Black Garlic Recipes

Asian Black Garlic Ribs

Marinade ( 2 hours minimum overnight is best)
1 pack baby back ribs
2 tbsp Black bean paste
1 tbsp Mirin
1 tbsp grated onion
1 glove Smashed Black Garlic
1 tbsp Minced Ginger
1/2 tsp Sea Salt
1/2 tsp Brown Sugar

1.5 cups Soy Sauce (low sodium)
1 cup fresh orange juice
6 oz peeled and chopped fresh ginger
3 to 4 tbsp Honey
3 cloves Black Garlic crushed finely
2 tbsp grated Onion
2 tbsp Black Bean Paste
2 tbsp Mirin (or any rice wine)
1/2 tsp Sesame Oil (be careful with sesame oil can be very over powering)

Combine all ingredients and bring to a simmer. Remove from heat and let steep for about 20 to 30 minutes. Strain and remove 1/3 of the mixture and place aside for later use. Wrap marinated ribs in foil and wrap tight leaving a hole at one end of the package and pour 2/3 of the glaze mixture into hole and seal.

Pre-heat oven to 250F and place ribs on baking tray and cook for about 2.5 hours
Check ribs the meat should be loose from the bone. With the remaining 1/3 of the glaze mixture reduce to a sauce consistency and remove from heat. Remove ribs from foil and brush with reduced glaze mirin. Place ribs under the grill for about 15 seconds. Be careful not to burn.

Triple Black Noodles with Black Garlic

For Noodles
1/4 cup water
1/2 teaspoon kansui
1 cup flour
1 tablespoon mayu (optional)

For Stir-Fry
1 tablespoon oil or butter
5 cloves garlic minced
3 cloves fermented black garlic, minced
2 small bok choy shredded
2 tablespoons oyster sauce
1 tablespoons honey
1 teaspoons fish sauce
1/4 teaspoon finely ground white pepper
2 scallions shredded

Put the flour in the bowl of a mixer fitted with a dough hook. Mix the water and kansui together, then add the mixture to the flour. Give the mixture a quick stir with a fork or chopsticks, then add the mayu and stir again. Attach the bowl to your mixer and run on medium high speed for 10 minutes. Press it all together into a ball.

Flatten the ball and run it through the largest setting of your pasta roller a few times, folding it in half each time. When it starts rolling out smoother, fold it up into a square and wrap with plastic wrap and store it in the fridge overnight.

When you’re ready to cook it, prepare a large pot of boiling salted water. Flour the dough generously and roll it out to the 3 setting on your pasta roller. Cut the dough in half so you have two sheets of dough a little over 1 foot long and flour generously again. Use the spagetti attachment to cut the pasta into long thin noodles, dusting them with flour as they are cut to keep them from sticking together.

Boil the noodles until they are slightly firmer than the final consistency you want, since we will be stir frying them (a little less than one minute). Drain and rinse with cold water.

In a small bowl, mix the oyster sauce, honey, fish sauce, and white pepper. Heat a wok or cast iron skillet until very hot. Add the oil or butter and both garlics and stir-fry until the fresh garlic starts turning browning. Add the bokchoy and give it a quick toss. Add the cooked noodles and sauce, and toss until the noodles are coated with sauce and the noodles are heated through.

Serve immediately.

Black Garlic with Scallops

16 extra-large dry-packed scallops, patted very dry (about 1 ½ pounds)
salt and freshly ground black pepper
3 cloves black garlic (sliced into thin slivers)
1-2 teaspoons finely minced jalepeno pepper
¼ cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley

Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, 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 be golden brown 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 jalapeño 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.

Bistro Steaks on Black Garlic Bruschetta

2 thick lean sirloin or rump steaks2 thick slices fresh ciabatta  cut on the diagonal
2 black  garlic cloves, peeled and “smashed”
50 grams butter
15ml/1tbsp black or Schezuan peppercorns, finely crushed
120ml/8tbsp good red wine
120ml/8tbsp good, hot beef stock
1 small shallot, peeled and finely diced
½ small red pepper, de-seeded and finely diced
Wild rocket leaves, to garnish

1. Preheat the oven to Gas mark 6, 200°C, 400°F.
2. Mix 25 grams of butter with 3 black garlic cloves and spread onto both sides of the bruschetta – bake for 5-8 minutes or until golden.  Retain approximately 20 grams of the butter to use for the steaks
3. Place the peppercorns on a shallow plate and coat the steaks on both sides.
4. Heat the remaining butter in a non-stick frying pan and cook the steaks according to your preference. Transfer to a warm plate and keep warm.
5. In the same pan stir in the wine, stock and shallot. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
6. Remove the pan from the heat, stir in the butter, red pepper and any meat juices from the steak plate.
7. Place a bruschetta slice on each place, cut the steaks in half, arrange on top and pour over the sauce.
8. Garnish with the fresh rocket leaves and serve with roasted tomatoes

Black Mac

Macaroni pasta, cooked (about 1/2 cup dried per person)
Whole or low fat milk (around a cup for each serving)
Roux or cornstarch (enough to make the milk resemble a thin chowder)
White cheddar (about 1/4 cup per serving)
Parmesan (depends on your taste but I like 2 tablespoons, er pinches per)
Black garlic cloves (figure 1/2 clove per serving)
Salt and white pepper to taste
Sourdough breadcrumbs

1. Bring the milk to a simmer and season with the salt and pepper.
2. With a wand mixer or hand blendor, add the roux/cornstarch and blend until thickening occurs. The amount of thickener you put in will determine how thick your sauce is.
3. Cook your pasta in salted water until al dente, 7-9 minutes. Drain and cool in ice water, reserve.
4. Add grated or shredded cheeses & black garlic to sauce base and over a low heat, stir until cheese is melted.
5. Add sauce to a saute pan and heat, add pasta and cook for 2 minutes to reduce sauce and finish cooking pasta.
6. Place the mac n cheese into the serving bowl and top with the breadcrumbs.
7. Pop under the broiler for a minute to crisp, remove and drizzle/sprinkle with a bit more of the black garlic and serve.

Scallops with Black Garlic and Chorizo

250g small queen scallops (these are sold in the fish counter in supermarkets)
50g chorizo sausage – finely diced
5 cloves of peeled black garlic – very finely sliced
Juice of half a lemon
1 tablespoon of freshly chopped parsley
1 tablespoon of freshly snipped chives
1 tablespoon of sherry
Lemon wedges for serving

1. Pat the scallops dry with a kitchen towel.
2. Heat a large frying pan (no oil) and fry the chorizo sausage for 1 –2 minutes.
3. Add scallops, sliced black garlic and stir-fry for about 4 mins until the scallops are  cooked
4.  Sprinkle the parsley and chives into the frying pan
5.  Add the lemon juice and sherry
6.  Turn up the heat for one minute
7.  Serve immediately and remember to serve with a wedge of lemon to squeeze over the top

Peach Chile Chicken with Black Garlic

15 oz can peaches in light syrup
1 tsp. ground ancho chile
½ tsp. ground aji amarillo
½ tsp. Ceylon cinnamon
1 tsp. smoked sweet paprika
1 tbsp. olive oil
1½ tbsp. Dijon mustard
4 cloves black garlic
½ tsp. ground ginger
2 tbsp. white wine vinegar
¼ cup honey
4 chicken breasts

Combine all ingredients, except for chicken breasts, in a blender. Puree until well combined. Reserve half of puree mixture for sauce. In a zip-topped bag, combine chicken breasts with half of puree, shake well to coat. Marinate in refrigerator for 3-4 hours. Remove chicken from marinade and heat grill to medium-high heat. Cook chicken 4-5 minutes per side (making sure to achieve a 165 degree internal temperature). Warm sauce in pan to desired temperature. Spoon sauce over chicken breast and serve.

Buttery Roast Chicken with Black Garlic

1 3- to 3½-pound chicken
½ lemon
Season with  salt
1½ heads black garlic, peeled
7 tablespoons unsalted butter, softened
2 tablespoons parsley, finely chopped, more for serving
½ teaspoon freshly ground black pepper
Cherry tomatoes, preferably a mix of golden and red, halved, for serving
Flaky sea salt, such as Maldon, for serving

1. Preheat  the oven to 400⁰ F. Rinse the chicken and pat dry. Squeeze the lemon juice all over the outside of the chicken and rub the inside cavity with 1/2 teaspoon salt. Add the squeezed-out lemon. Rub the outside of the chicken with another 1/2 teaspoon salt.

2. In a small bowl, mash together the garlic, butter, parsley, the remaining season with salt and pepper. It should be pretty smooth and look very black. Set aside 2 tablespoons of the mixture for serving. Use the rest for rubbing all over the chicken.

3. With your index and middle finger, make a pocket on each side of the breast by sliding your fingers between the meat and the skin and gently pushing them apart. Do the same with the thick part of the drumstick also. Place a dollop of the garlic butter mixture into the pockets and massage it into the bird. Slather the rest of black garlic butter all over the chicken being careful to tuck some butter under the wings.

4. Place the chicken on a roasting rack breast side down and roast in the oven for 30 minutes. Flip the chicken and continue to roast until golden brown and cooked through. The chicken will take about an hour to an hour and 15 minutes to cook in total. To check if the meat is cooked  by make an incision in the thigh going all the way to the bone – if any dark pink tissue remains, cook 5 minutes longer and check again (pale pink is okay). When the chicken is done, remove it from the oven and allow the chicken to rest for at least 10 minutes.

5. To serve, carve the bird and place dollops of the remaining black garlic butter all over the pieces. Sprinkle with parsley and serve with cherry tomatoes sprinkled with sea salt.

Onion and Black Garlic Soup

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
and black pepper

1. Melt the butter in a large pan.
2. Add the finely sliced onions.
3. Add the sugar and the leaves from 3 sprigs of fresh thyme.
4. 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.
5. Add the finely sliced black garlic and stir in.
6. 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.

Balsamic Glazed Salmon

1/4 cup balsamic vinegar
1/4 cup orange juice
2 Tbsp. honey
1/8 tsp. red pepper flake
one clove black garlic, diced
1 sprig fresh rosemary
2 tsp. vegetable oil
4 salmon fillets (6 oz. each)
salt and pepper
1 tsp. butter

Whisk together vinegar, juice, honey, black garlic, and red pepper flakes.  Add rosemary sprig.
Heat oil in a cast iron skillet until smoking.  Season salmon with salt and pepper and cook until browned and all but center is opaque.  Transfer to plate and cover with foil.
Decrease heat to medium and add glaze.  Cook until thick and syrupy.  Remove rosemary and whisk in butter.  Pour over salmon.  Serves 4.

Peppercorn and Black Garlic Shoulder Fillet Steak

3-4 pounds beef tenderloin, trimmed
1/4 cup Dijon mustard
1 tbsp herbs de Provence
1 tbsp minced garlic
1 tbsp freshly ground black pepper
1 tbsp freshly ground green pepper
1 tbsp freshly ground white pepper
2 tbsp butter, room temperature

1. Preheat oven to 425F.
2. Using a sharp knife, make a cut lengthwise down the center of the tenderloin through two thirds of the thickness. Spread the meat open and flatten slightly with a meat pounder.
3. Mix together the garlic, mustard, and herbs de Provence. Spread in a layer over the opened tenderloin. Sprinkle with half the ground peppers and shape the tenderloin back to its original shape, tying with kitchen string. Rub the outside with the butter and sprinkle with salt and remaining ground peppers.
4. Place seam side down in a shallow roasting pan and roast for 45 to 55 for rare. Let stand 10 minutes before carving. Cut away strings and slice meat. Serve with the pan juices.