta, the blue cheese mixture and the reserved cooking water.
   ~ Taste and season – freshly ground black pepper is great with this – stir in some of the crisp crumbs and top the pasta with the rest.

   Reply

3. Julia Savage

   September 24, 2011

   

   Just bought some black garlic for the first time today, and, having snacked on it a little to see what it tasted like, this is what I decided to make with it – a risotto with bold colours and flavours.

   Red wine, beetroot and black garlic risotto – Serves 2

   2 tbsp olive oil
   1/2 an onion, finely chopped
   2 cloves black garlic, finely chopped
   200g risotto rice (e.g. carnaroli)
   1pt (586 ml) vegetable stock
   175ml glass red wine (e.g. shiraz, but any red wine with a strong flavour)
   250g cooked beetroot, from a vacuum pack, grated (reserve juices)
   salt and pepper, to taste
   50g parmesan, plus extra for serving
   handful of watercress, for serving

   ~METHOD~

   1. Heat the olive oil in a large frying pan. Once hot, turn heat down to a medium-low setting, add onion and stir until soft. Add black garlic and stir for 2 minutes.
   2. Tip in the risotto rice and stir to coat in the onion mixture. Slowly pour in the red wine and stir until most of it is absorbed. Add the reserved juices from the beetroot pack.
   3. Add in a little of the vegetable stock, stirring until it is almost all absorbed. Repeat until the rice is cooked through and there is only a little excess liquid remaining.
   4. At this point, add the beetroot and stir for a couple of minutes to let it heat through and to allow some of the colour to come out. Try a little, and add salt and pepper to taste
   5. Finally, add the parmesan and stir until melted and the risotto sticks together. Serve on plates with a little grated parmesan and a sprinkling of watercress on top.

   Reply

4. Suzy - Sudden Lunch

   October 1, 2011

   

   How about this one – I am so pleased with it!

   I have so many, many ideas for lovely black garlic – this is what I just had for lunch, it’s a keeper.

   Mushrooms on Toast with Black Garlic Alfredo

   Per person …

   15g butter
   1 tbsp grated parmesan cheese
   80 ml double cream
   2 cloves of black garlic – coarsely chopped
   sea salt and freshly ground black pepper to taste
   A handful of mushrooms – quartered
   1 tbsp olive oil
   A thick slice of great bread

    First make the Alfredo Sauce – in a small pan simply heat together the first four ingredients till the butter has melted and a thickish sauce has formed. Set aside for a few minutes for the garlic flavour to infuse into the sauce whilst cooking the mushrooms.
    In a separate pan sauté the mushrooms in the olive oil till golden – sprinkle with sea salt and freshly ground black pepper.
    Toast the bread.
    Top the toast with the mushrooms and pour over the sauce.

   Reply

5. Clive Rix

   October 31, 2011

   

   Just eat it! Why spoil it with other things? Just eat it!

   Reply

• vivienne crossland

  November 12, 2011

  

  I’m with you Clive but those recipes look bloomin’ tantalising!

  Reply

6. Eve Morris

   November 2, 2011

   

   Spinach and chickpea salad (invented entirely by me)

   Big handful fresh spinach, cut up a bit
   10 baby mushrooms, quartered, or the equivalent in bigger mushrooms
   1 small tin chickpeas, drained
   1 medium tomato, cubed
   1 clove black garlic, coarsely chopped
   1/4 tsp extra virgin olive oil
   1/2 tsp balsamic vinegar
   salt and black pepper to taste

   Serves 1 for a light lunch, 2 (?) for a side salad
   206 calories, 6g fat, 30g carbohydrate, 8g fibre, 12g protein
   Vegan, gluten-free, raw

   I’m slightly guessing the quantities for the dressing, just drizzle on top and mix until you like the result.

   Pasta and lentils (adapted from the traditional Egyptian Jewish dish rishta bi ads in Claudia Roden’s “The Book of Jewish Food”)

   6oz/170g pasta of your choice
   1 tin green or brown lentils, drained
   1 medium onion, coarsely chopped
   1/4 tsp extra virgin olive oil
   1 clove black garlic
   salt and black pepper to taste
   some fresh parsley to garnish, roughly chopped
   small knob of butter or margarine (optional)

   Sauté the onion and garlic in the olive oil while the pasta is cooking, until the onion is soft and golden. When there’s about 3 min left on the pasta, add the lentils, salt and pepper and continue to cook. Put the pasta and lentils into a bowl, sprinkle the parsley on top, and add the knob or butter or margarine.

   Serves 2
   Vegan (if dairy-free margarine is used), good hearty comfort food
   435 calories, 4g fat, 83g carbohydrate, 11g fibre, 18g protein (made with white pasta)
   426 calories, 5g fat, 75g carbohydrate, 16g fibre, 20g protein (made with wholewheat pasta)

   I’m not a fancy photographer, but let me know if you want me to have a try at taking a pretty photo next time I make either of these.

   Now that your big competition is over, have you considered bribing people for recipes by sending a small amount of black garlic to everyone whose recipe ends up on your website? Black garlic really is a new ingredient, it tastes nothing like white garlic, so a big database of recipes would be fantastic.

   Reply

7. vivienne crossland

   November 12, 2011

   

   Does Black Garlic have the dame benefits as white???

   Reply

8. sarah

   November 14, 2011

   

   Made this for gluten free free as was stuck for ideas for a friend coming over and it turned out so well am still eating it( trust me- gluten free stuff is usually not nice but this was lovely!)

   For 2
   2 individual gluten free pizza bases
   2 sweet peppers (the pointy ones)
   5 cloves of black garlic
   2 small onions
   3 button mushrooms
   gluten free tomato paste
   mozzarella cheese

   Spread on tomato paste to taste
   Chop peppers finely and spread on (one per pizza)
   Same for onion , then mushrooms (the smaller you dice the better)
   Put cloves around base ( I dont slice them so you get a big dose of flavour)
   Slice mozzarella on top (dont cover it totally)
   I put a couple of extra cloves on top ( am mildly addicted, they’re so nice!)

   Hope you enjoy

   Reply

9. Sean

   January 22, 2012

   

   I love garlic and I love my food, but this is the first time I’ve ever heard of black garlic, I’ve never seen it in Scotland. Another food I recently discovered, which I can eat plates of is “samphire” . I can’t cook but what about this as a hearty recipe, chopped monked fish, samphire, black garlic, finely chopped shallot thrown in a pan with a knob of butter done Jamie Oliver style and towards the end add some single cream. Serve with a crusty warmed roll.

   Reply

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