- 2-3 cloves black garlic
- 3 cloves regular garlic
- 1/4 white onion
- 2 tbsp. olive oil
- 1 tsp black truffle oil
- 1/2 tsp balsamic vinegar
- 1/4-1/2 cup water
- 3-4 cups kale or other dark greens
- salt, red and black pepper to taste

Instructions

In a medium saucepan, heat regular garlic and onions in olive oil. After about a minute add black garlic and season with the salt, red and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic and water. Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning. Allow the kale to steam until most of the liquid has evaporated.

Ingredients

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 mange tout
• 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)

Instructions

1. Cook the egg noodles and rinse under cold water.  Drain thoroughly
2. 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.
3. Put all the salad ingredients (with the exception of the sesame seeds) into a large salad bowl.
4. Distribute the little slivers of black garlic evenly through the salad.
5. Whisk together all the dressing ingredients.
6. Pour the dressing on to the salad and toss gently to ensure that the dressing is coating all the vegetables.  Season to taste.
7. Sprinkle with the toasted sesame seeds just before serving.

• 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

Instructions

1. In a large pan heat the stock until it reaches simmering point.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Stir in the Parmesan cheese, 25g of butter and 30 – 50g of mascarpone cheese
8. Season to taste with salt and black pepper

Serving suggestion – Stir in some freshly chopped parsley and drizzle with a little truffle oil.

• 1 tub of cream cheese
• 1 small pot of soured cream
• Half to one tablespoon of creamed horseradish (according to taste)
• 2 cloves of peeled black garlic – chopped
• 3 tablespoons of fresh chives – snipped
• Salt and black pepper

Instructions

Place all the ingredients with the exception of the creamed horseradish and snipped chives, into a food processor. Process until smooth. Season to taste with salt and black pepper. Add the creamed horseradish according to taste. Stir in the snipped chives.

Ingredients

• 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

Instructions

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 the scallops, sliced black garlic and stir-fry for about 4 minutes or until the scallops are cooked.
4. Sprinkle the parsley and chives into the frying pan.
5. Add the lemon juice and the sherry.
6. Turn up the heat for one minute.
7. Serve immediately with a slice of lemon to squeeze over the top.

Ingredients

• 2 beef fillet steaks
• Oil and butter for frying
• Salt and freshly ground black pepper
• For the Black Garlic Mushroom Duxelle
• 1 tablespoon of Olive Oil
• 25g butter
• 250g mushrooms – finely chopped
• 8 small shallots – finely chopped
• 100ml red wine
• 1 teaspoon of fresh thyme
• 3 cloves of peeled black garlic – finely chopped
• Salt and freshly ground black pepper
• For the Black Garlic Port Wine Sauce
• 100ml red wine
• 100ml port
• 100ml double cream
• 2 small shallots – finely chopped
• 2 cloves peeled black garlic – finely chopped
• Salt and freshly ground black pepper
• For the Black Garlic Croute
• 2 slices of white bread cut into circles – the same size as the fillet steak
• 1 tablespoon of olive oil
• 1 clove of peeled black garlic

Instructions

To make the Black Garlic Port Wine Sauce

1. Place the port and the red wine into a saucepan.
2. Add the shallots and the black garlic.
3. Reduce the sauce by three quarters.
4. Set aside

To make the Black Garlic Mushroom Duxelle

1. Heat the oil and butter in a large frying pan.
2. Gently fry the shallots until tender.
3. Add the mushrooms and the black garlic.
4. Fry gently for a few minutes.
5. Add the fresh thyme.
6. Add the red wine.
7. Cook until there is no liquid left.
8. Season with salt and freshly ground black pepper to taste.
9. Set aside until ready to serve.

When ready to assemble

1. Gently re-heat the Mushroom mixture.
2. Gently heat the sauce and add the double cream. Heat through.
3. Season with salt and freshly ground pepper to taste.
4. Fry the bread in a little oil.
5. Once crispy rub over a clove of black garlic.
6. Keep warm.
7. Fry the fillet steaks to your liking.
8. Season to your liking.

Place the croute on a plate.  Top with a fillet steak.  Place a spoonful of the mushroom mixture on the top of the fillet steak.  Drizzle over the sauce.

Ingredients

• 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

1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Wipe the mushrooms clean.  Carefully take out the stalks but keep the mushroom cups whole.  Place the mushrooms in a large baking dish.
3. Chop the stalks, sweet red pepper and onion.
4. Heat the butter in a frying pan and gently fry the onion mixture.
5. Remove from the heat.
6. Stir in the breadcrumbs, parsley and lemon juice.  Season to taste.
7. Stir in the beaten egg.
8. Spoon the mixture into the mushroom cups.  Tuck one finely sliced peeled black garlic clove into each mushroom cup.
9. Sprinkle over the grated Cheddar Cheese and Parmesan.

10.  Pour the stock around them

11.  Drizzle the tops with olive oil.  Season again with a little salt and freshly ground black pepper.

12.  Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the tops golden brown.

13.  Serve with a rocket salad.

Serves One

Ingredients

• One portion of linguine
• 4 cloves of peeled black garlic – sliced
• A glug 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)

Instructions

1. Cook the linguine according to the instructions on the packet.
2. Once cooked drain thoroughly.  Set aside.
3. Heat the garlic oil in the same pan.  Add the black garlic, herbs and chilli (if using).  Stir.
4. Quickly toss in the linguine.  Stir.
5. Season with salt and freshly ground black pepper.
6. Sprinkle with Parmesan cheese.  Garnish with a few whole fresh basil leaves.
7. Sit back, relax and enjoy!!!

Serves 6

Ingredients

700g chicken breast – skin removed and cut into cubes
For the marinade

• 3 small shallots – peeled
• 1 clove of peeled black garlic
• Half a teaspoon of lemon grass
• 1 tablespoon of ground coriander
• 1 teaspoon of ground cumin
• 1 teaspoon of turmeric
• 2 teaspoons of brown sugar
• 2 tablespoons of vegetable oil
• 2 tablespoons of smooth peanut butter

For the sauce

• 3 tablespoons of dark soy sauce
• 3 tablespoons of brown sugar
• 6 cloves of peeled black garlic
• 1 teaspoon of lemon juice
• Half a teaspoon of lemongrass
• 3 tablespoons of smooth peanut butter
• 4 spring onions
• 200 ml creamed coconut milk/cream (ready made)
• Salt

Instructions

1. For the marinade – Place all the ingredients (with the exception of the chicken) into a blender.  Add the marinade to the chicken, cover and refrigerate over night in a non-metallic bowl.
2. To make the Black Garlic Saté Sauce:
   Place all the ingredients into a blender.  Blend together.  Put the sauce into a saucepan and heat gently.  (If the sauce thickens too much just add a little more coconut milk). Adjust seasoning according to taste.
3. To assemble:
   Thread the cubes of chicken onto skewers.  Cook them on the grill or barbecue them.  Check the chicken is cooked thoroughly. Serve with the warm Black Garlic Saté Sauce.